postheadericon Cinnamon Donuts

adapted from an adaptation by a friend from a recipe in Roben Ryberg’s GF Kitchen book

Very light. A bit crispy on the outside, light and chewy on the inside. These donuts would please a newly-GF donut lover.

Enjoy the Chocolate donuts recipe, too!

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and vegan recipe.

Ingredients:

1/4 cup oil
1/3 cup sugar
1 egg or egg substitute
1 cup potato, tapioca, corn, or arrowroot starch
1/2 cup millet or sorghum flour
1/4 tsp xanthan gum
1/2 tsp salt
4 tsp cinnamon
1 1/4 tsps baking powder
2 tsps vanilla
3/4 cup coconut milk or other milk substitute

Glaze:

  • 2 TBS margarine or coconut oil

  • 2 TBS coconut milk, soy milk, or rice milk
  • 2 cups powdered sugar (watch out – this has corn unless specially purchased)

Method:

Combine all ingredients except milk in a medium bowl. Slowly add milk while stirring and break up any lumps. The batter will be relatively thin.

Heat about 1/4″ oil in a large nonstick skillet over medium heat.

Scoop out with cookie scoop and drop into hot oil. Flip after a minute or so. Remove from oil and place on paper towels. (Be very careful! hot oil burns!)

Glaze, then repeat process with the next batches until batter is finished.

Glaze:

In another bowl melt margarine for about 30 seconds.

Add the milk substitute and powdered sugar. Mix until not lumpy, then drizzle over donuts. yum!

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