Prep 15 mins
Cook 10 mins
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.