Gluten-Free and Egg-Free Pumpkin Donut Recipe. Allergen-free, non GMO, and Kosher. - Breads from Anna

Gluten-Free and Egg-Free Pumpkin Donuts

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We love donuts, and especially serving them up to family and friends on a weekend morning.  We think you'll find these donuts as delicious as your favorite old donut shop, but without the gluten and allergens, and with much better nutrient value.  So, you can have your donuts and eat them, too!

Yield:  Eleven donuts

Allergen Info:  This recipe is free from gluten, soy, rice, corn, dairy, nuts, yeast, and eggs. 

 INGREDIENTS: 

DIRECTIONS: 

  1. Preheat oven to 350 degrees. Set rack to center.
  2. Oil donut pan.
  3. Stir together bread mix and potato starch.
  4. Mix all wet ingredients until creamy, and combine with dry ingredients until well blended.
  5. Pour batter into pan until donut cavities are ¾ full.
  6. Bake 15-20 minutes until center tests clean with a toothpick.
  7. Allow donuts to cool for a few minutes in the pan before transferring to a wire rack.
  8. When donuts are cool, frost with your favorite gluten-free frosting or drizzle with one of our recommended glazes below. If you use a purchased frosting like Duncen Hines gluten-free classic vanilla, put ½ cup frosting in a microwave-safe container and microwave for 10 seconds at 50% power for a glaze texture.  The frosting will “set” again, so use small amounts at a time and repeat as needed.

 Semi-sweet chocolate ganache:

  • 1/3 cup gluten free chocolate chips (dairy-free chocolate chips can be substituted)
  • ¼ cup almond milk
  • ¼ teaspoon vanilla

Bring almond milk to boil on the stove.  Pour over chocolate chips and stir vigorously until smooth.  Add vanilla and stir to combine.


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