Gluten-Free Air Fryer Donuts

Prepare the Air Fryer:
Spray the air fryer basket or rack with nonstick cooking spray. No need to preheat yet.
Mix Dry Ingredients:
In a large bowl, whisk together the gluten-free flour blend, sugar, yeast, baking powder, xanthan gum, and salt.
Combine Wet Ingredients:
In a separate bowl or measuring cup, mix the warmed almond milk, melted coconut oil, vanilla, and egg.
Form the Dough:
Pour the wet mixture into the dry ingredients. Mix on low speed for 30 seconds, scrape the bowl, then mix on medium for about 3 minutes until the dough is smooth (slightly sticky consistency is expected).
Shape Donuts:
Turn the dough onto floured parchment paper, roll into a 7–8-inch disk about ½–¾ inch thick. Use a 2-inch biscuit cutter to cut donuts, then poke a hole in each center.
Let Dough Rise:
Allow the shaped donuts to rise for about 35 minutes.
Air Fry:
Cook the donuts in the air fryer at 350 °F (≈ 175 °C) for 10–15 minutes, or until golden and cooked through.
Cool and Serve:
Let donuts cool before glazing or topping as desired.

Room Temperature (1–2 days): Store in an airtight container lined with a paper towel—best eaten within 48 hours.
Refrigerator (up to 5 days): Store with paper towels to absorb moisture; reheat before serving to restore softness.
Freezer (up to 2 months): Freeze cooled donuts in freezer-safe bags. Reheat in air fryer at 300 °F for 4–6 minutes or microwave for 10–15 seconds. Don’t glaze before freezing—add toppings after reheating.

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