Mini Gluten Free [and Dairy Free] Pumpkin Donuts

Mini Gluten Free [and Dairy Free] Pumpkin Donuts

These thin, doughy tortillas with just the right amount of chew are like flour tortillas, but vegan, gluten-free and packed with protein and fiber! The power ingredient is chickpea flour, which can be ground from dried chickpeas. Wheat Free Breakfast | Wheat Free Snacks | Wheat Free | Wheat Free Recipes | Wheat Free Bread | Wheat Free Diet

Yield: 1 Servings

Ingredients:
2-1/2 cups gluten free flour mix
1 cup light brown sugar
1/4 cup cane sugar
1-1/2 teaspoons baking soda
1 teaspoon xanthan gum*
Check below.

Instructions:

First step, Preheat the oven to 350ºF. Lightly oil a donut pan and set aside. You can make regular sized donuts or mini donuts—you pick! But, fair warning, I made mini donuts and you can’t have just one.

Next step is, In a large mixing bowl, whisk together the flour, brown sugar, cane sugar, baking soda, xanthan gum, sea salt and spices.Mini Gluten Free Pumpkin Donuts

And then, Add in the eggs, oil, pumpkin and vanilla. Beat well for two minutes. The batter will be smooth and a little sticky.

Complete Ingredients and Instructions: https://foodbyteva.wordpress.com/2013/09/23/gf-pumpkin-donuts/

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