I’ve yearned for donuts more than anything–so for the past year I’ve been perfecting my gluten-free baked donut recipe. Here is one version. Actually, I nearly always tweak a recipe, as I view recipes as general suggestions. There are a couple of must-do’s however, such as greasing the baking pan really well (I use coconut oil), and lifting the hot donuts gently out of the pan with a silicone spatula. It just fits smoothly down beside the baked crusty edges and doesn’t scratch the baking pan. This recipe makes two pans–12–baked donuts. (Need donut pans? I found pans at Bed, Bath & Beyond and JoAnn Fabrics, also Walmart online.)
Here’s what usually works for me:
2 cups gluten-free flour (I use a mix of oatmeal flour, rice flour, and sometimes baking mixes–just depends on what I have)
1 cup granulated cane sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup oil (can be avocado oil or melted coconut oil, or butter, or 1/2 cup mayonnaise)
3/4 cup milk (I have to use almond or coconut, but it still works)
1 tablespoon vanilla or lemon oil
Preheat the oven to 400-degrees. Grease the donut pans well.
Mix the ingredients well, then spoon into the greased pans. Bake about 13 minutes. Remove the donuts from the baking pan to a rack immediately, using a silicone spatula to lift the edges and pull the donuts out without breaking them or scratching the pan.
While warm you can shake them in a bag of powdered sugar, dip them in granulated sugar, or let cool and dip in a frosting glaze made of: 1 cup powdered sugar, 1/2 cup powdered cocoa, 2 – 3 tablespoons water, 1 teaspoon vanilla. Hold the donut by the sides and dip the top into the glaze. Let harden on a plate or rack.