Gluten-Free, Dairy-Free Spiced Powdered Doughnuts
My close friend Brittany Angell—aka Real Sustenance—and I had the pleasure of teaching gluten-free cooking classes at a family farm outside of Pittsburgh called Soergel Orchards last weekend. What a fun, food-filled weekend it was! If you’re ever in the neighborhood, please check it out. Amy, who grew up on her family’s farm, has curated one of the best gluten-free food shops in America!
If you’ve been to any of my cooking classes, you know that I like to feed people plenty of personal stories and experiences—and doughnuts. This time I made classic powdered doughnuts and just spiced things up a bit with a mix of warm spices like cinnamon, nutmeg and clove. You could always add your favorite spices or just go ahead and leave them out completely!
Please come say “hi” over in my online community, Silvana’s Kitchen. I’d love to hear how you’re doing. Thank you, as always, for reading and sharing!
For ingredient substitutions, please see the detailed chart at Gluten-Free 101.
Let’s get baking,
For the doughnuts:
1½ cups Silvana’s Gluten-Free All-Purpose Flour
1 cup sugar
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 large eggs, at room temperature
¼ cup canola oil
½ cup milk or dairy-free milk (I use rice milk)
For the spiced sugar:
2 cups confectioners’ sugar, sifted, for coating
2 tablespoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon salt
¼ teaspoon ground cloves
1. Make the doughnuts: Preheat the oven to 350º; grease two nonstick 6-doughnut pans with cooking spray. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon and nutmeg.
2. In a medium bowl, whisk together the eggs, oil and milk until smooth; add to the flour and whisk until combined. Spoon into the prepared doughnut pans until ¾ full; bake until springy and a toothpick inserted comes out clean, about 15 minutes.
3. Make the spiced sugar: In a small bowl, stir together the remaining sugar, cinnamon, nutmeg, salt and cloves. Let cool slightly; dredge in the warm doughnuts with the spiced sugar.
"Just made your breakfast banana crepes in Cooking for Isaiah. AWESOME! Now I'm addicted to them and had to try the corn crepes as well. I'm thinking of using them for enchiladas. You make seriously good food. Thanks!" —Michelle D.