Unfortunately, they're also on the No List for those of us who have a gluten sensitivity. There are a couple of commercial GF donuts available -- Kinnikinnick's vanilla glazed ones are delicious, but they're a bit pricy. At $6 for a box of half a dozen, I'm paying a buck a donut. So I decided to see if I could come up with my own variation on the standard donut recipe, using stuff I already had in my pantry.
And I did.
And lo, it was tasty.
Gluten Free Donuts:
3/4 C granulated sugar
1 tsp baking powder
1/2 tsp cinnamon
1 tsp salt
1 tsp vanilla extract
1/2 C sour cream
3 eggs, lightly beaten
2 Tbs melted butter
Dump all the dry ingredients in a bowl, and mix them up until they're loosely blended.
Beat until combined.
Note: If you fill it too high, the donut will end up baking over the hole, and you'll have weird little cupcakes instead of donuts. Trust me on this.
Bake at 425 for about ten minutes. Pull donuts from the oven when they're a nice light golden color. Don't overbake, or they'll get chewy.
Let them cool about five minutes in the pan.
Flip donuts out onto a cooling rack, and let them sit another five minutes. See how pretty they are?
Dip the top of the donuts in the melted butter, then roll them in the cinnamon sugar.
Store them in an airtight container, or freeze 'em. I actually think they tasted better and softer the second day, but nothing beats a warm donut fresh from the oven.
This recipe makes about two dozen donuts, for the cost of a box of cake mix and some other stuff.
And your non GF-eating family members will enjoy them too, because they're cakey and awesome!