Gluten-Free Donuts
– If you have a child in elementary school, you might soon be faced with
a “Donuts” event. Search the net for more options, but here is one
recipe I’ve used.
2 cups rice flour (I use 1 cup brown rice flour and 1 cup sweet rice flour.)
3/4 cup sugar
3 teaspoons GF baking powder
7/8 cup of WestSoy Rice Beverage or other GFCF “milk”
1/2 teaspoon salt
2 eggs, lightly beaten (egg replacer works)
1 1/2 teaspoons Giant pure or other GFCF vanilla
1/4 teaspoon xanthan gum
2 teaspoons cinnamon
1/2 cup canola or other oil (or may use shortening or “butter” melted)
Measure and mix all the dry ingredients in a medium size bowl. In a large bowl
lightly beat eggs, add sugar mix and then add dry ingredients alternately with
milk. (Batter will be light.) Pour or spoon into a greased (GFCF) donut pan. Fill
the pan 1/2 to 2/3 full (if too
full it will be more like a muffin and lose donut shape). Bake at 325 degrees
for 12-15 minutes or until a toothpick comes out clean. Makes 48 miniature donuts.
(I’ve never made the mini donuts. Increase baking time slightly to make
full-size donuts.) Remove from oven and from donut tray to cool. Can be eaten
plain for dipped in a mixture of equal parts cinnamon and nutmeg and confectionery
sugar. For glazed donuts melt 1 cup of gf powdered sugar in 1/2 cup water. (Increase
water if too heavy.)
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