Gluten-Free Chai Doughnuts with Vanilla Glaze

• Vegetarian
• Gluten free

• Produce

  • 3 Chai tea bags

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 tsp Baking powder
  • 1/4 cup Potato starch
  • 1 cup Powdered sugar
  • 1/4 tsp Salt
  • 1/2 cup Sugar
  • 1/2 cup Tapioca flour
  • 3 tsp Vanilla
  • 3/4 cup White rice flour
  • 3/4 tsp Xanthan gum

• Dairy

  • 1 tbsp 1 teapoon milk
  • 1/2 cup Butter
  • 13/16 cup Milk

Found on premeditatedleftovers.com

Description

Ingredients

• ¾ cup white rice flour
• ½ cup tapioca flour
• ¼ cup potato starch
• ¾ teaspoon xanthan gum
• ½ cup sugar
• 2 teaspoons baking powder
• 1 teaspoon vanilla
• ¼ teaspoon salt
• 1 egg, beaten
• ½ cup softened butter (I used coconut oil)
• ¾ cup + 1 tablespoon milk (I used almond milk)
• 3 chai tea bags
• 1 cup powdered sugar
• 1 tablespoon + 1 teapoon milk
• 2 teaspoons vanilla
• Add sugar, milk, and vanilla to a small bowl. Mix well to ensure sugar is completely dissolved. Place wax paper or baking sheet beneath cooling rack. Spoon glaze over doughnuts.

Directions

• Bring milk to a boil. Place tea bags in milk and let them steep for 10 minutes. Squeeze milk out of bags and discard tea bags.
• If using the oven preheat oven to 350 degrees. Grease doughnut pans.
• In a medium bowl, mix flours, potato starch, xanthan gum, sugar, baking powder, and salt.
• Add egg, milk, butter or oil and vanilla. Beat with an electric mixer on low speed just until mixed.
• Fill the donut pans ⅔ full. Bake at 350 degrees for 12 – 15 minutes or until tops are brown and an inserted toothpick comes out clean.
• Place the donut pans on cooling rack and let the doughnuts cool in the pans.
• Once the doughnuts are cool, spoon glaze over them.
• Add sugar, milk, and vanilla to a small bowl. Mix well to ensure sugar is completely dissolved. Place wax paper or baking sheet beneath cooling rack. Spoon glaze over doughnuts.