Gluten Free Donut Recipe - Cinnamon Sugar Donuts

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Prep Time: 15

Cook Time: 11

Cooling Time: 10

Total Time: 36

Yield: donuts

These gluten free donuts are baked until golden and fluffy, then rolled in a cinnamon sugar mixture until perfectly sandy.

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Equipment

Ingredients

Dry Ingredients:

2 cups high quality gluten-free all purpose flour blend containing xanthan gum I used Bob's Red Mill GF 1:1 (the blue bag)
⅔ cup light brown sugar packed
2 teaspoon baking powder
2 teaspoon ground cinnamon
1 teaspoon salt

Wet Ingredients:

½ cup + 2 tbsp milk for dairy-free, use a neutral plant milk such as almond milk
½ cup + 2 tbsp neutral cooking oil I used canola oil
2 large eggs
2 teaspoon pure vanilla extract
2 teaspoon apple cider vinegar

For the Cinnamon Sugar Mixture:

½ cup granulated sugar
2 teaspoon ground cinnamon

Instructions

Preheat the oven to 425°F. Grease donut pans with butter or nonstick spray. Set aside.
Add the dry ingredients to a large bowl and whisk until combined.
2 cups high quality gluten-free all purpose flour blend containing xanthan gum, ⅔ cup light brown sugar, 2 teaspoon baking powder, 2 teaspoon ground cinnamon, 1 teaspoon salt
Add the wet ingredients to a medium bowl and whisk until combined.
½ cup + 2 tablespoon milk, ½ cup + 2 tablespoon neutral cooking oil, 2 large eggs, 2 teaspoon pure vanilla extract, 2 teaspoon apple cider vinegar
Pour the wet ingredients into the dry and stir just until combined—don’t overmix. Spoon the batter into the donut cavities, filling each about ¾ full and being careful not to cover the donut hole.
Bake for 9 to 11 minutes, or until a toothpick inserted into the donuts comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack. Place a baking sheet or parchment paper under the rack to catch excess cinnamon sugar in the next step.
In a shallow bowl wide enough for one donut, whisk together the cinnamon and sugar.
½ cup granulated sugar, 2 teaspoon ground cinnamon
Place each warm donut in the cinnamon sugar, spooning the mixture over until both sides are coated. If the donuts have cooled, gently press the sugar on. Dip once or twice, depending on how much coating you prefer.
Return the donuts to the cooling rack to cool, or enjoy them warm!

Notes

These donuts are best the day they’re made, but will keep in an airtight container at room temperature for up to 3 days.

To freeze, store for up to 2 months. Thaw overnight in the refrigerator, then warm in the microwave for 10–20 seconds. Tip: Avoid overheating or the sugar coating will melt.

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