Ingredients:

  • 1 ¾ cups GF All-Purpose Flour Blend (with xanthan gum)
  • ½ cup Granulated Sugar
  • 2 teaspoons Baking Powder
  • ½ teaspoon Fine Sea Salt (for batter)
  • 6 tablespoons Unsalted Butter, melted and cooled
  • 1 Large Egg, room temperature
  • ½ cup Whole Milk or Buttermilk, room temperature
  • 1 teaspoon Pure Vanilla Extract (for batter)
  • ½ teaspoon Vanilla Bean Paste (or seeds from 1/2 bean)
  • 1 ½ cups Powdered (Icing) Sugar, sifted (for glaze)
  • 3 tablespoons Whole Milk or Heavy Cream (for glaze)
  • 1 teaspoon Pure Vanilla Extract (for glaze)
  • Pinch of Fine Sea Salt (for glaze)

Instructions:

  1. Preheat oven to 350°F (175°C). Generously grease the donut pans with butter or non-stick spray.
  2. In a large bowl, whisk together the GF flour blend, sugar, baking powder, and salt. Ensure they are thoroughly incorporated.
  3. In a separate medium bowl, whisk together the melted butter, egg, milk, vanilla extract, and vanilla bean paste until smooth.
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently fold the mixture until just combined. Stop mixing as soon as no dry streaks remain.
  5. Allow the batter to rest for 5–10 minutes. This helps hydrate the gluten-free flour properly, improving texture.
  6. Transfer the batter to a piping bag (or a sturdy zip-top bag with the corner snipped). Pipe the batter evenly into the donut cavities, filling each about two-thirds full.
  7. Bake for 10–12 minutes, or until the donuts spring back lightly when touched and the edges are faintly golden brown.
  8. Remove the pans from the oven. Let the donuts cool in the pan for 5 minutes before carefully inverting them onto a wire cooling rack. Allow them to cool completely (at least 10 minutes) before glazing.
  9. Prepare the Glaze: In a shallow dish, whisk together the sifted powdered sugar, milk/cream, vanilla extract, and salt until smooth. Adjust consistency with small additions of milk or sugar as needed.
  10. Dip the top surface of each completely cooled donut into the glaze. Lift, allowing excess glaze to drip off.
  11. Place the glazed donuts back on the wire rack to set (about 5 minutes) before serving immediately.