Gluten Free DC Donuts
By krist
0 Picture
Ingredients
- Donuts
- 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
- Chocolate Glaze
- 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
Details
Level of difficulty Average
Cooking time 12mins
Cost Average budget
Preparation
Step 1
Preheat oven to 375 degrees. Spray a 6 hole donut pan with non-stick cooking spray.
2
In a medium bowl blend together the flour, tapioca starch, cocoa, sugar, gum, baking powder, salt, cinnamon and buttermilk powder.
3
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.
4
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.
5
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!
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