Seriously, all joking aside, I made these chocolate donuts and they were tasty, what we all look for in gluten free, they tasted like the real thing. I intend to make a pumpkin version and a plain version will prob even try to add sour cream to the chocolate version. No it’s not because they are not good it is because I have this insane need to always try to make something better.
Without further ado here is what you need and go forth and make donuts.. Pics will come later- I promise. (I tend to cook at night and light sucks for taking pics.)
Preheat your oven to 375 degrees
In a medium bowl mix all dry ingredients and in a separate bowl mix all your wet stuff, then pour the wet slowly into the dry and stir till just mixed well. I found the 2nd batch after setting actually went ahead and rose some so they might have been fluffier.
Dry Ingredients
1 ¼ Cups Gluten Free Flour Mix (see mine or use yours)
½ Cup Teff Flour ( I grind my own Teff- if you leave this out just add more GF flour mix.
1 Cup Sugar (I actually only used ¾ cup- we are watching sugar or trying to)
2 Teaspoons GF Baking Powder
¼ Cup Cocoa Powder
Wet Ingredients
4 Whole Eggs
6 Tablespoons melted butter
¼ Cup Milk –Cow-Almond-Soy your choice
1 Teaspoon Vanilla
Icing:
2 Cups Powdered Sugar
¼ Cup Milk- again your choice
1 Teaspoon Vanilla
Food Coloring is always good too- make em bright and cheery – add sprinkles if you like
Mix as indicated above and pour into sprayed (I use Pam’s) Donut Pan, I used a mini pan and it will make about 3 doz. that way. (Freeze some BEFORE they are frosted or ½ the recipe)
Bake in a 375 degree oven for about 7-9 minutes for large or 5-7 for mini donuts.
After cooling dip just the tops into the frosting and set on a wire rack to drip.
We actually ½’d the recipe and it worked great, I froze some but ate a bunch- hot, cold, frosted, plain I had at least one each way they were that good. Hubby who eats Gluten loved them.
