Description
Gluten Free Baked Buttermilk Doughnuts taste moist, springy, delicately spiced and beautifully balanced. Coat or frost with your favorite sweet.
Ingredients
Choose Gluten Free, Non-GMO & Organic Ingredients.
Substitutions: Do you need to swap out an ingredient? Click here.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
Dry
- 120g (4.2 oz) Flour Farm Organic Gluten Free Flour Blend (1 C + 1.5 T spoon & level)
- 1 tsp Aluminum Free, Double-Acting Baking Powder (5g)
- 1/4 tsp Baking Soda (1g)
- 1/4 tsp Ground Cinnamon (.5g)
- 1/2 tsp Ground Nutmeg (1g)
- 1/4 tsp Extra Fine Pink Himalayan Salt (1.5g)
- 1/2 tsp Xanthan Gum (1.5g) or 1/2 T of Psyllium Husk, not powder (7.5g)
Wet
- 1 Large Pasture Raised Egg (50g)
- 68g (2.4 oz) Light Brown Cane Sugar (1/3 C packed)
- 59 ml (2 fl oz) Buttermilk (1/4 C)
- 57g (2 oz) Sour Cream (1/4 C)
- 2 T Butter, melted and cooled (28g or 1 oz)
- 2 tsp Pure Vanilla Extract (10 ml)
Toppings (refer to note below)
- Powdered Cane Sugar
- Maple Glaze
- Chocolate Glaze
- Cinnamon & Cane Sugar
Instructions
Equipment: Digital Scale (preferred), Doughnut Pan, Mixing Bowls, Whisk, Silicone Spatula, Sturdy Spoon, Measuring Spoons & Cups, Non-Stick Spray, Cooling Rack
Before You Dive In – Prep: Please read!
- Melt butter
- Grate nutmeg & cinnamon, if using
- Move oven rack to center
- Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius)
- Spray pan(s) with non-stick spray or our non-stick baking Goop
Make doughnuts!
Step 1: Whisk together the dry ingredients in a medium sized bowl.
Step 2: In a separate medium bowl, whisk together the wet ingredients.
Step 3: Add the wet ingredients to the dry and stir with a sturdy spoon to combine. Do not over mix.
Step 4: Spoon – do not pipe – the batter into doughnut wells. Fill each well about 3/4 full. You should have enough batter to fill 10 wells evenly.
Step 5: This is optional – smooth out batter with damp fingertips. Not a necessary step, the doughnuts just appear to be more evenly shaped on the “backside.” Also, allow the batter to sit in the wells for up to 15 minutes. Again this is optional, but allows doughnuts to puff a bit more.
Step 6: Place in the center of a preheated 350F/177C oven and bake for 10-12 minutes. A toothpick inserted into the doughnut will come out clean.
Step 7: Remove from the oven and allow to cool in pans for about 5 minutes. Transfer doughnuts to a cooling rack to continue cooling. Top or store on the counter in an airtight container. Doughnuts taste delicious for up to two days. If not eating right away, freeze for up to a month.
Enjoy!
Notes
Toppings: Follow the directions below for your favorite type of doughnut. If you plan to freeze doughnuts, freeze them plain and then top after thawing.
Powdered Sugar: Sift 1 C (128g) of powdered sugar into a medium sized bowl. When doughnuts are cool to the touch, place a doughnut into the sugar bowl and coat with powdered sugar. Place the powdered doughnut on a cooling rack until ready to serve or store. If you coat them when they are too warm or hot, the sugar will melt into the doughnut, so it’s best to wait until cool. You do not need melted butter or coconut oil to help the powdered sugar stick.
Cinnamon & Sugar: Stir together 1/2 C (100g) of cane sugar and 1/2 T of ground cinnamon in a medium bowl. Melt 3 T (42g) of non-dairy butter in a small bowl and set aside until room temperature. Brush the melted butter onto a doughnut and then place doughnut in the bowl with sugar and cinnamon to evenly coat. Transfer the doughnut to a cooling rack until ready to serve or store.
Chocolate Glaze: Melt 2 C (340g) of vegan chocolate chips, (we use Enjoy Life,) in a medium bowl. You can either melt them over a double boiler or in the microwave in 30 second intervals. Dip each doughnut into the chocolate and set on a cooling rack until ready to serve or store. Do not store until chocolate has fully dried or set. If you prefer a thinner glaze, melt 1 C (170g) of chocolate chips. Add 6 T of vegan butter or coconut oil to the hot, melted chocolate and stir until butter is melted and combined.
Maple Glaze: This recipe is from Sally’s Baking Addiction – Combine 4 T of vegan butter (57g) and 1/2 C (118 ml) of pure maple syrup in a small sauce pan. If using unsalted butter, add a pinch of sea or pink salt. Melt the butter and stir over low heat. When the butter is melted, remove from heat and whisk in 1 C of sifted, powdered cane sugar and 1/2 tsp maple extract (optional). Pour the glaze into a medium bowl and allow to cool. The glaze will thicken as it cools. If you prefer a thicker glaze, add more powered sugar. This recipe is best prepared before you make the doughnuts to give it time to cool and thicken. Dip each doughnut into the glaze and transfer to a cooling rack until ready to serve or store. You may need to dip more than once depending on your preference.
The nutrition information provided below is for the recipe as written using organic unsalted butter, whole milk buttermilk, sour cream, and xanthan gum.
- Prep Time: 25 minutes
- Cook Time: 12
- Category: doughnuts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 doughnut
- Calories: 120
- Sugar: 8g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Gluten Free Baked Buttermilk Doughnuts