Lemon Poppy Seed donuts
- 1 1/4 cup gluten free flour blend
- 1/2 cup sugar
- 1/2 tsp. xanthan gum
- 1 tablespoon poppy seeds
- 3/4 tsp. baking powder
- 3/4 tsp. baking soda
- 1/4 tsp salt
- 1 egg
- 1/3 cup buttermilk
- 1/3 cup sour cream or plain yogurt
- 1 tablespoon vegetable oil
- 2 tsp. lemon juice or apple cider vinegar
- 1 tsp grated lemon peel
- 1/2 tsp. gluten free vanilla extract
- 2 tsp. powdered sugar mixed with 1 tsp cinnamon
Adapted from yourglutenfreekitchen.com
Preheat the donut maker or the oven to 400 degrees.
In a large bowl, combine all the dry ingredients and whisk together. In a small bowl, combine all the wet ingredients(including the lemon peel) except the cinnamon sugar and mix. Add the wet ingredients to the dry and stir until combined.
For the donut maker: Place the donut mix into a zip type bag and snip off a 1/4″ of the corner. When the donut maker is ready, squeeze the batter into the molds and cook for about 1 1/2 minutes. Remove with chopsticks to a wire rack and allow to cool. Repeat to finish all the donut batter. Dust with powdered sugar. Makes 30.
For the oven: Spray a 6 mold donut pan or six 4″ tube pans with non-stick cooking spray. Spoon the batter into the molds and bake for 10-12 minutes or until a toothpick comes out clean. Cool for 5 minutes and then remove and place on wire racks to cook completely. Dust with powdered sugar. Makes 6 large donuts.