Pumpkin Donuts Made Allergy Friendly
Ingredients:
- 1 1/2 cups loosely packed Bob’s Red Mill Gluten Free All Purpose Flour
- 1/4 cup sugar
- 1 T. baking powder
- 1/4 tsp. nutmeg
- 1/2 tsp. cinnamon
- 1/8 tsp. allspice
- 1/8 tsp. ginger
- 1/4 tsp. salt
- 3/4 tsp. xanthan gum
- 1 1/2 tsp. Ener-G Egg Replacer mixed with 2 T. warm water
- 3/4 cup rice milk
- 6 T. canned pumpkin
- 2 T. dairy and soy free shortening, melted
- 1 tsp. vanilla
Directions:
- Preheat oven to 325 by Discount Buddy”>degrees.
- Thoroughly mix the dry ingredients.
- In a seperate bowl, mix the egg replacer, rice milk, pumpkin puree, melted shortening and vanilla.
- Slowly stir the wet ingredients into the dry ingredients.
- Mix until smooth.
- Place about 3-4 tsp. batter in each donut spot in donut baking pan.
- Bake for 15-16 minutes.
- If dipping in sugar cool donuts in pan for 5 minutes before trasferring to cooling rack. If glazing donuts, cool donuts in pan for 15 minutes before transferring to cooling rack. (This tip I learned from Erin McKenna of Babycakes NYC).
