Gluten Free Doughnuts (Krispy Kreme Copycat

• Refrigerated

  • 2 Eggs, whites

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/4 tsp Cream of tartar
  • 1/4 cup Flaxseed meal
  • 1 1/2 cup Powdered sugar
  • 1/4 tsp Salt
  • 2/3 cup Sugar
  • 1 tsp Vanilla

• Dairy

  • 8 tbsp Butter, unsalted
  • 1 1/8 cup Milk

• Other

  • 1¼ cups Bob's Red Mill 1 to 1 Baking Flour

Found on seasonalcravings.com

Description

Ingredients

• 1¼ cups Bobs Red Mill 1 to 1 Baking Flour
• ¼ cup flaxseed meal
• ¼ tsp baking soda
• ¼ tsp cream of tartar
• 1½ tsp baking powder
• ¼ tsp salt
• ⅔ cup sugar
• 8 tbsp unsalted butter, melted and cooled
• 1 tsp vanilla
• 2 eggs, whites separated
• 1 cup milk (I used coconut milk)
• For icing:
• 1½ cup powdered sugar
• 2-3 tbsp milk

Directions

• Preheat oven to 350º.
• Spray your donut pan with cooking spray.
• In a large bowl, whisk together the first seven dry ingredients, flour through sugar.
• In another small bowl whisk together the melted and cooled butter, vanilla, egg yolks, and milk. Make a well in the center of dry ingredients and pour in. Mix gently.
• In a separate small bowl whisk the two egg whites for about a minute or two with a fork. You are just trying to get them a bit thicker so they add some fluffiness to the doughnuts.
• Add egg whites to mixture and stir just until mixed.
• Transfer mixture to a Ziploc bag and cut the corner tip off. This makes it easy to pipe into the donut pan.
• Fill each well ¾ full without covering the middle section. If you do, your doughnuts wont have a hole.
• Cook for about 8-10 minutes.
• Allow to cool completely before glazing.
• For the icing simply mix the powdered sugar with the desired amount of milk. More milk will make icing runny so dont add too much at one time.
• Dip doughnuts in icing and place on a rack to drip dry.
• These can also be made in a mini donut maker.