Monday, March 10, 2014

Gluten Free Blueberry Donuts

This shift over to gluten free eating has been extremely rewarding for me, but I sure do miss a few specific gluten-filled foods. I have been craving a Saturday morning trip to the donut shop lately, so instead I did a little research and landed on a recipe that looked too good to be true.  The photo doesn't really do justice to how awesome these little cake donuts tasted (I couldn't find a donut tin on my on-a-whim trip to get these ingredients, so I used a mini cake tin)--the lemon glaze was so perfect and so easy. 


1¾ cup gluten free flour 

¾ teaspoon xanthan gum 

1½ teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon cream of tartar

¼ teaspoon salt

½ teaspoon nutmeg

1 cup blueberries

½ cup pure maple syrup 

4 tablespoons coconut oil

4 tablespoons vegetable shortening

¾ cup plain yogurt (Greek or coconut milk yogurt work)

2 extra large eggs

1 cup powdered sugar

Juice from 1 lemon


1. Preheat oven to 350 degrees F. Grease a donut tin or a standard 12-cup muffin tin and set aside. I used a mini cake tin because I couldn't find a doughnut tin.
2. In a large bowl, whisk together the flour, xanthan gum, baking powder, baking soda, cream of tartar, salt and nutmeg. Place blueberries in a small bowl, add a tablespoon of the whisked dry ingredients and toss to coat. Set aside.
3. Place the maple syrup, coconut oil and shortening in a small saucepan and heat over a medium-high flame, stirring frequently, until all ingredients are melted and have begun to simmer. Remove from the heat and add the yogurt. Mix to combine.
4. Pour the maple syrup and yogurt mixture into the center of dry ingredients and mix to combine. Add the eggs, and mix. Fold the berries into the batter until they are evenly distributed throughout. 
5. Fill the wells of the donut pan or muffin tin about ¾ of the way full. Place in the center of the preheated oven and bake for about 10 minutes or until the the cakes spring back into place when lightly pressed. 
6. Remove from oven and set aside to cool for about 10 minutes in the pan before removing to a wire rack. 
7. While the donuts are cooling, place the powdered sugar in a small bowl. Add about 1 tablespoon of lemon juice and mix well, adding a few more drops of lemon juice until a thick paste forms. Add more lemon juice by the teaspoon until the glaze is thick, but easy to pour.
8. Dip each donut in glaze and set on parchment paper.

Happy baking!


(recipe adapted from Gluten Free on A Shoestring)

No comments:

Post a Comment