Since the beginning of the spring, my girl, Eliza Kate has begged for a doughnut pan. She watches Ro’s YouTube Channel non-stop and has become quite the avid baker. Since we both have to eat gluten free, doughnuts are a luxury and hard to find even in gluten free friendly bakerys.
We purchased our doughnut pan from one of our favorite stores, Bella Vita, in downtown Elk City. If you can’t swing by the cutest kitchen store, then you can order the same one. I’ll post a link below.
I let my OCD guard down and let them decorate. While they didn’t turn out looking gourmet, we had fun and Eliza Kate’s favorite part was the S P R I N K L E S and Evie Caroline liked quality control.
I added flaxseed meal to my recipe this last time to make it more nutritious (moms, you get it) but also it gives it more of a cake doughnut texture. You can exempt this step. I will say, I got a little over zealous in this batch when pouring in the filling on the second round, so I was short one doughnut.
Eliza Kate wanted to top the doughnuts with our American flag decor. While she was pressing each flag in, I taught her about Neil Armstrong’s famous line, “That’s one small step for man, one giant leap for mankind.” I know the wording has been debated lately about “a” being left out in his phrase but Eliza Kate’s four years old, we just left that alone and let her take bites while I tried to explain space, patriotism, and why our flags have stars and stripes.
Have a Happy Fourth, friends. Stay safe, hug those you can and thank someone you know that’s served to preserve that freedom we celebrate so boldly today.
Red White & Boom Gluten Free Doughnuts
- Stand Mixer
Gluten Free Doughnuts
- 2 cups all purpose gluten free flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1 tsp salt
- 1/4 tsp cream of tartar
- 1/4 cup flaxseed meal
- 3/4 cup milk dairy free optional
- 2 large eggs room temperature
- 1 cup oil of choice
- Preheat oven to 425°F. Grease donut pan, set aside.
- In a large mixing bowl, mix the flour, sugar, baking powder, cream of tartar, flaxseed meal (if desired) and salt. In a separate small mixing bowl, whisk the milk, eggs, vanilla, and oil. Add the wet ingredients to the dry ingredients and whisk until combined.
- Pour the batter in a ziploc bag and cut tip to easily pour the prepared donut pan filling about 1/2 full. The batter should not cover the center of the donut, where the hole will go.
- Bake for 7-9 minutes or until the donuts rise and set.Remove from oven and carefully remove the donut from the pan. I like to use a butter knife to make sure all edges are free and you can balance the dougnut on the knife as well.
- Cool donuts on a wire rack for 5 minutes.
- Place your wire rack over a cookie sheet or piece of parchment paper.
For the glaze:
- In a separate small mixing bowl, combine the powered sugar and milk. I use a Pyrex glass measuring cup bc I can measure and dip the doughnuts all at once.
- One at a time, dip the tops of your donuts into the glaze.Place your donut back on the rack and repeat until all donuts have been dipped. If you're feeling extra decadent, glaze both sides.
- Repeat 1-2 more times until your glaze has the desired texture.
- Add sprinkles right away so they will stay in place!
I didn’t know you had a blog page. How awesome.
I love the gluten free donuts.
I’ve been doing more with it recently. Thanks so much for reading and sharing!!