MAKE THESE AMAZING GLUTEN-FREE DONUTS AT HOME!
Make Gluten-Free Baked Donuts At Home? "No Way!" If this is you, keep reading this recipe! This easy, NO YEAST, quick recipe with simple ingredients makes amazing, light and fluffy Gluten-free Baked Donuts and are ready in under 30 minutes!!
Equipment
- 2 Mixing bowls
- 1 Whisk
- 1 Hand Blender
- Measuring Cups
- 1 Donut Pan
Ingredients
Dry Mix
- 1 cup Sorghum Flour GF Certified
- ¼ cup Roasted Chickpea Flour aka Sattu
- 1 tsp Baking Powder GF Certified
- ¼ tsp Baking Soda
- ¼ tsp Salt Iodized
- 1 tsp Ground Cinnamon
Wet Mix
- 2 large Eggs
- 2 oz Cream Cheese
- 1 cup Half and Half
- 1 tbsp White Vinegar GF Certified
- 1 tsp Chia Seeds
- 3 tsp Cold water For soaking chia seeds
- ¾ cup Brown Sugar
- ½ tbsp Vanilla Extract
Chocolate Frosting
- ½ cup Powdered Sugar
- ¼ cup Cacao powder GF Certified
- ¾ cup Milk
- 1 tsp Cornstarch GF Certified
- ⅛ tsp Salt
- ½ tbsp Unsalted Butter
- 1 tsp Vanilla Extract
Maple Syrup Frosting
- ½ cup Powdered Sugar
- 1 tbsp Maple Syrup
- ⅛ tsp Salt
- 1 tbsp Milk
Instructions
Preparation
- Make sure the eggs, Half and Half, and the cream cheese are at room temperature.
- Soak 1 tsp chia seeds in 3 tsp of cold water and set aside. Let them soak for at least 15 minutes.
- Add 1 tbsp White Rice Vinegar to 1 cup of Half and Half and let it rest.
- Melt 1-2 tbsp of butter and using a silicone brush, grease a donut pan generously to ensure full coverage. Preheat the oven to 350 deg F.
Dry Mixture:
- In a mixing bowl, sieve together the flours (sorghum and roasted chickpea), salt, baking soda, baking powder, and ground cinnamon.
Wet Mixture:
- Whisk cream cheese in a bowl using a hand blender or a stand mixer for about a minute.
- Add in brown sugar in batches and whisk until well combined. Add the eggs one at a time making sure one is blended well before adding the next. Keep scraping the sides of your bowl to make sure the dough is well incorporated.
The Batter:
- Make a well in the center of the dry mix bowl and add in the wet mix in 2-3 batches, making sure to fold in the dry mix into the wet mixture.
- Then, add in the buttermilk substitute (half and half and vinegar combo). Fold in the liquid carefully and blend it in completely. Now, mix in the soaked chia seeds into the batter.
Baking:
- Pour the batter into the greased donut pan. I like to fill the batter completely until the top, for a fuller donut.
- Gently tap the pan on the counter to get rid of any air bubbles. Bake for 16-18 minutes. Do a quick test with a toothpick/ skewer and check if it comes out clean. Then, turn off the oven, let the donuts rest for about 3-4 minutes in the oven. Cool the donuts on a wire rack.
Chocolate Frosting
- In a pan sieve powdered sugar, blend in cacao/ chocolate powder, salt and cornstarch powder. Mix until combined well.
- Add in the milk, whisking/ stirring continuously in 2-3 parts. Make sure there are no lumps and it forms a smooth mixture.
- Place the pan on low-medium heat, keep stirring. The mixture starts thickening after 3-4 minutes. Add in the vanilla extract.
- Turn off heat and add in the butter for a glossy touch to your chocolate glaze and mix well. Let it cool down completely before frosting.
Maple Syrup Glaze
- In a bowl whisk together powdered sugar, maple syrup, milk and salt until well combined. Adjust the sweetness per taste.
Deck your Donuts
- Chocolate Glazed Donuts: Once the chocolate glaze cools down, you can either spoon it over the donuts or dunk the donuts into the chocolate glaze.
- Maple Syrup Glazed Donuts: Spoon the gorgeous maple glaze over the donuts or simply dunk them into the bowl with the glaze.