Vanilla Glazed Doughnuts (Gluten Free)

What's more relaxing than a weekend morning enjoyed with a cup of coffee and a yummy doughnut?

Baked doughnuts are the way to go!

These are classic cake glazed doughnuts that are just sweet enough and full of vanilla flavor.

Easy to make at home and the flavor possibilities are endless.

We have tried many gluten free doughnuts, 

but the ones we make at home just can't be beat.

I think I'm becoming obsessed 

with trying out all of the recipes forming in my head!

Good thing I have some doughnut lovers to eat them all.

Look out for more doughnut posts to come!

Be sure to comment below this post if you like them -

and let me know if there is a flavor you would like me to try!

1/2 cup Sour Cream or Greek Yogurt
1/2 cup Milk
1/4 cup Coconut Oil
1 Egg
1 tsp Vanilla
1/2 cup Sugar
1 cup Bob's Red Mill Gluten Free All Purpose Flour Blend
3 Tbsp (1/2 box) Jello Instant Vanilla Pudding Mix
1/2 tsp baking soda
1/4 tsp Salt

Glaze:

1 cup Powdered Sugar

2-3 Tbsp Milk
1/2 tsp Vanilla

Preheat oven to 350 degrees F.

In a large mixing bowl, combine the sour cream or yogurt, milk, coconut oil, egg, vanilla and sugar.

Whisk together until smooth.

Add the Gluten Free flour, vanilla pudding mix, baking soda and salt.

I use Bob's Red Mill Gluten Free 1 to 1 Baking Flour in this recipe.

I have been trying it out in several recipes lately and I think it works very well in these doughnuts.

Give it a try!

Stir until well combined.

Spoon the batter into a quart sized ziplock bag.

Rolling the top over keeps the batter from getting all into the "zipper" 

- a little less mess!

Then, seal the bag, eliminating as much air as possible.

Snip the corner off one of the bottom corners of the bag.

Spread a little coconut oil into each section of your doughnut pan.

These pans are available at most Targets, Walmarts 

or where they carry bakeware.

This one is made by Wilton.

Pipe the dough into the pan.  Smooth out with a butter knife if necessary.

Be careful not to over fill or you will loose the "hole" in your doughnut when they rise.

Bake for 12-15 minutes.

Cool in the pan for 3-5 minutes.

They may not look very brown on the top - but the bottom should be golden.

So, just flip them!

And let them cool on a wire rack for 20-30 minutes, or until completely cooled.

In a small bowl, combine the powdered sugar, 2 Tbsp of milk and vanilla.

If the glaze seems too thick, add a little more milk.

Dunk your doughnuts into the glaze, flipping to coat both sides.

Return the glazed doughnuts to the wire rack.

Allow to rest until the glaze hardens.

Makes 6-8 doughnuts.