2/3 cup white rice flour
1/4 cup tapioca starch
1/3 cup granulated sugar
1 teaspoon gluten free baking powder
1/2 teaspoon xanthan gum
1/4 teaspoon salt
1/4 cup lactose free milk
1/4 cup oil
2 large eggs
2 teaspoons vanilla extract (or 1 vanilla bean, scraped)
Preheat oven to 375 degrees F. Lightly grease your doughnut pan.
In a mixing bowl, whisk together the rice flour, tapioca starch, sugar, gluten free baking powder, xanthan gum, and salt. Set aside.
In a separate mixing bowl, whisk together the milk, oil, eggs, and vanilla extract. Pour this mixture into the dry ingredients, and stir to combine.
Spoon the batter into a large resealable bag. Cut a hole in one of the corners of the bag, and pipe the batter into the prepared doughnut pan.
Bake in preheated oven for 10-12 minutes, or until the top of the doughnut bounces back when gently pressed on.
Let the doughnuts sit in the pan for 5 minutes then add the cinnamon sugar, before removing them to a wire cooling rack.
Recipe adapted from: Good Food