Yes, you can make delicious, cakey, gluten free donuts. Chocolate Glaze (That Hardens when Cool) was my inspiration for the glaze. The recipe makes six regular donuts or 12 mini-donuts. If using the mini-pan the cooking time may need to be adjusted.
- 2⁄3 cup all-purpose flour, blend gluten free
- 2 tablespoons tapioca starch (Expandex)
- 1⁄4 cup cocoa
- 1⁄2 cup sugar
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 teaspoon cinnamon
- 3 tablespoons dried dry buttermilk
- 2 large eggs
- 3 tablespoons coconut oil, melted
- 2 -4 tablespoons water, divided
- 1 1⁄2 tablespoons melted coconut oil
- 1 1⁄2 tablespoons unsweetened cocoa
- 1 1⁄2-2 tablespoons hot water, divided
- 3⁄4 cup confectioners' sugar
- 1⁄2 teaspoon vanilla
- chopped peanuts (optional)
- sweetened flaked coconut (optional)
- nonpareils (optional)
- Preheat oven to 375 degrees. Spray a 6 hole donut pan with non-stick cooking spray.
- In a medium bowl blend together the flour, tapioca starch, cocoa, sugar, gum, baking powder, salt, cinnamon and buttermilk powder.
- In a small bowl beat together the eggs, oil and 2 tablespoons water. Pour the mixture into the dry ingredients and mix until well combined. If mixture is to thick add in additional water until a smooth, thick, cake batter consistency is achieved.
- Spoon the mixture into the prepared pan, smoothing with a spatula. Place in pre-heated oven and bake for 10 to 12 minutes. Allow to rest in pan a minute or two and then turn out onto a wire rack to cool for a few minutes.
- In a small bowl, blend together the coconut oil, cocoa, 1 1/2 tablespoons hot water, sugar and vanilla. Stir until smooth adding in additional water as needed. Place the cooling rack with donuts on a cookie sheet and spoon the chocolate glaze over the donuts allowing the glaze to drip down sides. Immediately top with topping of choice; i.e., peanuts, coconut or nonpareils. Enjoy!
Ten stars - these were incredibly good, and they definitely tasted like the real thing. They even were better - I never liked any donut so much! The recipe description is excellent, I followed it to the letter and was rewarded with six beautiful, tasty donuts. Thanks so much for sharing, I will make these again often.
Made for Second Annual Tailgate Party of the Diabetes Forum.
This is a fantastic recipe. The donuts were moist and delicious. The only tough part of making these was putting the batter into the donut pan. I think I needed to add more than 4tbs. of water because it was just so thick. Other than that, the donuts were OUTSTANDING!
I was not impressed. There are a lot of different kinds of gluten free flours out there. I thought they should make a sujestion on what one to use. These doughnuts have a gummy texture to them. I am not sure if it is the baking or the flour I picked. I tried this recipe twice with a gluten free flour I got from Costco and the gluten free flour mix out of the American test kitchen gluten free cookbook. Both equally gummy. I tried a recipe out of against the grain a pumpkin doughnut and it was gummy too. This recipe called for coconut flour and almond flour. So in the end still looking for a good gluten free doughnut recipe. I'm thinking it needs to be fried. I wish the American test kitchen had a doughnut recipe in their book because everything I've tried so far I have liked.