You won’t believe how simple it is to make these Gluten Free Baked Vanilla Doughnuts. Within 20 minutes time, you can have fresh, warm baked doughnuts on the table.
If you rely on buying all your gluten-free baked goods, you will notice that you are quite limited in what you can enjoy. Sure, there is more available in the stores now than ever before, but you can’t get everything. And what you can get is usually frozen, or at the least, not very fresh. That’s one of the reasons I encourage people to properly stock their pantry. With a properly stocked pantry, you can make nearly anything. You aren’t limited only to what your store carries. And – you can have fresh doughnuts! Just as important as it is to have a great Chocolate Doughnut recipe, it’s also important to have a great Vanilla Doughnut recipe. They are kind of like the ‘little black dress’ of baked doughnuts – you can add any flavour frosting you want to change things up. For these Gluten Free Baked Vanilla Doughnuts, I used a simple vanilla glaze, which is speckled with little black flecks of vanilla seeds. If you don’t have vanilla beans on hand, don’t worry, vanilla extract will work just as well.
For the best tasting vanilla flavour, you can easily make your own vanilla extract. If you don’t want to make your own (or don’t want to wait months to make these doughnuts), I would suggest buying a vanilla extract that reads “Pure Vanilla Extract” on the label, and not “Imitation Vanilla Extract”. Real vanilla extract gives baked goods a much better flavour than imitation extract. Mexican vanilla is also very good.
- 2/3 cup white rice flour
- 1/4 cup tapioca starch
- 1/3 cup granulated sugar
- 2 tablespoons dry instant vanilla pudding mix (Kraft Jell-o brand is dairy-free)
- 1 teaspoon baking powder
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon salt
- 1/4 cup milk
- 1/4 cup oil
- 2 large eggs
- 2 teaspoons vanilla extract (or 1 vanilla bean, scraped)
- 2 tablespoons milk
- 1 tablespoon butter
- 1 vanilla bean, scraped (or 1 teaspoon vanilla extract)
- 1 cup confectioners' (icing) sugar
- Preheat oven to 375 degrees F. Lightly grease your doughnut pan.
- In a mixing bowl, whisk together the rice flour, tapioca starch, sugar, pudding mix, baking powder, xanthan gum, and salt. Set aside.
- In a separate mixing bowl, whisk together the milk, oil, eggs, and vanilla extract. Pour this mixture into the dry ingredients, and stir to combine.
- Spoon the batter into a large resealable bag. Cut a hole in one of the corners of the bag, and pipe the batter into the prepared doughnut pan.
- Bake in preheated oven for 10-12 minutes, or until the top of the doughnut bounces back when gently pressed on.
- Let the doughnuts sit in the pan for 5 minutes before removing them to a wire cooling rack.
- While the doughnuts are baking, heat the milk and butter in a small saucepan over low heat until warm. Add the seeds scraped from one vanilla bean, and stir until the seeds are evenly distributed.
- Stir in the confectioners' sugar. Turn the element off, but keep the glaze warm. You may have to stir it frequently so that it doesn't crust over on top.
- Spoon the warm glaze over the warm doughnuts. Allow to sit for a few minutes for the glaze to set. Serve and enjoy! Store any leftovers in an air-tight container. Unglazed doughnuts can be frozen.
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