These luscious Gluten Free Baked Lemon Doughnuts are lighter than air and ready to eat in minutes. It really doesn’t get much better than that.
If you live somewhere that has snow on the ground for nearly 6 months of the year, you’ll understand this. You start to get a little antsy, a little fidgety, and a little impatient when signs of spring start to appear. I’m alright with snow, especially in December. I can’t imagine a Christmas without snow. I can bear it for January, and even February. But, when the sun (when it’s shining) is starting to feel warm, and the roads get slushy from the melting snow – I’m ready for it to be over with. Done! Pack it in, pack it up, and move on. Unfortunately, Mother Nature doesn’t listen to me nor anyone else that is living through a never-ending winter right now. So, you have to do what you can to make it another week, hoping for the sunshine to grace your doorstep, and melt the ice that has accumulated there over the past few months.
Thankfully, when our faces are (literally) frozen in a permanent “grin and bear it” appearance from January through March, the citrus fruits are at their best. Oranges, grapefruits, lemons, and limes are like an artificial sun to us. There is something so clean, crisp, and “sunny” when you smell citrus fruit, even if it is still snowing outside, and you’re still having to dig your way out time and again. So, the other day while the snow was falling and being blown by the wind, I was making my own sunshine inside with these Baked Lemon Doughnuts. When I bit into one, I couldn’t believe how good it was. These gluten-free doughnuts carry some serious lemon flavour. The perfect pick-me-up on a “will-winter-ever-end?” March day.
- 1/2 cup plus 1 Tablespoon white rice flour
- 1/4 cup millet flour
- 2 Tablespoons potato starch
- 1 Tablespoon tapioca flour
- 1/2 teaspoon xanthan gum
- 2 Tablespoons dry instant Lemon pudding mix (or dry milk powder)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- zest of 1 lemon
- 2 large eggs
- 1/4 cup oil
- 2 Tablespoons lemon juice
- 1/4 cup milk
- 1 cup confectioners' sugar (icing sugar)
- 2 Tablespoons unsalted butter, softened
- 1 teaspoon lemon zest
- 2-4 Tablespoons lemon juice (depending on whether you want a thick frosting, or a thin glaze)
- Preheat your oven to 375°F. Lightly grease a Doughnut Pan.
- In a large bowl, whisk together all of the dry ingredients, minus the granulated sugar.
- Combine the granulated sugar and lemon zest in a small bowl. Using your fingers, rub the sugar and zest together, releasing the oils into the sugar, giving you a better lemon flavour. Add to dry ingredients, and whisk to combine.
- In a smaller bowl, whisk together all of the wet ingredients.
- Pour the wet ingredients into the dry ingredients and stir until fully combined.
- Spoon mixture into a large resealable plastic bag. Cut the corner off, and pipe the batter into the prepared doughnut pan.
- Bake in preheated oven for 12-14 minutes, or until a toothpick inserted into the thickest part of the doughnut comes out clean.
- Let doughnuts sit for 5 minutes before turning them out onto a cooling rack. Allow to cool completely before frosting.
- In a small bowl, whisk together all the ingredients until smooth.
- If using a thin glaze, dip the doughnuts into the glaze while they are still hot. Set on a cooling rack over a sheet of waxed paper to cool.
- If using a thicker frosting, wait until doughnuts are completely cool before frosting.
- Store doughnuts in an airtight container on the counter for up to 3 days.
This post is linked to Gluten Free Wednesdays.