Gluten-free Baked Lemon Doughnuts
 
 
These baked lemon doughnuts are moist, and full of lemon flavour. They can be a little ray of sunshine on a cloudy day.
Author:
Serves: 6
Ingredients
Lemon Doughnuts
  • 1/2 cup plus 1 Tablespoon white rice flour
  • 1/4 cup millet flour
  • 2 Tablespoons potato starch
  • 1 Tablespoon tapioca flour
  • 1/2 teaspoon xanthan gum
  • 2 Tablespoons dry instant Lemon pudding mix (or dry milk powder)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • zest of 1 lemon
  • 2 large eggs
  • 1/4 cup oil
  • 2 Tablespoons lemon juice
  • 1/4 cup milk
Lemon Frosting
  • 1 cup confectioners' sugar (icing sugar)
  • 2 Tablespoons unsalted butter, softened
  • 1 teaspoon lemon zest
  • 2-4 Tablespoons lemon juice (depending on whether you want a thick frosting, or a thin glaze)
Instructions
Lemon Doughnuts
  1. Preheat your oven to 375°F. Lightly grease a Doughnut Pan.
  2. In a large bowl, whisk together all of the dry ingredients, minus the granulated sugar.
  3. Combine the granulated sugar and lemon zest in a small bowl. Using your fingers, rub the sugar and zest together, releasing the oils into the sugar, giving you a better lemon flavour. Add to dry ingredients, and whisk to combine.
  4. In a smaller bowl, whisk together all of the wet ingredients.
  5. Pour the wet ingredients into the dry ingredients and stir until fully combined.
  6. Spoon mixture into a large resealable plastic bag. Cut the corner off, and pipe the batter into the prepared doughnut pan.
  7. Bake in preheated oven for 12-14 minutes, or until a toothpick inserted into the thickest part of the doughnut comes out clean.
  8. Let doughnuts sit for 5 minutes before turning them out onto a cooling rack. Allow to cool completely before frosting.
Lemon Frosting
  1. In a small bowl, whisk together all the ingredients until smooth.
  2. If using a thin glaze, dip the doughnuts into the glaze while they are still hot. Set on a cooling rack over a sheet of waxed paper to cool.
  3. If using a thicker frosting, wait until doughnuts are completely cool before frosting.
  4. Store doughnuts in an airtight container on the counter for up to 3 days.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2013/03/gluten-free-baked-lemon-doughnuts.html