Search This Blog

Saturday, March 18, 2017

Gluten-Free Cinnamon Sugar Cake Doughnuts

Melissa Clark  
  Time 40 minutes 
 Yield about 12 doughnuts 
Featured in: Gluten Free: Flavor Free No More. 

 1/3 cup melted refined coconut oil or unsalted butter, plus more for greasing the pans
215 grams granulated sugar (about 1 cup)
92 grams brown rice flour (about 3/4 cup)
47 grams garbanzo-and-fava bean flour (about 1/3 cup)
91 grams potato starch (about 1/2 cup)
29 grams arrowroot (about 1/4 cup)
7 grams baking powder (about 1 1/2teaspoons)
½ teaspoon xanthan gum
½ teaspoon salt
1/8 teaspoon baking soda
6 tablespoons unsweetened applesauce
¼ cup vanilla extract
Cinnamon sugar, for sprinkling, optional

1. Heat the oven to 325 degrees, with a rack in the middle. Brush two six-mold doughnut trays with coconut oil or butter.
2. Whisk together the sugar, rice flour, bean flour, potato starch, arrowroot, baking powder, xanthan gum, salt and baking soda. Add 1/3 cup of oil or butter, applesauce, vanilla and 1/2 cup hot water and mix with a rubber spatula until the ingredients are just combined. Be careful not to overmix. Drop about 2 1/2 tablespoons of batter into each doughnut mold and spread evenly around with a toothpick.
3. Bake for 8 minutes, turn the pans around and bake until the doughnuts are golden brown — about 7 more minutes. Cool in the molds for 5 minutes. Run a knife around the doughnuts to lift them out of the molds, and place on a baking sheet. Sprinkle with cinnamon sugar and eat warm or at room temperature.

Adapted from ‘Babycakes Covers the Classics,”by Erin McKenna (Clarkson Potter, 2011)

 Nutritional analysis per serving (12 servings)
210 calories; 6 grams fat; 5 grams saturated fat; 35 grams carbohydrates; 19 grams sugars; 1 gram protein; 161 milligrams sodium

No comments:

Post a Comment