Description
Delight in these light and fluffy gluten-free baked vanilla donuts that come with a dairy-free option, perfect for a sweet treat without the guilt.
Ingredients
Units
Scale
Donuts
- 1 cup gluten-free all-purpose rice flour blend flour with xanthan gum
- 1 teaspoon gluten-free baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup light brown sugar, packed
- 1 large egg
- 3 tablespoons unsalted butter, melted (dairy-free use Smart Balance butter)
- 1 tablespoon pure vanilla extract
- 1/2 cup milk (dairy-free use unsweetened almond, cashew or coconut milk)
Glaze
- 1 1/4 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 teaspoons milk (dairy-free use unsweetened almond, cashew or coconut milk)
Instructions
- Preheat Oven: Preheat oven to 350°F.
- Prepare Pan: Spray a full-sized donut pan with gluten-free nonstick cooking spray.
- Mix Dry Ingredients: In a large bowl, combine flour, baking powder, baking soda, salt, brown sugar and whisk to combine the ingredients.
- Add Wet Ingredients: Add the egg, butter, milk, and pure vanilla extract to the flour mixture and mix until fully combined.
- Fill Donut Pan: Add the batter to a large plastic storage bag or piping bag. Seal the bag and cut a corner (or tip if using a piping bag) off.
- Pipe Batter: Squeeze the bag carefully, filling the greased donut pan with batter.
- Bake Donuts: Bake for 10–12 minutes.
- Cool Donuts: Place the pan on a cooling rack and cool for 1 minute. Remove donuts from the pan and place them on the rack.
- Make and Apply Glaze: In a small bowl, whisk together the glaze ingredients. Dip each warm donut into the glaze and place on a plate or wire rack. Serve warm.
- Store: Store in an airtight container at room temperature.
Notes
- For dairy-free option, use Smart Balance butter and unsweetened almond, cashew, or coconut milk.
