To make these donuts, I used the silicone donut pans here on Amazon. The pans are easy to use and they are great to make bagels too.

The glaze I used for the donuts were Lily’s dark chocolate and Lily’s white chocolate that I got at Walmart. I melted them in a bowl with 2 tablespoons of coconut oil. Put them in the microwave in 30 minute increments till its all melted.

Gluten Free Donuts

Recipe by Lucy ChesnaCourse: DessertCuisine: AmericanDifficulty: Moderate
Servings

12

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes

Ingredients

  • 2 cups gluten free flower

  • 1/2 cup sugar or monk fruit sugar

  • 2 teaspoons baking powder

  • 1 teaspoon salt

  • ¾ cup almond milk

  • 2 large eggs, lightly beaten

  • 2 teaspoons vanilla extract

  • ½ cup vegetable oil or avocado oil

Directions

  • Preheat oven to 425°F.
  • Spray donut pans; set aside.
  • In a large mixing bowl, mix the gluten free flour, sugar, baking powder, and salt.
  • In a separate small mixing bowl, whisk the almondn milk, eggs, vanilla, and oil.
  • Add the wet ingredients to the dry ingredients and whisk until combined.
  • Spoon the batter into the donut pan filling about half of it. Don’t over fill it does rise when baking
  • Bake for 7-9 minutes or until the donuts rise and set.

Notes

  • Cool donuts on a wire rack for 5 minutes.
  • Place your wire rack over a cookie sheet or piece of parchment paper.
  • One at a time, dip the tops of your donuts into the glaze.
  • Place your donut back on the rack and repeat until all donuts have been dipped.
  • Store donuts in a airtight container at room temperate for up to three days

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