Gluten Free Gingerbread Donuts
Gluten free gingerbread donuts are a wonderful start to any morning, especially a festive holiday morning. The delicious, nostalgic flavors of gingerbread elevates these donuts, and makes them magical. Santa would love a donut for the road, after he delivers your family's Christmas stash.
What do I need to make these donuts?
For this classic holiday cake you will need gluten free flour (make sure your gluten free flour mix contains xanthan gum), vegetable oil (I use avocado oil), sugar, one egg, molasses, ginger, cinnamon, baking soda, and salt. You will also need a non-stick cooking spray to prepare the pan. Be sure to read the labels to make sure there is no flour in the cooking spray. To decorate you will need powdered sugar to coat donuts in.
How to make donuts:
Once you are ready to get started, preheat your oven to 350 degrees F, and spray your donut pan with a non-stick cooking spray. Make sure you check the ingredients, because some non-stick cooking sprays contain flour.
To make the batter, in a medium bowl combine your gluten free flour, baking soda, ginger, cinnamon, and salt. Mix with a whisk. Add your egg, sugar and molasses to the bowl, and mix with an electric mixer on low until smooth. Boil water on the stove in a medium saucepan. Pour oil and boiling water into batter, and mix with the electric mixer on low, until smooth. This is a very sticky batter.
Place the donut batter in a gallon size baggie, or piping bag. Cut about ½ inch off one of the corners of the baggie. Squeeze the batter into the prepared donut pan and fill each cavity until it is about ¾’s full.
Bake for 10 to 12 minutes, until the donuts are firm and spring back when touched. Let the pan cool on a wire rack for 5 minutes before removing the donuts from the pan.
After removing from the pan, place donuts on a wire rack, and generously sprinkle with powdered sugar using a sifter. Allow the donuts to cool completely. For easy clean up, place the wire rack on a cookie sheet before sifting powdered sugar on the donuts.
How to Store these Holiday Donuts?
To store these fabulous holiday donuts, you can leave them at room temperature in an airtight container for about 3 days. If you prefer to refrigerate them, then they will last for about a week.
More amazing holiday recipes you need to try!
These gluten free gingerbread donuts are so easy to make! Filled with ginger, molasses and baked to perfection, then coated in powdered sugar. A festive and delicious way to celebrate Christmas morning.
- 1 2/3 cup gluten free flour
- 1 1/4 tsp baking soda
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 3/4 tsp salt
- 1 egg
- 1/2 cup granulated sugar
- 1/2 cup molasses
- 1/2 cup avocado oil
- 1/2 cup boiling water
- 1/2 cup powdered sugar
Preheat your oven to 350 degrees F, and spray your donut pan with a non-stick cooking spray.
In a medium bowl combine your gluten free flour, baking soda, ginger, cinnamon, and salt. Mix with a whisk.
Add your egg, sugar and molasses to the bowl, and mix with an electric mixer on low until smooth.
Boil water on the stove in a medium saucepan. Pour oil and boiling water into batter, and mix with the electric mixer on low, until smooth.
Place the donut batter in a gallon size baggie, or piping bag. Cut about ½ inch off one of the corners of the baggie. Squeeze the batter into the prepared donut pan and fill each cavity until it is about ¾’s full.
Bake for 10 to 12 minutes, until the donuts are firm and spring back when touched. Let the pan cool on a wire rack for 5 minutes before removing the donuts from the pan.
After removing from the pan, place donuts on a wire rack, and generously sprinkle with powdered sugar using a sifter. Allow the donuts to cool completely.
I am married to the most amazing man, Tommy. I am the mother of three beautiful children Landon, Finn, and Daisy. For years I have been helping friends, family and others navigate the life of gluten-free living. I grew up in a gluten-free house, my mom and both brothers were diagnosed with Celiac Disease when I was young. My mom did an amazing job making everything from scratch in a gluten free kitchen. When I had my first child Landon my world was changed. He was born at 24 weeks because I have a short cervix. The doctor told us that he had a slim chance of survival and that his life would be plagued with severe complications. He survived and has minimal complications due to his prematurity, but when Landon was two he started getting rashes all over his body and he would constantly be sick. My mom advised me to get Landon tested for Celiac Disease. This was the beginning of my true GF journey. Shortly after he was diagnosed, I decided to go off gluten as well. Although I do not have Celiac Disease, I have found that I feel 100% better eliminating gluten from my diet. Recently Finn was having some issues with his legs and knees hurting. The doctor told me to take Finn off gluten to see if it was causing the inflammation and pain. Sure enough once we changed his diet the symptoms went away. We have Celiac Disease and gluten intolerance on both sides of the family. My sister-in-law and niece were recently diagnosed and my Grandma recently took gluten out of her diet due to an autoimmune disease. We are in a fortunate position that both of our families understand the purpose of living a gluten-free lifestyle. I am on a mission to help people create amazing gluten-free recipes and to see that this diagnosis is not a curse, but can actually be delicious.
