Buckwheat Donuts

Ingredients
3/4 cup brown rice flour
1/2 cup potato starch
1/3 cup buckwheat flour
1/4 cup arrowroot
1 cup evaporated cane juice
1 & 1/2 tsps baking powder
1/2 tsp xanthan gum
1/2 tsp salt
1/8 tsp baking soda
1/3 cup sunflower oil
1/3 cup applesauce
1/4 cup vanilla extract
1/2 cup hot water

Directions
Pre-heat your oven to 160 degrees celcius (325 degree fahrenheit). Brush your donut trays (or in my case bundt tins) with oil and set aside.
Sieve and whisk all of your dry ingredients.
Add the wet ingredients, stir until smooth (the batter starts to thicken and will feel a bit stiff).
Tip 1/8 cup amounts of batter into moulds and swirl into the tin with a toothpick.
Bake for 25 mintues or until golden brown. Babycakes suggests cooking for 15 minutes. I had to cook mine for almost double that.
Leave to cool in trays for 5 minutes before turning out onto a cooling rack.
Source

Buckwheat Donuts

Ingredients

  • 3/4 cup brown rice flour
  • 1/2 cup potato starch
  • 1/3 cup buckwheat flour
  • 1/4 cup arrowroot
  • 1 cup evaporated cane juice
  • 1 & 1/2 tsps baking powder
  • 1/2 tsp xanthan gum
  • 1/2 tsp salt
  • 1/8 tsp baking soda
  • 1/3 cup sunflower oil
  • 1/3 cup applesauce
  • 1/4 cup vanilla extract
  • 1/2 cup hot water

Directions

  1. Pre-heat your oven to 160 degrees celcius (325 degree fahrenheit). Brush your donut trays (or in my case bundt tins) with oil and set aside.
  2. Sieve and whisk all of your dry ingredients.
  3. Add the wet ingredients, stir until smooth (the batter starts to thicken and will feel a bit stiff).
  4. Tip 1/8 cup amounts of batter into moulds and swirl into the tin with a toothpick.
  5. Bake for 25 mintues or until golden brown. Babycakes suggests cooking for 15 minutes. I had to cook mine for almost double that.
  6. Leave to cool in trays for 5 minutes before turning out onto a cooling rack.

Source

  • 13 notes
  • 1 year ago
  • May 04,2013
  • Source
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