I’ve been putting my doughnut pan to good use with this fantastic recipe for gluten-free chocolate donuts. The donuts come out chocolatey and moist; a little crusty on the outside, with a nice spongey donut texture on the inside. Delicious!
Here is the recipe: (Adapted from seriouseats.com, by: Elizabeth Barbone).
Makes 12 donuts. I usually cut the recipe in half and make 6 donuts but, I’m listing it whole to avoid encouraging waste and sending you through the messy terribleness that is splitting an egg. 🙁 Plus, who wouldn’t want 6 more donuts?
Note: I used Bob’s Red Mill brand of gluten-free oat flour, almond meal/flour and tapioca starch. I also used Ghirardelli natural unsweetened cocoa.
Baked Chocolate Gluten-free Donuts
1/2 cup oat flour
1/4 cup finely ground almond meal/flour
1/4 cup tapioca starch
1/4 cup cocoa powder
1/2 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon xanthan gum
1/2 teaspoon vanilla extract
1 large egg
6 tablespoons sour cream
1/4 cup milk
1/4 cup vegetable oil
1 1/2 cups powdered sugar
6 tablespoons water
1 teaspoon vanilla extract
• Preheat oven to 375 degrees.
• Whisk together oat flour, almond flour, tapioca starch, cocoa powder, sugar, baking soda and xanthan gum in a medium bowl.
• Add vanilla, egg, sour cream, milk and vegetable oil.
• Whisk until batter is smooth.
• Allow batter to stand for five minutes.
• Grease donut pan with softened butter.
• Fill cavities about halfway with batter (I like to coat the inside of a sandwich bag with a bit of softened butter, put half the batter into the bag and seal it shut, then cut off one of the bottom corners and pipe the batter into the pan. It’s more work, but I find it easier/cleaner/more consistent to fill the pan this way; as oppose to pouring or spooning it in.)
• Bake for 10 minutes, or until doughnuts spring back to the touch.
• Turn doughnuts out onto a parchment-lined wire rack to cool and repeat with remaining batter.
• Whisk together powdered sugar, water and vanilla in small bowl.
• Dip cooled doughnuts into glaze (one at a time), shake off any excess and place back onto the parchment paper.
These tasted best the day I made them but, the donuts surprisingly held up well for the next day or so. I stored them in plastic food storage container, with the lid sitting slightly perpendicular over the container (so next morning’s breakfast wouldn’t get soggy).
If peach pie weren’t on the menu for this weekend, I’d be making these again. Yummy.