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Gluten-Free Spiced Baked Mini Donuts




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Origins Unknown


List of Ingredients




Dry Ingredients:
1 cup gluten-free flour mix*
1 1/2 tsp baking powder
1/2 cup Sugar
1/8 tsp Nutmeg
1/4 tsp Cinnamon
Dash of Salt

Wet Ingredients:
1/3 cup Rice Milk
1/2 tsp Apple Cider Vinegar
1/2 tsp Pure Vanilla Extract
1/4 Cup Unsweetened Applesauce
4 tbs Oil

Glaze:
1 Cup Powdered Sugar
2 tbs Rice Milk
1/4 tsp Pure Vanilla Extract

Recipe



*You may need to add a few tablespoons more of flour, depending on your mix. The dough should be thin, but not liquid.

Preheat your oven to 350 degrees.

In a large bowl, combine dry ingredients and mix thoroughly. In a separate bowl, blend the wet ingredients together.

Pour the wet mixture into the dry and stir until just combined.

It should form a very soft, moist dough.

To have smooth donuts, use a pastry bag or a ziploc bag with the end snipped off to squeeze the dough into an ungreased mini donut pan.

Fill the sections until just below the edge of the pan.

Smooth the filled sections with a knife or spatula.

Bake for approximately 10-11 minutes.

The bottom (visible part) will not be brown, but you will see brown edges around the top.

Remove from oven and let pan cool for 5 minutes on baking rack before attempting to remove donuts.

If donuts do not flip out of the pan, gently loosen edges with a butter knife.

After donuts completely cool, you can optionally dip them in glaze and sprinkle with decorations.

For Glaze:Combine all (Glaze)ingredients in bowl and whisk until smooth.