Ingredients
Method
- Preheat your oven to 400℉.
- In a large bowl, mix together the white rice flour, sorghum flour, brown rice flour, baking powder, cinnamon, salt, ground nutmeg, and xanthan gum.
- In a separate bowl, beat the egg and then add in the milk, butter, sugar and vanilla extract. Mix well until combined.
- Add the wet mixture into the bowl containing the dry ingredients and mix thoroughly until the dough is fully incorporated and wet.
- Grease donut pan using a bit of melted butter. Using a piping bag or a plastic sandwich bag with the corner cut off, pipe the dough into each well of the donut pan. Ensure the piped dough is even and fills ¾ of each well.
- To avoid the donut hole sticking to the pan, wet your finger slightly with water and push the dough away from the centre, moving it slightly towards the outside of the well. You can also smooth out any uneven dough.
- Bake donuts in the oven for approximately 10 minutes, until an inserted toothpick comes out clean.
- While the donuts are baking, prepare the cinnamon sugar by mixing together the cinnamon and sugar in a small bowl.
- Once slightly cooled, brush each side of the donut with a bit of melted butter or water and dip each side into the cinnamon sugar.
- Enjoy!
Notes
I recommend weighing all your ingredients for the best gluten free baking experience. All of the weights are listed directly in the recipe, in grams.