Gluten-Free Baked Doughnuts
Happy summertime! It just doesn't seem time for it to be summer already. I feel like spring was so short! We've already had several triple digit days here in Texas. It's going to be a loooooooong, hot summer. Even though I'm not in school and I work the same hours in the summer as I do the rest of the year, it still feels appropriate to have some lazy mornings full of coffee, pajamas, and yummy breakfast foods. I love breakfast so much that I have a sign hanging in my home that says: "All happiness depends on a leisurely breakfast." I'll have to include a picture of that in my next breakfast recipe post. And then there's the oh-so-quotable Ron Swanson. As a fellow Hoosier (person from Indiana), I adore the TV show Parks and Recreation. Here are photos of doughnuts with Ron Swanson breakfast quotes. If you're only here for the recipe, keep scrolling. It's down there.
"There has never been a sadness that can't be cured with breakfast food." - Ron Swanson
"I'm a simple man. I like pretty, dark-haired women and breakfast food." - Ron Swanson
"Breakfast food can serve many purposes." - Ron Swanson
OK that's enough for now. I'll save the best one for last....
Being gluten-free, I do crave a few foods that I don't eat anymore. People ask me if I cheat on my dietary restrictions. I mostly feel very satisfied that I am healthy and not in pain when I think about cheating. With a food allergy, cheating is just not an option. But I do miss some things. The top three are doughnuts, battered and fried anything (this isn't really one thing....), and toast. It's the smell of those things that really gets to me. So my response is - I can have those things! Just the gluten-free version. I had gluten-free toast the other day, and it really was amazing. Fried things are a little harder to find or make. So these baked doughnuts were a real treat! They were easy to make and totally delicious!
These gluten-free doughnuts are good for breakfast or dessert. It's like brunch, which is breakfast and lunch. What's the word for breakfast and dessert? I think that word is "doughnut." They are so soft and fluffy and sweet. It just makes you smile.
These doughnuts are done in a snap. It's just like making a cake or cookies. There's not a big difference in process other than the tin. If you have these awesome doughnut tins from Wilton, you are set. Enjoy your doughnuts!
The batter will puff up a bit. I filled the tins pretty full and placed a pan on the bottom rack in case they overflowed. I didn't need that pan at all. They didn't overflow over the top of the pan. They puffed up nicely and held their shape - no sinking! The tops of these doughnuts don't really brown. The browning comes from the side that is baking against the dark pan. So even though they look very light on top, they might be done. If you touch them with your finger and you don't leave an indent, they're done! Let them cool and turn them out. You'll see the perfectly shaped underside that is a toasty golden brown. That's the side you use for presentation. Just dip the underside in icing and display them that side up for the most uniform-looking doughtnuts.
Let. them. cool. If you glaze these doughnuts when they're still warm - even a little tiny bit - they will just soak up the glaze. If you have cool, room-temp doughnuts, the glaze forms a beautiful layer on top that your sprinkles will stick to nicely. If you can't tell from these photos, I'm a bit of a perfectionist. So these babies were totally cool before I made the glaze. Since the glaze is almost entirely sugar, there is no need to refrigerate. Refrigeration might actually dry out your doughnuts. Now, if you dunked the entire doughnut in icing, these will be fridge-safe. Otherwise, the moving air in your fridge will dry out the cake-y doughnut. Store them at room temp for a day or so. I wouldn't go any longer, because they are so moist. If you have to refrigerate them, opt for an air tight container or wrapping them with as little air as possible.
Leslie Knope: Why would anyone eat anything besides breakfast food?
Ron Swanson: People are idiots, Leslie.
Yields: 12 doughnuts
- 2½ cup gluten-free flour:
- 53g white rice flour
- 105g brown rice flour
- 105g tapioca flour/starch
- 53g corn starch
- 10g potato flour
- 1½ tsp baking powder
- ¼ tsp baking soda
- ¾ tsp salt
- ⅛ nutmeg
- ½ cup butter
- ½ cup sugar
- ¼ cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup whole milk
- Simple Doughnut Glaze (see recipe below)
- Add all flours, baking powder, baking soda, salt, and nutmeg to a mixing bowl. Whisk to combine and set aside.
- With your stand mixer fitted with a paddle attachment, cream butter and sugars until combined and continue beating until light and fluffy.
- Add eggs one at a time.
- Add vanilla and mix to combine.
- Gradually add flour mixture to the batter in three parts, alternating with milk.
- Mix to combine.
- Let batter rest while your oven preheats to 425 F.
- Grease two doughnut pans and fill a piping bag with batter.
- Pipe batter into pan, filling each doughnut mold at least ¾ full.
- Bang pans on countertop to settle any air bubbles.
- Bake approximately 12 minutes or until the doughnut top springs back when touched.
- Let doughnuts cool in their pans for 10 minutes.
- Remove doughnuts from pans and cool completely at room temperature.
- Decorate as desired.
Simple Doughnut Glaze
- 1 cup powdered sugar, sifted
- 2 Tbsp milk
- Mix powdered sugar and milk until smooth and glossy.
- Dip top of doughnuts in glaze.
- Set doughnut on a wire rack to drip off excess glaze.
- Add sprinkles immediately after dipping.
- Let doughnuts sit for about an hour to dry completely.