Gluten Free Baked Chocolate Doughnuts, GF, DFPreheat your oven to 375°F. Grease your doughnut pan. Makes 14 doughnuts
- 1 cup gluten free brown rice flour
- 1/2 cup gluten free millet flour
- 1/2 cup gluten free tapioca starch
- 1 teaspoon xanthan gum or 2 teaspoons Yerba Prima psyllium husks, ground in coffee mill
- 1 tablespoon flax seed, ground to meal
- 1/2 cup gluten free unsweetened cocoa powder
- 2 teaspoons gluten free baking powder
- 1/2 teaspoon salt
- 1 teaspoon gluten free cinnamon
- 1/2 cup coconut palm or any granulated sugar
- 1/2 cup Stevia baking blend. I use Truvia. See notes below
- 3 large eggs
- 1/4 cup cold coffee
- 1 teaspoon pure vanilla
- 1/3 cup unsweetened applesauce
- 3 tablespoons canola or coconut oil
- 1/4 cup almond milk
- 1 teaspoon apple cider vinegar
- In a large bowl, whisk together all of the dry ingredients.
- In a smaller bowl, whisk together all of the wet ingredients.
- Pour the wet ingredients into the dry ingredients and whisk until fully combined. It will be wet but thick, like cake batter. Let it sit for 5 minutes
- Spoon or pipe mixture into prepared doughnut pan.
- Bake in preheated oven for 10-12 minutes, or until a toothpick inserted into the thickest part of the doughnut comes out clean.
- Let doughnuts sit for a minute before taking them out of the pan. Allow to cool completely on a rack before frosting.
Notes and substitutions:
I haven't tried this recipe completely sugar free. For low glycemic I would suggest substituting 1/4 cup local honey for the granulated sugar. For sugar free I would use 1 cup Splenda instead of the sugar and stevia baking blend.
- 1 cup gluten free confectioners’ sugar or
- low glycemic option- process Coconut palm sugar in the food processor until it powders
- Sugar Free option- use a good tasting sugar free alternative like Truvia or Erythritol and powder it in your food processor.
- 2 tablespoons gluten free cocoa powder
- 1 tablespoon butter, softened
- 1/4 teaspoon pure vanilla
- 1-2 Tbsp milk or water
Beat together the confectioners’ sugar, cocoa powder, butter, vanilla and enough milk to make the glaze the consistency you want. Dip your cooled doughnuts into the glaze, and set on a rack to harden. Enjoy!!