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Serves
8
Creator Notes
A fair trusty-trying, gluten free doughnut. —Karen Kelly
Substances
1 1/4 cups
Bob’s Purple Mill 1 to 1 gluten free flour
1/4 cup
flaxseed meal
1/4 teaspoon
baking soda
1/4 teaspoon
cream of tartar
1 1/2 teaspoons
baking powder
1/4 teaspoon
salt
2/3 cup
sugar
8 tablespoons
unsalted butter, melted and cooled
1 teaspoon
vanilla
2 eggs
whites separated
1 cup
milk (I prone coconut)
2 cups
powdered sugar
2-5 tablespoons
milk (I prone coconut)
Directions
- Preheat your mini doughnut maker and spray with cooking spray.
- In an infinite bowl sprint collectively the first six dry substances.
- Originate a smartly within the center of the bowl and add the melted and cooled butter, vanilla, egg yolks and milk. Mix gently. In a separate small bowl, sprint the egg whites for a minute with a fork. Then add and lumber gently till smartly blended.
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