I've tried my fair share of recipes on Pinterest and none have turned out as good as these gluten-free doughnuts! I made these for the second time this week just to be sure that they really are amazing and they just keep getting better and better! Prairie Hive's recipe is definitely a hit in my house. I used King Arthur Gluten-Free Flour ($8.99/box) whereas she used a Williams-Sonoma brand (Cup for Cup at $20). The doughnuts turn out cakey but a light and airy cakey consistency, kind of like a pancake! Add the glaze to it and you'll no longer have to go to Krispy Kreme. The dough itself only uses 1/3 cup of sugar and the glaze uses 1 cup of powdered sugar. Not too terribly sweet and I imagine you can even reduce the amount of sugar in the glaze.
Here is the recipe:
Makes 6 donuts, so I doubled this recipe for my dozen
- 1 cup GF all purpose flour (I used King Arthur Gluten-Free Flour)
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1 egg
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon butter, melted
- 1 cup powdered sugar
- 1 teaspoon butter, melted
- 2 tablespoons milk
- 1/2 teaspoon pure vanilla extract
1. Preheat oven to 425 degrees. 2. Coat donut pan with butter or Pam. 3. In mixing bowl, combine flour blend, sugar, baking
powder, nutmeg and salt. 4. Add buttermilk, egg, vanilla and melted
butter. Slowly stir to combine. 5. Pour batter into pastry bag with
large tip (or plastic Ziploc bag with corner cut off) and pipe into
prepared donut pan. 6. Bake donuts for 10-12 minutes, just barely
golden brown. Turn out onto cooling rack.
To make the vanilla glaze: Mix together the powdered sugar, melted
butter, milk and vanilla. Dip the tops of the cooled donuts in the
glaze. Top with sprinkles, peanuts or just the glaze!
You can buy the donut pan at Home Goods or Target for about $10.
Original recipe on Prairie Hive's Blog.
Enjoy!
