Gluten Free Glazed Vanilla Bean Donuts Recipe | Yummly

Gluten Free Glazed Vanilla Bean Donuts

GLUTEN-FREE ON A SHOESTRING(1)
Mikaela I: "First time making donuts, was looking for a glute…" Read More
15Ingredients
10Minutes
290Calories
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Ingredients

US|METRIC
  • 1 1/2 cups all-purpose gluten-free flour
  • 3/4 teaspoon xanthan gum (omit if your blend already contains it)
  • 1/4 cup cornstarch (or try potato starch or arrowroot)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon grated nutmeg (freshly)
  • 3/4 cup granulated sugar
  • 4 tablespoons unsalted butter (melted and cooled)
  • 4 tablespoons vegetable shortening (nonhydrogenated, melted and cooled, can be replaced with an equal amount of unsalted butter, by weight)
  • 2 eggs (100 g, weighed out of shell at room temperature, beaten)
  • 3/4 cup plain yogurt (at room temperature)
  • 1 vanilla bean (can replace with 1 1/2 teaspoons pure vanilla extract)
  • 1 cup confectioners sugar
  • 4 teaspoons milk (or buttermilk)
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    NutritionView More

    290Calories
    Sodium10% DV250mg
    Fat22% DV14g
    Protein6% DV3g
    Carbs13% DV40g
    Fiber0% DV0g
    Calories290Calories from Fat130
    % DAILY VALUE
    Total Fat14g22%
    Saturated Fat6g30%
    Trans Fat1g
    Cholesterol70mg23%
    Sodium250mg10%
    Potassium60mg2%
    Protein3g6%
    Calories from Fat130
    % DAILY VALUE
    Total Carbohydrate40g13%
    Dietary Fiber0g0%
    Sugars35g70%
    Vitamin A6%
    Vitamin C0%
    Calcium10%
    Iron2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Mikaela I 10 months ago
    First time making donuts, was looking for a gluten free option and this recipe was easy to follow. The donuts turned out amazing. I used stevia and coconut cream for the frosting and it tasted off... so I added some maple syrup and Orange extract which made it taste better. I also sprinkled walnuts on top. Will make again.

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