Cooked - Gluten-free Old Fashioned Donut Loaf - New Recipe

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Gluten-free Old Fashioned Donut Loaf

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9.0

255 g King Arthur Gluten-Free Measure for Measure Flour (1:1)

15 g cornstarch

2 ½ teaspoons baking powder

½ teaspoon baking soda

¾ teaspoon fine sea salt

4 g finely ground psyllium husk powder

¼ teaspoon ground nutmeg

228 g organic cane sugar

140 g plain unsweetened yogurt, not Greek

50 g sour cream

120 g milk

2 tablespoons apple cider vinegar

130 g neutral oil

2 teaspoons vanilla bean paste

240 g powdered sugar, sifted

45 g milk

1 teaspoon vanilla bean paste

Pinch fine sea salt

Preheat the oven to 375°F. Grease a 9x5-inch loaf pan and line with parchment paper.
In a bowl, whisk the gluten-free flour, cornstarch, baking powder, baking soda, salt, sugar, psyllium husk powder, and nutmeg until evenly combined.
In a separate bowl, whisk the yogurt, sour cream, milk, apple cider vinegar, neutral oil, and vanilla bean paste until smooth.
Sift the dry ingredients into the wet ingredients and whisk just until fully combined.
Let the batter rest for 10 minutes so the gluten-free flour and psyllium can hydrate.
Pour the batter into the prepared pan, filling it about ⅔ full.
Bake for 35-38 minutes at 375°F, or until the center is about 203°F and the loaf springs back gently.
Cool in the pan for 20 minutes, then lift out onto a wire rack and let cool until just above room temperature.
Make the glaze by whisking the powdered sugar, milk, vanilla bean paste, and salt until completely smooth.
Pour the glaze liberally over the top and spread it over the sides.
Let the glaze set completely before slicing.

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