Ingredients:

  • 2 cups (280g) High-quality 1:1 Gluten-Free Flour Blend
  • 1/2 cup (50g) Super-fine blanched almond flour
  • 3/4 cup (150g) Granulated sugar
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Fine sea salt
  • 1/2 tsp Ground nutmeg
  • 2 Large eggs, room temperature
  • 3/4 cup (180ml) Full-fat buttermilk
  • 1/4 cup (56g) Unsalted butter, melted and slightly cooled
  • 2 tsp Pure vanilla extract
  • 1 1/2 cups (180g) Confectioners' sugar
  • 3 tbsp Heavy cream
  • 1 tsp Vanilla bean paste

Instructions:

  1. Whisk together the gluten-free flour, almond flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl.
  2. In a separate medium bowl, combine the buttermilk, eggs, melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and whisk until a thick, glossy batter forms. Let the batter rest for 5 minutes to allow the GF flours to hydrate.
  4. Preheat your oven to 350°F (180°C) and grease two 6-cavity donut pans.
  5. Transfer the rested batter into a piping bag. Snip a 1/2 inch hole and pipe the batter into the prepared pans, filling each cavity 3/4 full.
  6. Bake for 12 minutes until golden brown and springy to the touch. Let cool on a wire rack.
  7. Whisk confectioners' sugar, heavy cream, and vanilla bean paste together until smooth. Dip cooled donuts into the glaze.