Coconut and Rice Flour Donuts: A Gluten-Free Asian-Inspired Treat
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| Coconut and Rice Flour Donuts |
Donuts are universally loved — soft, golden, and perfectly sweet. But for anyone avoiding gluten, achieving that signature fluffy texture can be a challenge. The good news? You don’t have to give up this favorite indulgence. With a clever blend of coconut flour and rice flour, you can create light, tender, and flavorful donuts inspired by traditional Asian desserts — all without gluten.
This recipe combines the gentle crispness of rice flour with the rich, tropical aroma of coconut to bring you donuts that are both comforting and unique. Perfect for breakfast, tea time, or dessert, these donuts will make you forget they’re gluten-free.
Why Coconut and Rice Flour Work So Well Together
Both flours complement each other beautifully. Rice flour provides structure and crisp edges, while coconut flour adds moisture and a delicate sweetness. When combined, they mimic the texture of wheat-based doughs without the heaviness. The key lies in balancing the ratio — too much coconut flour can make donuts dense, while rice flour ensures lightness and airiness.Ingredients
Dry Ingredients:
- ¾ cup white rice flour
- ¼ cup coconut flour
- ½ cup tapioca starch
- 2 teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients:
- 2 large eggs
- ½ cup sugar
- ½ cup coconut milk (unsweetened)
- 2 tablespoons melted butter or coconut oil
- 1 teaspoon pure vanilla extract
Optional for Topping:
- Shredded coconut or powdered sugar for dusting
- A drizzle of honey or melted dark chocolate
Step 1: Prepare the Batter
In a large mixing bowl, whisk together the eggs and sugar until pale and slightly foamy. Add the melted butter (or coconut oil), coconut milk, and vanilla extract. Whisk until smooth.In a separate bowl, sift together the rice flour, coconut flour, tapioca starch, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture. The batter should be thick yet smooth — similar to cake batter. If it feels too thick, add a tablespoon or two of extra coconut milk until it reaches the right consistency.
Step 2: Fill the Donut Pan
Lightly grease a donut pan with a touch of oil or butter. Spoon or pipe the batter into each cavity, filling them about three-quarters full. Smooth the tops gently with a spatula to ensure even baking.Step 3: Bake the Donuts
Preheat your oven to 350°F (175°C). Bake the donuts for 15–18 minutes, or until they’re golden around the edges and a toothpick inserted into the center comes out clean.Once done, let them cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
Step 4: Add the Finishing Touches
For a simple yet elegant look, dust the cooled donuts with powdered sugar or finely shredded coconut. For extra indulgence, drizzle with melted dark chocolate or a thin glaze made of powdered sugar and coconut milk.Step 5: Tips for Perfect Texture
- Don’t skip the starch. Tapioca starch is essential for lightness and chew.
- Measure accurately. Coconut flour is very absorbent — too much can make the donuts dry.
- Avoid overmixing. Mix only until the ingredients are combined to keep the texture soft.
- Use fresh baking powder. It ensures a good rise and prevents dense donuts.
- Cool before glazing. Glazing warm donuts will cause the coating to melt.