2 1/2 cups gf self-rising flour *
1/2 cup maple syrup or agave nectar
1/4 cup coconut oil melted
1 cup milk of choice I used coconut milk
Instructions
Preheat the oven to 180C/350F. Grease a 12-count donut pan and set aside.
In a large mixing bowl, sift your flour into it. Add the rest of the ingredients and mix until a thick dough remains.
Spoon out dough amongst the donut pan. Lightly wet your hands and shape them into the donut cavities. Do not overfill.
Bake for 12-17 minutes, or until a skewer comes out just clean.
Remove the donuts from the oven and let them cool in the pan for 10 minutes, before transferring to a wire rack to cool completely. Once frost them if desired or dust them with cinnamon
Notes
* If you don’t follow a gluten-free diet, any self-rising/raising flour will work.
TO STORE: Baked donuts can be stored in the refrigerator, covered, for up to 5 days.
TO FREEZE: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months.
Agree with the mum below my comment. There are great gluten free recipes on the net and some you can get review on as I’m thinking you are looking for some recommendations from what other mums have tried.
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Ellen said
- 13 Feb 2022
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ams78 said
- 02 Apr 2016
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robyn_smithwick said
- 30 Nov 2015
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mom56842 said
- 15 Sep 2014
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Renni said
- 12 Sep 2014
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