Our Low FODMAP Baked Doughnuts are a basic baked doughnut, lightly flavored with a little nutmeg in the dough, but they are still plain enough for you to play with glazes and toppings to your heart’s content. They bake up spongy and light.
For the Doughnuts: Position rack in the middle of the oven. Preheat oven to 350˚F (180°C). Coat two standard sized doughnut pans (12 wells total) with nonstick spray; set aside. Make sure that any toppings you want to use are prepared and ready to go. The Milk & Honey Glaze will have to whisked again right before using.
Whisk together the flour, sugar, cornstarch, baking powder, salt, baking soda, nutmeg and xanthan in a large bowl to aerate and combine.
For the Cinnamon Sugar Topping: Stir the sugar and cinnamon together in a shallow bowl, large enough to hold a doughnut. When ready to use, place a warm doughnut on top of the mixture and toss around to coat thoroughly.
For Confectioners’ Sugar Topping: Place sifted confectioners’ sugar in a shallow bowl, large enough to hold a doughnut. When ready to use, place a warm doughnut on top of the mixture and toss around to coat thoroughly.
For the Milk & Honey Glaze: Whisk all of the ingredients together until very smooth in a shallow bowl, large enough to hold a doughnut. Dip the doughnuts one at a time into the glaze, flip over to glaze second side and then set aside on rack or parchment-lined pan.
EAT YOUR DOUGHNUTS NOW!
FODMAP Information
Our recipes are based on Monash University and FODMAP Friendly science.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.