Gluten-free Banana Bread Doughnut Day

Sorghum Banana Bread Doughnut
In honor of today’s National Doughnut Day, I of course had to bake some sorghum donuts! Found a great  Banana Bread gluten-free recipe that used sorghum flour and added dried blueberries to. Did I mention it has a caramel icing?
I didn’t have potato starch or tapioca starch, so I just substituted both with corn starch and as I mentioned, added chopped up dried blueberries. They came out great! I’m a big fan of caramel and could have ate the icing straight, however I refrained from that and instead, did some hasty icing work. Forgive my sloppiness:
Sorghum Doughnuts Iced
Here’s the recipe:
Gluten Free Banana Bread Doughnuts
Author: Jeanine Friesen
Serves: 12
  • 1/2 cup brown rice flour
  • 1/4 cup sorghum flour
  • 2 tablespoons potato starch
  • 2 tablespoons ground flax seed
  • 1 tablespoon tapioca starch
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 xanthan gum
  • 1 small overripe banana, mashed (about 1/3 cup)
  • 1/2 cup brown sugar
  • 1/4 cup oil
  • 1/4 cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Optional: 1/4 cup mini chocolate chips or finely chopped pecans or walnuts (I choose chopped up dried blueberries)
Caramel Glaze:
  • 1 cup confectioners’ (icing) sugar
  • pinch salt
  • 2 tablespoons butter
  • 1/4 cup brown sugar
  • 2 tablespoons heavy cream (up to an additional 2 tablespoons as needed)
  • 1 teaspoon vanilla extract
Banana Bread Doughnuts:
  1. Preheat oven to 375 degrees F. Lightly grease your doughnut pans.
  2. In a mixing bowl, whisk together the brown rice flour, sorghum flour, potato starch, ground flax seed, tapioca starch, baking powder, cinnamon, salt, and xanthan gum. Set aside.
  3. In a separate mixing bowl, whisk together the banana, brown sugar, oil, sour cream, eggs, and vanilla extract. Pour this mixture into the dry ingredients, and stir to combine. Stir in chocolate chips or nuts if using.
  4. Spoon the batter into a large resealable bag. Cut a hole in one of the corners of the bag, and pipe the batter into the prepared doughnut pans.
  5. Bake in preheated oven for 15 minutes, or until the top of the doughnut bounces back when gently pressed on.
  6. Let the doughnuts sit in the pan for 5 minutes before removing them to a wire cooling rack. Cool.
Caramel Glaze:
  1. Place the confectioners’ sugar and salt in a bowl with high sides. Set aside.
  2. In a small saucepan over medium-low heat, melt the butter and brown sugar together. Add 2 tablespoons heavy cream, and stir until the mixture comes to a boil. Stir in the vanilla extract, and pour over the confectioners’ sugar.
  3. Using an electric mixer, beat the glaze until it cools and begins to lose its shine, about 2-3 minutes. If the glaze gets too thick, simply stir in more cream, one teaspoon at a time, until you achieve the consistency you want. Glaze doughnuts, serve, and enjoy!