{"id":1599,"date":"2019-11-09T21:48:55","date_gmt":"2019-11-10T02:48:55","guid":{"rendered":"http:\/\/www.jmcutlery.com\/wiz\/?p=1599"},"modified":"2024-10-29T20:27:30","modified_gmt":"2024-10-30T00:27:30","slug":"dairy-free-fluffy-baked-donut-recipe","status":"publish","type":"post","link":"https:\/\/www.jmcutlery.com\/wiz\/dairy-free-fluffy-baked-donut-recipe\/","title":{"rendered":"Gluten-Free Fluffy Baked Donut Recipe"},"content":{"rendered":"

Big, Fluffy Baked Donuts…Quick!<\/strong>
\nA gluten-free, dairy-<\/strong><\/span>free, recipe.
\nThe best low carb baked donuts
\nyou’ll ever make!<\/span><\/strong><\/span><\/p>\n

Cook Time: 20 mins<\/span>
\nReady in 30 minutes. Yield: 12<\/span>
\n
\nSo delicious! They’re addictive,<\/span><\/strong>
\neven without any frosting!<\/strong><\/span><\/p>\n

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If you wish to decorate, frost them<\/span>
\nin so many different, yet healthy, ways
\n(See my healthy frosting recipes).<\/a><\/span>
\n<\/span><\/p>\n

These are so versatile…One batter can make 12
\nplain or fancy.\u00a0 Standard 2-3\/4 inch Or 10 Jumbo
\n3-3\/4″. Depending on the size of your mold pan.<\/span><\/p>\n

 <\/p>\n

Raw sugar or natural sweeteners are needed
\nto help baked <\/span>goods rise. Using wholesome
\nnatural ingredients makes <\/span>baked results
\n<\/span>taste good.<\/span><\/p>\n

 <\/p>\n

Artificial Sweeteners <\/span>make baked results
\ntaste good. They disguise the flavor and may make
\nthem addictive in a bad way, causing you to have
\nsugar cravings.
\n<\/span>
\n
\nI care very much about excess sweeteners listed<\/span>
\nin older recipes. You need a lot less sugar to still
\nhave delicious baked goods using my recipes.<\/span><\/p>\n

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INGREDIENTS<\/strong>
\nFIRST\u00a0 MIX<\/strong>
\n3\/4 cup full fat coconut milk, room temp.<\/span>
\n3 tsp. lemon juice or vinegar (set aside)
\n<\/span><\/p>\n

 <\/p>\n

MAKE A WELL IN THE FLOUR Add:<\/strong><\/span><\/p>\n

4 Tbs. oil melted (olive or coconut) <\/span>
\n4 Tbs.unsweetened applesauce or more oil<\/span>
\n2 eggs at room temperature, beaten <\/span>
\n1-1\/2 tsp. vanilla extract or 1 tsp. vanilla bean paste<\/span><\/p>\n

DRY INGREDIENTS<\/strong>
\n1 1\/4 cups oat or almond flour
\n1\/2 cup tapioca flour
\n3\/4 teaspoon guar or xanthan gum
\n1 1\/2 teaspoons baking powder<\/span>
\n1\/4 teaspoon baking soda<\/span>
\n1\/4 teaspoon kosher salt<\/span>
\n1\/2 teaspoon freshly grated nutmeg<\/span>
\n2 to 3 tbs. coconut or raw sugar<\/span><\/p>\n

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+++++++++++++++++++++++<\/span>
\nFor the (optional) glaze<\/span>
\n1 cup powdered sugar<\/span>
\n2 to 4 teaspoons any milk or buttermilk<\/span><\/p>\n


\nFor the (optional) coconut sugar coating<\/span>
\n4 tablespoons coconut oil, melted<\/span>
\n1\/2 cup coconut sugar<\/span><\/p>\n

 <\/p>\n

DIRECTIONS<\/span><\/strong>
\nPreheat your oven to 350\u00b0F. Grease a standard-size<\/span>
\n12-donut pan and set it aside.<\/span><\/p>\n

In a large bowl, place the flour, xanthan gum, tapioca,<\/span>
\nbaking powder, baking soda, kosher salt, nutmeg, and<\/span>
\nsugar, and whisk to combine well.<\/span><\/p>\n

Create a well in the center of the dry ingredients, <\/span>
\nadd the oil, eggs, buttermilk and vanilla, and mix until<\/span>
\njust combined. Don’t overmix. Fill the prepared wells <\/span>
\nof the donut pan until nearly full.<\/span><\/p>\n

For perfectly shaped donuts, place the donut batter<\/span>
\ninto a piping bag fitted with a large, open tip, and<\/span>
\npipe the batter into the wells.
\n<\/span>
\nFor the (optional) glaze<\/span><\/strong>
\n1 cup powdered sugar
\n<\/span>2 to 4 teaspoons any milk or buttermilk<\/span><\/p>\n

