Wednesday, July 9, 2014

Gluten-Free Chocolate Donuts

Donuts are one of my favorite foods. I could eat chocolate glazed, sugar raised, strawberry frosted, Boston cream, or warm cider donuts until the cows come home.  Since going gluten-free visiting dunkin donuts has been a sad experience - the fresh smell of sugary deliciousness that I can't have wafting under my nose makes me very unhappy. 

As I've mentioned before one of my favorite gluten-free and dairy-free cook books is called Cooking for Isaiah by Silvana Nardone. In the book she has a couple of great donut recipes! 

I made the chocolate glazed recipe this weekend and they came out awesome. They are cake donuts so you'll need a donut pan - I got mine on amazon. I prefer to fill the pans a little over 3/4 full for a traditionally round donut. I also used my favorite Jules Gluten-Free flour as a cup for cup replacement for Silvana's mix. 

Naturally I also was out of confectionary sugar so I boiled down a quarter cup of granulated sugar and water for a dairy-free glaze. Let them cool and the glaze will harden deliciously. My batch yielded 12 donuts. I made 6 on Saturday and refrigerated the rest of the batter for Sunday and it was perfect. 

I kept meaning to take a picture of the donuts in their cooked form but they were gone to fast to do that!! A picture of the uncooked version will have to suffice until I make more!

You can find Cooking for Isaiah here:

No comments:

Post a Comment