Gluten-Free Baked Donuts
These easy gluten-free baked donuts come together easily. Not crumbly and not super-sweet! A weekend breakfast treat.
Servings: 6
Ingredients
- 1 cup gluten-free flour blend (use regular flour if not gluten-free)
- ½ cup sugar
- 3 tablespoons powdered milk (if omitting, substitute milk for the water below)
- 1 teaspoon baking powder
- ½ teaspoon xanthan gum (skip if using regular flour)
- ¼ teaspoon salt
- ⅛ teaspoon nutmeg
- 2 large eggs
- 3 tablespoons vegetable oil
- 2 tablespoons water (substitute in milk if omitting powdered milk)
Instructions
- Whisk together flour, sugar, powdered milk, baking powder, xanthan gum, salt, and nutmeg.
- Whisk together eggs, oil, and water. Stir into the dry ingredients.
- Grease a donut pan well. Divide the batter between the 6 donuts, spreading the batter out evenly.
- Bake at 375F for about 9-10 minutes. Donuts will be springy when done. Cool briefly, then turn out onto a rack. You may have to use a toothpick to help remove the donuts. Dip in cinnamon sugar or drizzle with frosting.
Notes
This recipe works perfectly for not-gluten-free donuts as well. Just use regular flour, and omit the xanthan gum.
If you don't have powdered milk, substitute in milk for the water.
Adapted from King Arthur Flour
