Gluten-Free Baked Chocolate Doughnuts Recipe
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Category
Dessert
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Cusine
American
What do you need?
How to make?
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
For the Glaze
1 1/2 cups powdered sugar
6 tablespoons whole milk
1 teaspoon vanilla extract
1/2 teaspoon lemon extract, optional
Directions
Preheat oven to 375 degrees F. Whisk together oat flour, granulated sugar, potato starch, cocoa powder, baking soda, and xanthan gum in a medium bowl. Add egg, sour cream, milk, and vegetable oil. Whisk until batter is smooth. Allow batter to stand for five minutes. Lightly coat pan with nonstick cooking spray. Fill cavities about halfway with batter. Bake until doughnuts spring back to the touch, about ten minutes. Turn doughnuts out onto a wire rack to cool. Repeat with remaining batter. Allow doughnuts to cool completely. Place a wire rack into a parchment-lined baking pan. Whisk together powdered sugar, milk, vanilla, and lemon extract in small bowl. Dip doughnuts, one at a time, into glaze. Shake off excess glaze. Place dipped doughnuts onto wire rack. Store doughnuts covered at room temperature for up to three days.