Description
Indulge in these perfectly tender, cake-like gluten-free donuts that offer a golden-brown exterior and a soft, velvety crumb. By utilizing a high-quality gluten-free flour blend and the richness of sour cream, this recipe delivers a bakery-style treat that is safe for those with celiac disease. Finished with a fragrant, warm cinnamon sugar coating, these donuts provide a comforting experience that is perfect for any breakfast gathering or afternoon snack craving.
Ingredients
2 cups gluten-free flour blend (with xanthan gum)
3/4 cup granulated sugar (divided)
2 tsp baking powder
1/2 tsp salt
1/2 cup sour cream
2 large eggs
1/4 cup milk
4 tbsp unsalted butter (melted and divided)
1 tbsp ground cinnamon
Instructions
Preheat oven to 350°F and grease a donut pan.
Whisk the gluten-free flour, baking powder, salt, and 1/2 cup of the sugar in a large bowl.
In a separate bowl, whisk together the eggs, sour cream, milk, and 2 tbsp of the melted butter.
Combine wet and dry ingredients and stir until smooth.
Pipe the batter into the prepared donut pan.
Bake for 12 minutes or until a toothpick comes out clean.
In a small bowl, mix the remaining 1/4 cup sugar with cinnamon.
Brush warm donuts with the remaining 2 tbsp melted butter and toss in the cinnamon sugar mixture.
Notes
Ensure your gluten-free flour blend includes xanthan gum for the best structure. Use room temperature eggs for a smoother batter. Store in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 12
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4.5g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg