Glazed Gluten-Free Pumpkin Doughnuts
Are you ready for the best fall doughnut ever? And one baked, not fried? Doughnuts are best eaten an hour or two after glazing, but the unglazed ones can be stored for a day or two in an airtight container.
Makes: 12 standard doughnuts (3 1/2 inches across)
Free of: gluten and all top allergens
- 2 tbsp ground flaxseed meal (see Recipe Notes)
- 6 tbsp lukewarm water
- 2/3 cup sorghum flour
- 2/3 cup gluten-free oat flour
- 1/3 cup tapioca flour
- 1/3 cup potato starch
- 1/2 tsp xanthan gum
- 1 1/2 tsp sifted baking powder
- 1/2 tsp sifted baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1 1/4 cups canned pumpkin puree (not pumpkin pie filling)
- 1/3 cup pure maple syrup
- 1/2 cup rice milk beverage
- 2 tbsp canola or vegetable oil
- 1/2 tsp apple cider vinegar
- 1 1/2 tsp vanilla extract
- 2 cups (9 oz) powdered sugar
- 1 tsp ground cinnamon
- 1/4 cup allergy-friendly milk alternative
- 1 tsp vanilla extract
If egg allergy is not an issue, use 2 eggs in place of flaxseed meal and water.
If you have a mini-doughnut pan, this recipe yields 20 mini doughnuts.
- For doughnuts, preheat oven to 350° F. Prepare doughnut pans by coating cavities with dairy-free, soy-free margarine. Set aside.
- In a small bowl, whisk together flaxseed meal and water. Set aside.
- In a large bowl, combine the 3 flours, potato starch, xanthan gum, baking powder, baking soda, cinnamon, and salt. Set aside.
- Vigorously whisk flaxseed mixture. In a medium bowl, combine flaxseed mixture, pumpkin puree, maple syrup, rice beverage, oil, cider vinegar, and vanilla. Whisk until blended.
- Fold wet mixture into dry ingredients. Stir just until ingredients are combined; the batter will be thick.
- Fold batter into a piping bag or gallon-size Ziploc bag. Snip ½-inch off bag’s corner, and pipe batter into cavities, filling each half full (see Recipe Notes). Bake 12-15 minutes, until done. Avoid over-baking; set your timer for 10 minutes and keep an eye on. Remove from oven and cool in the pan for 15 minutes, then transfer to cooling rack.
- For glaze, sift together powdered sugar and cinnamon. In a medium saucepan, heat milk alternative and vanilla on low until just warm. Add powdered sugar and cinnamon. Whisk slowly until combined.
- With thumb on the outside and an index finger in hole, pick up a cooled donut and dip into glaze, coating a little more than half way. Place doughnut on a wire rack, glaze side up, until glaze sets. Use a baking sheet underneath to catch drips.
Recipe first published in Allergic Living magazine. Subscribe today for more great allergy-friendly and gluten free recipes