Gluten-Free Sourdough Doughnuts Recipe: No-cut, Baked or Fried

I have been playing around with sourdough this year and finally got the nerve up to try making

DOUGHNUTS!

Imagine my shock when they turned out amazing, and my three teenagers ate them up. 

Don’t be scared friends; jump in and give these a try, because If I can do it anyone can. 

Ingredients:

• 1 ½ Cup of plant milk
• Three eggs room temperature
• ¼ cup of melted coconut oil
• One teaspoon vanilla
• 1 cup of brown rice sourdough starter that is fed
• Two teaspoons salt
• ⅔ cups of coconut sugar
• Three ¼ cups of Bob’s Red Mill 1 to 1 Baking Flour
• One tablespoon cinnamon 
• One teaspoon baking soda
• Two tablespoons ground flaxseed

Method:

1. Preheat oven to 375 degrees F
2. Combine milk, eggs, oil, vanilla, and the sourdough starter in a bowl.
3. Add salt, sugar, flour, cinnamon, baking soda, and flaxseed.
4. Mix with either a wooden spoon or a mixer with the dough hook, until combined and a dough forms. It could take up to 5 minutes.
5. Cover with plastic wrap or a towel for 4 hours or until it has risen about 50%. I keep this in a warm spot or on the stove if I am cooking something not too hot. You don’t want to kill your yeast.
6. Once you have seen desired rising, you will gently form into doughnut shapes with your hands. Place them on a doughnut pan or a baking sheet covered with parchment. Be gentle! 
7. Bake for 20 minutes or until golden brown on top. This often depends on your oven and may require less or more time.
8. These are best enjoyed when they are baked with either powdered sugar or a simple cinnamon sugar topping.

I did fry some of the dough in about 2 inches of coconut oil on the stovetop and then covered them in powdered sugar. Those were YUMMO! Fry about 4 minutes on each side. 

Let me know how these turn out for you and if you have any questions!