Delicious and easy gluten-free donut recipe.
- 1/4 cup unsalted butter, room temperature
- 1/4 cup vegetable, corn or canola oil
- 1/2 cup sugar
- 1/3 cup brown sugar
- 2 large eggs
- 1 1/2 tsp. vanilla
- 11 1/4 oz. (about 2 2/3 cups) all-purpose gluten-free flour (I used Gluten Free Mama’s Almond Blend
- 1/2 tsp. xanthan gum
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 3/4 tsp. to 1 tsp. ground nutmeg
- 2 tsp. ground cinnamon
- 3/4 tsp. salt
- 1 cup milk
- 5 Tablespoons salted butter, melted
- 1 1/2 Tablespoons cinnamon
- 1/2 cup sugar
- Preheat oven to 425°. Spray mini doughnut pan with non-stick cooking oil spray.
- In the bowl of your electric mixer, cream together the butter, oil, and sugars until smooth.
- Add the eggs and vanilla, beating until smooth.
- In a small bowl, whisk together the flour, xanthan gum, baking powder, baking soda, nutmeg, cinnamon, and salt.
- Alternate adding the flour mixture and the milk to the butter mixture, beginning and ending with the flour. Mix on low just until everything is thoroughly combined.
- Scoop the batter into a gallon-size Ziploc bag and seal tightly. Use scissors to snip off a bottom corner. Squeeze the batter out of the opening into the cavities of the doughnut pan, filling until almost flush with the top of the cavities.
- Bake at 425° for 7 minutes or until they are a pale, golden brown, and a toothpick inserted in a doughnut comes out clean.
- Remove from the oven and let cool in the pan for 2-3 minutes. Turn the pan over to turn doughnuts out onto a cooling rack.
- Repeat with remaining batter, spraying pan again with cooking spray between batches. Makes 4 dozen.
- While doughnuts are cooling, make the topping.
- Melt the butter in a small bowl.
- In another small bowl, whisk together the cinnamon and sugar.
- Take each cooled doughnut, dunk the top half in the butter, then in the cinnamon-sugar mixture to coat. Place on rack or tray to set. Enjoy!
- These can be stored in an airtight container at room temperature for 2-3 days.
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