Surprise! Who knew that there was a day to celebrate doughnuts? I sure didn’t. But today is National Doughnut Day and, I figured, what better way to celebrate than with a Gluten-Free Berghoff recipe.

 One of the foods that Sarah, among many other teens, missed the most as a result of her celiac disease was doughnuts. Knowing this, I decided to give this recipe a try. Luckily enough, these doughnuts turned out to be perfectly tender on the inside and crisp on the outside. Our rule of thumb to remember here: gluten never stops us!

This recipe is featured in our Cooking for Your Gluten-Free Teen Cookbook, along with many other gluten-free recipes that teens will love. We also have a Gluten-Free blog that we encourage you take a look at to stay on top of some of our favorite gluten-free recipes. With having recently celebrated Celiac Awareness Month in May, I want to remind you that you don’t have to sacrifice your favorite foods to eat gluten free. And that’s exactly what this doughnut recipe proves! So choose your glaze (or try them both!) and have fun making (and eating!) these delicious treats.

 

Glazed Baked Doughnuts

Makes 8 doughnuts

Doughnuts:

1 cup Gluten-Free All-Purpose Flour or flour of choice with xanthan gum in the mix

½ cup sugar

¼ cup dried buttermilk powder

4 teaspoons dried egg whites

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

2 eggs

¼ cup canola oil or melted butter or nondairy alternative

2 tablespoons water

1 tablespoon vanilla extract

Vanilla glaze or chocolate glaze (recipes follow)

 

Chocolate Glaze (makes 1 cup)

1 cup confectioners’ sugar

1 teaspoon vanilla extract

2 tablespoons unsweetened cocoa powder

Pinch of salt

1 tablespoon milk (regular or lactose free) or nondairy alternative (almond, rice, soy), plus more as needed

 

Vanilla Glaze (makes 1 cup)

1 cup confectioners’ sugar

2 teaspoons vanilla extract

Pinch of salt

1 tablespoon milk (regular or lactose free) or nondairy alternative (almond, rice, soy), plus more as needed

 

To Make the Doughnuts:

Preheat the oven to 375⁰ F.

Spray a nonstick doughnut pan with nonstick cooking spray. Also spray that inside of a 1-gallon self-sealing plastic bag well with nonstick cooking spray. Cut a 3/4 –inch diagonal off 1 corner. (If the corner is cut too large, the doughnut yield will be less.)

In a 2-quart bowl, place the flour, sugar, buttermilk powder, dried egg whites, baking powder, baking soda, and salt. Whisk to mix well.

In a separate 2-quart bowl, place the eggs, oil or butter, water, and vanilla extract. Beat well with a handheld mixer.

Add the wet ingredients to the dry ingredients and mix to combine with a silicone spatula. Let the batter rest for 5 minutes.

Scrape the batter into the plastic bag, squeeze out the air, and seal. Push the batter toward the cut corner of the bag and, twisting the bag, pipe the batter into the doughnut pan, making a complete round. (Standard pans hold 6 doughnuts.) Bake for 10 minutes, or until the doughnuts are brown on top and cooked through.

Remove from the oven. Flip the doughnuts onto a cooling rack, then turn right side up. Place the cooling rack on a baking sheet or parchment paper to make cleanup easier when icing.

Repeat with the remaining doughnut batter.

Brush the doughnuts with the glaze while they are still warm. If using sprinkles, add now. Let the glaze dry until the doughnuts are completely cool. Wrap loosely and serve within 2 days, or wrap and freeze.

 

To Make the Vanilla Glaze:

Place the sugar in a small bowl. Add the vanilla extract and salt and the 1 tablespoon of milk and stir to mix. Add more milk only as needed. The glaze needs to be thin enough to spread with a pastry brush but thick enough to stick on the warm doughnuts.

 

To Make the Chocolate Glaze:

Place the sugar in a small bowl. Add the vanilla extract, cocoa, salt and the 1 tablespoon of milk; stir well. Add more milk only as needed. The glaze needs to be thin enough to spread with a pastry brush but thick enough to stick on the warm doughnuts.