Best Mini Gluten Free Baked Buttermilk Donuts Recipes
BAKED MINI DOUGHNUTS
Yummy mini doughnuts without the frying! These have the texture of cake doughnuts and are, of course, addicting. Enjoy!
Provided by Riley
Categories Bread Quick Bread Recipes
Time 30m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease miniature muffin cups or line with paper liners.
- Whisk flour, baking powder, nutmeg, and salt together in a bowl. Stir milk and vanilla extract together in a separate bowl. Beat butter and 1/3 cup white sugar together in a third bowl using an electric mixer until smooth and creamy; beat in egg.
- Stir flour mixture, alternating with milk mixture, into butter mixture until batter is smooth. Spoon batter into a piping bag and pipe into muffin cups, about 2/3-full.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes.
- Mix 1/3 cup white sugar and cinnamon together in a bowl; add warm doughnuts and gently toss with hands until coated.
Nutrition Facts : Calories 160.8 calories, Carbohydrate 22.6 g, Cholesterol 38.2 mg, Fat 7.2 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 4.3 g, Sodium 115.6 mg, Sugar 15.3 g
AMAZING GLUTEN-FREE BUTTERMILK DONUTS / DOUGHNUTS
They look like the real thing, they taste like the real thing, and best of all they're really not all that hard to make. The Gluten-Free Rice Flour Mix for this recipe is made of 3 cups white rice flour, 3 cups brown rice flour, 2 cups potato starch (not flour) and 1 cup tapioca starch. Based on a recipe from the GF-Utah site.
Provided by Whats Cooking
Categories Breads
Time 40m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Beat the eggs, buttermilk, and melted butter in a large bowl with a whisk.
- Combine dry ingredients in a separate bowl. Fold slowly into the wet ingredients, mixing by hand with a wooden spoon. When the ingredients are mostly combined, use your hands to knead a few times to make sure the ingredients are fully incorporated.
- Let the dough rest for 15 minutes. Sprinkle extra rice flour mix on your countertop or a large cutting board. Roll out dough to between 1/3 and 1/2 inch thick. If dough is sticky, work in more rice flour blend.
- Heat 2-3 inches of canola oil in the bottom of a pot until very hot (375 degrees F).
- Cut dough with doughnut cutter OR use a glass, biscuit cutter or jar with approximately 3-inch diameter to cut disks out of the dough and use the cap of the oil bottle to cut out the center hole.
- Remaining dough scraps can be rolled into balls ("donut holes") and fried.
- Carefully drop each doughnut in hot oil with fingers, being cautious not to splash oil. Cook until golden brown on both sides (just a few minutes). You will need to cook just a few at a time, but the cooking doesn't take long at all so this goes quickly.
- Remove donuts from oil with a slotted spoon or spatula, and place on a plate lined with two layers of paper towel or brown paper to absorb oil. While still warm, roll each donut in the bowl of sugar to coat fully. Alternately, you may omit this step and apply a glaze at this time.
- Serve while warm.
Nutrition Facts : Calories 120.3, Fat 3.8, SaturatedFat 2.2, Cholesterol 32.1, Sodium 537.3, Carbohydrate 20.5, Fiber 0.1, Sugar 20.2, Protein 1.8
GLUTEN-FREE BUTTERMILK DOUGHNUTS
Doughnuts are making a trendy comeback...look for them in high end restaurants, retro diners and right in your own home, thanks to this recipe.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 12
Number Of Ingredients 15
Steps:
- In deep fryer or 2-quart heavy saucepan, heat 2 to 3 inches oil to 375°F.
- To make Doughnuts, in large bowl, beat egg, buttermilk and 2 tablespoons melted butter with whisk until blended. In medium bowl, stir remaining doughnut ingredients. Slowly fold dry ingredients into egg mixture; coat hands with flour blend, and mix with hands, if necessary. Cover and let dough rest 15 minutes.
- Meanwhile in small bowl, stir together Chocolate Glaze ingredients, stirring in enough milk until smooth and desired glaze consistency. Cover; set aside while frying doughnuts.
- Sprinkle flour blend on work surface. Roll out dough on surface to 1/2-inch thickness. If dough is sticky, coat hands and rolling pin with flour blend. Cut dough with 3-inch round doughnut cutter. Fry doughnuts and holes in hot oil about 2 minutes, turning once, until golden brown. Drain on paper towels. Dip top of each doughnut and holes into glaze. Serve warm.
Nutrition Facts : Calories 220, Carbohydrate 35 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Doughnut and Doughnut Hole, Sodium 360 mg, Sugar 15 g, TransFat 0 g
MINI-GLUTEN FREE BAKED BUTTERMILK DONUTS
Not only are these Gluten Free, they are egg free, sugar free, and dairy free. These are different from your average fried donuts. They are more like dense cake. You have two choices of toppings, cinnamon and chocolate. I coated mine with a chocolate glaze that hardens when it cools. I included the recipe below for both toppings.
Provided by Jo Zimny @EmilyJo
Categories Cakes
Number Of Ingredients 25
Steps:
- FOR THE DONUTS:
- Preheat the oven to 350'F. Lightly grease 6 or 8 donut molds. I have a 12 mini donut mold I like to use. Spray the molds lightly with oil. In a small bowl make the buttermilk by combining the almond milk and cider vinegar. In another small bowl, mix the ground flax seed meal and water. Allow to thicken up for about 5 minutes. In a large mixing bowl, sift together the Xylitol, baking powder, baking soda, salt, xanthan gum, cinnamon and nutmeg. Stir in the flax seed meal and buttermilk mixture. Gradually add the baking mix and almond flour and stir until the dry ingredients are completely incorporated but the dough is soft. (It's more like a thick gooey batter). Spoon the batter into donut molds and bake for 15-20 minutes or until the donuts are golden and firm. Remove the donuts and turn out on to a wire wrack to cool. FOR THE TOPPINGS: If using the cinnamon topping sift the cinnamon with the powdered xylitol and arrowroot starch. Brush the donuts with the melted coconut oil and sprinkle with the cinnamon Xylitol mixture. If using the chocolate glaze combine the melted coconut oil, cocoa and hot water. Blend in the powdered xylitol, arrowroot starch and vanilla. Put the mixture in a small bowl and dip the donuts in it and put on a tray and into the fridge to cool. Enjoy
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