Homemade Gluten Free Donuts

My first foray into gluten free donut making was a smashing success thanks to BabyCakes! I recently read through the "BabyCakes covers the classics" on Kindle. The book made the process sound so easy that I revoked my assertion that I would never do my own gluten free baking from scratch using the myriad of flours and thickeners one finds in most gluten free recipes.

I'm partial to cinnamon sugar donuts, so no fancy frosting here.

These are baked donuts, not fried. I don't think I would have gone through the trouble of frying donuts.

They were much easier to make than I had feared. If you can find all the ingredients in your local store, you're good to go. We found everything at Woodman's grocery store in their extensive organic aisle. We chose Bob's Red Mill products where possible. The toughest find was arrowroot, mostly because I wasn't expecting to find it in the spice rack. Once I knew where to look I had a few brands to choose from.

The mixing and baking process was very simple. The dry ingredients obviously mix easily. The only ingredient that was slightly challenging to work with was the coconut oil. But no more difficult than butter, really. I made one batch of donuts in the evening, saved half of the batter in the refrigerator, and made another fresh batch in the morning.

I filled the donut pan more fully in the second batch and that resulted in donuts that had a much better shape.

The donuts are really soft and spongy. I wasn't expecting that at all.

Now that I have all the necessary ingredients, who knows what type of donuts I'll try next.

Thanks BabyCakes!