Description
Gluten-free donuts bring Mediterranean sunshine to your breakfast table with almond flour magic. Rich coconut glaze and zesty lemon notes create a delightful treat that satisfies sweet cravings while nourishing your body.
Ingredients
Scale
Gluten-Free Delight Donuts
Main Ingredients:
- 2 cups (480 milliliters) all-purpose gluten-free flour (King Arthur’s Measure for Measure Gluten-Free Flour)
- 2 large eggs
- ½ cup (120 milliliters) whole milk
- ¼ cup + 2 tablespoons (90 milliliters) vegetable oil
Dry Ingredients:
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon ground nutmeg
- ½ cup (100 grams) granulated sugar
- 1 teaspoon vanilla extract
Coatings and Glaze:
- ½ cup (85 grams) semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- 2 teaspoons light corn syrup
- 1 ½ cups (180 grams) powdered sugar
- 1 cup (120 grams) powdered sugar
- ⅔ cup (133 grams) granulated sugar
- 2 teaspoons cinnamon
- 1–2 tablespoons whole milk
- 1 teaspoon vanilla extract
- Rainbow sprinkles (Great Value brand)
Instructions
- Prepare the oven by heating to 350 degrees Fahrenheit (175 degrees Celsius). Thoroughly coat a donut pan with non-stick cooking spray, using a paper towel to distribute evenly.
- In a medium bowl, whisk together gluten-free flour, ground nutmeg, granulated sugar, baking powder, and salt until well combined.
- In a separate large mixing bowl, thoroughly blend milk, large eggs, pure vanilla extract, and vegetable oil until smooth and integrated.
- Gently incorporate the dry ingredient mixture into the wet ingredients, folding carefully until just combined. Avoid overmixing to maintain a tender texture.
- Transfer the batter into a clean plastic resealable bag. Snip one corner with scissors to create a piping bag, or use a small cookie scoop for precise filling.
- Carefully pipe or scoop the batter into each well of the donut pan, filling approximately two-thirds full to allow room for rising.
- Place the donut pan in the preheated oven and bake for 10-11 minutes, or until a thin wooden skewer inserted into a donut comes out completely clean.
- Remove from the oven and allow donuts to rest in the pan for 10-12 minutes, enabling them to set and cool slightly.
- Gently invert the pan onto a wire cooling rack, tapping carefully to release the donuts.
- Select your preferred topping or glaze. For a classic finish, dip each donut, allowing excess to drip off. For a Krispy Kreme-inspired look, perform a double dip with a 15-minute resting period between glazing.
Notes
- Precision in Preparation matters, as using a paper towel ensures even non-stick spray coverage for perfect donut release.
- Gentle Mixing is crucial – fold dry ingredients into wet mixture just until combined to prevent tough, dense donuts.
- Temperature Control keeps these gluten-free treats tender, so bake exactly 10-11 minutes and check with a toothpick for doneness.
- Piping Technique helps create uniform donuts – use a ziplock bag with a cut corner or a cookie scoop for consistent sizing.
- Cooling Strategy allows donuts to set properly, waiting 10 minutes in the pan before removing prevents potential crumbling.
- Glaze Perfection requires patience, with a double-dip method and 15-minute wait between coatings for that classic glossy finish.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg