Cinnamon Sugar Doughnuts Gluten Free

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DOUGHNUTS

Oh joy of joys! Banished into the ‘foods I can never eat again because I’m a coeliac’, I was almost OK with not enjoying a piping hot, drenched in cinnamon and sugar, doughnut ever again. Until today.

Oven baked, fluffy and delicious, these are a must bake for anyone living gluten free who just can’t face a future without doughnuts.

nb:  use digital scales to get the best results and precise ingredient amounts.

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Ingredients:

(makes 12 doughnuts)

210g gluten free flour (I use my own blend, but feel free to substitute whatever GF flour you prefer)

3/4 tsp xantham gum

36 g arrowroot

1.5 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon finely ground salt

1 teaspoon ground cinnamon

150g caster sugar

1/4 teaspoon vanilla powder or 1.5 teaspoons vanilla extract

104 g butter, melted

2 eggs (about 100g) beaten

195g greek yoghurt

For the topping:

Caster Sugar and Cinnamon.

Method:

Preheat your oven to 180 degrees C and lightly grease a 12 hole doughnut pan.

In a large bowl, combine the flour, xantham gum, arrowroot, baking powder and soda, salt, sugar and cinnamon.

Whisk well to combine.

Make a well in the middle and pour in the butter, eggs, yoghurt and vanilla (if using vanilla powder, add to the dry ingredients instead).

Fill a piping bag or large ziplock bag with the mix (cutting of a small piece of the corner if using the ziplock bag) and pipe the mixture (it’s tricky!) into the doughnut pan, each mold about 3/4 full.

Bake for about 15-30 minutes (depending on your oven.  We’ve established mine is cactus, so my doughnuts took closer to 30 minutes).

Meanwhile, combine the sugar and cinnamon in a large ziplock bag and shake it around to combine.  Honestly, I didn’t write any quantities for the topping, I just winged it until it looked and tasted right for me.  Any excess can be stored and used next time you bake!.

Remove the doughnuts from the oven and, while still hot, working one or two at a time, chuck them in the bag with the cinnamon sugar mix and shake about to coat well.

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Allow to cool (if you haven’t already eaten them by now!) on a wire rack before storing in an airtight container for up to 3 days.  These are lovely warmed through the day after baking and served with a good strong cup of coffee……yes, I had doughnuts for breakfast the day after baking these.

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Recipe adapted from here

once-a-week cooking

 

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