Gluten Free Mini Donuts & Glaze Recipe

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Written by Kyle Eslick / Published in Breakfast

Homemade gluten free donuts are always fun to make because they can sit out for a few days and still be good (it seems like all gluten free products need to refrigerated!). Here is a recipe for both gluten free donuts and a gluten free glaze to go on top. Enjoy!

Gluten Free Donuts & Glaze Recipe

Dry Ingredients:

1 cup Gluten-Free Pantry Muffin Mix (or any gluten free flour mix)
1/3 cup Sugar
1/4 tsp Nutmeg
1/4 tsp Cinnamon
Dash of Salt

Wet Ingredients:

1/3 cup Rice Milk
1/2 tsp Apple Cider Vinegar
1/2 tsp Pure Vanilla Extract
1/4 Cup Unsweetened Applesauce
4 tbs Oil

Glaze Ingredients:

1 Cup Powdered Sugar
2 tbs Rice Milk
1/4 tsp Pure Vanilla Extract

Donut Directions:

Preheat your oven to 350 degrees.
In a large bowl, combine dry ingredients and mix thoroughly.
In a separate bowl, blend the wet ingredients together.
Pour the wet mixture into the dry and stir until just combined. It should form a very soft, moist dough.
To have smooth donuts, use a pastry bag or a ziploc bag with the end snipped off to squeeze the dough into an ungreased mini donut pan. Fill the sections until just below the edge of the pan. Smooth the filled sections with a knife or spatula.
Bake for approximately 10-11 minutes. The bottom (visible part) will not be brown, but you will see brown edges around the top.
Remove from oven and let pan cool for 5 minutes on baking rack before attempting to remove donuts. If donuts do not flip out of the pan, gently loosen edges with a butter knife.

[Recipe Courtesy of Heiress in Training]

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