Vitacost Sweet White Sorghum Flour – Non-GMO and Gluten Free — 32 oz (2 lbs) 907 g

To make Banana-Cinnamon Doughnut Bites

Ingredients
For the doughnuts
1 cup Vitacost® Gluten-Free Sweet White Sorghum Flour
2/3 cup Vitacost® Gluten-Free Super?ne Brown Rice Flour
1/3 cup Vitacost® Gluten-Free Potato Starch
1 tablespoon xanthan gum
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup buttermilk
2 eggs, lightly beaten
2 tablespoons unsalted butter, melted
3 medium-large bananas, overripe and mashed

For the cinnamon-sugar topping
1/2 cup unsalted butter, melted
1 cup granulated sugar
2-3 tablespoons cinnamon

Instructions
Preheat the oven to 375°F. Spray mini-muffin pans with a nonstick spray. Recipe yields 24 doughnut bites.
It’s time to make the doughnuts! in a large bowl, sift together flour, potato starch, xanthan gum, sugar, baking powder, salt and cinnamon. In a medium bowl, beat together the buttermilk, eggs, butter and bananas. Fold the wet ingredients into the flour mixture until just combined.

Scoop batter into mini-muffin tins and bake for 8-10 minutes. Let the doughnut bites cool slightly.

To top with cinnamon-sugar, in a small bowl, combine the sugar and cinnamon. Dip the doughnut bites in the melted butter, tapping off excess and then dip them into the cinnamon-sugar. Place them on a wire rack to dry. Store in an airtight container.

Keep box dry and at room temperature (59°-86°F [15°-30°C]).