Gluten-Free Old-Fashioned Cake Doughtnuts

A doughtnut pan is a rectangular pan with six doughnut-shaped depressions.

3/4 c GEMS flour
1/2 c brown rice flour
1/4 c bean flour (preferably white)
1/4 tsp guar gum
1/3 c granulated sugar
1 Tbsp baking powder
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
2 Tbsp melted butter
2/3 c milk
1 tsp vanilla extract

1. Preheat oven to 325F. Lightly grease doughnut pan.
2. In mixing bowl combine. GEMS flour, rice flour, bean flour, guar gum, sugar, baking powder, cinnamon, nutmeg and salt. 
3. In separate bowl blend butter, milk and vanilla. Add to dry ingredients and beat until blended.
4. Fill each doughnut depression with 1/3 c batter. Bake 15 minutes. 
5. To sugar-coat: shake warm doughnuts, one at a time, in a paper bag with 1/4 c granulated sugar and 1/8 tsp cinnamon. Alternatively, sprinkle generously with icing sugar just prior to serving.

Yield: 6 doughnuts
Egg Free

Source: gems of gluten-free baking by Wendy Turnbull