MAY 13, 2012


Over the past several months, I have been testing various gluten-free doughnut recipe. Lots of not so good tasting experiments have come out of our kitchen. That didn’t stop me from me from perservering. So glad I did because had I not, these doughnuts would have not been added to our ever growing list of “favorite” gluten free desserts.

Unfortunately, most conventional pastries and desserts cannot be converted to a gluten free recipe by swapping out a 1 to 1 ratio of white flour to a gluten free all purpose flour. It’s such a science, one that I have not mastered yet. I have been spending a lot of time searching websites, blogs, and cookbooks, and studying how each of them are using the alternative ingredients. What I have mastered is looking at a recipe and deciding if it is going to work. Sometimes I make it exactly as it is written. Others, I experiment. The experiments have been surprising, in a good way.

Originally, I made a batch of these last month with Levi and his little buddy. They disappeared before I could frost them. A bit of sifted confectioners’ sugar was all they really needed. This time, I changed the ingredients a bit, added this chocolate-honey glaze and toasted some shredded coconut. Really, really good. No one complained and they disappeared just as quickly as the first batch.

One aspect of baked doughnuts I love most is that that they do not require any special ingredients. Similar to a muffin or a pancake batter, all can be mixed, with a fork, in one bowl. No mixer required. And, if you don’t have mini doughnut pans, use your mini muffin pans. The end result will be the same – so good that they will most likely disappear before they arrive at their destination.

Baked Chocolate Doughnuts with Chocolate Honey Glaze Frosting
I have learned, via experience, that 24 doughnuts are gone before you can say the word “doughnut”. Double this recipe and you can thank me later.
original recipe found here
yield: 24 mini doughnuts

for the doughnuts:
70 grams | 2 1/2 ounces | 1/2 cup oat flour, gluten free
82 grams | 3 ounces | 1/2 cup sweet rice flour
25 grams | 1 ounce | 2 tablespoons coconut flour
21 grams | 3/4 ounces | 1/4 cup unsweetened cocoa powder
70 grams | 2 1/2 ounces | 1/2 cup pure cane sugar
1 teaspoon espresso powder
1/2 teaspoon Celtic sea salt
1 teaspoon baking powder
44 grams | 1 1/2 ounces | 3 tablespoons coconut oil
2 large eggs, lightly beaten
184 grams | 6 1/2 ounces | 3/4 cup buttermilk
68 grams | 2 1/2 ounces | 3 tablespoons organic, unsweetened apple sauce
1 teaspoon vanilla
100 grams | 3 1/2 ounces | 1/2 cup mini bittersweet chocolate chips
3 tablespoons shredded coconut, toasted

for the glaze:
30 grams | 1 1/8 ounces | 2 tablespoons unsalted butter, room temperature
40 grams | 1 1/2 ounces | 2 tablespoons honey
110 grams | 4 ounces | 1 cup bittersweet chocolate, chopped fine
1 teaspoon pure vanilla extract

make the doughnuts:
• preheat your oven to 350*. line a rimmed baking sheet with parchment. grease your mini doughnut pans with a bit of Spectrum Organic Shortening and place on parchment lined baking sheet.
• in a large bowl, whisk all of the dry ingredients; gluten free oat flour, sweet rice flour, coconut flour, unsweetened cocoa powder, espresso powder, salt, and baking powder.
• make a well in the center of your dry ingredients. using a rubber spatula, fold in the coconut oil, eggs, buttermilk, and vanilla.
• add the applesauce and mix to combine (do not overmix).
• fold in the chocolate chips.
• fill a pastry bag, fitted with a plain round tip, with batter.
• pipe batter into prepared doughnut pans. fill up 3/4 of the way full.
• bake 14 minutes, rotating pans front to back, half way through baking.
• cool on wire racks.
• while doughnuts cool to room temperature, toast coconut (spread on a small baking sheet, and toast 8 minutes or until slightly golden) and make glaze.

make the glaze:
• place a glass bowl over a small pan of simmering water ( you do not want the bottom of the glass bowl to touch the water).
• place butter, honey, and bittersweet chocolate in the glass bowl until all is melted and incorporated.
• remove glass bowl from the sauce pan and off heat, add the vanilla. let sit to room temperature.

• dip each doughnut into glaze. place on a wire rack and garnish with toasted coconut or what ever may tickle your fancy.
• place dougnuts in the fridge for about 30 minutes to set the glaze.
• eat and enjoy!