Gluten-Free Cinnamon Sugar Cake Doughnuts

Ingredients

• ⅓ cup melted refined coconut oil or unsalted butter, plus more for greasing the pans
• 215 grams granulated sugar (about 1 cup)
• 92 grams brown rice flour (about 3/4 cup)
• 47 grams garbanzo-and-fava bean flour (about 1/3 cup)
• 91 grams potato starch (about 1/2 cup)
• 29 grams arrowroot (about 1/4 cup)
• 7 grams baking powder (about 1 1/2teaspoons)
• ½ teaspoon xanthan gum
• ½ teaspoon salt
• ⅛ teaspoon baking soda
• 6 tablespoons unsweetened applesauce
• ¼ cup vanilla extract
• Cinnamon sugar, for sprinkling, optional

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    210 calories; 6 grams fat; 5 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 35 grams carbohydrates; 0 grams dietary fiber; 19 grams sugars; 1 gram protein; 161 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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about 12 doughnuts

Preparation

1. Heat the oven to 325 degrees, with a rack in the middle. Brush two six-mold doughnut trays with coconut oil or butter.
2. Whisk together the sugar, rice flour, bean flour, potato starch, arrowroot, baking powder, xanthan gum, salt and baking soda. Add 1/3 cup of oil or butter, applesauce, vanilla and 1/2 cup hot water and mix with a rubber spatula until the ingredients are just combined. Be careful not to overmix. Drop about 2 1/2 tablespoons of batter into each doughnut mold and spread evenly around with a toothpick.
3. Bake for 8 minutes, turn the pans around and bake until the doughnuts are golden brown — about 7 more minutes. Cool in the molds for 5 minutes. Run a knife around the doughnuts to lift them out of the molds, and place on a baking sheet. Sprinkle with cinnamon sugar and eat warm or at room temperature.

40 minutes