These gluten-free doughnuts are so easy to make and can be a fun snack to share while watching the opening ceremony this year!
1½ cups all-purpose gluten-free powder (I recommend Better Batter Flour)
1 cup sugar (next time I may adjust to ¾ cup sugar)
2 teaspoons baking powder
¼ teaspoon nutmeg
½ teaspoon salt
2 large eggs, at room temperature
¼ cup canola oil
½ cup whole milk
1 teaspoon vanilla
1 cup confectioners sugar
2 tablespoons hot water
½ teaspoon vanilla, butter, or almond extract
Betty Crocker Food Coloring Set (over in the baking aisle)
Preheat the oven to 350º and spray two nonstick 6-cavity doughnut pans with nonstick cooking spray.
In a large bowl, whisk the flour with the sugar, baking powder, nutmeg and salt
In a medium bowl, whisk the eggs with the oil and milk until smooth; add to the flour mixture and whisk until combined.
Spoon the batter into 10 cavities of the prepared doughnut pans until about three-quarters full. Bake for 18 to 20 minutes, until a toothpick inserted in the center of a doughnut comes out clean.
Let the doughnuts cool.
In a bowl, mix together the confectioners sugar, hot water, and flavoring. Divide the glaze into five bowls and create your colors for the doughnuts. Dip or spoon the glaze over the doughnuts and allow the glaze to harden.
Recipe by The Motherload at http://momadvice.com/blog/2014/02/gluten-free-olympic-doughnuts