Baked Double Chocolate Donuts Gluten Free Food

BAKED DOUBLE CHOCOLATE DONUTS (GLUTEN FREE)

Steps:

• 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!

GLUTEN-FREE BAKED DOUGHNUTS RECIPE

Steps:

• Preheat oven to 425 F. Grease the doughnut pans and set aside.
• Store doughnuts in an airtight container at room temperature for up to three days.

BAKED DOUBLE CHOCOLATE DONUTS

Steps:

• Pre-heat oven to 375 degrees and spray donut pan with non-stick spray.
• Combine milk and vinegar, set aside and let sit for 5 minutes.
• In a large bowl, sift and mix together flour, xanthan gum, sugar, cocoa powder, baking powder, baking soda and salt.
• In a separate bowl, whisk egg, oil and vanilla. Whisk in milk/vinegar mixture until combined.
• Pour wet ingredients into the bowl of dry ingredients. Stir until just combined. Don't over mix!
• Transfer batter into a ziplock bag. Cut one corner and pipe batter into the prepared donut pan. You can also use a spoon to transfer batter to the pan but piping it from the ziplock bag is easier.
• Bake donuts for 8 minutes. The top of the donut will spring back when touched when done.
• Cool donuts on a wire rack.
• To prepare the chocolate glaze, add chocolate chips, butter, corn syrup and water to a microwave safe bowl.
• Heat on high for 20 seconds. Stir well. Microwave for 10 seconds until the chocolate is melted. Stir well. Do not over-heat.
• Dip cooled (can be slightly warm) donuts 1/3 of the way in the chocolate glaze. Top with sprinkles, coconut or toppings of your choice.

BAKED DAIRY FREE GLUTEN FREE DONUTS (CHOCOLATE)

Steps:

• Preheat oven to 325°F.
• Generously oil a 6 tin donut pan.
• In the large mixing bowl of your mixer, add dry ingredients and mix thoroughly.
• Add the liquid ingredients and mix until all dry ingredients are moist and smooth. Scrape bowl at least one time.
• Fill each donut tin about 3/4 way to the top. With slightly wet fingers tips, distribute the batter throughout the tin, smoothing the tops, because what you see is what'll you get once baked. Rewet finger tips as necessary. Wipe off any access dough that is on the surrounding areas.
• Bake for 15 minutes or until donuts are firm to the touch.
• Remove from oven and transfer the donuts as soon as possible to a baking rack to cool completely.
• Frost donuts with ganache or your favorite frosting. If desired, dip each donut in a plate of finely chopped nuts, sprinkles, etc.