Gluten Free Banana Cinnamon Sugar Doughnuts and Bites make the perfect weekend breakfast!
Happy Memorial Day! Today I’m participating in a Recipe Swap with lots of other awesome bloggers! This way you get to find some more great bloggers to follow, and get a recipe from someone else. Like these doughnuts! YUM! I’ve only made GF doughnut one time, but these look so good. And better for you, since they aren’t fried. I haven’t figured out the baked doughnut yet and doughnuts are sorely missed in my household. I can’t wait to try them, and I hope you do too! So without waiting another minute, I’m going to turn my blog over to Meg from Sweet Twist of Blogging!
Recipe Swap Day! Hello Flippin Delicious followers, I am Meg from Sweet Twist of Blogging, I was lucky enough to be paired of with Brianna in this blogger recipe swap. I am I would say 98% of the time a baking blogger with desserts and treats taking up most of my posts. I am not exclusively a gluten free blogger though, but I was up for the challenge of coming up with another gluten free recipe for Brianna and this swap.
This time around I challenged myself with donuts. I am currently on maternity leave, but when I was at work my director would bring in doughnuts about once a month. Not great for the diet, but when I was pregnant I certainly enjoyed this little treat. These are not fried donuts. I also try to keep desserts lighter than they need to be. When you bake as often as I do it is good to find ways to lighten things up.
- 1 cup sorghum flour
- ⅔ cup brown rice flour
- ⅓ cup potato starch
- 1 tbps guar gum
- ½ cup granulated sugar
- ½ tbsp baking powder
- ¼ tsp salt
- 1 tsp cinnamon
- ½ cup buttermilk
- 2 eggs, lightly beaten
- 2 tbsp unsalted butter, melted
- 3 medium-large bananas, overripe, pureed.
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2-3 tbsp cinnamon (depending on how you like your cinnamon sugar)
- Preheat the oven 400F. Spray doughnut pan with non stick spray.
- Combine flours, potato starch, guar gum, sugar, baking powder, cinnamon and salt in a large bowl or mixer bowl.
- Add buttermilk, eggs, butter and bananas. Beat on low until just combined or mix by hand to fold in wet ingredients.
- Fill 6 doughnut rings ⅔ full. Bake about 7-9 minutes, done when top will spring back.
- Take the remaining batter and scoop into mini muffin tins. Reduce oven temp to 375F and bake for 8-10 minutes.
- Let both doughnuts and bites, cool but still slightly warm. Combine the dipping sugar and cinnamon in a bowl. Dip the doughnuts and bites in the butter, tapping off excess, then dip them in the cinnamon sugar. Let them set and dry on a wire rack. Store in a airtight container.