Gluten-Free Baked Chocolate Doughnuts

Ingredients

• 3/4 cup gluten-free oat flour
• 1/2 cup granulated sugar
• 1/4 cup potato starch or tapioca starch
• 1/4 cup cocoa powder
• 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
• nonstick cooking spray
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• For the Glaze
• 1 1/2 cups powdered sugar
• 6 tablespoons whole milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon extract, optional

Directions

1. Heat the oven to 375 degrees F. In a medium bowl, whisk the oat flour, granulated sugar, potato starch, cocoa powder, baking soda, and xanthan gum until evenly combined.
2. Add the egg, sour cream, milk, and vegetable oil, then whisk until you have a smooth batter. Set the batter aside for 5 minutes.
3. Mist the pan lightly with nonstick cooking spray. Spoon the batter into the cavities, filling each one about halfway.
4. Bake for about 10 minutes, until the doughnuts bounce back when gently pressed. Transfer them from the pan to a wire rack to cool, then use the remaining batter the same way. Let all of the doughnuts cool completely.
5. Set a wire rack inside a parchment-lined baking pan. In a small bowl, whisk the powdered sugar, milk, vanilla, and lemon extract until smooth.
6. Dip the doughnuts into the glaze 1 at a time, letting the extra glaze drip off. Arrange the glazed doughnuts on the wire rack.
7. At room temperature, keep the doughnuts covered for up to 3 days.