Gluten-Free Cinnamon Sugar Donuts

• Vegetarian

• Refrigerated

  • 3/8 cup Dairy-free milk
  • 1 Egg, large

• Baking & Spices

  • 1 tsp Baking powder, gluten free
  • 1/3 cup Brown sugar, packed
  • 2 tsp Cinnamon
  • 1/4 cup Granulated sugar
  • 1 cup Ryze yellow flour blend
  • 1/2 tsp Salt
  • 1 tsp Vanilla, gluten-free

• Oils & Vinegars

  • 3/8 cup Vegetable oil
  • 1 tsp White vinegar

Found on glutenfreepalate.com

Description

Ingredients

• For the donuts:
• 1 cup RYZE Yellow Flour Blend
• 1/3 cup brown sugar, packed
• 1 teaspoon gluten-free baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 large egg, room temperature
• 1 teaspoon gluten-free vanilla
• 1/4 cup + 2 tablespoons vegetable oil
• 1/4 cup + 2 tablespoons dairy-free milk
• 1 teaspoon white vinegar
• For the coating:
• 1/4 cup granulated sugar
• 1 teaspoon cinnamon

Directions

• For the donuts: Preheat oven to 425°F. Grease one six-serving donut pan; set aside.
• In a large mixing bowl, mix the flour, brown sugar, baking powder, cinnamon, and salt.
• In a separate small mixing bowl, whisk the egg, vanilla, vegetable oil, dairy-free milk and vinegar.
• Add the wet ingredients to the dry ingredients and stir until combined.
• Spoon the batter into the prepared donut pan - filling each donut well about 2/3 full. The batter should not cover the center of the donut well where the hole will go.
• Bake for 9-11 minutes or until the donuts rise and set.
• Remove from oven and let cool for 5 minutes.
• Place a wire rack over a cookie sheet or piece of parchment paper.
• Carefully remove the donut from the pan. You may need to use a spoon or a rubber spatula to loosen them if they stick.
• For the coating: In a separate small mixing bowl, combine the sugar and cinnamon. One at a time, dip the tops of your donuts into the coating, then flip them to coat the bottoms.
• Place your cinnamon sugar donut on the rack and repeat until all donuts have been coated.
• Store donuts in an airtight container at room temperate for up to three days.