Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Generously grease a standard donut pan with butter or non-stick cooking spray. If you don't have a donut pan, you can adapt this recipe for mini muffins or even a small bundt cake by adjusting baking times.
- In a large mixing bowl, whisk together the gluten-free all-purpose flour, granulated sugar, baking powder, salt, and nutmeg (if using). Ensure all the elements are evenly distributed to prevent pockets of leavening or seasoning.1 ½ cups gluten-free all-purpose flour blend, ¾ cup granulated sugar, 1 ½ teaspoons baking powder, ½ teaspoon salt, ½ teaspoon ground nutmeg
- In a separate medium bowl, whisk together the almond milk, melted butter (make sure it’s not too hot, or it could cook the egg), egg, and vanilla extract until well combined.½ cup unsweetened almond milk, ¼ cup unsalted butter, 1 large egg, 1 teaspoon pure vanilla extract
- Pour the wet ingredients into the bowl with the dry ingredients. Stir with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can lead to a tougher texture. The batter will be thick but pourable.
- Spoon or pipe the batter into the prepared donut pan, filling each mold about two-thirds of the way full. Using a piping bag or a zip-top bag with a corner snipped off makes this step much cleaner and more precise.
- Bake for 10-12 minutes, or until a toothpick inserted into the center of a donut comes out clean. The donuts should be lightly golden brown around the edges and spring back slightly when gently touched.
- Let the donuts cool in the pan for about 5 minutes before carefully inverting them onto a wire rack to cool completely. This brief cooling period in the pan helps them set properly.
- While the donuts are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth and drizzleable. Add more milk a teaspoon at a time if the glaze is too thick, or more powdered sugar if it’s too thin.1 cup powdered sugar, 2-3 tablespoons milk, ½ teaspoon vanilla extract
- Once the donuts are completely cool, dip the tops into the glaze, or drizzle the glaze over them using a spoon. Let the glaze set for about 15-20 minutes before serving. You can also dust them with powdered sugar or a sprinkle of cinnamon sugar for alternative toppings.
Notes
Store leftover donuts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 3 days or freeze for up to 1 month.
