Gluten-Free Apple Spice Sourdough Donuts

Donuts... There's nothing like 'em! These sourdough gluten-free donuts without refined sweeteners raise the bar. They may just become a new staple!

Donuts! There’s nothing like ’em! They’re nostalgic, indulgent, the epitome of hee, hee naughty comfort food. These lovelies, gluten-free sourdough and dipped in cocoa butter glaze, are hard to resist! Makes 12 donuts.

Course Dessert

Cuisine American

Prep Time 1 minute

Cook Time 20 minutes

Cool 30 minutes

Total Time 51 minutes

Servings 12 donuts

Calories 298 kcal

Author Megan Stevens

Ingredients

2 cups gluten-free boosted brown rice sourdough starter
1 cup sorghum flour
1 cup granny smith apple peeled and diced
3/4 cup extra virgin olive oil or butter or other animal fat, melted
1/2 cup flax seed meal
3 organic or pastured eggs separated
2/3 cup organic sugar coconut sugar, or sucanat
2 teaspoons sustainably-sourced gelatin (certified glyphosate-free) sustainably-sourced
1 teaspoon ground cinnamon
1 teaspoon baking soda
3/4 teaspoon xanthan gum non-GMO
1/2 teaspoon ground allspice
1/2 teaspoon sea salt

Instructions

Preheat oven to 350 degrees Fahrenheit.
Prepare donut pan by greasing it. Coconut oil spray also works well.
Stir together sourdough starter, apple, melted fat, egg yolks, and sugar in a large bowl.
Set aside.
Sift together sorghum, flax seed meal, gelatin, cinnamon, baking soda, xanthan, allspice, and sea salt in a medium bowl.
Set aside.
Place egg whites in a metal mixing bowl and beat on medium-high speed until they become white, foamy, and somewhat voluminous.
Stir dry ingredients partially into wet ingredients.
When they are about halfway incorporated, add foamy egg whites, folding them in.
Combine the three mixes until they are homogenized without over-mixing.
Use a pastry bag or carefully spoon batter into prepared donut pan. Fill cavities almost full.
Bake until puffed, browned, and a toothpick inserted into the center of one comes out clean, about 20 to 25 minutes. Start checking after 15 minutes.
Cool for 20 minutes before popping donuts from the pan.
Prepare a cookie sheet by lining it with parchment paper.
Set aside until donuts cool.
Chill donuts on cookie sheet before dipping to expedite the glazing process, either 10 minutes in the freezer or 30 minutes in the fridge.
Use this time to prepare the glaze (see recipe below).
Once donuts are chilled, dip each donut into glaze, swirling it a bit to evenly distribute the cinnamon and maple syrup.
Flip over and glaze the second side, if desired, as well. Double dip the top side of each donut if you want a thicker glaze.
Replace dipped donut on prepared cookie sheet and proceed with remaining donuts.
Chill donuts until serving or leave out at room temperature if your house is cool.
For crumb donuts, dip wet glazed donuts into a mixture of coconut sugar and cinnamon: 1/4 cup sugar to 1 tablespoon cinnamon.
Donuts may also be dipped in melted coconut oil before dipping in cinnamon sugar, which is easier and more cost effective.
Chill them briefly to help set the oil and crumble.

Recipe Notes

I make this recipe using coconut sugar, sucanat, or organic sugar. You can try honey, too, but keep it mind it makes the batter a little heavier. Dipped in cocoa butter glaze, these lovelies are hard to resist!

Nutrition Facts

Gluten-Free Apple Spice Sourdough Donuts

Amount Per Serving

Calories 298 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 3g19%

Cholesterol 41mg14%

Sodium 214mg9%

Potassium 115mg3%

Carbohydrates 31g10%

Fiber 3g13%

Sugar 12g13%

Protein 5g10%

Vitamin A 65IU1%

Vitamin C 1mg1%

Calcium 27mg3%

Iron 1mg6%

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