So the original recipe for these chocolate doughnuts called for gluten free oat flour, which I did not have on hand. I debated about grinding up some oats in place, but that seemed like too much work (it's not, I was just being lazy!). So I figured I'd dry brown rice flour instead since I had it on hand and it was ready to use. First of all, the batter alone for these doughnuts is pretty darn good! But baked and glazed, these doughnuts are SO good. I had enough for the kids to have one for a snack and one for breakfast the next day. They tried to convince me to let them have it for dessert and not wait until breakfast...nice try kiddos.
3/4 cup (2 1/2 ounces) gluten-free oat flour (I used brown rice flour)
1/2 cup (4 ounces) granulated sugar
1/4 cup (1 1/4 ounces) potato starch or tapioca starch (I used potato starch)
1/4 cup (3/4 ounce) cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon xanthan gum
1/2 teaspoon vanilla extract
1 large egg
6 tablespoons sour cream
1/4 cup milk
1/4 cup vegetable oil
nonstick cooking spray
For the Glaze
1 1/2 cups powdered sugar
6 tablespoons whole milk
1 teaspoon vanilla extract
1/2 teaspoon lemon extract, optional
Preheat oven to 375°F. Whisk together oat flour, granulated
sugar, potato starch, cocoa powder, baking soda, and xanthan gum in a medium
bowl. Add egg, sour cream, milk, and vegetable oil. Whisk until batter is
smooth. Allow batter to stand for five minutes. Lightly coat pan with nonstick
cooking spray. Fill cavities about halfway with batter.
Bake until doughnuts spring back to the touch, about ten
minutes. Turn doughnuts out onto a wire rack to cool. Repeat with remaining
batter. Allow doughnuts to cool completely. Place a wire rack into a
parchment-lined baking pan. Whisk together powdered sugar, milk, vanilla, and
lemon extract in small bowl. Dip doughnuts, one at a time, into glaze. Shake
off excess glaze. Place dipped doughnuts onto wire rack. Store doughnuts
covered at room temperature for up to three days.
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