In our house donuts are a must! We don’t just love a good donut, we need one. After all, who doesn’t love a good donut? Well, I do have a confession to make. Since my son has been able to tolerate baked egg and we discovered Kinnikicks brand frozen donuts, I haven’t baked my own in months. But when I test baked these gluten free cinnamon sugar donuts they did not hold a candle to the frozen kind. They are so full of flavor and better with every bite. But don’t take my word for it, bake them yourself.
Pin it here->
Once you see the recipe I’m sure you are going to ask why I didn’t use real egg since my son can tolerate some baked egg? The short answer is, I have no idea! I am so used to using some type of egg substitute in my baking that I am nervous to use a real egg.
You see, after so many years of egg free, gluten free baking, I am nervous it will ruin my formula. Plus, since I am already experimenting for taste, I am more likely to get a successful product using what I know will work, than trying more than one different variable at a time.
I love the addition of cinnamon that is actually in the donut, as well as, the donut completely covered in cinnamon sugar on the outside. This recipe is another one inspired by Sally’s Baking Addiction. She adds nutmeg to her donuts and says it gives it the “bakery taste”. The jury is still out on that one for me. I like it in the cinnamon sugar donuts but I a not sure how it will go in the powdered sugar donuts. That recipe will come later.
My Ingredients
True to form, I used my favorite Authentic Foods Flours and Gluten Free You and Me Expandex Tapioca Starch to create this recipe.
This recipe is also so different from my first donut recipe because I used rice flour instead of bean flour. I really love the way everything put together made this donut absolutely perfect.
I also used coconut milk instead of rice milk (my usual) because I also used coconut milk yogurt. Make sure when you get ready to make the donuts that you plan ahead and set the yogurt out so that it is room temperature when you need to use it. I used So Delicious Brand for both of these.
So don’t wait another minute. Buy a donut pan and make some donuts for your family this weekend. Beware the recipe only makes 6 so you are likely to keep them wanting more.
For more recipes like this and so much more please make sure to visit my Stay Gluten Free community Facebook group. It’s free to join so CLICK HERE now. You will be connected with others just like you where we share more recipes, grocery store finds and places to eat out safely. I look forward to seeing you there.
I hope you enjoy these donuts as much as we did!
The post Gluten Free Cinnamon Sugar Donuts appeared first on Stayglutenfree.com .
Gluten Free Cinnamon Sugar Donuts
Ingredients
- 1/2 cup Brown rice flour
- 1/2 cup Tapioca starch
- 2 tbsp Potato starch
- 1/2 tsp Xanthan gum
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp Ground cinnamon
- 1/4 tsp Grand nutmeg
- 1/3 cup Packed light brown sugar
- 1/4 cup Coconut Milk I use So Delicious original
- 1/4 cup Coconut milk yogurt (vanilla) I use So Delicious vanilla at room temperature
- 3 tbsp Coconut oil melted
- 1 tbsp Bob's Red MIll Egg Replacer
- 2 tbsp Warm water
- 1 1/2 tsp Vanilla extract
Cinnamon Sugar Topping
- 1/4 cup Coconut oil melted
- 1/2 cup Granulated sugar
- 1/2 tsp Ground cinnamon
Instructions
- Preheat oven to 350
- With a paper towel lightly grease the donut pan with coconut oil.
- In a medium bowl combine flour, starches, xanthan gum, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk together.
- Set aside
- In another small bowl combine the tablespoon of Egg Replacer with 2 tablespoons of warm water and let sit for one minute to thicken
- In a separate medium size bowl combine brown sugar, "egg", coconut milk and yogurt and whisk together.
- Add the coconut oil (melted) and vanilla. Continue to whisk together until smooth.
- Mix the wet and dry ingredients together. Do not over mix. Your batter will seem very thick, that is ok.
- Pour batter into a 1 gallon ziplock bag and bring it all to one corner.
- Cut the corner of the bag with scissors so the batter will slowly ooze out and spread evenly into the donut pan.
- Fill all six donut spaces. You should have just enough batter.
- Bake for 13-15 minutes
- Let the donuts cool for 10 minutes before removing them from the donut pan. Transfer them to a wire rack.
- Fill a small dish with the 1/4 cup of melted coconut oil
- In a separate shallow dish combine cinnamon and sugar together.
- One at a time lightly brush the donut on both sides with coconut oil and then dip them in the cinnamon sugar mixture covering all sides.
- Serve and Enjoy!