Gluten-Free Baked Donuts

I really, really wanted donuts recently. However, being back on my gluten-free diet at the moment, I couldn't just go and get one. I decided to adapt this Baked Doughnuts recipe from King Arthur Flour, since one of the commenters on the recipe said that it worked with gluten-free flour and a little xanthan gum. I've tried this recipe - twice - and am very happy with it overall. I decided I didn't like the cinnamon in the batter. I've dipped the donuts in cinnamon sugar, and drizzled them with chocolate icing. Both are good. I've used them with two different gluten-free flour mixes, and it worked with both. I also expect it will work fine with regular flour and no xanthan gum as originally written. So, make these donuts! These were pretty good. They had a nice, cakey texture, and good flavor. They had lots of spice when I included 1 teaspoon of cinnamon, but I decided I'd rather have a neutral iced or sugared donut. The donuts weren't super-sweet. They held together nicely and weren't crumbly. I wouldn't think that these were gluten-free if I didn't already know. I think I needed to bake them slightly less to make them be a tiny bit more moist. If I didn't have powdered milk (affiliate link) available, I would use 2 tablespoons yogurt or milk instead of the water. Overall, this was a really good, solid recipe worth making over and over. Like this recipe or have questions? Rate it or leave a comment below! In the past: One Year Ago: Anise Ice Cream Two Years Ago: Granola Muffins Three Years Ago: Beef and Mushroom Sloppy Joes Four Years Ago: Fried Catfish and Hush Puppies, Raspberry-Blackberry Chocolate Chip Scones, Alton Brown's Buttermilk Pancakes  

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