When you are on a gluten free diet you often have cravings for those special food items that you use to enjoy. The girls wanted to try making donuts for breakfast, so we found a gluten free recipe to follow so Mommy could enjoy them, too! The results were scrumptious. We look forward to trying different flavors and glazes soon. I hope you enjoy!

FOR THE DONUTS:

• 2 cups all purpose gluten-free flour
• ¾ cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• ¾ cup milk (I used almond milk)
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• ½ cup oil of choice

FOR THE GLAZE:

• 1 cup powdered sugar
• 2 tablespoons milk
• ½ – 1 cup sprinkles

INSTRUCTIONS

1. Preheat oven to 425°F. Grease donut sheet.
2. In a large mixing bowl, mix the flour, sugar, baking powder, and salt.
3. In a separate small mixing bowl, whisk the milk, eggs, vanilla, and oil.
4. Add the wet ingredients to the dry ingredients and whisk until combined.
5. I put the batter into an icing bag so that it was clean and easy to fill the donut pan filling about 1/2 full. Make sure that you do not cover the center of the donut, where the hole with go.
6. Bake for 7-9 minutes or until the donuts rise and set.
7. Remove from oven and carefully remove the donut from the pan. You may need to use a spoon to loosen them if they stick. I didn’t have a problem with mine sticking. I also flipped them over on the wire rack.
8. Cool donuts on a wire rack for 5 minutes.
9. Place your wire rack over a cookie sheet or piece of parchment paper.
10. For the glaze: In a separate small mixing bowl, combine the powered sugar and milk. Heat covered in the microwave for 30 seconds. Remove from the microwave and stir until all sugar lumps are dissolved.
11. One at a time, dip the tops of your donuts into the glaze.
12. Place your donut back on the rack and repeat until all donuts have been dipped.
13. Repeat 1-2 more times until your glaze is white.
14. After the last dip in the glaze, dip the donuts into the sprinkles.
15. You can store donuts in a airtight container at room temperate for up to three days.