Description
Delight in these homemade Gluten Free Donuts, crafted with a simple mix of wholesome ingredients and ready in just 30 minutes. Perfectly soft and fluffy, they come with a choice of chocolate, glazed, powdered sugar, or cinnamon sugar toppings to satisfy every craving while being gluten free-friendly.
Ingredients
Scale
Donut Batter
- 2 cups (240g) all purpose gluten free flour (King Arthur’s Measure for Measure Gluten Free Flour recommended)
- 1/2 tsp ground nutmeg
- 1/2 cup (99g) granulated sugar
- 2 tsp baking powder
- 1 tsp salt
- 1/2 cup + 2 tbsp (148ml) milk (whole milk preferred)
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup plus 2 tbsp (89ml) vegetable oil
Chocolate Topping
- 1/2 cup (85g) semi-sweet chocolate chips
- 2 Tbsp unsalted butter
- 2 tsp light corn syrup
- rainbow sprinkles (optional)
Glaze
- 1 1/2 cups (169g) powdered sugar
- 1-2 Tbsp milk (whole milk used)
- 1 tsp vanilla extract
Powdered Sugar Coating
- 1 cup (113g) powdered sugar
Cinnamon Sugar Coating
- 2/3 cup (133g) granulated sugar
- 2 tsp cinnamon
Instructions
- Prepare the Batter: In a large mixing bowl, whisk together the gluten free flour, ground nutmeg, granulated sugar, baking powder, and salt until well combined to ensure even distribution of ingredients.
- Combine Wet Ingredients: In a separate bowl, beat the eggs, then add milk, vanilla extract, and vegetable oil, mixing thoroughly until smooth.
- Mix Wet and Dry Ingredients: Gradually pour the wet mixture into the dry ingredients, stirring gently to create a smooth donut batter without overmixing to prevent toughness.
- Preheat Your Cooking Tool: Since the original article doesn't specify baking or frying explicitly, the preparation time and ingredients suggest baking the donuts. Preheat your oven to 350°F (175°C) and grease a donut pan.
- Fill the Donut Pan: Spoon or pipe the batter into the prepared donut pan cavities, filling each about 3/4 full for optimal rise and shape.
- Bake the Donuts: Place the pan in the oven and bake for 10 minutes or until the donuts turn golden and a toothpick inserted comes out clean. Remove and let cool slightly before removing from the pan to avoid breakage.
- Prepare the Chocolate Topping: Melt the chocolate chips, unsalted butter, and corn syrup together over low heat or a double boiler until smooth and glossy. Stir in rainbow sprinkles if desired.
- Make the Glaze: Combine powdered sugar, milk, and vanilla extract in a bowl, mixing until smooth and pourable. Adjust milk quantity to reach desired consistency.
- Prepare Coatings: For powdered sugar coating, place powdered sugar in a shallow dish. For cinnamon sugar coating, mix granulated sugar and cinnamon in another dish.
- Decorate the Donuts: Dip cooled donuts into chocolate topping, glaze, powdered sugar, or cinnamon sugar coatings as preferred. Allow toppings to set before serving.
Notes
- These Gluten Free Donuts can be made with just 10 ingredients in 30 minutes, making them quick and easy for any occasion.
- Choose from multiple toppings – chocolate, glaze, powdered sugar, or cinnamon sugar – or try all four for variety.
- Ensure not to overmix the batter to keep the donuts tender and light.
- Use a donut pan for perfect shape and even cooking; if unavailable, muffins pans can be an alternative though shape will differ.
- Donuts are best enjoyed the same day but can be stored in an airtight container for 1-2 days.
- Whole milk is recommended for richness but can be replaced with dairy-free milk to suit dietary needs.
Nutrition
- Serving Size: 1 donut
- Calories: 386 kcal
- Sugar: 49 g
- Sodium: 283 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 34 mg
