• 3 ½ cups of all-purpose gluten-free flour with xanthan gum included
  • 1 tsp salt
  • 2 tbsp baking powder
  • ½ cup packed brown sugar
  • 1 tsp ground nutmeg
  • 2 ½ cups of non-dairy milk
  • 1 tbsp vanilla extract
  • 2/3 cup canola oil
  • 4 eggs

Instructions:

Oil a donut pan generously so that the donuts do not stick. Set aside.

Mix all dry ingredients together and whick inside a mixing bowl

Mix wet ingredients together

Using paddle attachment, add wet ingredient to the dry and mix until no lumps.

Be sure to scrape bottom of bowl.

Place batter into a piping bag, cut bottom for opening and pipe into donut pan.

Bake at 350 degrees for 17 minute or until browned edges.

Chocolate glaze: 

  • 2 cups of icing sugar
  • 1 tbsp cocoa powder
  • ½ stick of margarine
  • 1/3 cup hot/warm water

Directions:

Measure icing sugar and cocoa powder and whisk together

Melt margarine and add warm or hot water together and add to icing sugar mixture

Whisk all together.

Maple glaze:

  • 2 ½ cups of icing sugar
  • ¼ cup of water
  • 3 tsp of maple extract
  • 1 tbsp of melted margarine 

Directions:

Measure ingredients, place in bowl, and whisk all together.