Gluten Free Coconut Doughnuts Recipe

Every once in a while, I do gluten free cooking or baking classes and last week I had two scheduled back to back. They were based on a basic quick baking mix recipe in my latest cookbook Simply Gluten Free Quick Meals.

The idea is that you whip up a basic mix and from there you can make pancakes, muffins, quick breads, biscuits, dumplings, etc. The beauty of this basic recipe is that you can customize the end product any way you like – if you are dairy-free, you can use a non-dairy liquid; if sugar-free, use the sweetener of your choice, that sort of thing.

As I was preparing samples to take to the class, I decided at the last minute to use a basic mix to whip up some gluten free coconut doughnuts – maybe it is not the smartest thing to bake something you have never made before for a hundred strangers but I tell people all the time they need to be fearless when it comes to gluten free baking, so I took my own advice! I made muffins, quick breads and these doughnuts and guess what I got the most compliments on? That’s right, these doughnuts!

The basic mix is simple: just superfine brown rice flour, tapioca starch, baking powder and kosher salt. From there, you add in eggs (or egg substitute), liquid, fat, sweetener and whatever add ins you like such as fruit, nuts and flavorings.

For my coconut doughnuts I decided to use coconut milk for the liquid, Coconut Palm Sugar from Wholesome Sweeteners for the sweetener and coconut oil for the fat. To top them off, I made my own “powdered sugar” by blitzing some coconut palm sugar with tapioca starch in my spice grinder (a high powdered blender works well too) and to that, I added some more coconut milk to turn it into a glaze. The final flourish was some toasted, unsweetened coconut flakes.

Doughnuts that are gluten free, dairy free, unrefined sugar free, packed with high fiber, whole grain brown rice flour and healthy coconut oil and baked, not fried – well… I think these doughnuts are practically HEALTH FOOD!

What do you think?

5 from 1 vote

Print Recipe

Gluten Free Coconut Doughnuts Recipe

Prep Time25 mins

Cook Time12 mins

Total Time37 mins

Course: Dessert

Cuisine: American

Servings: 12 Doughnuts

Calories: 276kcal

Author: Gluten Free & More

Ingredients

• ▢ Gluten free non-stick cooking spray
• ▢ 1½ cups superfine brown rice flour
• ▢ ½ cup plus 2 teaspoons tapioca starch – use divided
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon kosher salt
• ▢ 2 large eggs
• ▢ ¼ cup coconut oil - liquefied
• ▢ 1¾ cups Wholesome Sweeteners Coconut Palm Sugar – use divided
• ▢ 1 cup plus 4 tablespoons coconut milk – use divided
• ▢ 1 teaspoon pure vanilla extract
• ▢ ½ cup unsweetened coconut flakes

US Customary - Metric

Instructions

• ▢
  Preheat oven to 350 degrees. Spray two doughnut pans with cooking spray.
• ▢
  In a large mixing bowl, whisk together the brown rice flour, ½ cup tapioca starch, baking powder, and salt. In another mixing bowl, whisk the eggs with the coconut oil, 3/4 cup coconut sugar, 1 cup coconut milk and the vanilla extract. Add the wet ingredients to the dry ingredients and mix together. Spoon the batter into the prepared doughnut pans and smooth the tops of the doughnuts, making sure the post in the middle is free of batter.
• ▢
  Place the coconut flakes on a baking sheet, spread in an even layer. Put the filled doughnut pans and the baking sheet with the coconut flakes in the preheated oven. Cook the coconut for 5 – 6 minutes or until browned and fragrant. Remove the coconut from the oven and continue to bake the doughnuts for another 6 or 8 minutes (12 -13 minutes total) or until golden brown and the doughnuts feel firm to the touch. Let the doughnuts cool in the pans for a few minutes, then remove to a wire rack set over a piece of parchment or waxed paper to finish cooling.
• ▢
  While the doughnuts are cooling, prepare the glaze. Place the remaining 1 cup of coconut sugar in a high powered blended or spice grinder with the remaining 2 teaspoons of tapioca starch and process until it turns into a powder. If using a spice grinder, you will need to do this in 2 batches – ½ cup coconut sugar with 1 teaspoon tapioca starch per batch. Pour the mixture into a small bowl, stir with a fork to break up any lumps and add the remaining coconut milk, 1 tablespoon at a time, until a thick glaze is achieved. You may need a little more or less than 4 tablespoons.
• ▢
  Crush the coconut flakes with your hand into smaller pieces and place on a plate. Frost each doughnut with some of the glaze, then dip the glazed side into the coconut flakes. Set on cooling rack and allow the glaze to dry. Repeat with remaining doughnuts.

Nutrition

Nutrition Facts

Gluten Free Coconut Doughnuts Recipe

Amount Per Serving

Calories 276 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 10g50%

Cholesterol 27mg9%

Sodium 132mg6%

Potassium 128mg4%

Carbohydrates 41g14%

Fiber 1g4%

Sugar 16g18%

Protein 3g6%

Vitamin A 40IU1%

Vitamin C 1mg1%

Calcium 50mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.