Gluten Free Chocolate Doughnuts
- 1- 1/4 cup Bob's Red Mill 1 To 1 Baking Flour
- 1/4 cups Cocoa Powder
- 1/4 teaspoons Baking Soda
- 1/4 teaspoons Cream Of Tartar
- 1- 1/2 teaspoon Baking Powder
- 1/4 teaspoons Salt
- 23 cups Sugar
- 8 Tablespoons Unsalted Butter, Melted And Cooled
- 1 teaspoon Vanilla
- 2 whole Eggs, Whites Separated
- 1 cup Milk
- 1 cup Powdered Sugar
- 2 Tablespoons Cocoa Powder
- 2 Tablespoons Milk, Or More
- Sprinkles
- Preheat your mini doughnut maker and spray with cooking spray.
- (If using a donut pan instead, see note below.)
- In a large bowl, whisk together flour, cocoa powder, baking soda, cream of tartar, baking powder, salt, and sugar.
- In another small bowl whisk together melted and cooled butter, vanilla, egg yolks, and milk.
- Make a well in the center of dry ingredients and pour in.
- Mix gently.
- In a separate small bowl, whisk egg whites for about a minute or two with a fork.
- You are just trying to get them a bit thicker so they add some fluffiness to the doughnuts.
- Add egg whites to mixture and stir just until mixed.
- Transfer mixture to a resealable bag and cut the corner tip off.
- This makes it easy to pipe into the donut maker.
- Fill each well 1/2 full without covering the middle section.
- If you do, your doughnuts wont have a hole.
- Cook for about 46 minutes, according to your donut maker directions.
- Allow to cool completely before glazing.
- For the icing, simply mix powdered sugar and cocoa powder with desired amount of milk.
- More milk will make icing runny so dont add too much at one time.
- Dip doughnuts in icing and place on a rack to drip dry.
- Top with sprinkles before the icing sets.
- Note: If you are using a donut pan, preheat oven to 350 degrees and bake for 8-10 minutes.
bobs red, cocoa, baking soda, cream of tartar, baking powder, salt, sugar, unsalted butter, vanilla, eggs, milk, powdered sugar, cocoa, milk, sprinkles
Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/gluten-free-chocolate-doughnuts/ (may not work)