Well, let me tell ya, this recipe success was definitely hard won. I’ve been wanting to do a donut recipe for some time now because well … donuts … doesn’t everyone love them? Also, because I have a food styling client that’s a donut shop and I die a little bit inside during every one of the shoots. I needed a gluten-free donut to fill that void. So, if you’re gluten-free I get you. I see your feeling of desperation and raise you one of satisfaction.
Right here. Right now.
Now that I’ve worked out the recipe and we, meaning everyone in my family plus about 20 friends who helped me test these donuts, LOVE these tasty little treats. I ended up dipping them in butter and then tossing in cinnamon sugar for the best flavor and most moist preservation.
You can ice them (chocolate ganache was delicious) or dust them in powdered sugar if that’s you jam. We love cinnamon here so that’s the instructions I’ll give you.
A few notes and links:
• I used these donut pans and they work great! They release the donuts best with coconut oil or butter used to grease them. I found that the donuts stuck when I used avocado oil.
• I allow the donuts to cool for about ten minutes before removing them from the pan. While they cool, they will shrink a little bit and start to release from the pan themselves.
• Allow to cool completely before coating or icing them. They are more tender when they are hot and could break or fall apart if you don’t.
• They will last about 5 days when stored in an air-tight container.
Sour Cream Gluten-free Donuts
Tender, baked, gluten-free spiced donuts hit the spot for breakfast or a snack.
- Total Time: 30 minutes
- Yield: 12 donuts
Ingredients
2 cup gf flour
2/3 cup sugar
1 ½ tsp baking powder
1 tsp salt
½ cup sour cream
8 Tbls milk
2 whole eggs
4 Tbls butter, melted
1 tsp vanilla
1 tsp cinnamon
½ tsp ginger
Instructions
Preheat oven to 425˚.
Brush two donut pans (12 donuts total) with softened coconut oil. (I found that avocado oil and butter did not keep them from sticking.)
In the bowl of a mixer, combine the dry ingredients.
Mix together the sour cream, milk, eggs and butter and add to the dry ingredients.
Blend well. The mixture should be the consistency of thick cake batter.
Place batter into a large pastry bag fitted with a large round tip. (Wilton Ateca 805)
Carefully squeeze batter into the donut pans filling them even with the top of the pan. They will rise when baked.
Bake for 5 minutes and turn in the oven. Bake for an additional 5-7 minutes or until browned.
Removed from oven and cool for about 10 minutes.
Remove from pans and cool completely.
At this point you can ice or make cinnamon sugar donuts by dipping the donuts in melted butter and then a mixture of 1 cup sugar with 2 tsp cinnamon.
Notes
Notes: I’ve found that these donuts rise very differently when baked in different ovens. When I use a small convection oven, they bake up higher and quicker. When baked in my large oven, they take a few minutes longer to bake and they aren’t as high. Use your own discretion when baking and watch carefully. Convection bakes them best but isn’t necessary.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: baked
2 comments
When you say "Bake for 5 minutes and turn in the oven." do you mean rotate the pans, or flip the donuts over in the pans?
Sorry, that does read a little confusing, doesn’t it? What I mean is rotate the pans in the oven so the back is in the front. Most ovens don’t provide even heat so the back is typically hotter. This will help the donuts rise and brown evenly.