▷ GLUTEN FREE CHOCOLATE DOUGHNUTS | Gluten Free Baked Cake Doughnuts

Gluten-Free » GLUTEN FREE CHOCOLATE DOUGHNUTS | Gluten Free Baked Cake Doughnuts

Indulge in our delicious Gluten Free Chocolate Doughnuts, the perfect treat for those with dietary restrictions. Made with love and baked to perfection.

Indulge in Delicious Gluten Free Chocolate Doughnuts

This Gluten Free Chocolate Doughnuts recipe is easy to make and delicious. The baked cake style doughnuts are moist and flavorful, and many people won’t even be able to tell they’re gluten free. The recipe includes simple ingredients like oat flour, cocoa powder, and sour cream, and the glaze adds the perfect finishing touch. These doughnuts can last for a couple of days if kept in an airtight container, making them a great option for a sweet treat or snack.

To make these tasty doughnuts, you’ll need basic pantry staples like gluten-free oat flour, granulated sugar, and cocoa powder. The recipe also calls for potato starch or tapioca starch, xanthan gum, vanilla extract, egg, sour cream, milk, and vegetable oil. The glaze is made with powdered sugar, whole milk, and vanilla extract. Follow the simple steps in the recipe to mix the dry and wet ingredients, bake the doughnuts, and glaze them for a decadent finish. These Gluten Free Chocolate Doughnuts are sure to impress your family and friends!

Indulge in guilt-free sweetness with our Gluten Free Chocolate Doughnuts!

Welcome to the channel today let’s make gluten-free chocolate donuts these doughnuts are a cake style doughnut that gets baked and then once it’s cooled we’re going to put on a sweet glaze I’m Jamie with Savory saver I share gluten-free recipes tips tricks and resources to make your gluten-free lifestyle easier so please consider.

Hitting subscribe and let’s get started this recipe comes from the gluten-free website glutenfree baking.com the instructions look super easy to follow nothing difficult at all in regards to the ingredients there’s nothing unusual that you probably don’t have easy access to either in your cabinet already or at the grocery store it uses individual.

Gluten-free flowers and I think we’re just going to jump right in you are going to need a doughnut pan since we are baking these and I will link below to something affordable if you don’t have doughnut pans or if you do have doughnut pans it gives you a reason to pull them out of the cabinet for the recipe we’re going to mix up the.

Batter and then we’re going to let it sit for 5 minutes that’s going to allow everything to hydrate I have everything pretty much measured out for the recipe because I don’t think this is going to be a difficult one where you guys need a ton of instruction with it so I’m going to turn my oven on to 375° F so that can preheat that way.

There it’ll be ready when we are so to a large bowl I’ve got 3/4 of a cup of oat flour make sure your oat flour is gluten free because oats as you most of you know is Big cross-contamination issue for some people so you want 3/4 of a cup of gluten-free oat flour half a cup of granulated sugar and a four of a cup of either tapioca starch.

Or potato starch I’m using tapioca starch today just because I usually have that in the cabinet and it’s a little easier for me to find than potato starch in the grocery stores to those items I’m going to add a qu cup of cocoa powder and I am going to sift it because my cocoa powder is full of lumps so I’m going to sift that into.

There just to break up all the lumps see all of those I want to break that all up and even though I’m going to whisk it together with the other stuff these just are not going to break up well okay cocoa powder’s in there let’s add the final dry ingredients we’re going to add half a teaspoon of baking soda and a four of a.

Teaspoon of zanthin gum now let’s give everything a whisk and pay attention to your oat flour if it’s lumpy like mine is it wasn’t as bad as the cocoa powder but just make sure everything’s whisked together nicely so now that everything’s whisked together let’s put this to the side for just a moment and get our wet.

Ingredients ready for the wet ingredients you’re going to need one large egg six tablespoons of sour cream and this is full fat half teaspoon vanilla extract 1/4 cup of milk and 1/4 cup of oil I’m just using vegetable oil or canola oil you don’t want anything that has a lot of flavor so I’m just going to measure.

It in here so it’s ready to go let’s get our wet ingredients into the dry our egg milk and oil vanilla extract sour cream whisk everything together until smooth all right everything’s mixed together batter is nice and smooth so I’m going to let it sit for 5 minutes.

And then we’ll move forward getting it into our pans and getting them in the oven it’s been 5 minutes and our batter has definitely thickened up a little bit so I think I’m going to do the whole storage bag trick as far as getting it into the doughnut pans to hopefully make it easier so I’m going to scrape it all into that I’ve got my two doughnut pans.

Here this should make 12 donuts I lightly sprayed it with cooking spray and now I’m going to fill up each cavity about halfway with the batter so everything’s been filled about halfway up I am going to clean up the drips now I’m going to put them in the oven for about 10 minutes you want them to start to spring back when you touch.

