Okay, so let’s be real, when one is diagnosed as gluten-intolerant or Celiac there are some foods that are not so easily accessible. I mean they may be more accessible in more gluten-free states, but in the Midwest we lack in gluten-free foods. There is no gluten-free donut stop in my area, which may be a good thing for my waistline, but not for my soul. These gluten-free sour cream donuts are a replica of my pre-diagnoses favorite gluten filled sour cream donuts.
These donuts are perfect when you are hitting the road this summer with friends or family. When they want to stop for a gluten-filled donut you can whip out your gluten-free ones and be one happy camper saving money.
I cannot explain how simple and quick these donuts are to make since you do not have to fry them in oil. While gluten-free is often known to be dry and dense, these donuts are anything but that. They are soft and keep really well, so you can enjoy them for days to come.
Gluten-Free Sour Cream Donuts
Now that I have you drooling, the simplicity of this recipe will have you running to the store to grab the few ingredients you need for this recipe. You may even have them on hand already!
Cooking the Donuts
You do not need a fancy donut pan, I bought mine from Target and 6 donuts is exactly what this recipe makes so it was perfect. With a little pam or olive oil inside the pan it was ready for the batter. Then I used a ziplock bag, loaded the batter, and cut the corner off to fill in the donut outlines. Mine weren’t perfect looking but the top of the pan is the bottom of the donut so don’t stress about it too much.
Now when it comes to cooking them, I got a little nervous about when to take them out, but just have faith in yourself. The cook time I suggest is 12-16 minutes as every oven varies, but I ended up doing 12 minutes and then an extra 2 and a half minutes watching it closely. To check if they are done top the tops and see if they are springy. You can also see the sides turning a golden brown, which is another indicator not to fret. They are doing what they are suppose to, and always remember things cook a little bit longer after you take them out.
Letting the Donuts Cool
It is super important to let the donuts cool in the pan for at least 5 minutes if not more. If you don’t then you risk them falling apart. Let them cool in the pan if you can resist for 10 minutes and then move them over to a cooling rack with wax/parchment paper under it. The wax/parchment paper will help you later with the glaze clean-up. On the cooling rack let the donuts cool down to pretty much just slightly warm. You don’t want your donuts falling apart in the glaze bowl!
Preparing the Glaze
The first time I made these donuts I got overly excited and made the glaze while the donuts were in the oven. Learn from my mistake and wait to make the glaze until right before you dunk them.
Just whisk together the glaze ingredients and then stick the donut in and then flip it over with a fork, making sure to cover the whole donut. Put the fork underneath the donut, let the excess glaze drip off and transfer to the cooling rack. Once the glaze dries you can choose to do another layer or just start eating them.
Here is the recipe!
Gluten-Free Sour Cream Donuts
- 1 large egg
- 1/2 cup sour cream
- 1/2 teaspoon vanilla extract
- 1/4 cup vegetable oil
- 1/2 cup sugar
- 1 cup Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Glaze
- 11/2 cups powdered sugar
- 5 tablespoons milk or almond milk
*you can play with the powdered sugar and milk amounts for the consistency you want
- First, grease your donut pan and preheat your oven to 350 degrees.
- Bring out that whisk and whisk together the egg, sour cream, vanilla extract, vegetable oil, and sugar.
- Next, add in the gluten-free flour, baking soda, and salt.
- Fill the donut pan with batter and bake for around 12-16 minutes checking on its springiness and golden brown on the sides.
- Then, remove it from the oven and let them cool in the pan for 10 minutes.
- Transfer to cooling rack and let them cool until they are almost fully cooled.
- Prepare the glaze by whisking the powdered sugar and milk together so there are no lumps.
- Place the donut in the glaze and then flip it over with a for a coating on the other side.
- Lift donut up with fork underneath and let excess glaze drain before placing it back on the cooling rack.
- You can opt to let the first layer of glaze dry and then dip it in for another layer.
- Finally, enjoy your gluten-free sour cream donut because you deserve it!