Gluten Free Iced Doughnuts
These gluten free iced doughnuts are a super easy baked doughnut recipe with a thick icing and sprinkles on top. The perfect treat - this recipe makes 12 iced donuts and can also be made dairy free.
Servings: 12
Ingredients
- 120 g self-raising gluten free flour
- 75 g caster sugar
- 30 ml vegetable oil plus extra for greasing
- 125 ml milk
- 1 large egg
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
For the icing:
- 240 g icing sugar
- 40 ml milk
- 1 tsp vanilla extract
- Gluten free sprinkles
- Food colouring optional
Instructions
- Preheat the oven to 180'C / Fan 160'C / Gas 4 and grease two 6-hole doughnut tins well with a little oil. (See notes if using a muffin tin instead)
- Add the gluten free flour and sugar to a large mixing bowl and stir together with a wooden spoon.
- In a separate bowl, add the milk, oil, egg and vanilla extract and gently whisk together with a work until combined.
- Pour the liquid ingredients into the dry ingredients and use a whisk to mix together until it forms a runny batter with no lumps.
- Pour the batter evenly between the doughnut moulds (approx 2 tbsp per hole) making sure the 'hole' in the middle isn't covered. If you get batter on this bit, wet your finger with a little cold water and use that to clean it off.
- Bake the doughnuts in the oven for 12-15 minutes until well-risen and golden brown on top. Remove from the oven and place the tins on a cooling rack while you make the icing.
- Mix the icing sugar, milk and vanilla extract in a shallow bowl to form a thick paste, just runny enough for spreading. If using food colouring, add the food colouring as desired (use separate bowls and divide up the icing if using more than one colour).
- Dip the doughnuts into the icing, ensuring there is a thick layer covering the top. You may want to use a small palette knife or spoon to spread it on.
- Sprinkle with the sprinkles (if using) and place back onto the cooling rack (or a plate) to set for 5 minutes before eating.
Video
Notes
- These doughnuts are best eaten fresh from the oven while still warm. They will keep for a couple of days and can be refreshed with a 10-second zap in the microwave before eating.
- If using a muffin tin, grease the tin well and add approx 2 tbsp of batter per well. Bake for 12-15 minutes until golden - you may find they need nearer 15 minutes due to the lack of hole in the middle!
- For a dairy free recipe you can simply swap the milk for any dairy free variety.
- For plain gluten free flour, use 120g flour plus 1.5 tsp baking powder.
Nutrition
Serving: 1g | Calories: 176kcal | Carbohydrates: 35g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 55mg | Sugar: 26g
