In a large bowl, add dry ingredients and whisk to blend.
In a medium bowl, add all wet ingredients and mix well.
Plug in the Babycakes Donut Maker to heat.
Pour wet ingredients into dry ingredients and mix well.
You will notice this dough is thicker than my other donut recipes. That is ok, it will add another minute or two to cooking...but these are still moist and delicious.
Spray coconut oil into donut sections of donut maker.
Add a spoon full of dough into each donut section in the donut maker.
Close the lid and cook for 4-5 minutes until done.
Move to cooling rack.
For A Donut Pan:
Preheat the oven to 350º F.
Add the donut batter to a piping bag or sandwich baggie with the corner removed.
Pipe into a greased donut pan.
Bake for 15-20 minutes (depending on the size of the donut pan.)
I have tested this recipe with King Arthur Measure for Measure GF, Bob's Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend. That doesn't mean others will not work, I just have not tested other flours.
If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your donuts grainy.
To make this recipe nut-free, omit the almond flour and substitute an additional ¼ cup gluten free flour blend.
These donuts will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.