My son’s preschool class had a Valentine’s party a few weeks ago. He had missed his Christmas party because we were out of town visiting family, so this was going to be my first, official, “what are we going to feed this kid at the party” event. Our room mom, Kim (who also happens to be a fabulous cook!), has been so great at including me in planning and making sure that everything that is brought in is “Jonathan friendly.” It’s a huge blessing and something that I truly thank God for!
Originally, I was commissioned to make some GF/EF/PNF/TNF brownies. And even though I thought they were AMAZING, my son, who had never in his life had a brownie, was in tears as we asked him to try it.
On to plan B.
I had made pumpkin doughnuts before and he really enjoyed those, so I asked him what he thought about chocolate doughnuts. He agreed that they sounded pretty tasty, so I went in search of a recipe that I could tweak to fit our allergy needs. I found this great recipe for Chocolate Gluten-Free Donuts over at Gluten Free Recipe Box and it was top on my list to try!
They turned out great, and I was even able to make tiny ones in the mini-doughnut pan I got as a Christmas gift! The kids at his party enjoyed them as well…as a parent or two!
Gluten Free Egg Free Chocolate Doughnuts
makes about 12 regular sized or 24 mini doughnuts
2 cups AP GF flour mix (I used 1 part sorghum flour, 1 part tapioca starch and 1/3 part millet flour)
1/2 cup cocoa powder
1 3/4 tsp baking powder
1/4 teaspoon baking soda
1 1/4 tsp xanthan gum
1 TB ground chia seeds
1/4 tsp salt
3/4 cup + 2 TB dairy free OR regular milk- any kind will do!
3/4 cup + 2 TB honey
1/3 cup oil (any kind, but these would be AMAZING with coconut oil!)
3 TB warm water
1 1/2 tsp vanilla extract
1/2 tsp apple cider vinegar
1. Preheat oven to 325F.
2. Generously grease your doughnut pan with oil. Seriously…don’t skimp. They will stick! I use a Misto with olive oil, which is not always an ideal flavor for baking, but you can’t taste it and I don’t buy the canned stuff anymore.
3. In a large mixing bowl, add the dry ingredients and mix thoroughly.
4. Add the liquid ingredients until well incorporated.
5. Fill each doughnut well about 3/4 of the way full. Using a cup of water to the side, barely dip your fingertips in the water and smooth out the tops of the doughnut batter. I make this the “bottom” of the doughnut when they are finished, but most GF batters only rise, but don’t smooth out. As Carla says, “What you see is what you get!”
6. For a 6-doughnut pan, bake for 15 minutes or so, until a skewer comes clean when you prick the doughnut. 10 minutes for a mini-doughnut pan (12).
7. When they are done, gently turn the doughnuts out on a cooling rack.
8. Icing is optional, but wait until they are completely cooled before doing so.
A few notes:
I iced the doughnuts with a glaze of 1 cup powdered sugar, 1 tsp vanilla extract and 1-2 tsp of milk. I added some colored sugar sprinkles to the top to make them festive for Valentine’s Day.
I also recommend either eating these the day you make them, or only icing the ones you are going to eat that day and freezing the rest in individual baggies, then all put all of the baggies in a bigger freezer bag. For some reason, my combination of ingredients made these dry out after a day. The ones that were frozen and then defrosted were as good as the day I made them!
If you haven’t tried any of the recipes from Gluten Free Recipe Box, I encourage you to check it out! There are SO many great recipes to be found!
As always, please make sure that all of your ingredients are safe for your particular food allergy needs.