G-free Cake Donuts

We have been happily inundated with gluten-free recipes! Apparently many of our readers have this dietary restriction, so we are happy to share with our online community. Making your own gluten-free meals and baked goods is penny-wise in itself because the packaged stuff is generally very expensive.

Gluten-free Cake Donuts

Ingredients:

1 cup sorghum flour

1/2 cup brown rice flour

1/2 cup tapioca starch (also called tapioca flour)

2 Tbsp. hazelnut or almond flour (or sub more sorghum flour)

1/3 cup packed light brown sugar

1 tsp. baking powder (make sure it's gluten free)

1/2 tsp. baking soda (make sure it's gluten free)

1/2 tsp. fine sea salt

1/2 tsp. xanthan gum

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

Additional Ingredients:

1/4 cup shortening

1/2 cup sour cream (or yogurt) 

1/4 cup milk (rice, soy or nut)

1 large egg, beaten

1 tsp. vanilla extract

Pre-heat oven to 350 degrees. In a large bowl, whisk together dry ingredients. Add shortening, by spoonfuls. Use whisk attachment (if using a KitchenAid-type mixer) or cut in with a pastry cutter. Add sour cream, milk, egg, and vanilla. Mix until dough forms a smooth and pliable ball. It should be slightly sticky.

Divide dough into 12 sections and roll each into a golfball-sized ball. Using your palms, gently roll the dough into a log shape and carefully continue rolling into a cigar shape, about 4-5 inches long.

Drape dough into the well of donut pan and slightly overlap the ends. Using oily fingers, smooth out the donut dough evenly.

Bake 15 minutes. Add confectioner's sugar to top when cooled.

Carrie says, "These donuts were a HUGE hit in our home. Easy to make and very very yummy! I hope you all enjoy them!"

Submitted by Carrie