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Gluten-Free, Dairy-Free Gingerbread Doughnuts

December 21, 2018

The countdown is officially on. We’ve made it to the final stretch. Christmas is five days away which means we are in full-on Christmas mode here—snacking on candy canes, hot chocolate and gingerbread everything!

I love the crunch of traditional gingerbread, especially as a side to my afternoon cuppa, but whenever we can make something in doughnut form, it will be made in doughnut form. :)

It’s a quick, fun twist on a holiday classic.

Richly spiced, moist, and fluffy.

To make this recipe even simpler, we used a box of King Arthur Flour Gluten Free Gingerbread Mix*.

Because we’re using a store-bought mix, this five ingredient recipe is easy peasy lemon squeeze and perfect for any last minute baking you need to get done.

The mix is certified gluten-free, kosher, and dairy-free (substitute butter for butter alternative or oil). Instructions the box.

The recipe calls for 3 eggs and therefore is not vegan.

*Follow the box directions to turn this mix into cakes, roll-out cookies, or cupcakes.

What is everyone baking this weekend for Christmas? And if you’re searching for last minute inspiration, I’ve been sharing some of my favorites!

As always I would love to know if you gave any of these recipes a try. Please message me or take me on Instagram with #heystudioist!

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GLUTEN-FREE, DAIRY-FREE GINGERBREAD DOUGHNUTS

yields: 12-14 doughnuts

Ingredients

For the Doughnuts:

  • 1 (13oz) box of King Arthur Flour Gluten Free Gingerbread Mix
  • Ingredients on the box (4 tbsp butter alternative or 1/4 cup oil, 1/2 cup water, 3 large eggs, and 1 tsp gluten-free baking powder)

For the Glaze:

  • 1 cup powdered sugar
  • 2 Tablespoons vegan sour cream
  • 1/2 teaspoon alternative milk

Toppings (optional):

  • Gingerbread Cookies, crushed
  • Cinnamon Sugar
  • Ginger
  • Cinnamon Spice

Directions

  1. For the doughnuts: 
Preheat the oven to 350 degrees F.
  2. Lightly grease a standard size 6-cup doughnut pan with oil. If you have a 12-cup donut pan, cooking time may need to be adjusted.
  3. In a medium bowl, combine the mix and box-listed ingredients, mixing until well combined.
  4. Pour batter into prepared pan filling each mold roughly 3/4 full.
  5. Shake to level then allow batter to rest in mold for 7 minutes. Cover remaining batter in bowl with paper towel.
  6. Bake 8-9 minutes or until doughnuts spring back when lightly pressed.
  7. Allow doughnuts to sit in the pan until cool enough to handle, roughly 3 minutes.
  8. With a plastic knife, carefully work your way around each mold to separate the doughnut from the pan.
  9. Carefully place on wire rack and allow to cool completely.
  10. Repeat the process until all batter is used.
  11. In the meantime, prepare the glaze. Whisk all the glaze ingredients together until well combined and smooth.
  12. Once doughnuts have cooled completely, spread icing on top.
  13. Sprinkle with crushed gingerbread cookies or sprinkle with cinnamon sugar or other spices.

Pin now, make later!

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For more perfect homemade holiday gifts, check out these recipes:

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In Bake Tags gluten free, dairy free, ginger, gingerbread, doughnuts, donuts, easy, holiday, seasonal, christmas, sweet, dessert, sweet treat, party, party food
← Gluten-Free, Vegan Peanut Butter PopcornHoliday Guide | Nashville Gift Guide 2018 →
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Hi, I'm Shalan! Studioist.co is my journal devoted to adventures, creativity, recipes, and my husband LeBraun and I's semi-nomadic lifestyle. I spend most of my days wondering how to combine my two loves, traveling and illustrations. The rest of my time I spend trying to create awesome gluten-free, dairy-free recipes. I want this to be a place of inspiration and encouragement as well as a fun place to spend your time. And yes, sometimes it gets messy, but I wouldn't have it any other way.


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