SO. This is another one of those old recipes I’m finally posting (all part of the get-back-into-blogging-groove), but these I totally remember. I remember them because I made multiple batches and couldn’t really figure out what wasn’t quite right about them until I finally realized there are some gluten-free flours I can handle and others that make me want to run from the kitchen holding my breath. GF flours made with bean flour, as it turns out, are even worse than olives when it comes to my taste buds. I CAN’T.
That being said, with the right flour (this is my fave ATM) these doughnuts are every bit as good as anything made with the most glutinous flour out there. They’re super easy to make – no mixer needed! – soaked in a maple glaze, and sprinkled with cinnamon sugar to top it all off, so not only are they super-cute little bite-sized edibles, but they also taste amazing. The only problem is determining how many mini doughnuts equal a regular doughnut equal a healthy portion. Two? Three? Six?
Idk. Who’s counting anyway? ;p
Mini, gluten-free cake doughnuts coated with a maple glaze and sprinkled with cinnamon sugar.
- 4 3/4 ounces (1 - 1 1/8 cups, spoon and level) gluten-free all-purpose flour*
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon xanthan gum
- 4 1/4 ounces (1/2 cup) low fat buttermilk
- 3 3/4 ounces (1/2 cup) granulated sugar
- 1 egg
- 1 ounce (2 tablespoons) unsalted butter, melted and briefly cooled
- 2 teaspoons vanilla extract
- 1 teaspoon maple flavoring**
- 12 ounces (3 cups) confectioner’s sugar
- 3 1/2 - 4 1/2 tablespoons milk
- 1 1/2 teaspoons vanilla extract
- 3/4 teaspoon maple flavoring**
- cinnamon sugar, for sprinkling
- Preheat oven to 350ºF and grease three mini doughnut pans with nonstick spray.***
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and xanthan gum.
- In a separate bowl, whisk the buttermilk, sugar, egg, butter, vanilla, and maple flavoring until well-combined. Add to dry ingredients and fold in just until evenly incorporated.
- Transfer batter to a piping bag fitted with a round tip (or a ziplock with one bottom corner snipped off) and pipe into prepared pan(s), filling each cavity about halfway. Rap pan firmly on counter a few times to help batter settle.
- Bake doughnuts in preheated oven for 9-10 minutes, until turning golden. Cool in pan briefly, and then transfer to a wire rack to cool completely before glazing.
- In a large bowl, whisk together the confectioner’s sugar, 3 1/2 tablespoons milk, vanilla, and maple flavoring until smooth. Add the remaining tablespoon of milk as needed to create a glaze that’s just thin enough for dipping.
- Line a large tray or baking sheet with parchment paper. Dip doughnuts into glaze one at a time to coat completely, shaking off any excess. Place on parchment and sprinkle with cinnamon sugar. Let set.****
- Store doughnuts in an airtight container at room temperature.
*I've found that the weight of gluten-free flour varies by brand. Bob's Red Mill, which is what I used in this recipe, weighs in at about 4 3/4 ounces per cup, whereas my personal preference, Pamela's measures out to about 4 3/4 ounces per 1 1/8 cups. If possible, measuring your flour by weight is always better!
**There are quite a few maple flavorings and extracts available online, but I just used Mapleine, which seems to be available in most grocery stores.
***If you don’t have three pans, you can bake the doughnuts in batches. Cool each batch in the pan for a few minutes before removing, and then re-grease the pan before baking the next batch.
****If needed, use a toothpick to push glaze through doughnut holes before it sets completely.