Gluten-Free Cinnamon Sugar Cake Doughnuts
Published May 31, 2011
Andrew Scrivani for The New York Times
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
⅓ cup melted refined coconut oil or unsalted butter, plus more for greasing the pans
215 grams granulated sugar (about 1 cup)
92 grams brown rice flour (about ¾ cup)
47 grams garbanzo-and-fava bean flour (about ⅓ cup)
91 grams potato starch (about ½ cup)
29 grams arrowroot (about ¼ cup)
7 grams baking powder (about 1 ½teaspoons)
½ teaspoon xanthan gum
½ teaspoon salt
⅛ teaspoon baking soda
6 tablespoons unsweetened applesauce
¼ cup vanilla extract
Cinnamon sugar, for sprinkling, optional
Nutritional analysis per serving
34 grams carbs; 208 calories; 5 grams saturated fat; 6 grams fat; 1 gram fiber; 133 milligrams sodium; 1 gram protein; 19 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 325 degrees, with a rack in the middle. Brush two six-mold doughnut trays with coconut oil or butter.
- Step 2
Whisk together the sugar, rice flour, bean flour, potato starch, arrowroot, baking powder, xanthan gum, salt and baking soda. Add ⅓ cup of oil or butter, applesauce, vanilla and ½ cup hot water and mix with a rubber spatula until the ingredients are just combined. Be careful not to overmix. Drop about 2 ½ tablespoons of batter into each doughnut mold and spread evenly around with a toothpick.
- Step 3
Bake for 8 minutes, turn the pans around and bake until the doughnuts are golden brown — about 7 more minutes. Cool in the molds for 5 minutes. Run a knife around the doughnuts to lift them out of the molds, and place on a baking sheet. Sprinkle with cinnamon sugar and eat warm or at room temperature.
Private Notes
Comments
Used 230 grams of Bob’s Red Mill 1to1 gluten free flour (the one that includes xanthan gum), plus 1/4 cup of cornstarch (in place of the arrowroot) and an additional 1/4 tsp of xanthan gum. Baked at 350 for 20 minutes. They turned out perfectly delicious!
Used silicone molds on a cookie sheet did not brown Need to keep in oven for 10 more minutes. Yes 1/4 C vanilla extract is required.
@Susan You can make them in muffin pans, they come out perfect
I don't have donut molds. Is there some other way to do this?
@Susan You can make them in muffin pans, they come out perfect
Used silicone molds on a cookie sheet did not brown Need to keep in oven for 10 more minutes. Yes 1/4 C vanilla extract is required.
Can I make this in a bundt cake pan? What should I alter in terms of oven temp and baking time?