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Author Notes: A delicious, gluten free doughnut. —Karen Kelly
- 1 1/4 cups Bob's Red Mill 1 to 1 gluten free flour
- 1/4 cup flaxseed meal
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup sugar
- 8 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla
- 2 eggs whites separated
- 1 cup milk (I used coconut)
- 2 cups powdered sugar
- 2-5 tablespoons milk (I used coconut)
- Preheat your mini doughnut maker and spray with cooking spray.
- In a large bowl whisk together the first six dry ingredients.
- Make a well in the center of the bowl and add the melted and cooled butter, vanilla, egg yolks and milk. Mix gently. In a separate small bowl, whisk the egg whites for a minute with a fork. Then add and stir gently until well mixed.
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