Gluten-Free Baked Donuts

Gluten-Free Baked Donuts

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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These healthier donuts are easy to make and are made with a special blend of gluten-free flour that you can find at Blends By Orly.

  • 2 Cups Manhattan Blend Gluten-Free Flour
  • 1 1/2 Cup Sugar
  • 2 Teaspoons Baking Powder
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Ground Nutmeg
  • 1/2 Teaspoon Kosher Salt
  • 1 Large Egg
  • 1 1/4 Cups Whole Milk
  • 2 Tablespoons Unsalted Butter (Melted)
  • 2 Teaspoons Vanilla Extract
  • Topping
  • 1/2 Cup Unsalted Butter
  • 1/2 Cup Sugar
  • 1 Teaspoon Ground Cinnamon
  1. Preheat oven to 350 degrees.
  2. Grease 2 donut pans well. Set aside.
  3. In large-size bowl combine Manhattan Blend flour, sugar, baking powder, cinnamon, nutmeg, and kosher salt. In small-size bowl whisk together egg, milk, melted butter, and vanilla. Stir egg mixture into flour mixture until fully incorporated.
  4. Spoon batter into prepared donut pans filling each one about 3/4 full. Place in oven and bake for 25 minutes until golden brown. Remove from oven and let cool 5 minutes. Remove donuts and place onto parchment paper lined sheet pan.
  5. Melt 1/2 cup butter in sauté pan over a medium-low heat. In small-size bowl combine sugar and cinnamon. Dip each donut into butter and then into cinnamon sugar. You may decide to coat just one side or the entire donut. Repeat until all donuts are coated.
  6. Transfer to serving platter.
  7. Note: You may find donut pans at www.amazon.com and gluten-free flour blends at www.blendsbyorly.com.
  8. Makes 24 Donuts
  9. Prep Time: 30 Minutes Cook Time: 25 Minutes Total Time: 55 Minutes
  10. "Work With What You Got!"
  11. © Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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