Gluten Free Donuts
A delightful gluten-free donut recipe perfect for fall, featuring warm spices and a comforting homemade treat.
Ingredients
Dry Ingredients
- 1.5 cups gluten-free all-purpose flour
- 0.5 cups almond flour
- 0.5 cups granulated sugar Can substitute half with applesauce for a lighter version
- 1 tbsp baking powder Ensure freshness for the best rise
- 0.5 tsp salt
- 1 tsp ground cinnamon Optional, for extra flavor
Wet Ingredients
- 2 large eggs
- 1 tsp vanilla extract
- 0.5 cups milk (or almond milk for a dairy-free option)
- 0.25 cups melted coconut oil (or vegetable oil) Coconut oil can be substituted with vegetable oil
Instructions
Preparation
- Preheat your oven to 350°F (180°C) and grease a donut pan with cooking spray or melted coconut oil.
- In a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, sugar, baking powder, and salt.
- In a separate bowl, beat together the eggs, vanilla extract, milk, and melted coconut oil until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay!
- If desired, fold in the ground cinnamon for a lovely fall flavor.
- Using a piping bag or a spoon, carefully fill each donut cavity about halfway with the batter.
- Bake for 10-12 minutes, or until the donuts spring back when lightly pressed.
- Remove from the oven and let them cool for 5 minutes before transferring to a wire rack.
Notes
Consider allowing the batter to rest for 15 minutes before baking to improve texture. For variations, try maple glaze, streusel topping, or adding chocolate chips.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 4gSodium: 150mgFiber: 1gSugar: 6g
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