Enjoy the rich, nostalgic flavour of a bakery-style old fashioned donut, made completely gluten-free. This delicious alternative satisfies your cravings without sacrificing taste or texture.
Preheat oven to 350F and spray standard size donut pan with cooking spray of your choice.
This recipe will make 12-15 standard size donuts.
Ingredients:
84g melted, unsalted butter
4 tsp (20ml) olive oil or another neutral oil
150g granulated sugar
2 large eggs
1 1⁄2 tsp vanilla extract
120g sour cream
125 ml milk
310g QUeen Milling Gluten Free All Purpose Flour Blend (sifted) Or QUeen Milling Gluten Free Superfine Pancake Mix
2 tsp baking powder
1⁄2 tsp baking soda
1/8 tsp nutmeg
1/16 tsp cinnamon
1⁄2 tsp salt
optional: powdered sugar for dusting when donuts are cooled, chopped nuts, or whatever toppings you desire.
Directions:
In a large mixing bowl whisk together melted butter, oil, sugar, eggs, vanilla, sour cream and milk. Whisk until smooth.
Add sifted flour, baking powder, baking soda, nutmeg, cinnamon and salt. Whisk until you have a smooth batter.
Fill the donut molds to 3⁄4 full and bake 12 – 14 minutes or until toothpick inserted comes out clean.
Let donuts cool in pan for 10 minutes, then carefully remove and transfer to a wire baking rack to cool completely.
If desired, once cooled, dust lightly with powdered sugar.