Baked Chocolate Donuts GF

By MaryEllen

You’ll love these gluten-free chocolate donuts. Double the batch and watch them disappear. Store these donuts in an airtight container at room temperature up to 3 days. Refrigerate up to a week. For longer storage, freeze them up to 3 months.
I dipped the frosted donuts in coconut flakes for Angie's Birthday. Very pretty!

Ingredients

• 1/2 cup white rice flour, more for dusting pan
• 1/4 cup tapioca starch/flour
• 1/4 cup potato starch (not potato flour)
• 1/4 cup + 2 tablespoons granulated sugar
• 1/4 cup unsweetened Dutch-processed cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup milk of choice
• 1 large egg, room temperature
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon unsalted butter, melted, or vegetable oil
• Chocolate Glaze
• 1 cup confectioners’ sugar, more as needed
• 3 tablespoons unsweetened Dutch-processed cocoa powder
• 2 tablespoons milk of choice
• Gluten-Free Chocolate Cake Donuts

Details

Servings 10
Adapted from glutenfreeandmore.com

Preparation

Step 1

1. Preheat oven to 325°F. Grease one 6-serving non-stick donut pan and dust lightly with gluten-free flour.

2. Place rice flour, tapioca starch/flour, potato starch, sugar, cocoa powder, baking powder, baking soda and salt in a medium bowl and whisk until combined. Add milk, egg, vanilla and butter and whisk until smooth.

3. Spoon batter into prepared pan, filling each donut well about half full. About 2 heaping Tbls. per donut.

4. Place in preheated oven and bake 8 to 10 minutes or until a toothpick comes out clean.

5. To make the chocolate glaze, whisk confectioners’ sugar, cocoa powder, and milk together in a small bowl until smooth. For a thicker glaze, add more sugar.

6. Dip the top of each donut in glaze and place them on a plate or cookie sheet lined with parchment paper. Serve warm or at room temperature.
Each donut contains 315 calories, 5g total fat, 2g saturated fat, 0g trans fat, 43mg cholesterol, 349mg sodium, 69g carbohydrate, 2g fiber, 43g sugars, 4g protein, 46Est GL.