Cinnamon Baked Doughnuts (with gluten-free and soaking option)

Share this:

 

Baked Whole Grain Gluten-Free Doughnuts

This recipe for soaked and baked whole grain doughnuts is probably my family’s favorite sweet whole grain recipe.

Did I say, “probably”?  Silly me.  I made two batches yesterday, one with gluten and one without.  Two of us (including yours truly) ate the gluten and sugar free version and well, there are very few of those left.  This time, it was my oldest son who was guilty of over-indulgence.  Typically I share that “honor” with him.

We took the gluten- and sugar-free version (see notes following the recipe) to a doughnut eating contest at a homeschool gathering recently.  Somehow, we were able to suspend my gluten-free treasure on a string between the other doughnuts without it falling apart into crumbly nothingness.

My daring husband entered himself in the contest and there he was, coming in second amongst a crowd of men eating those lightweight, devoid of all nutrients, processed rings of nothingness.   Yes, in my humble opinion, he should have won.  One of my doughnuts clearly by weight and amount-of-chews-needed-to-make-before-you-swallow equalled 2-3 of theirs.  But then, I’m really not that competitive :-).

Ah well, back to baking.

I have had this recipe for a long time and it is adapted from one by Sue Gregg in her Breakfasts cookbook.  They are easy to make, don’t require any special pan, are not deep-fried, and are coated with just a slight bit of oil, milk, or water to make the delicious sweetened cinnamon topping stick.  And they have a wonderful hearty texture and flavor to them.

Interested in other Gluten Free Yummy Treats?  How about:

- “Almond Joy” Bars
- Grain Free Coconut Macadamia Cookies
- Super Pumpkin Cookies (taste like store bought)
- Pumpkin Snickerdoodles

Oh, and if you happen to link through to Amazon.com to see this doughnut cutter that I use, and then purchase that or something else from them within 24 hours (other restrictions apply, but they are really strict), I earn a very small commission. You pay the same price, so I’d be happy if you choose to do so and so support my site. Just so you know how these links work :-).

This post is linked to Fight Back Friday, The Humbled Homemaker, Diet, Dessert, and Dogs, Simply Sugar and Gluten-Free, Diet, Dessert, and Dogs, and Bake with Bizzy.
Share this:

Comments

    Speak Your Mind

    *

  1. If we wanted to fry these, would we still use the same recipe? Thanks!

    • You certainly could. When made with whole grains, they will be considerably heavier than traditional doughnuts, but they should work out just fine. Let me know how they turn out!

  2. I always shy away from making doughnuts, especially because of the frying. This might and I am saying might, entice me to give it a try. You are one ambitious lady.

    Thanks for sharing this with Bake with Bizzy. I would appreciate it, if you would link back to us, in the future. More folks, more fun.

  3. hi!!!
    i want to use gluten free flour…what do u recommend?>i can eat coconut,oat,millet,brown rice flour,
    thank you

    • I have typically used a mix of brown sweet rice with some millet and maybe oat mixed in. I wouldn’t use the coconut b/c it absorbs too much flour. How about a mix of 1 part each of the other flours that you can have? I think that would taste great.

  4. Rochelle says:

    You say to sub vinegar or lemon juice for milk or milk sub, but there is no milk in the recipe.

  5. I made these and they are nice but mine had a very strong baking soda flavor. Reminded me of an Irish Soda bread with cinnamon. My dough was also very dry during the soaking time and very wet after I added the eggs. I wonder if I did something wrong.

    • I’m so sorry – I have never had that problem w/ a baking soda-ey taste. The only thing I can think w/ the texture is that you are going for a very stiff dough. Not horrible but it needs to roll easily and cut well, so I’m going to update the post to reflect that. Then you sometimes need to add more flour to make them the right texture. Once you know how much you are using for a particular grain then you can keep those proportions for the future. I think maybe I should post a photo and that will help folks know what the dough looks like. Please try again and let me know how it works if you try them again.

  6. DEFINITELY healthier than the donuts you’d find in the pastry section of the grocery store!!! I think I might try them with PEA PROTEIN FLOUR! :)

  7. I am having trouble finding ‘sweet brown rice flour.’ I can only find brown rice flour. Is it the same thing?

  8. hi, want to try this with the soaking step. do i add the baking powder and soda before soaking?