There are very few things that I miss after being diagnosed with Celiac disease. Oh, I admit, the first number of months were difficult. Very hard, in fact. But when I started working in the kitchen and converting my favorite recipes to gluten-free, that all slowly faded away. I don’t get fazed when I walk through a bakery anymore. Although the smell of the fresh baked breads can pull a person in, I no longer feel deprived because I am unable to buy any of it. I can walk past all the beautiful artisan breads, and baguettes, and not feel a sense of loss. I can see all the bagels, with their varieties of toppings, and just keep walking.
But, there is still one item that catches my attention. One item that makes me stop in my tracks and stare a little longer. One item that I miss. Doughnuts. Oh, to walk past the display case, filled with all the different doughnuts, some with fillings, others with glazes, sprinkles and nuts. That is one thing that can still make me stop in my tracks and feel a little bit of loss.
That is where these beautiful, baked chocolate doughnuts come in. They are actually quite a bit better than those in the stores. Obviously, since they do not contain gluten, I can eat them. They are baked, not fried; that’s nearly health food! And, they can be ready to eat, fresh from the oven, in about 30 minutes. Yes, they are that dangerous. Baking a pan of doughnuts is not nearly as hard as I thought, making it a dangerous spur-of-the-moment snack.
Yields 6 large doughnuts
- 1/2 cup brown rice flour
- 1/4 cup sorghum flour
- 2 Tbsp potato starch
- 1 Tbsp tapioca starch
- 1/2 tsp xanthan gum
- 2 Tbsp dry instant chocolate pudding mix (or dry milk powder)
- 3 Tbsp cocoa powder
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup oil
- 1/4 cup milk
- 1/2 tsp apple cider vinegar
- Preheat your oven to 375°F. Lightly grease a Doughnut Pan.
In a large bowl, whisk together all of the dry ingredients.
- In a smaller bowl, whisk together all of the wet ingredients.
- Pour the wet ingredients into the dry ingredients and stir until fully combined.
- Spoon mixture into prepared doughnut pan. Bake in preheated oven for 10-12 minutes, or until a toothpick inserted into the thickest part of the doughnut comes out clean.
- Let doughnuts sit for 5 minutes before turning them out onto a cooling rack. Allow to cool completely before frosting.
- 1 cup confectioners’ sugar
- 2 Tbsp cocoa powder
- 2 Tbsp butter, softened
- 1-2 Tbsp milk
Stir together the confectioners’ sugar, cocoa powder, butter and enough milk to make the glaze the consistency you want. Dip your cooled doughnuts into the glaze, and top with sprinkles, chopped nuts, or even shredded chocolate, if you prefer.