BEST Gluten Free Cinnamon Sugar Donuts

Doughnuts in one form or the other have been around for eons; so long in fact that according to the Smithsonian archaeologists have dug of fossilized pieces of doughtnuts dating back to prehistoric Native American settlements.  But “proper” doughnuts are believed to have come to the U.S. via the Dutch and what they called olykoeks, or “oily cakes.”

What about the name “doughnut”?  It was aptly named by Elizabeth Gregory, the mother of a New England ship captain who, in the mid-19th century, regularly made doughnuts for her son’s crew.  She would place nuts in the center of the doughnuts where the dough would sometimes be undercooked; thus, the very little name “dough-nuts.”

But what about the doughnuts as we know and love them today – the ones with the hole in the middle?  Those are credited to the Elizabeth’s son, Captain Hanson Gregory.  Some historians say he did it as a way to skimp on ingredients while others say that he created the first hole-in-the-center doughnut when, needing to keep his hands on the wheel in a store, he skewered the doughnut on the spoke of the wheel.  (My question is, what was he doing eating a doughnut in the middle of a storm in the first place?  But then, I’ve never been a sailor so who am I to judge this odd behavior, right?)  However it was that this doughnut came to be, Captain Gregory was mighty proud of his discovery – 50 years later before his death he said that he had cut into the middle of the doughnut and created “the first doughnut hole ever seen by mortal eyes.”

However and by whomever the “holey” donut came about, it remains one of the most popular treats in America.  And it’s such a great treat that even our friends who are gluten free or simply trying to cut back on their gluten intake deserve to enjoy them, too!

So here’s a gluten free cake donut that’s easy to make and is baked instead of fried.  Unlike many gluten free donuts that are heavy and dense, this version has a lighter, fluffier texture and a terrific flavor!

Let’s get started!

Combine the flours, starch, baking powder, baking soda, cinnamon salt and xanthan gum in a bowl.

In a separate, larger bowl, beat the butter, oil and sugar until combined, then beat in the eggs and vanilla extract.

Alternate beating in half of the milk, then half of the flour mixture followed by the remaining milk and flour mixture.  Beat just until combined.

Lightly grease a donut pan.  I use and like Norpro’s Nonstick Donut Pan.

Scoop the batter into the donut molds, filling them to the top.

In an oven preheated to 425 degrees F, bake the donuts on the middle rack for 7-8 minutes until golden and a toothpick inserted into the middle comes out clean.  Let the donuts remain in the pan for 2 minutes before removing them.

I like to give the donuts a very light spray of oil before I roll them in the cinnamon sugar so that better adheres to the donuts.  You can do that while they’re still warm or once they’ve cooled.

Place the donuts on a wire rack to cool.

Enjoy!

Gluten Free Cinnamon Sugar Donuts

Kimberly Killebrew

The absolute BEST gluten-free cinnamon donuts!

Print Recipe

5 from 1 vote

Prep Time 10 mins

Cook Time 8 mins

Total Time 18 mins

Course Dessert

Cuisine American

Servings 10 donuts

Calories 360 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 1/2 cups brown rice flour
• 1/4 cup white rice flour
• 1/2 cup potato starch
• 1/4 cup tapioca flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum ,optional but improves texture & consistency
• 1/4 cup butter ,at room temperature
• 1/4 cup avocado oil or oil of choice
• 1/2 cup sugar
• 1/4 cup brown sugar
• 2 large eggs
• 2 teaspoons quality pure vanilla extract
• 1 cup milk with 2 teaspoons white vinegar stirred in
• For Rolling:
• 1/2 cup sugar
• 1 tablespoons cinnamon
• Some oil for lightly spraying

Instructions

 

• Preheat the oven to 425 F. Lightly grease a donut pan.
• Combine the flours, starch, baking powder, baking soda, cinnamon salt and xanthan gum in a bowl.
• In a separate, larger bowl, beat the butter, oil and sugars until combined, then beat in the eggs and vanilla extract. Alternate beating in half of the milk, then half of the flour mixture followed by the remaining milk and flour mixture. Beat just until combined.
• Scoop the batter into the donut molds, filling them to the top.
• Bake the donuts on the middle rack for 7-8 minutes until golden and a toothpick inserted into the middle comes out clean. Let the donuts remain in the pan for 2 minutes before removing them.
• I like to give the donuts a very light spray of oil before I roll them in the cinnamon sugar so that better adheres to the donuts. You can do that while they're still warm or once they've cooled.

Nutrition

Serving: 1donut | Calories: 360kcal | Carbohydrates: 58g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 47mg | Sodium: 220mg | Potassium: 260mg | Fiber: 2g | Sugar: 27g | Vitamin A: 230IU | Vitamin C: 0.3mg | Calcium: 84mg | Iron: 1mg

Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet