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!
Notes
This recipe was adapted from Sally's Baking Addiction.