Gluten-Free Doughnuts
Delight in these fluffy, gluten-free doughnuts with a sweet glaze, perfect for a special treat or breakfast.
Ingredients
Doughnut Batter
- 2-1/2 cups gluten-free baking flour (with xanthan gum)
- 1 cup sugar
- 2-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup water
- 2/3 cup canola oil
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
Glaze
- 1 cup confectioners' sugar
- 2 tablespoons water
- 1 teaspoon vanilla extract
- Dash salt salt
Instructions
- Preheat oven to 375°F (190°C). Mix dry ingredients, then add water, eggs, vanilla, and oil. Beat until light and fluffy.
- Let batter rest for 15 minutes. Pipe or pour into doughnut molds.
- Bake for 10-12 minutes until set and edges are crisp. Cool briefly, then invert onto a sheet and crisp in the oven for 1-2 minutes.
- Mix glaze ingredients. Dip cooled doughnuts into glaze, then decorate with toppings as desired.
Notes
For a crispier exterior, consider frying the doughnuts after baking, but avoid wet batter frying to prevent disintegration.