Gluten-Free Donuts with Cinnamon & Sugar

Every now and then I get a hankering for a chocolate glazed donut from Dunkin Donuts, which isn’t an option for me anymore now that I have Celiac.  I actually haven’t had a “real” donut in over two years.  But, inside that lovely Babycakes NYC Cookbook my mom got me for my birthday (which also housed the delicious gluten-free chocolate chip cookies) is a recipe for soft, pillowy, wonderfully gluten-free and fabulous donuts.

I’m not going to lie, the ingredient list is a bit daunting.  There are a ton of ingredients that in these puppies!  However, if you have Celiac Disease or gluten intolerance and haven’t had a donut in two years, I think the ingredients for these gluten-free donuts are worth every penny.

I get a lot of my baking ingredients on Vitacost because they have great discounts on gluten-free ingredients and offer free shipping for orders over $49.  I highly suggest you check it out!

Buying (and waiting for) all the ingredients is the hard part.  Mixing everything together and baking these donuts is easy and incredibly rewarding.

I also made a vegan frosting and a cinnamon sugar topping for these donuts.  I wasn’t too crazy about the frosting and will just make or buy regular frosting next time.  However the cinnamon sugar mixture was a delicious and perfect topping for these pillowy treats!

Happy baking!

What you’ll need: melted coconut oil, sugar, rice flour, garbanzo and fava bean flour, potato starch, arrowroot, baking powder, xanthan gum, salt, baking soda, unsweetened applesauce, vanilla extract, hot water

Preheat the oven to 325°F.  Brush two six-mold donut trays with coconut oil or cooking spray and set aside.  In a medium bowl, whisk together the sugar, flours, potato starch, arrowroot, baking powder, xanthan gum, salt and baking soda.  Add the coconut oil, applesauce, vanilla and hot water and continue mixing with a rubber spatula just until the ingredients are combined.

Using a melon-baller or tablespoon, drop 2 1/2 tablespoons of batter into each donut mold.  Using a toothpick, spread the batter evenly around the mold.  Bake for 8 minutes, rotate the pan, and continue to bake until the donuts are golden brown, about 7 minutes more.

Let cool in the molds for 5 minutes if sprinkling with toppings such as cinnamon sugar, or 15 minutes if using a glaze or icing.  Run a knife around the donuts in the molds, lift them out and place them on a baking sheet.

Coat them in cinnamon sugar and enjoy!

Gluten Free Donuts with Cinnamon Sugar Topping

Recipe from Babycakes NYC

Makes 12 donuts

For the Cinnamon Sugar Topping:

• 3/4 cup white sugar
• 2 teaspoons ground cinnamon
• Pinch of salt

For the Donuts:

• 1/3 cup melted refined coconut oil or canola oil, plus more for brushing the trays
• 1 cup white sugar
• 3/4 cup white or brown rice flour
• 1/3 cup garbanzo and fava bean flour
• 1/2 cup potato starch
• 1/4 cup arrowroot
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1/8 teaspoon baking soda
• 6 tablespoons unsweetened applesauce
• 1/4 cup vanilla extract
• 1/2 cup hot water

Steps

1. Preheat the oven to 325°F.  Brush 2 six-mold donut trays with coconut oil and set aside.
2. Whisk together the ingredients for the cinnamon sugar topping in a small bowl and set aside.
3. In a medium bowl, whisk together the sugar, flours, potato starch, arrowroot, baking powder, xanthan gum, salt and baking soda. 
4. Add the coconut oil, applesauce, vanilla, and hot water and continue mixing with a rubber spatula just until the ingredients are combined. 
5. Using a melon-baller or tablespoon, drop 2 1/2 tablespoons of batter into each donut mold. 
6. Using a toothpick, spread the batter evenly around the mold.
7. Bake for 8 minutes, rotate the pan and continue to bake until the donuts are golden brown, about 7 minutes more. 
8. Let cool in the molds for 5 minutes if sprinkling with toppings such as cinnamon sugar, or 15 minutes if using glaze or icing. 
9. Run a knife around the donuts in the molds, lift them out, and place them on a baking sheet. 
10. Coat them in cinnamon sugar mixture and enjoy.

Hugs, kisses & yummy dishes… xoxo

Lauren