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9.22.2014

Baked Gluten Free Vanilla Donuts with Chocolate Glaze

I haven't updated the blog in a long time. Life has been very busy.  I do apologize! Last week I had a craving for a donut. I wasn't a huge donut aficionado before going gluten-free, but it was a nice treat once in a while. These donuts are cakey and flavorful! Hope you enjoy the sweet chocolaty goodness!



I adapted this recipe from the Baking Beauties. The pictures of her donuts are beautiful. Check them out!

For the Donuts (makes 6)
Ingredients:
1/3 cup rice flour
1/4 cup tapioca flour
1/3 cup white sugar
2 tbs dry instant vanilla pudding mix
1 tsp baking powder
1/2 tsp xanthan gum
1/4 tsp salt
1/4 cup canola oil
2 large eggs
2 tsp bourbon vanilla extract
butter for greasing donut pan
donut pan

Directions:
Vanilla Doughnuts:
Preheat oven to 375 degrees F.
  • In a mixing bowl, whisk together the rice flour, tapioca flour, sugar, pudding mix, baking powder, xanthan gum, and salt. Set aside.
  • In a separate mixing bowl, whisk together the milk, oil, eggs, and vanilla extract. Pour this mixture into the dry ingredients, and stir to combine.
  • Spoon the batter into a large resealable bag. Cut a hole in one of the corners of the bag, and pipe the batter into the prepared/greased doughnut pan.
  • Bake for 10-12 minutes, or until the top of the doughnut bounces back when gently pressed on.
  • Let the doughnuts sit in the pan for a few minutes before removing them to a wire cooling rack.
  • Let cool slightly before icing.
Chocolate Glaze/Icing Recipe
1 cup powdered sugar
4 tbs cocoa powder
2 tbs milk or water
2 tbs vanilla extract

Mix together the sugar and cocoa powder in a small bowl. Slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze. Add more milk a little at a time if needed. Drizzle over donuts and enjoy!

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