Gluten-Free Dairy-Free Vanilla-Glazed Chocolate Chip Doughnuts

By bakers_delight85

In my house, a dozen doughnuts won’t last a day, so I like to make 24. If you want to make just 12, go ahead and cut the recipe in half. Want plain vanilla doughnuts? Leave out the chocolate chips.

Ingredients

• Gluten-free nonstick cooking spray
• 3 cups Silvana’s Gluten-Free All-Purpose Flour Blend (page 15) or your favorite gluten-free flour blend
• 2 cups granulated sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 4 large eggs or equivalent egg replacement, at room temperature
• 1/2 cup canola oil
• 1 teaspoon vanilla extract
• 1 1/2 cups milk or nondairy milk
• 1/2 cup mini chocolate chips
• 4 cups confectioners’ sugar, sifted
• Sprinkles, for topping

Details

Servings 24
Preparation time 15mins
Cooking time 30mins
Adapted from silvanaskitchen.com

Preparation

Step 1

1. Preheat the oven to 350º. Generously grease four nonstick 6-doughnut baking pans with cooking spray. In a large bowl, whisk together the flour mix, granulated sugar, baking powder and salt.
2. In a medium bowl, whisk together the eggs, oil, vanilla and 1 cup milk until smooth. Add to the flour mixture and whisk until combined; stir in the chocolate chips. Fill each doughnut cup about two-thirds full. Bake until golden and a toothpick inserted in the center comes out clean, about 15 minutes. Let cool completely.
3. Meanwhile, in a small bowl, combine the confectioners’ sugar and remaining ½ cup milk. Dip the doughnuts in the glaze to coat; top with sprinkles.