AuthorE. Gluten
DifficultyIntermediate
TweetSave
Yields1 Serving
Prep Time40 minsCook Time4 minsTotal Time44 mins
 2 tsp xantham gum
 1 cup sugar
 4 tsp baking powder
 1 tsp salt
 1 tsp cinnamon
 ¼ tsp tsp. mace*
 1 cup milk
 3 eggs
 4 tbsp melted butter
 1 tsp vanilla
1

Combine dry ingredients. In another bowl, combine the wet ingredients.
Combine dry ingredients and wet ingredients. Mix well.
Let dough sit in the refrigerator for 15 minutes. (The dough will be a little sticky, but the refrigeration helps.)

2

There are 2 possible methods to shape the dough. The first is roll the dough out on parchment paper that has been dusted with potato starch.
Using one large and one small cookie cutter, cut out doughnut shapes.
The second (which I prefer) is to scoop out balls of dough with a cookie scooper, pat them into a slightly flattened disc shape, adding a little potato starch to keep them from sticking.

3

Place the disc on a flat, potato starch-dusted surface.
Stick your finger into the center of the disc.
Twirl your finger in a small circular pattern on the flat surface. The disc of dough will spin around your finger, forming a doughnut shape.
Continue until all the dough has been formed into doughnuts.

4

Fry shaped doughnuts in hot oil. Cook until golden brown on the first side, then turn and cook until golden brown on the second side.
Remove from oil, and drain on paper towels.

5

These are great when sprinkled with powdered sugar or drizzled with chocolate.

6

Note: If your doughnuts come out doughy in the middle and dark on the outside, turn down the heat a bit.

7

*You may substitute with a 1/2 teaspoon of nutmeg if necessary.

Ingredients

 2 tsp xantham gum
 1 cup sugar
 4 tsp baking powder
 1 tsp salt
 1 tsp cinnamon
 ¼ tsp tsp. mace*
 1 cup milk
 3 eggs
 4 tbsp melted butter
 1 tsp vanilla

Directions

1

Combine dry ingredients. In another bowl, combine the wet ingredients.
Combine dry ingredients and wet ingredients. Mix well.
Let dough sit in the refrigerator for 15 minutes. (The dough will be a little sticky, but the refrigeration helps.)

2

There are 2 possible methods to shape the dough. The first is roll the dough out on parchment paper that has been dusted with potato starch.
Using one large and one small cookie cutter, cut out doughnut shapes.
The second (which I prefer) is to scoop out balls of dough with a cookie scooper, pat them into a slightly flattened disc shape, adding a little potato starch to keep them from sticking.

3

Place the disc on a flat, potato starch-dusted surface.
Stick your finger into the center of the disc.
Twirl your finger in a small circular pattern on the flat surface. The disc of dough will spin around your finger, forming a doughnut shape.
Continue until all the dough has been formed into doughnuts.

4

Fry shaped doughnuts in hot oil. Cook until golden brown on the first side, then turn and cook until golden brown on the second side.
Remove from oil, and drain on paper towels.

5

These are great when sprinkled with powdered sugar or drizzled with chocolate.

6

Note: If your doughnuts come out doughy in the middle and dark on the outside, turn down the heat a bit.

7

*You may substitute with a 1/2 teaspoon of nutmeg if necessary.

Gluten Free Cake Doughnuts