Delicious gluten free donut recipe!
- 1 cup gluten free oat flour could use sorghum or millet too
- 1/2 cup brown rice flour or more oat/sorghum/millet
- 1/2 cup tapioca starch
- 2 tablespoons almond meal for nut free, replace with more of one of the above flours
- 2 tablespoons chia or flax meal optional
- 1/3 cup palm sugar, or brown sugar, or more if you like them sweeter
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon guar gum
- 1/4 cup Spectrum Organic Shortening, coconut oil, or favorite vegan butter
- 1/2 cup vegan yogurt, or sour cream. I used So Delicious plain yogurt
- 1/4 cup non-dairy milk
- 1 Ener-G Egg Replacer for one egg mixed with a scant 1/4 cup warm water , or 1 egg
- 1 teaspoon vanilla extract
OPTIONAL ADD IN’S
- cinnamon, dark chocolate chips, diced berries
- 1/2 cup corn free powdered sugar or powdered coconut sugar
- 1 tablespoon melted vegan butter, butter flavored coconut oil, or any butter
- 3 tablespoons maple syrup to achieve desired consistency
- dash of salt, optional
Preheat oven to 350 degrees, lightly grease the donut pan or use a silicone one from Belgoods Bakeware.
Whisk the dry ingredients together.
Cut in the shortening with a pastry blender.
Mix the ‘egg’, and yogurt together, stir in.
Add the milk, 1 tablespoon at a time until the dough is firm but still a little sticky. You need to be able to pick it up and roll it between your hands. You could sprinkle additional flour to achieve this if necessary.
Using your hands, roll a golf ball size piece of dough into a short snake. Snake it into the donut mold, overlapping the ends. You could use a damp finger to smooth the tops if you wanted to be perfect.
Bake for 12-15 minutes until just done.
Let cool a couple of minutes and invert on a cooling rack to avoid a soggy bottom.
Top with powdered sugar, cinnamon/sugar mix, or the above maple glaze. I found these to be a wee bit crumbly right out of the pan, but not so after they cooled completely!
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