Mini Gluten-Free Cinnamon Sugar Doughnuts

Remember mini doughnuts covered in confectioners’ sugar or a cinnamon-sugar mixture? Now you can make your own. If you don’t have a mini doughnut pan, use a mini muffin pan instead.

Serves: 24Hands-on: 25 minutesTotal: 35 minutesDifficulty: Easy

Serves: 24

Ingredients

  • ¾ cup sorghum flour
  • ½ cup arrowroot starch
  • ½ tsp. xanthan gum
  • 1¼ tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. ground cinnamon
  • ½ tsp. salt
  • 5 Tbsp. butter
  • ⅔ cup granulated sugar
  • ⅔ cup plus 3 Tbsp. milk
  • 2 cups confectioners’ sugar
  • ¼ cup milk
  • 1 tsp. vanilla

Directions

  • Preheat oven to 350°F. Grease a mini doughnut pan with non-stick cooking spray.
  • In a large bowl, whisk together sorghum flour, arrowroot starch, xanthan gum, baking powder, baking soda, cinnamon, and salt. In a medium bowl, cream together the butter and granulated sugar. Add the milk and stir until fully incorporated. Pour the wet ingredients into the dry ingredients and mix to combine.
  • Spoon the batter into a zip-top plastic bag and snip off one corner to pipe the batter into pan, filling each doughnut well halfway. Bake for 7–10 minutes, until doughnuts are golden-brown and puffy.
  • Remove from pan and cool on a wire rack.
  • For the glaze: In a medium bowl, whisk together confectioners’ sugar, milk, and vanilla until smooth. Dip cooled doughnuts into glaze and set back onto wire rack until glaze hardens.

Recipe Information

Serves: 24

Ingredients

  • ¾ cup sorghum flour
  • ½ cup arrowroot starch
  • ½ tsp. xanthan gum
  • 1¼ tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. ground cinnamon
  • ½ tsp. salt
  • 5 Tbsp. butter
  • ⅔ cup granulated sugar
  • ⅔ cup plus 3 Tbsp. milk
  • 2 cups confectioners’ sugar
  • ¼ cup milk
  • 1 tsp. vanilla

Directions

  • Preheat oven to 350°F. Grease a mini doughnut pan with non-stick cooking spray.
  • In a large bowl, whisk together sorghum flour, arrowroot starch, xanthan gum, baking powder, baking soda, cinnamon, and salt. In a medium bowl, cream together the butter and granulated sugar. Add the milk and stir until fully incorporated. Pour the wet ingredients into the dry ingredients and mix to combine.
  • Spoon the batter into a zip-top plastic bag and snip off one corner to pipe the batter into pan, filling each doughnut well halfway. Bake for 7–10 minutes, until doughnuts are golden-brown and puffy.
  • Remove from pan and cool on a wire rack.
  • For the glaze: In a medium bowl, whisk together confectioners’ sugar, milk, and vanilla until smooth. Dip cooled doughnuts into glaze and set back onto wire rack until glaze hardens.

Nutrition Information

Nutrition Information
Amount per serving
Calories100
Total Fat3g
Saturated Fat2g
Cholesterol10mg
Sodium105mg
Total Carbohydrate20g
Dietary Fiber0g
Sugars17g
Protein0g