Gluten-Free Baked Doughnuts Recipe
If you struggle to find gluten-free doughnuts at your favorite coffee shop, learn to make these are home. The baked treats are finished with classic multicolor sprinkles.
- Serves: 18 persons
- For the Cake Donuts:
- 2cups all-purpose gluten-free flour blend
- ¾cup granulated sugar
- 2teaspoons gluten-free baking powder
- 1teaspoon salt
- ¾cup milk (or dairy-free milk alternative)
- 2large eggs (room temperature)
- ½cup vegetable oil
- 2teaspoons gluten-free vanilla extract
- For the Vanilla Glaze and Decorations:
- 1cup powdered sugar
- 1tablespoon milk (or dairy-free milk alternative)
- ½teaspoon gluten-free vanilla extract
- ½cup gluten-free multi-colored sprinkles
Step 1Gather the ingredients.
Step 2Preheat oven to 425 F. Grease the doughnut pans and set aside.
Step 3In a large mixing bowl, combine the gluten-free flour blend, sugar, baking powder, and salt.
Step 4In a separate small mixing bowl, whisk together the milk, eggs, oil, and vanilla.
Step 5Add the milk and egg mixture to the flour mixture and whisk until combined.
Step 6Spoon the batter into the prepared doughnut pans filling about 1/2 full. Bake for 7 to 9 minutes or until the doughnuts are set. The doughnuts are done when a toothpick inserted into one of the doughnuts comes out clean.
Step 7Remove each doughnut from the pan and cool on a wire rack. Repeat with remaining batter.
Step 8Meanwhile, prepare the glaze. In a medium mixing bowl, combine the powdered sugar, milk, and vanilla extract. Mix until smooth. Additional milk or confectioners' sugar can be added to achieve the desired thickness.
Step 9Dip the top of each doughnut into the glaze, allowing the excess glaze to drip off before placing it back on the wire rack. Decorate with sprinkles while the glaze is still wet. Repeat with the remaining doughnuts.
Step 10Store doughnuts in an airtight container at room temperature for up to three days.