Low FODMAP Baked Vanilla Donuts

Total time37 min

Prep time15 min

Cook time12 min

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Ingredients

12 servings

For the donuts

1 ½ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup granulated sugar
¾ cup whole milk
¼ cup sour cream
3 tbsp unsalted butter, melted and cooled
1 ½ tsp vanilla extract

For the glaze

1 cup powdered sugar, sifted
2–3 tbsp whole milk
½ tsp vanilla extract

For serving

sprinkles, for decorating (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Grease a standard 6-cavity donut pan well with nonstick spray or softened butter, making sure to coat the center posts.
2
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar until evenly combined.

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