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Gluten Free Ring Doughnuts by Glutarama
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5 from 3 votes

Gluten Free Ring Doughnuts

Simple to make, these gluten free ring doughnuts have a slight spice to them which makes them all the more delicious. Baked instead of fried, they're a safer and healthier version of the traditional doughnut (donut) but still have all the bouncy texture and delicious vibes. Can be made dairy free with simple ingredient swaps and even vegan too.
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Tea Time, Treat
Cuisine: Gluten Free
Keyword: Baked, Donut, Doughnut, Gluten Free
Servings: 12 large ring doughnuts
Calories: 204kcal
Author: Glutarama

Ingredients

  • 50 g butter
  • 50 ml oil (I use vegetable or sunflower)
  • 100 g granulated sugar
  • 70 g brown sugar
  • 2 egg(s)
  • 400 g gluten free plain flour
  • 200 ml milk
  • 1.5 tsp baking powder
  • 0.5 tsp bicarbonate of soda
  • pinch of salt
  • 1 tsp ground nutmeg
  • 1 tsp vanilla extract

To decorate - pink icing

  • 100 g icing/confectioners sugar
  • 3 tsp water
  • 1 tsp vanilla extract
  • food colour paste & sprinkles optional

To decorate - chocolate icing

  • 100 g icing/confectioners sugar
  • 1 tsp cocoa powder
  • 4 tsp water
  • 1 tsp vanilla extract

Instructions

  • Preheat the oven to 170°C | 150°C fan | 325°F | Gas 3 and grease the doughnut mould(s) with butter or oil spray.
  • Beat together the butter, oil and both sugars until they turn lighter in colour and smooth.
  • Add  the eggs and stir in the baking powder, soda salt, nutmeg and vanilla.
  • Next whisk in the flour then add the milk gradually until you get a soft dropping consistency cake batter.
    NOTE: Depending on the size of your eggs you may need a little less than the amount of milk recommended.
  • Spoon into the doughnut moulds just below the middle bump level.
  • Bake for 15-18 minutes in the middle of the oven, the doughnuts will be ready when there have a gentle bounce when pressed with a finger.
    TOP TIP: if making smaller doughnuts with a different size mould, bake for 10 minutes only.
  • Repeat two more times to use up the mixture (unless the kids and their wooden spoons have got to it first!)

To decorate

  • Simply mix the icing sugar, water and vanilla and add colour as required.
  • Add sprinkles and decoration as you see fit.

Notes

TOP TIP: in some cases the mixture rose so much that the hole in the middle disappeared on the topside, to cheat and recreate the hole I used an apple corer which was the perfect size to make the hole and I got to nibble the off cuts - double winner!

Nutrition

Calories: 204kcal | Carbohydrates: 37g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 46mg | Potassium: 96mg | Fiber: 3g | Sugar: 16g | Vitamin A: 172IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg