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by Alea Milham 2 Comments
These homemade gluten-free chocolate doughnuts with peanut butter glaze are sure to delight your family and friends!
Somebody needs to take my donut maker away from me. I can’t stop making doughnuts! On Saturday evening I asked my kids what type of doughnuts they would like me to make and they gave me a long list, so I am afraid I will continue sharing doughnut recipes for a while. One of their suggestions was for peanut butter and chocolate doughnuts. When I asked whether I should make Peanut Butter Doughnuts with Chocolate Glaze or Chocolate Doughnuts with Peanut Butter Glaze, they responded in unison, “Both!” So it was up to me to decide which to make first. I decided to make chocolate doughnuts with peanut butter glaze, but don’t worry I will be making more variations soon!
Gluten-Free Chocolate Doughnuts Recipe
Yield: 10 – 15 donuts
Prep Time: 10 minutes
Baking time: 12 – 15 minutes
Ingredients:
- 1/2 cup white rice flour
- 1/2 cup tapioca flour
- 2 tablespoons potato starch
- 1/4 cup + 2 tablespoons unsweetened cocoa powder
- 3/4 teaspoon guar gum
- 1/2 cup + 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 egg, beaten
- 1/2 cup softened butter (I used coconut oil)
- 3/4 cup milk (I used almond milk)
Directions (for both Donut Pans and Donut Maker):
If using the oven preheat oven to 350 degrees. Grease Donut Pan. If using a Donut Maker, plug it in to start heating it.
In a medium bowl, mix flours, potato starch, cocoa, xanthan gum, sugar, baking powder, and salt.
Add egg, milk, butter or oil and vanilla. Beat with an electric mixer on low speed just until mixed.
Fill the Donut Pan
2/3 full. Bake at 350 degrees for 12 – 15 minutes or until tops are brown and an inserted toothpick comes out clean. Place the donut pans on cooling rack and let the doughnuts cool in the pans.If using a Donut Maker
, fill the bottom portion until it is just full. Close the lid and cook for 7 minutes or until the donuts are
brown.
Remove the doughnuts and allow them to finish cooling on a cooling rack.
Once the doughnuts are cool, spoon the glaze over them.
Peanut Butter Glaze Recipe
Ingredients:
1 1/2 cup powdered sugar
1/4 cup peanut butter
2 tablespoon milk ( Use vanilla almond milk or rice milk to make dairy-free)
Directions:
Add peanut butter, milk, and sugar to a small bowl. Mix well to ensure sugar is completely dissolved. Place wax paper or baking sheet beneath cooling rack. Spoon glaze over doughnuts.
Let doughnuts sit for 1 -2 hours until glaze hardens…or dive in right away, but if you do, you will be forced to lick your fingers clean.
PrintableRecipe for Gluten-Free Chocolate Doughnuts with Peanut Butter Glaze
Gluten-Free Chocolate Doughnuts with Peanut Butter Glaze
Author: Alea
Recipe type: Breakfast
Serves: 12
Ingredients
- ½ cup white rice flour
- ½ cup tapioca flour
- 2 tablespoons potato starch
- ¼ cup + 2 tablespoons unsweetened cocoa powder
- ¾ teaspoon xanthan gum
- ½ cup + 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 1 egg, beaten
- ½ cup softened butter (Use coconut oil or shortening to make dairy-free)
- ¾ cup milk (Use almond milk or rice milk to make dairy-free)
Directions
- If using the oven preheat oven to 350 degrees. Grease Donut Pan. If using a Donut Maker, plug it in to start heating it.
- In a medium bowl, mix flours, potato starch, cocoa, xanthan gum, sugar, baking powder, and salt.
- Add egg, milk, butter or oil and vanilla. Beat with an electric mixer on low speed just until mixed.
- Fill the Donut Pan ⅔ full. Bake at 350 degrees for 12 – 15 minutes or until tops are brown and an inserted toothpick comes out clean. Place the donut pans on cooling rack and let the doughnuts cool in the pans. If using a Donut Maker, fill the bottom portion until it is just full. Close the lid and cook for 7 minutes or until the donuts are
- brown.
- Remove the doughnuts and allow them to finish cooling on a cooling rack.
- Once the doughnuts are cool, spoon glaze over them.
More Gluten-Free Doughnut Recipes
Gluten-Free Chai Spiced Doughnuts
Gluten-Free Mocha Fudge Doughnuts
Gluten-Free Cookies and Cream Doughnuts
Gluten-Free Chocolate Mint Doughnuts
Gluten-Free Pumpkin Chocolate Chip Doughnuts
Gluten-Free Chai Spiced Sweet Potato Doughnuts
Gluten-Free Snickerdoodle Doughnuts with Cinnamon Chips
About Alea Milham
Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.
Comments
Jodie says
As I was reading the directions, you say “Add egg, milk, coffee butter or oil and vanilla”. However, nowhere in the list is coffee. Hopefully that was not needed as they are in the oven now. 🙁
Reply
Alea Milham says
No, coffee wasn’t needed. I have no idea why I wrote that – I must have had coffee on the brain that day. I have corrected the error. Thanks for pointing it out!
Reply
