Who's a doughnut fan? I know I sure am. When you go gluten free, in any case, the new prepared ones are a lot harder to dropped by. You simply need to get in your kitchen and make them yourself!
As much as I LOVE browned doughnuts, making the heated variant is way less chaotic and somewhat more advantageous. On the off chance that you don't have a doughnut skillet, you can discover them in a significant number stores now or you can basically arrange them on the web. They sure make preparing doughnuts at home simple peasy!
- vanilla donuts
- 1 1/4 cups Sarah’s gluten free flour blend
- 1/2 cup cane sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1/2 cup, plus 2 tablespoons unsweetened almond milk or coconut milk beverage
- 2 teaspoons white vinegar
- 3 tablespoons sunflower seed or grape seed oil
- 1/2 teaspoon pure vanilla extract
- strawberry glaze
- 1 1/2 cups powdered sugar
- 1/2 cup fresh strawberries, smashed with fork
INSTRUCTIONS
- Preheat oven to 400 degrees. Spray standard-size donut pan with nonstick cooking spray.
- Whisk together flour, sugar, baking powder and salt in mixing bowl.
- In separate bowl, mix together dairy free milk, vinegar, oil and vanilla. Add to flour mixture and stir until just combined.
- Spoon batter into piping bag with large round tip or large ziplock bag, cutting tip. Pipe batter into prepared donut pan.
- Bake donuts for 16-18 minutes, until golden brown and baked through. Turn out onto cooling rack.
- To make strawberry glaze, whisk together powdered sugar and 2-3 tablespoons of the smashed strawberries. Stir until smooth {if gets too thin, add more powdered sugar}.
- When donuts are mostly cool, dip tops into glaze to coat. Dip twice for thicker coating.
- Let donuts set for 10-15 minutes. Best served right away or same day. If not eating right away, wait to glaze.
read more recipe Raspberry Crescent Rolls #desserts #cakerecipe #chocolate #fingerfood #easy
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