The Best Gluten Free Cinnamon Donuts

I’ve tried several gluten free donut recipes, and this is by far my favorite one yet! Most of the time, baking with gluten free flours tends to leave your product dense or grainy. I’ve learned a few different tricks to get my batter the right consistency to where the product will turn out great.

Tips for getting a better product

1. Soak your batter. When using rice flour or almond meal, the batter can tend to be very grainy and then after baking, the product may fall apart very easily. So soaking your batter will help the grains to become softer and blend well for a better consistency.
2. Use a Superfine Rice Flour. Again, when using rice flour (or grinding your own grains) it’s really hard to get those grains ground fine enough to act as “All purpose flour.” So if you can find a “superfine” gluten free flour, you can tend to skip the soaking process.
   
3. Use a blend of flours if not using Superfine. This will help bind that rice flour together and not be so crumbly. For this recipe, I’d do a ratio of 1 1/2 cups of long brown rice and 1/2 cup of flaxseed. *I would still soak the batter for 20-30 mins I’d time allows.*
4. Use Buttermilk or Sour milk when baking. I have found that sour milk will make a fluffier product. I haven’t studied how the science behind this works. But I know this from experience. I think it will make a difference for you too!
5. Room temperature ingredients work best. I have done lots of trial and error batches of cookies, cakes, and other baked goods. However, I never made sure I had room temperature ingredients to work with. And then I always wondered why my batter would be so chunky. Or I would use cold eggs and it would chunk-up my melted butter… So frustrating! You do not have to always do this in your process. But, it does make for a better product.

Let’s get baking

This is the flour that I found on vitacost.com and I’m loving it! The superfine flour makes the batter just like using All Purpose flour. It’s very affordable and makes life a little easier… it’s the little things, folks!

Once your ingredients are all combined, you should notice little air pockets in the batter. This will give you a fluffier consistency in you donuts. But, be careful your batter doesn’t get too thick, or it will be very dense after it’s baked!

Next, pour your batter into a quart zip lock baggie and snip the corner of the baggie to create a piping bag. Fill the greased donut pan 3/4 full for each donut. Pop them in the oven and watch them rise!

Just look at how fluffy those are! Now, while they’re still warm, dip them in melted butter (both sides) and roll them in cinnamon and sugar! Coat them good, a little sweetness never hurt anybody.

You can use any frosting you want: Chocolate Coated, Glazed, Cinnamon & Sugar. The skies the limit.

Serve these donuts warm with a hot cup of coffee or tea. Or with a glass of milk for the kids. These are best when warm, but they can be stored in a air tight container for up to 3 days (if they even last that long).

Enjoy these wholeheartedly like this little guy! And don’t forget to comment below and tell me what you think. I’d love your feedback! Also, share this recipe with your friends. Thanks for stopping by! See you soon!

This Farmhouse Wife