Gluten-Free Chai Doughnuts with Vanilla Glaze

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.

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 Recipes

Printable Recipe for Gluten-Free Chai Doughnuts

Gluten-Free Chai Doughnuts with Vanilla Glaze

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Author: Alea

Recipe type: Gluten-Free Doughnuts

Serves: 8

Ingredients

• 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 (I used coconut oil)
• ¾ cup + 1 tablespoon milk (I used almond milk)
• 3 chai tea bags

Vanilla Glaze Ingredients:

• 1 cup powdered sugar
• 1 tablespoon + 1 teaspoon milk
• 2 teaspoons vanilla
• 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.

Directions

1. 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.
2. If using the oven preheat oven to 350 degrees. Grease doughnut pans.
3. In a medium bowl, mix flours, potato starch, xanthan gum, sugar, baking powder, and salt.
4. Add egg, milk, butter or oil and vanilla. Beat with an electric mixer on low speed just until mixed.
5. 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.
6. Place the donut pans on cooling rack and let the doughnuts cool in the pans.
7. Once the doughnuts are cool, spoon glaze over them.

Glaze Directions:

1. 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

If using a donut maker, fill the bottom portion until it is just full. Close the lid and cook for 7 minutes or until the donuts are brown. Remove the doughnuts and allow them to finish cooling on a cooling rack.

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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