Ever since Roo’s allergies were diagnosed he hasn’t had a donut as I could never find a store bought one suitable and out of the dozen or so recipes we’ve tried in the past none worked right.
We finally found this recipe on Pinterest that has worked so well. The donuts are light and fluffy, taste beautiful and the icing glaze makes them so beautifully sweet! They’re the perfect size for a snack for little ones and beautiful for the grown ups too. You could make these bigger if you could find a bigger donut tin. We used the 12 hole donut tin from Tesco and this recipe made 24 donuts.
These store well in an airtight container for 2-3 days. The next time we make these I’m going to attempt to freeze half the batch before glazing. I’ll update this post with the results when we defrost them.
We hope you enjoy these as much as we have!
- 1 1/4 cups Doves Farm gluten free plain flour
- 1/4 cup ground flaxseed
- 1/4 teaspoon bicarbonate of soda
- 1/4 teaspoon cream of tartar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup sugar
- 8 tablespoons melted and cooled dairy free butter
- 1 teaspoon vanilla
- 2 eggs, separate the whites from the yolks. Retain both
- 1 cup dairy free milk, we used almond.
- 2 1/2 cups icing sugar
- 5-6 tablespoons dairy free milk, we used almond again.
- Preheat your oven to 180c and spray your donut tin with cooking spray. We use the Costco version however any will work fine. If you don’t have a spray wiping on any oil will work.
- In a large bowl mix together the flour, flaxseed, bicarb, cream of tartar, baking powder, salt and sugar.
- In a jug combine the melted butter, vanilla, egg yolks and milk.
- Make a well in the centre of the dry ingredients. Pour the wet mixture in and mix gently until combined.
- In a separate jug whisk the egg whites for 1-2 minutes with a fork. You just want them to be slightly thicker so they add some fluffiness to the donuts.
- Mix the egg whites into the large bowl and stir until just combined.
- At this point you can transfer the mixture to a piping bag or food bag and snip the end/corner and pipe the mixture into the donut pan. Alternatively you can spoon the mixture into the pan. Be sure not to cover the middle section. This will prevent the donuts having the traditional hole. I find filling the pan 3/4 works well.
- Bake in your preheated oven for 8-10 minutes.
- Remove and cool completely.
- For the glaze mix the icing sugar and dairy free milk together until you have a smooth thick runny icing. Prepare a surface with a wire rack and parchment or cling film under to catch the icing drops.
- Dip the donuts into the cling mix and fully coat before leaving to drip dry on the wire rack.
- Allow the icing to harden, serve and enjoy!
This recipe also works in electronic donut makers.