this recipe is adapted from my Gluten-Free, Dairy-Free, Egg-Free Cookbook


½ cup dairy free milk
½ tsp. apple cider vinegar
¾ cups gluten free flour (I used equal parts tapioca, brown rice and sorghum flour)
¼ tsp. xanthan gum or guar gum
¼ tsp. baking soda
1 tsp. baking powder
2 tbsp. coconut sugar
⅛ tsp. cinnamon
¼ cup melted coconut oil
¼ cup unsweetened applesauce
1 tsp. vanilla extract


Preheat oven to 375°F.

In a measuring cup, combine milk and vinegar and set aside.

In a large bowl, add gluten free flour, xanthan gum, baking soda, baking powder, salt, sugar, nutmeg and cinnamon.

Make a well in the centre of the dry ingredients and add oil, applesauce, vanilla and milk. Slowly incorporate wet ingredients into dry ingredients. Sift until you have a thick pancake-like batter. (depending on the flour you used, you may need to add more milk)

Spoon batter into donut pan and bake 15 minutes or until toothpick in centre comes out clean. Cool completely.

Brush cooled donuts with maple syrup and dip into coconut.

Makes 6 Donuts

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