Ingredients:

  • 2 cups (240 g) gluten-free all-purpose flour (preferably with xanthan gum)
  • 1/2 cup (100 g) granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • 2 large eggs
  • 1/2 cup (120 ml) whole milk (or dairy-free alternative)
  • 1/4 cup (60 ml) unsalted butter, melted (or coconut oil for dairy-free)
  • 1 tsp vanilla extract
  • 1 cup (120 g) powdered sugar (for glaze, optional)
  • 2-3 tbsp water or milk (for glaze, optional)
  • 1/2 tsp vanilla extract (for glaze, optional)

Instructions:

  1. In a bowl, combine gluten-free flour, baking powder, sugar, salt, nutmeg, and cinnamon.
  2. In a separate bowl, whisk together eggs, milk, melted butter, and vanilla until well blended.
  3. Add the wet ingredients to the dry ingredients and mix until just combined. Avoid over-mixing.
  4. Cover the dough and refrigerate for at least 30 minutes for better handling.
  5. In a frying pan, heat oil to 350°F (175°C). Use a thermometer for accuracy.
  6. Roll out the chilled dough on a floured surface. Cut out doughnuts using a doughnut cutter or round cutters.
  7. Carefully place the doughnuts in the hot oil, frying until golden brown (about 2-3 minutes per side).
  8. Remove from oil and drain on a cooling rack lined with paper towels.
  9. Whisk together powdered sugar, water/milk, and vanilla until smooth; dip cooled doughnuts to coat.