My kids had Doughnuts with Dad at their school this morning so I had to make some doughnuts for them to take. My daughter has Celiac Disease and we’ve tried a couple recipes we didn’t love. This morning I made up a new gluten free doughnuts recipe and I think these are winners! They’re fluffy and sweet and taste really good hot out of the oven or later after they’ve cooled.
This recipe is both gluten free and dairy free though you could certainly add dairy or make it egg free if you need to! These puff up so nicely in the oven when baking. You won’t think these are gluten free when you’re eating these.
The recipe made 4 dozen mini doughnuts and they all got eaten fairly quickly. I’d like to blame the kids, though I had my fair share.
- ¼ cup non dairy butter
- ¼ cup melted coconut oil
- ½ cup sugar
- ⅓ cup brown sugar
- 2 large eggs
- 1½ tsp. vanilla
- 2 2/3 cups Pamela's Bread Flour Mix & Flour Blend
- 1½ tsp. baking powder
- ¼ tsp. baking soda
- 1/4 tsp. nutmeg
- 2 tsp. cinnamon
- ¾ tsp. salt
- 1 cup coconut milk (or any type of milk you prefer)
- Powdered sugar for dusting
- Cream the sugars, butter, oil and vanilla together well.
- Preheat oven to 425. Lightly grease mini doughnut pan.
- Mix the flour mix, baking soda, baking powder, nutmeg in a separate bowl.
- Slowly add in the milk and flour mixture to the sugar mixture. Stir until just combined.
- Spoon the dough into a large ziploc bag. Close then cut a small hole in the corner to use it like a pastry bag. Fill doughnut pan holes nearly up to the top with the dough. Dough will rise in the oven.
- Bake for 7 minutes. Check dough with a toothpick to make sure it's done.
- Put a half a cup of powdered sugar in a ziploc bag. Put 6 doughnuts in and shake to coat. Repeat with all doughnuts while they are still warm.