OR
\nFor the (optional) coconut sugar coating<\/span><\/strong>
\n4 tablespoons coconut oil, melted <\/span>1\/2 cup coconut
\nsugar, granulated (or powdered in a coffee grinder)
\n(optional tsp.cinnamon)
\nBrush with oil, then shake in a bag to coat with
\nsugar and\/or cinnamon.<\/span><\/p>\n

OR, select any one of my healthy frosting recipes<\/a>.<\/strong><\/span><\/p>\n

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DIRECTIONS<\/span><\/strong>
\nPreheat your oven to 350\u00b0F. Grease a standard-size
\ndonut pan and set it aside.<\/span><\/p>\n

In a large bowl, place the flour, xanthan gum, tapioca,
\nbaking powder, <\/span>baking soda, kosher salt, nutmeg, and
\nsugar, and whisk to combine well.<\/span><\/p>\n

Create a well in the center of the dry ingredients, add
\nthe oil, eggs, <\/span>vanilla, and buttermilk that was set aside,
\nand mix until just combined. Do not overmix.<\/span><\/p>\n

Fill the prepared wells of the donut pan until nearly full.<\/span><\/p>\n


\nFor perfectly shaped donuts:<\/strong>
\n<\/span>Place the donut batter <\/span>into a piping bag
\nfitted with a large, open tip, or a sandwich bag
\nwith a corner snipped.<\/span><\/p>\n

Pipe the batter into the wells, or use a spoon .<\/strong><\/span><\/p>\n

I bought a non-stick silicone donut pan on Amazon<\/span>
\nthat has posts taller<\/span>\u00a0than the pan. It makes tall
\nwell formed donuts.<\/span><\/p>\n

Place in the center of the preheated oven<\/strong>
\nBake for about 25 to 30 minutes or <\/span>until the donuts
\nare set and just lightly browned and an inserted
\ntoothpick comes out clean<\/span><\/p>\n

Remove from the oven<\/strong>.
\nAllow the donuts to cool in the pan for 5 minutes.<\/span><\/p>\n

^^^^^^^^^^^^^^^^^^^^^^^^^^^<\/span><\/p>\n

If you\u2019re planning to use the optional glaze:<\/strong>
\nTransfer the donuts to a wire rack <\/span>to cool completely.<\/span><\/p>\n

In a small bowl, place the powdered sugar and<\/span>
\n2 teaspoons of any milk, and mix well.<\/span><\/p>\n

Add more milk by the half-teaspoon until you have<\/span>
\na smooth but thickly pourable glaze.<\/span><\/p>\n

Working quickly, dip the top of each cooled donut<\/span>
\nin the glaze, turn back and forth a bit to coat well,
\ninvert the donut so the glaze is <\/span>facing upward, and
\nplace on a flat surface to set.<\/span><\/p>\n

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If you\u2019re using the melted chocolate:
\n<\/strong>melt the chocolate by placing it in a microwave
\nsafe bowl and heating in 30 second intervals.<\/span>
\n
\nDip the donuts into the melted chocolate and then<\/span>
\nplace onto a parchment lined baking tray (and add<\/span>
\na teaspoon of sprinkles).<\/span>
\nWhen all the donuts are done, move the tray into<\/span>
\nthe fridge briefly for the chocolate topping to set.<\/span><\/p>\n


\nIf you\u2019re using the optional sugar-coating:<\/strong>
\nInvert the donuts onto a wire rack while <\/span>they\u2019re
\nstill warm.<\/span><\/p>\n

Dip each donut carefully in the melted coconut<\/span>
\noil and then press into the granulated sugar,
\n(or cinnamon & sugar mixed) before replacing
\non the wire rack. The sugar coating will <\/span>
\nharden as it cools.<\/span><\/p>\n

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+++++++++++++++++++++++++++++++++++++<\/span><\/p>\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Big, Fluffy Baked Donuts…Quick! A gluten-free, dairy-free, recipe. The best low carb baked donuts you’ll ever make! Cook Time: 20 mins Ready in 30 minutes. Yield: 12 So delicious! They’re addictive, even without any frosting!                     […]<\/p>\n","protected":false},"author":1,"featured_media":4421,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[92,233,18,63,17,45,74,33],"tags":[23,29,46,24,79],"class_list":["post-1599","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-breads-rolls-2","category-cakes","category-dairy-free","category-desserts","category-gluten-free","category-kosher-pareve","category-snack","tag-dairy-free","tag-easy","tag-gluten-free","tag-healthy","tag-kosher-pareve"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/1599","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/comments?post=1599"}],"version-history":[{"count":54,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/1599\/revisions"}],"predecessor-version":[{"id":8879,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/1599\/revisions\/8879"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media\/4421"}],"wp:attachment":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media?parent=1599"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/categories?post=1599"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/tags?post=1599"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}