By popular demand, I am sharing my recipe for the homemade gluten free donuts I made yesterday with Sophia and Brayden.
On Thursday afternoon, I needed a little pick-me-up so I decided to stop by Dunkin Donuts to get a coffee. Of course, Brayden needed a donut and Sophia asked if I could make her gluten free donuts one day.
“Of course, baby doll!”
As a mama with a child with food limitations, I don’t ever want her to miss out on foods I know I can make gluten free.
So I did some searching on Pinterest and was able to find this recipe and put my little spin on it!
You can catch out our two videos via our Facebook Page as we were making them (here) and then decorating them (here).
Makes: 24-32 donuts (depending if you make donuts or donut holes)
|Nutrition Facts for Donut- NOT including icing and toppings|
|Amount Per Serving|
|% Daily Value *|
|Total Fat 2 g||3 %|
|Saturated Fat 1 g||7 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 18 mg||6 %|
|Sodium 45 mg||2 %|
|Potassium 44 mg||1 %|
|Total Carbohydrate 23 g||8 %|
|Dietary Fiber 1 g||2 %|
|Sugars 7 g|
|Protein 2 g||4 %|
|Vitamin A||3 %|
|Vitamin C||0 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
- 4 cups Gluten-Free All Purpose Flour (I used Bob’s 1-1 Baking Flour)
- 6 teaspoons gluten-free aluminum-free baking powder
- 1 teaspoon salt
- 3/4 cup Agave Nectar or any unrefined sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 1/2 teaspoon vanilla
- 2 large eggs
- 1 1/2 cups milk
- 1/4 cup coconut oil or butter melted
- 1 cup of powdered sugar
- 1-2 T of milk (almond milk/coconut milk would also work)
- Cinnamon Chex
Preheat oven to 425 and grease a donut pan, (I didn’t have one. Watch my video to see how I improvised) muffin tin, or cookie sheet (to make donut holes).
Mix together flour, baking powder, salt, cinnamon, and nutmeg.
In a separate bowl, beat together vanilla, eggs, milk, and agave nectar until thoroughly combined.
Add coconut oil or butter and beat again until mixed well.
Slowly add flour mixture and mix on low until everything is combined.
Fill the prepared donut pan, muffin tin or cookie sheet and bake for 12–15 minutes- they should turn slightly brown on top.
Let cool on a drying rack.
Once cooled, mix together milk and sugar to make the icing. Then dip each donut into the icing and add whatever toppings you wish.
Sophia and Brayden decorated the donuts so I lined their working area with parchment paper- called for easy cleanup.
Be creative with what you put in and on them! I even thought about adding some bacon!! #addedprotein
I’m storing half them in ziplock bags and then freezing the other half for a nice treat another day.
Please let me know if you use this recipe- I’d love to hear how yours came out!
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