Blueberry Gluten Free Donuts
These donuts taste heavenly! I don’t have much of a sweet tooth so you may not see many sweet treats on my blog but when I bake it has to be perfect… I mean really good. I am not celiac but I do have some pretty serious sensitivities to gluten, corn products and soy so I avoid it as much as possible or I pay a price. Probiotics and digestive enzymes help a lot but avoiding the problem is usually the best choice for me. Check there donuts out though…
Blueberry Gluten Free Donuts
These donuts taste heavenly! Moist, sweet, soaked in a fabulous Blueberry Glaze.
Ingredients
- 6 tablespoons unsalted butter room temperature
- ¾ cup organic raw sugar can substitute for monk fruit sweetener or coconut sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 ½ cups gluten free flour mix I used Bob’s Red Mill 1 to 1 Baking Flour
- 1 ½ teaspoons baking powder
- ½ teaspoon sea salt
- 1 cup fresh or frozen blueberries Chop the berries, I used Trader Joe’s Frozen Wild Blueberries which are very small and no need to chop these.
- ½ cup whole milk with 1 tablespoon apple cider vinegar can substitute for alternative milk product but you must still add the vinegar
Blueberry Glaze
- 1 cup powdered sugar can substitute for powdered monk fruit sweetener or Swerve Powdered Sugar
- 1 cup frozen or fresh blueberries thawed
- ¼ cup water
Instructions
- Preheat oven to 350 degrees F
- In stand mixer with paddle attachment cream the room temperature butter with sugar and vanilla for 3 minutes on medium/high.
- Lower speed to medium/low and add the egg. Slowly increase the speed and beat on high for 30 seconds.
- Turn mixer off and add the remaining ingredients (except the glaze ingredients)
- Scrape the mixer bowl down and mix until just incorporated. Do not over mix.
- Pour mixture into large piping bag or large zip lock bag and snip a quarter size portion of the bag corner.
- If using a silicone mold no need to grease pan. If using a metal pan spray with non stick spray to prevent the donuts from sticking.
- Bake for 30-35 minutes making sure the donuts are fluffy, firm and golden brown.
- Cool and make the glaze in the meantime.
Blueberry Glaze
- Mash the berries in a small bowl using the back of a spoon with water. You can also use a food processor but I’m all about not washing extra dishes.
- Add the powdered sugar and whisk well.
- Once the donuts have cooled (tip… I like the glaze them when they are still just a little warm because they seem to absorb the glaze a little better). Just dip the donuts into glaze and place on parchment covered cookie sheet.
- Wait 5 minutes and pour the remaining glaze over the donuts.
Notes
*If you aren’t gluten free you can absolutely substitute for regular flour.
** If you choose to use a substitute sugar you will end up with a bit of a drier donut… the glaze is imperative at this point !