Gluten-Free Flour: I recommend using a good-quality gluten-free 1:1 flour blend (a gluten-free flour blend that is a 1:1 substitute for regular wheat flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch, or potato starch) to ensure a lighter final texture. I do NOT recommend using a gluten-free flour blend that is made up heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. If your gluten-free flour blend does not already have xanthan gum, make sure to add it in.

Sugar: I used white sugar, but cane sugar, light brown sugar or coconut sugar will work just as well. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index).

Sour Cream: I used dairy-free sour cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular sour cream instead.

Oil: I like using sunflower oil because I always have a bottle of it around. Alternatively, you may also use other types of vegetable oil (such as can canola oil, olive oil, etc.)

Eggs: Eggs are necessary to bind the ingredients together, so make sure you don’t leave them out.

Vanilla Extract: I like adding a bit of vanilla extract to add a bit of extra flavor, but if you don’t like vanilla, feel free to leave it out.

Leavening Agents: I used both baking powder and baking soda to help the donut batter rise. If you only have baking soda, you can replace the 1/2 teaspoon baking soda with 1 teaspoon baking powder instead.

Blueberries: You can use with fresh blueberries or frozen blueberries (if using frozen, toss the frozen blueberries in a bit of gluten-free flour to absorb the liquid).

Powdered Sugar: Powdered sugar is sugar that has been processed until super fine, and can easily be dissolved to get a smooth glaze. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index).

Almond Milk: I like using an unsweetened version of my homemade almond milk. However, you can also use another non-dairy milk (such as rice milk, oat milk, cashew milk, coconut milk, etc.). If you are not lactose-intolerant, go ahead and use regular milk instead.

Lemon Juice: For the best flavor, I recommend using fresh lemon juice. However, if you don’t have access to fresh lemons, bottled lemon juice will work too.