Them so we’ll set the timer for 9 to 10 minutes check them and then we’ll let them cool completely before we make our glaze so here are the finished Donuts they do spring back a little bit and I’ve also done the toothpick test and I know that’s not always a sign of things being done especially when gluten-free but I’m not getting anything.

On the toothpick so I think we’re probably pretty good so I’m going to turn these out onto the cooling rack let it cool completely and then we’ll glaze them so I had a little bit of sticking on a couple of them we are using a starches in here that’s probably part of the reason so lightly coating your doughnut pans is a must let’s get these.

Cooled off so we can finish them up so our gluten-free chocolate donuts have cooled down so now we need to glaze them so to a small bowl I’ve got 1 and 1/2 cups of powdered sugar and powdered sugar gets super lumpy when it’s in a container so I am sifting it to get all those lumps out the other thing with the lumps is that it just won’t mix as well.

Into the glaze so if you sift it you’re going to have an easier time mixing everything together so the powdered sugar I’m going to add 1 teaspoon of vanilla extract we’re also going to add 6 tblspoon or 3 o of milk and I’m going to add most of it I think and whisk it and then I’ll add the rest if I need it because sometimes glazes just depending.

On how fast they mix up sometimes they’re too thick or too thin and let’s see sometimes they whisk for me and sometimes I have to use a spoon it just depends on how picky everything is being now I added 5 oz of milk so that was about 4.

Tablespoons and it’s pretty thin so I’m not going to add the additional I’m going to dip one and see what it does cuz I don’t think it needs it so I’ve got my glaze and my cooling grid over here and I’ve got it over a sheet pan you can line this with parchment paper or plastic wrap or something if you want just to keep it a.

Little less messy I’m the one doing the dishes I’m just going to rinse it off with some hot water and then soap it up so I’m actually just going to let it all drip into the pan so I’m going to dip it top side which originally was the bottom of the doughnut when it was baking so I’m going to dip it on this side I am going to dip.

It all the way around I think that that glaze is going to help seal in the moisture in these Donuts so we’re going to let the excess drip off now I’ve got it placed over here on the rack so the glaze can Harden that’s going to take a few minutes so let’s get the rest of these.

Dipped so the doughnuts are all coated now I’m going to let them firm up a little bit I want that glaze to harden on there so it’s less messy and then this little sad one in the back that broke on me when I was taking them out of the pan that’s the one I’m going to try so the donuts are ready to try and just a couple things on them first of.

All this one is glazed a little heavier and it actually looks better than this one so I like the heavier glaze the other thing is the bottoms are still not set so once the first side sets flip them over and let the second second side set because they’ve been sitting a good 30 minutes and the tops are finally set so the bottoms need to set as well so.

Definitely let all that stuff set because if you don’t it’s going to be a sticky mess they are pretty soft this one broke just by me picking it up and that was the one that was originally stuck to the pan so let’s give it a try said the Bottom’s not set but that’s okay they’re nice and.

Dark nice chocolatey look to them so taste wise they’re pretty good they taste like a chocolate donut they are baked through the glaze is not my favorite and that’s a preference thing guys I’m not a big glaze person on things I just don’t always like the taste of powdered sugar mixed with milk or water so the glaze is.

Actually not my favorite part of this doughnut but again preference thing if you’re okay with glazes then by all means you’re going to be okay with this recipe I like the cakiness of it I like really like that it’s baked through they didn’t bake long they were a 10minute bake they cooled off really quickly I would be.

Okay without the glaze okay so I finished the doughnut so even with the glaze not being my favorite must not be a bad thing for me to finish the whole thing let’s go over a few things with the recipe we don’t have much to go over though.

Easy recipe to follow Direction wise simple ingredients only a couple gluten-free flowers gluten-free oat flour and tapioca starch or potato starch whichever you want to use little bit of zanth and gum to hold everything together I literally put it together in 10 or 15 minutes I had to get out the ingredients and all that but.

On camera it really didn’t take any time once everything was together I did let my ingredients warm up just a little bit I took them out of the fridge for maybe 15 minutes or so just to take the chill off them the sour cream the egg and the milk you don’t need them super cold going into that batter they incorporate better when they’re closer to room temp.

In regards to storage the original recipe says to store them covered at room temperature and they should last about 3 days that’s not a bad time for something that’s gluten-free it shouldn’t really dry out and that sugar glaze over the top should actually really hold some of that moisture in in my opinion so I think 3 days is a good.

Time it only makes a dozen so not a whole lot to get through anyway again you are going to need doughnut pans for this but they’re not super expensive they’re probably $15 to $20 at the most for a decent set I actually have Wilton they are non-stick and they are not super expensive so I will link to those below if you want to.

Check out doughnut pans if this is something you’re going to use guys that’s all I have for today I need to go wash up a little bit and do a few dishes please leave me your comments below do you have pans do you not have doughnut pans do you make gluten-free Donuts what kinds I’d love to hear the comments as well as your questions thank you so much.

For watching and I hope to see you in the next video