Note: I don’t share recipes on this blog anymore, but this recipe is so yummy I didn’t want to take it away from you and your watering taste buds.
Oh how I miss doughnuts! Especially warm, squishy, sugary, cream-filled doughnuts.
And extra especially on a Saturday morning, with a warm cup of coffee in hand and my hubby sitting beside me.
Stupid celiac disease.
While I haven’t found a great recipe for gluten-free cream-filled doughnuts yet, I did stumble across a basic doughnut recipe that was totally confusing and didn’t turn out the four times I tried it! Which left me frustrated in the kitchen. And put a lot of expensive ingredients right down the drain.
Having a gluten intolerance is expensive. And sometimes frustrating.
After a lot of wasted attempts, I decided to take matters into my own hands and here is what I came up with. An offshoot of the recipe noted above, that actually turns out. And is edible. Two very important criteria for a recipe, don’t ya think?
So let me toot my own horn here *toot toot*
These doughnuts are pretty amazing.
These doughnuts are amazing! Did I mention that yet?
Basic Gluten Free Doughnut Recipe
1 cup coconut milk (I used So Delicious unsweetened)
1 tsp apple cider vinegar
¼ cup pure vanilla extract
2 Tbsp sugar-free applesauce
½ cup coconut oil (melted <- this part is super important)
2 cup gluten-free flour blend (I used Bob’s Red Mill)
½ cup corn starch
1 ½ cup sugar (I used Madhava organic coconut sugar, but pure cane works)
¾ tsp baking soda
1 ½ tsp cream of tartar
½ tsp Himalayan sea salt
1. In a large bowl, mix dry ingredients (flour, starch, sugar, baking soda, tartar, salt).
2. In a small bowl, whisk together coconut milk and apple cider vinegar. Let sit.
3. Microwave coconut oil until melted (10-15 seconds), add applesauce and vanilla.
4. Combine coconut oil mixture into bowl with coconut milk and vinegar.
4. Pour combined wet ingredients into large bowl of dry ingredients. Stir well.
Scoop mixture into doughnut pan and bake according to pan instructions. I used small doughnut hole pans and baked 8-10 minutes at 350 degrees.
Let doughnuts cool.
Garnish doughnuts: Place cooled doughnuts in large Ziploc bag with a small mixture of cinnamon and coconut sugar. Shake well. You can also fill a separate bag with some powdered sugar and shake it like you just don’t care. I also left some plain. They are really good plain!
Makes approximately 5 dozen small doughnuts.