Gluten-Free (and Vegan!) Donuts
A gluten-free donut magically poufs up deliciousness in the oven thanks to a BabyCakes recipe tweaked by the Ninja Baker. A simple blend of flours, a soupçon of leavening agents whisked in with bananas and vanilla bean will bring on a strong case of the happys. P.s. If a touch of anything banana bothers you, substitute applesauce.
- 1 cup organic cane sugar
- ¾ cup garbanzo bean flour
- ¼ cup potato starch
- ¼ cup corn starch
- ¼ cup arrowroot
- 1½ teaspoons baking powder
- ½ teaspoon xanthan gum
- ½ teaspoon table salt
- Pinch of baking soda
- 1/3 cup coconut oil (the liquid kind/canola oil works too)
- 6 tablespoons mashed up bananas
- ¼ cup vanilla bean paste
- ½ cup hot water
Whisk together the dry ingredients. (Sugar, flours, potato and corn starches, arrowroot, baking powder, xanthan gum, salt and baking soda.)
Stir in the coconut oil, bananas, vanilla bean paste and hot water. Combine well.
Divide the batter amongst 12 wells of well-greased (with coconut oil) donut pans. Bake for 18 to 25 minutes in a 325-degree oven.
Dip cooled donuts into candy melts or melted chocolate. Or sprinkle with cinnamon and sugar or powdered sugar. Or just enjoy plain!