I've been making lots of snacks with rice flour for my son, who's allergic to wheat. I came up with this recipe because I wanted to make a simple recipe that my kid could eat every day.There's no need to sift the dry ingredients as the recipe uses rice flour, which is less prone to clumping compared to wheat flour.Add 2 tablespoons of kinako (roasted soy bean flour) to change them up with extra flavor. You could also try them with ground sesame seeds. The baking time can vary depending on your oven, so adjust as necessary.Recipe by usaco3.

I wanted to make a new okara based confectionary ... I made this recipe referencing Lenna's ”Low Calorie Baked Donut using Tofu and Okara. I made it with the combination of my favorite brown sugar and soy bean powder, and wrote it down and posted it here so I wouldn't forget it.You can make this without oil, but it will get dry and unpleasant to the palate after a while (especially after defrosting), so it's better to add it. Use an amount to your liking. For 65g, for about 7 pieces;124kcal each. Recipe by tearstar

Once I made doughnut holes with tofu, and they were chewy and delicious. Using milk or soy milk makes doughnuts crispy on the outside, and fluffy inside.I will upload the recipe using milk as well.If you don't deep-fry the doughnut holes long enough, the outside won't be crispy, and inside will be a little uncooked.Prepare a cup of water, and dip a spoon into it before you scoop the batter each time, then you can drop the doughnut balls easily into the oil. Recipe by Wachikko

For vegetarians, those concerned with their cholesterol levels, or those who are focusing on a health-conscious lifestyle.The ingredients in this recipe are 100% plant-based.A healthy snack without eggs or dairy products.Perfect for those on a diet. Recipe by Hatayabejimeido

Donuts made from tofu are chewy, but using soy milk instead of tofu gives you crispy and fluffy donuts! Both are delicious.Check the frying time after making one tester. It takes about 3-3 1/2 minutes to cook properly to the center, but depending on the size of the scoop you scooped out with the spoon it may vary slightly. So use the first one as reference. Recipe by Wachikko

When I made pumpkin donut holes, they came out surprisingly delicious.If you don't deep-fry them thoroughly, the centers won't cook through, so make sure to fry them completely. Recipe by Wachikko

I came up with this recipe as a way to use an overripe banana.With the banana, they came out tasty without milk or soy milk.When scooping the batter with a spoon, try to make the scoops as round as possible. Recipe by Wachikko

No need for egg, dairy, or wheat flour for these donuts.You can enjoy them as is but you can sprinkle on powdered sugar or kinako if you like. Recipe by Momochin

These Korean sticky rice donuts always bring me back to the time when I visited Korea.My husband and I picked some up from a street vendor while running errands together, and Ive loved them ever since!That was over 4 years ago and I’m not sure when we will be able to visit Korea again…. So until then I will make these Korean donuts at home.They are perfectly sweet and chewy and my husband says he doesn’t have a sweet tooth but whenever I make these donuts they are all gone in less than a daySo i guess he just has a sweet tooth for these donuts, but I can’t blame him they are absolutely delicious!

These are simply so good and just as delicious as fried doughnuts. This is a keeper for all your doughnut cravings and they go well with pretty much any toppings or stuffings. They do take a while to make as they are yeast doughnuts but they are more than worth it.If using active dry yeast, add to the wet ingredients and let sit for about 10 minutes before adding to the dry ingredients.Also, I made these in the evening so excuse me for the bad camera quality.

I wanted bread that'd be easy to eat while on the go, and even while walking.I used a pastry bag with a 2.5 cm wide opening. The thinner the opening, the thinner your bread sticks will be! Recipe by Arekomama

To achieve the result of the kind of baked doughnuts sold in bakeries, I experimented and came up with this close variation.To simplify the process of filling the doughnut rings, use a pastry bag. Recipe by moka