This Gluten Free Chocolate Doughnuts recipe comes from the website glutenfreebaking.com. These baked cake style doughnuts came together in no time and were easy to make. They tasted good and I had multiple people say they couldn’t tell they were gluten free.
To keep them moist, keep them in in an air tight container and they will last for a couple days.
Resources and links mentioned in this video:
Wilton Donut Pans - [ Ссылка ]
Bob’s Red Mill Gluten Free Oat Flour - [ Ссылка ]
Bob's Red Mill Finely Ground Tapioca Flour - [ Ссылка ]
Bob's Red Mill Potato Starch - [ Ссылка ]
Ingredients
For the Doughnuts
¾ Cup Gluten-Free Oat Flour (2 ½ Oz; 70 Grams)
½ Cup Granulated Sugar (3 ½ Oz; 100 Grams)
¼ Cup Potato Starch or Tapioca Starch (1 Oz; 28 Grams)
¼ Cup Cocoa Powder (3/4 Oz; 22 Grams)
½ tsp Baking Soda
¼ tsp Xanthan Gum
½ tsp Vanilla Extract
1 Large Egg (About 1 3/4 Oz; 50 Grams Out of Shell)
6 Tbs. Sour Cream (3 Oz; 85 Grams)
¼ Cup Milk (2 Oz; 56 Grams)
¼ Cup Vegetable Oil (1 ¾ Oz; 50 Grams)
Nonstick Cooking Spray
For the Glaze
1 ½ Cups Powdered Sugar (6 Oz; 170 Grams)
6 Tbs. Whole Milk (3 Oz; 85 Grams)
1 tsp Vanilla Extract
Full Recipe: [ Ссылка ]
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00:00 | Intro
01:00 | Mixing the Dry Ingredients
02:50 | The Wet Ingredients
03:15 | Mixing the Wet Ingredients into the Dry
03:57 | Putting the Doughnut Batter into the Pans
04:15 | Baking Instructions
05:24 | Making the Doughnut Glaze and Glazing
08:06 | Tasting and Recipe Notes
11:22 | Outro
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Music: Summertime Rain by Little North Fork
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