Who knew making dreamy little, vegan gluten-free powdered sugar doughnuts could be so easy! And what better way to celebrate National Doughnut Day than with these tiny treats that are much like those Tiny Tom doughnuts you get at the fair every year. By using a ready-made gluten-free flour blend that already contains baking powder and xanthan gum you take all the science and guess work out of gluten-free baking.
Note: This recipe will only work with a flour blend that contains these two ingredients so look for Bob’s Red Mill Gluten-Free Biscuit & Baking Mix at your grocery store. It’s fairly common as most commercial grocers carry this line of products and have specific gluten-free sections.
Makes 16: Small doughnuts
Prep Time: 20 minutes
Cook Time: 15 to 20 minutes
1 cup soy milk
1 teaspoon apple cider vinegar
1 tablespoon ground flax
3 tablespoons water
¼ cup vegetable oil
¼ cup organic golden sugar (or same as unbleached granulated sugar)
1 ½ teaspoons vanilla extract
2 ¼ cups gluten-free flour mix (Bob’s Red Mill Gluten-Free Biscuit & Baking Mix)
1 teaspoon cinnamon
3 to 4 cups vegetable oil (for deep frying)
½ cup powdered icing sugar
1. In a small bowl mix together ground flax and water. Let is sit for 15 minutes in the fridge to thicken.
2. In a mixing bowl combine soy milk and apple cider vinegar and allow to sit for 15 minutes.
3. After letting these 2 components sit for 15 minutes heat up vegetable oil in a pot to 375°F while you prepare the rest of the dough.
4. In a large mixing bowl add 2 cups of gluten-free flour mix (the other ¼ cup is for rolling out the dough) and mix with cinnamon until well combined.
5. Add the ¼ cup of vegetable oil, vanilla extract, sugar, and flax mixture to the bowl with soy milk and apple cider vinegar and whisk together until well combined.
6. Fold the wet ingredients into the dry ingredients until it just comes together into a sticky ball of dough.
7. On a clean, dry surface spread out ¼ cup of the flour and place the dough from the bowl onto the floured surface. Knead the dough into a little bit of this flour as well as ensuring you keep the surface floured to prevent the dough from sticking. It will become a little less sticky to handle as you incorporate a bit more of this flour into it.
8. Pat the dough down with your hand until it’s ½” thick.
9. Cut 2 ½” circles from this dough. Being sure to lightly coat the cookie cutter with excess flour on the counter.
10. Bring the excess dough together in a ball again, ensure you’ve spread out a bit more of the excess flour across your surface/counter and flatten the dough again to ½” thick and continue to cut out circles. After this second round of cutting out circles you should be left with just enough dough to make one or 2 more doughnuts with your hands.
11. To make the center hole you can light coat the thicker end of a chopstick with a bit of excess flour. Then stick it through the middle of the circles and roll it around a little to create a small ¼” hole.
12. Place powdered sugar into a shallow dish and have it near your frying oil. You’re going to sugar the doughnuts right out of the fryer.
13. Ensure your oil has reached a temperature of 375°F and place 2 to 3 doughnuts in the hot oil. After about 1 minute they should be floating at the surface. Using a slotted frying spoon gently flip them. Then let them fry for another 1 ½ minutes until golden.
14. Lift them out with the slotted frying spoon allowing excess oil to drip onto paper towel. You can let them sit for a few seconds but you want to get them powdered with sugar pretty immediately while they’re still hot. Roll the doughnuts around in the powdered sugar until coated evenly and place them on a separate clean plate. Continue this process until all the doughnuts are fried.
15. It’s best to eat these immediately while they’re still warm!