Gluten Free Cinnamon Sugar Cake Doughnuts Food

GLUTEN FREE CINNAMON SUGAR CAKE DONUTS

Steps:

• Preheat the oven to 425 degrees F; grease a 6-count non stick donut pan with pat of butter and paper towel, or spray with cooking spray.
• Grab a large microwave safe mixing bowl and melt 4 tablespoons butter in microwave.
• Stir in the maple syrup and vanilla extract, and beat the egg into the mixture.
• Add baking powder, salt and almond milk to bowl and stir until combined.
• Stir in the flour and mix until fully incorporated.
• Spoon the batter into the donut pan and spread it around to create a smooth surface.
• Bake donuts for 10 minutes; remove the pan from the oven and allow donuts to cool slightly.
• Pour sugar and cinnamon into a plastic bag and toss in the donuts. Seal the bag and gently give it a shake to coat each donut in cinnamon sugar. Store in airtight container.

GLUTEN-FREE CINNAMON SUGAR CAKE DOUGHNUTS

Steps:

• Heat the oven to 325 degrees, with a rack in the middle. Brush two six-mold doughnut trays with coconut oil or butter.
• Whisk together the sugar, rice flour, bean flour, potato starch, arrowroot, baking powder, xanthan gum, salt and baking soda. Add 1/3 cup of oil or butter, applesauce, vanilla and 1/2 cup hot water and mix with a rubber spatula until the ingredients are just combined. Be careful not to overmix. Drop about 2 1/2 tablespoons of batter into each doughnut mold and spread evenly around with a toothpick.
• 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.

GLUTEN-FREE CINNAMON SUGAR TEACAKE

Steps:

• Preheat the oven to 325 degrees F. Lightly grease a 7 by 4 by 3-inch loaf pan with oil.
• In a medium bowl, whisk together the flour, 1 cup of the evaporated cane juice, the potato starch, arrowroot, baking powder, baking soda, xanthan gum, salt, and 1 tablespoon of the cinnamon. Add the oil, applesauce, vanilla, and 1 cup of hot water to the dry ingredients. Stir until the batter is smooth. Transfer 1/4 cup of the batter to a small bowl, and add the remaining 1/4 cup of the evaporated cane juice, 1 tablespoon of cinnamon, and the remaining hot water. Stir until the mixture is creamy.
• Pour contents of the medium bowl into the prepared loaf pan. Carefully drizzle the batter from the small bowl down the center of the loaf. To create the swirl, take a teaspoon and, starting from 1 end of the loaf pan, move down the length of the pan as you swirl the spoon up and down through the batter. Sprinkle the top with evaporated cane juice. Put the pan in the oven on the center rack and bake for 25 minutes. Remove from the oven and brush the top with a generous amount of oil. Return it to the oven and bake for another 15 minutes, or until a toothpick inserted in the center comes out clean and the crust is crunchy.
• Let the teacake cool in the pan for 20 minutes, then gently run a knife around the edge of the cake. Cover the top of the pan with a cutting board, and invert the cake onto the board. Carefully lift the pan away and re-invert the Teacake onto another cutting board. Either cut and serve warm, or wait until it is completely cool before storing. Cover the uncut teacake with plastic wrap and store at room temperature for up to 3 days.

GLUTEN-FREE CAKE DONUTS

Steps:

• Heat oil in pan to 375 degrees (oil should fill the bottom of the pan so doughnuts float).
• In a large bowl mix together dry ingredients.
• Mix in butter, milk and egg until smooth.
• Turn dough out onto a lightly floured surface. Roll dough to 1/4 inch thickness and cut with a doughnut cutter.
• Carefully put doughnuts in hot oil, being careful not to overcrowd pan. Fry for about 3 minutes until golden brown, turning only once.
• Place doughnuts on paper towels to cool.
• Dust donuts with powdered sugar or frost with icing and decorate...enjoy!

GLUTEN - FREE CARROT CAKE DOUGHNUTS

Steps:

• Preheat oven to 425°F and coat a doughnut pan with cooking spray.
• In a small dish, whisk together the flax and hot water. Set aside.
• Whisk together the flours, cornstarch, guar gum, baking powder, cinnamon, nutmeg, ginger, salt, pecans, brown rice cereal and cornmeal. Set aside.
• In a large bowl, beat together the almond milk, brown sugar, agave, oil and vanilla until well blended.
• Beat in the flax slurry.
• Mix in the dry ingredients until well blended.
• Fold in the carrots and coconut.
• Bake 8 minutes, until the doughnuts spring back when touched.
• Cool 5 minutes in the pans before turning out.
• Repeat with remaining batter.