Desperate for a donut?

Gluten-Free Baked Donuts


Ingredients:
1 cup sorghum flour or millet flour
1/2 cup organic brown rice flour
1/2 cup tapioca starch or flour
1/2 cup packed light brown sugar
1 tsp baking powder
1 tsp xanthan gum
1/2 tsp baking soda
1/2 tsp fine sea salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/3 cup organic coconut oil or shortening
1/2 cup vegan sour cream or plain vegan yogurt
2 large organic free-range eggs, or egg replacer
1 tsp rice milk or coconut
2-4 tbsp rice milk or coconut milk
Powdered sugar and ground cinnamon for dusting


Method:
-preheat the oven to 350. Grease a 12-count mini-donut pan
-In a large mixing bowl, whisk together the sorghum flour, brown rice flour, tapioca starch/flour, brown sugar, baking powder, xanthan gum, baking soda, sea salt, cinnamon and nutmeg.
-Add the coconut oil or shortening by spoonfuls, and us a fork or pastry cutter to distribute it until the flour mix becomes sand textured.
-Stir in the vegan sour cream, eggs or egg replacer and vanilla. Mix until smooth.
-A tablespoon at a time, add the rice milk and mix until the dough is pliable. It should be slightly sticky, but not wet.
-Divide the dough into 12 sections and roll each piece in your palms to form a ball the size of a golf ball. Your hands should be slightly oily from the shortening - this is good. (If the dough is too wet and cannot easily form a ball when you roll it, add a bit of brown rice flour.)
-Using your palms, gently roll the dough into a cigar shape about 4 to 5 inches long. Drape the dough into one well of the donut pan, and slightly overlap the two ends to make a circle. Don't get fussy yet. Just lay it in there.
-Continue as above with the remaining dough balls.
-Using oily or wet fingers, smooth out the dough. But don't smoosh it down into the well - simply finesse a bit so that you're forming a ring.
-Bake in the center of the oven for 12-15 minutes, until firm to the touch.
-Remove the pan to a wire rack to cool for five minutes. Then gently remove the donuts from the pan and place them bottom side up on a wire rack (to help prevent soggy bottoms).
-When cooled, sift confectioner's sugar or a mix of confectioner's sugar and ground cinnamon all over the donuts.
-Best eaten the day you bake them.


Makes: 1 dozen mini donuts.