Gluten Free Cinnamon Sugar Teacake Recipes

GLUTEN-FREE CINNAMON SUGAR CAKE DOUGHNUTS

Gluten-Free Cinnamon Sugar Cake Doughnuts image

Provided by Melissa Clark

Categories breakfast, brunch, dessert, side dish

Time 40m

Yield about 12 doughnuts

Number Of Ingredients 13

Ingredients

1/3 cup melted refined coconut oil or unsalted butter, plus more for greasing the pans
215 grams granulated sugar (about 1 cup)
92 grams brown rice flour (about 3/4 cup)
47 grams garbanzo-and-fava bean flour (about 1/3 cup)
91 grams potato starch (about 1/2 cup)
29 grams arrowroot (about 1/4 cup)
7 grams baking powder (about 1 1/2teaspoons)
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/8 teaspoon baking soda
6 tablespoons unsweetened applesauce
1/4 cup vanilla extract
Cinnamon sugar, for sprinkling, optional

Steps:

Heat the oven to 325 degrees, with a rack in the middle. Brush two six-mold doughnut trays with coconut oil or butter.
Whisk together the sugar, rice flour, bean flour, potato starch, arrowroot, baking powder, xanthan gum, salt and baking soda. Add 1/3 cup of oil or butter, applesauce, vanilla and 1/2 cup hot water and mix with a rubber spatula until the ingredients are just combined. Be careful not to overmix. Drop about 2 1/2 tablespoons of batter into each doughnut mold and spread evenly around with a toothpick.
Bake for 8 minutes, turn the pans around and bake until the doughnuts are golden brown - about 7 more minutes. Cool in the molds for 5 minutes. Run a knife around the doughnuts to lift them out of the molds, and place on a baking sheet. Sprinkle with cinnamon sugar and eat warm or at room temperature.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 1 gram, Carbohydrate 34 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 5 grams, Sodium 132 milligrams, Sugar 18 grams

CINNAMON TEA CAKE - GLUTEN FREE

Cinnamon Tea Cake - Gluten Free image

A geat plain cake to serve with a coffee. Use a good quality gluten free flour blend to make this recipe. This recipe is adapted from one on the Orgran website. Use pure vanilla essence (gluten-free in Australia)

Provided by Jubes

Categories Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

150 g self-raising flour
1/2 cup milk (125ml)
60 g butter
1/2 cup caster sugar
1 egg, lightly beaten
1/2 teaspoon vanilla essence
20 g melted butter
1 teaspoon caster sugar (superfine sugar)
1 teaspoon ground cinnamon

Steps:

Preheat oven to 180°C (335F).
Grease and line cake tin.
Cream the butter and sugar.
Continue to beat whilst adding the beaten egg gradually. Mix in the vanilla essence.
Fold in the sifted flour and milk. Fold until smooth.
Place into prepared tin and smooth the top with spatula.
Bake 30 minutes. Cool on a wire rack.
Brush with melted butter while still warm and sprinkle with sugar and cinnamon.

Nutrition Facts : Calories 208.5, Fat 9.4, SaturatedFat 5.7, Cholesterol 49.9, Sodium 311.7, Carbohydrate 28, Fiber 0.7, Sugar 13.2, Protein 3.2

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