Recipe Swap Day! Hello Flippin Delicious followers, I am Meg from Sweet Twist of Blogging, I was lucky enough to be paired of with Brianna in this blogger recipe swap. I am I would say 98% of the time a baking blogger with desserts and treats taking up most of my posts. I am not exclusively a gluten free blogger though, but I was up for the challenge of coming up with another gluten free recipe for Brianna and this swap.
This time around I challenged myself with donuts. I am currently on maternity leave, but when I was at work my director would bring in doughnuts about once a month. Not great for the diet, but when I was pregnant I certainly enjoyed this little treat. These are not fried donuts. I also try to keep desserts lighter than they need to be. When you bake as often as I do it is good to find ways to lighten things up.
Gluten Free Banana Cinnamon Sugar Doughnuts and Bites
- 1 cup sourgum flour
- 2/3 cup brown rice flour
- 1/3 cup potato starch
- 1 tbps guar gum
- 1/2 cup granulated sugar
- 1/2 tbsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 cup buttermilk
- 2 eggs, lightly beaten
- 2 tbsp unsalted butter, melted
- 3 medium-large bananas, overripe, pureed.
For the dipping
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2-3 tbsp cinnamon (depending on how you like your cinnamon sugar)
NOTE : If you don't want to make these gluten free simply replace the first 4 ingredients with 2 cups cake flour.
1) Preheat the oven 400F. Spray doughnut pan with non stick spray.
2) Combine flours, potato starch, guar gum, sugar, baking powder, cinnamon and salt in a large bowl or mixer bowl.
3) Add buttermilk, eggs, butter and bananas. Beat on low until just combined or mix by hand to fold in wet ingredients.
4) Fill 6 doughnut rings 2/3 full. Bake about 7-9 minutes, done when top will spring back.
5) Take the remaining batter and scoop into mini muffin tins. Reduce oven temp to 375F and bake for 8-10 minutes.
6) Let both doughnuts and bites, cool but still slightly warm. Combine the dipping sugar and cinnamon in a bowl. Dip the doughnuts and bites in the butter, tapping off excess, then dip them in the cinnamon sugar. Let them set and dry on a wire rack. Store in a airtight container.