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)

To serve

Cinnamon sugar


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

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