Gluten-free Donuts

Being gluten-free means that my daughter misses the goodness that we have come to know as donuts.  While it may seem easy to just switch out the regular flour for a gluten-free flour, you never quite know the right type of mixture to get things to taste like they aren't gluten-free.  It takes trial and error.  I was luck that on my first try with donuts, I got it right.  However, don't eat them right out of the donut machine.  We discovered that if you wait until the day after you have made them, then they reach perfection.  They are good out of the machine, but not as good as the second day!


Gluten-Free Donuts (for this recipe, you will need one of the electric mini donut bakers)

1 cup Domato gluten-free baking flour
1/2 cup almond meal/flour
2 tsp. xantham gum (or guar gum)
2 Tbsp. baking powder
1/3 cup sugar
1/2 tsp. salt
1/2 cup skim milk
1/4 cup sour cream
1/4 cup canola oil
2 tsp. vanilla
1 egg
Powdered sugar for dusting donuts

Preheat your donut machine.

Combine milk, sour cream, oil, vanilla, and egg together.  Whisk until smooth. In a bowl, mix all dry ingredients together.  With an electric mixer on low-medium, add liquids into the dry ingredients slowly.  Blend until batter is smooth. 

Fill each donut mold with 2 - 3 Tbsp. of the donut batter.  Bake for about 5 minutes.  Remove from donut machine and dust with powdered sugar.

We tried them right out of the machine and put the leftovers in a plastic storage container.  The next morning when we decided to have one...Wow!  They were better than on the first day.

Enjoy!