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Gluten Free Doughnuts Exps Ft23 273906 St 0726 6

Gluten-Free Doughnuts

TOTAL TIME: Prep: 20 min. + standing. Bake: 10 min./batch YIELD: 1-1/2 dozen.
I'm a registered dietitian, and I believe everybody deserves to enjoy a treat now and then. That's why I came up with this gluten-free doughnut recipe. —Molly Winsten, Medford, Massachusetts

Ingredients

  • 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

Directions

  • 1. In a large bowl, mix flour, sugar, baking powder and salt. Using a stand mixer or hand mixer, slowly mix in water, oil, eggs and vanilla. Once all ingredients are incorporated, slowly increase mixer to medium-high speed; mix until light and fluffy, 2-3 minutes. Cover and let rest for 15 minutes.
  • 2. Preheat oven to 400°. Pipe or spoon into 3 greased 6-cavity doughnut pans, filling cavities three-fourths full.
  • 3. Bake until golden brown, set and crisped on the edges, 10-12 minutes. Cool for 5 minutes before removing from pan to a wire rack.
  • 4. For glaze, in a small bowl, mix confectioners' sugar, water, vanilla and salt until smooth. Dip tops of warm doughnuts into glaze, allowing excess to drip off. Place on wire rack; let stand until set.

Nutrition Facts

1 doughnut: 229 calories, 9g fat (1g saturated fat), 31mg cholesterol, 125mg sodium, 35g carbohydrate (18g sugars, 0 fiber), 2g protein.

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