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Gluten Free Chocolate Doughnuts

IMG_4749We spent every August of my childhood with our grandparents on Sandy Cove in Cohasset.  The trip from Logan to the South Shore always included a stop at Mister Donut in Weymouth for a mixed box of Chocolate Glazed, Plain, and “Buttercrunch”. If our plane from SFO arrived in evening, we got to see the bakers cutting and frying doughnuts for the following day.

Doughnuts were a summer treat.  Until I was 16 with a drivers license that allowed me to independently explore the greater Bay Area, I assumed doughnuts (and pizza) didn’t grow in California.  When our boys were young an occasional stop at Tony’s Donuts or The Cookie Jar was something special. Those visits ended in 1998 when Gus was diagnosed with Celiac Disease. Until the last few years restaurants, bakeries, markets, and food manufacturers didn’t fully appreciate that when (Gus) couldn’t eat their food, the entire family went someplace he could; they weren’t missing 20% of our family’s business, the were missing all of it.

As of January 2013 Dunkin Donuts started offering GF donuts. I haven’t tried one – don’t think Gus has either. Now that I have recipes for easily and successfully baking delicious warm-from-the-oven doughnuts at home I can’t imagine ever going to a DD again. Still it’s nice to know that they’d be a port in the storm should we find ourselves caught on Rt. 1 traveling from Logan to Maine with Gus in the car and a hankering for doughnuts.

Gluten Free Chocolate Doughnuts – The Real Deal

Click Here For Printable Recipe

INGREDIENTS:

3/4 cup (4.5 oz.) gluten free flour mix (yours, ours, or Trader Joe’s)

1/4 ( 1 oz.) cocoa

1/4 cup (2 oz.) granulated sugar

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon xantham gum

1/4 teaspoon ground cinnamon

1/2 teaspoon sea salt

5/8 cup buttermilk

1 large egg

2 tablespoons unsalted butter or coconut oil, melted

1/2 cup (3.5 oz.) good quality dark chocolate chopped

2 tablespoons unsalted butter

1 teaspoon honey

1/2 teaspoon vanilla

DIRECTIONS:

1.  Preheat the oven to 400F and prepare the doughnut pan by greasing it lightly with vegetable oil. (Arghhh: non stick surface, but we’re not frying them in a vat of oil!)

2.  Combine the dry ingredients in a medium sized bowl; whisk to blend.

3.  Measure the buttermilk into a 1 cup glass measure, add the egg and 2 tablespoons melted butter, and whisk to blend.

4.  Stir the wet ingredients into the dry ingredients; mix until well blended, and spoon into the doughnut pan. Gently smooth the tops to even the surface of the batter.

5.  Bake for 12-14 minutes or until the tops are golden brown.

6.  While the doughnuts are baking, melt the other 2 tablespoons butter over a low heat.  Remove from the heat and add the chocolate chips.  Stir to blend.  Add the vanilla and honey; continue stirring until smooth.  Drizzle over the smooth “bottoms” of warm plated doughnuts.

These are easier, faster, tastier, and healthier, and less expensive than going to the local donut shop.  So successful, you may have to invest in a second doughnut pan and double the recipe!

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8 thoughts on “Gluten Free Chocolate Doughnuts

  1. Oh, my! Those look tempting. Could the cocoa be left out to make a plain cake donut or would I need to adjust the flour? Thank you for posting.

    • You can substitute a very finely ground flour (like chestnut) for the cocoa. Chestnut flour will add dimension to the the flavor and structure. Another alternative is to boost the amount of GF mix by about 25%. I’d also double the amount of vanilla extract. Good luck!

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