This homemade gluten-free chai doughnuts recipe creates flavorful doughnuts with a delicious blend of cardamon and cinnamon spices from using chai tea in the batter.
Jump to Recipe
Sometimes I amaze myself, like with these donuts. I love Chai spices, so I thought that steeping Chai tea in milk and then adding it to a vanilla doughnut recipe would yield delicious results, but I could not have predicted how well these doughnuts would turn out.
They look a little plain, but there is a lot of flavor packed within that plain vanilla exterior.
I am still having fun with my Sunbeam Donut Maker
that I bought last week. Once again I used both the donut maker and my Norpro Donut Pans
. The doughnuts cooked with the donut maker are prettier and cooked faster. The doughnuts cooked in donut pans were lighter and fluffier, with more of a muffin consistency to the final product. I have included directions for both cooking methods.
Gluten-Free Chai Doughnuts with Vanilla Glaze Recipe
Ingredients
Doughnuts:
- ¾ cup white rice flour
- ½ cup tapioca flour
- ¼ cup potato starch
- ¾ teaspoon xanthan gum
- ½ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 1 egg, beaten
- ½ cup softened butter (use coconut oil or )
- ¾ cup + 1 tablespoon milk (I used almond milk)
- 3 chai tea bags
Vanilla Glaze:
- 1 cup powdered sugar
- 1 tablespoon + 1 teaspoon milk
- 2 teaspoons vanilla
Directions
Doughnuts:
- Bring milk to a boil. Place tea bags in milk and let them steep for 10 minutes. Squeeze the milk out of bags and discard tea bags.
- If using the oven preheat oven to 350 degrees. Grease doughnut pans.
- In a medium bowl, mix flours, potato starch, xanthan gum, sugar, baking powder, and salt.
- Add egg, milk, butter or oil and vanilla. Beat with an electric mixer on low speed just until mixed.
- Fill the donut pans ⅔ full. Bake at 350 degrees for 12 – 15 minutes or until tops are brown and an inserted toothpick comes out clean.
- Place the donut pans on cooling rack and let the doughnuts cool in the pans.
- Once the doughnuts are cool, spoon glaze over them.
Vanilla Glaze:
- Add sugar, milk, and vanilla to a small bowl. Mix well to ensure sugar is completely dissolved. Place wax paper or baking sheet beneath cooling rack. Spoon glaze over doughnuts.
Printable Recipe for Gluten-Free Chai Doughnuts
Gluten-Free Chai Doughnuts with Vanilla Glaze
Ingredients
Doughnuts:
- ¾ cup white rice flour
- ½ cup tapioca flour
- ¼ cup potato starch
- ¾ teaspoon xanthan gum
- ½ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 1 egg beaten
- ½ cup softened butter use coconut oil or
- ¾ cup + 1 tablespoon milk I used almond milk
- 3 chai tea bags
Vanilla Glaze:
- 1 cup powdered sugar
- 1 tablespoon + 1 teaspoon milk
- 2 teaspoons vanilla
Instructions
Doughnuts:
- Bring milk to a boil. Place tea bags in milk and let them steep for 10 minutes. Squeeze the milk out of bags and discard tea bags.
- If using the oven preheat oven to 350 degrees. Grease doughnut pans.
- In a medium bowl, mix flours, potato starch, xanthan gum, sugar, baking powder, and salt.
- Add egg, milk, butter or oil and vanilla. Beat with an electric mixer on low speed just until mixed.
- Fill the donut pans ⅔ full. Bake at 350 degrees for 12 – 15 minutes or until tops are brown and an inserted toothpick comes out clean.
- Place the donut pans on cooling rack and let the doughnuts cool in the pans.
- Once the doughnuts are cool, spoon glaze over them.
Vanilla Glaze:
- Add sugar, milk, and vanilla to a small bowl. Mix well to ensure sugar is completely dissolved. Place wax paper or baking sheet beneath cooling rack. Spoon glaze over doughnuts.
Notes
Nutrition
And please do me a favor. If you are a long time reader of Premeditated Leftovers, you know I don’t like food waste, so please don’t let the glaze drippings go to waste. 😉
More Gluten-Free Doughnut Recipes:
Gluten-Free Chocolate Mint Doughnuts
Gluten-Free Mocha Fudge Doughnuts
Gluten-Free Cookies and Cream Doughnuts
Leave a Reply