Gluten Free Baked Chocolate Espresso Doughnuts

Gluten Free Baked Chocolate Espresso Doughnuts

If I have a weakness (besides ice cream and coffee), it would be doughnuts. Unfortunately, with my high gluten intolerance, gluten free doughnuts are hard to come by! I have only found one place in my area – as in, a 100 mile radius – with gluten free doughnuts. They. Were. Amazing.

My sweet hubby found this adorable little gluten free bakery about an hour and a half from us, and took me there on a date. It was love at first bite! It was, anyway, until I realized the small sign on their cash register that said they’d be closing their doors for good the very next week.

IMG_9951

Such a fun place. I’m glad we at least got to try these once!

Sigh.

SO, several gooey, chocolatey messes experiments later, I finally feel satisfied with my basic GF chocolate doughnut. And what would it be without a little liquid caffeine in the batter? πŸ˜‰

The best part is, Hubby and Bundle eat them like they’re not gluten free or baked. They’re really pretty healthy for doughnuts! No butter or oil or white sugar. And they taste fabulous with a cup of morning joe.

IMG_1218

This batch had “Frozen-colored” (blue) sprinkles, for Bundle, a few weeks back.

Gluten Free Baked Chocolate Espresso Doughnuts with Cocoa-Coffee Glaze

Makes one dozen.

Ingredients:

1 1/2 c. gluten free cup for cup/All Purpose flour (I love Bob’s Red Mill!)
1/2 c. baking cocoa
1 1/2 tsp. baking powder
3/4 packed brown sugar
1 tsp. salt
1/4 c. espresso or strong brewed coffee
1/2 c. milk
2 eggs
1 Tbsp. chocolate syrup

For the Glaze:

1/3 c. cocoa powder
1/2 c. confectioner’s sugar
4Tbsp. milk (or 2 Tbsp. milk, 2 Tbsp. espresso for an extra coffee kick)

*2-3 Tbsp. cane or raw sugar for sprinkling on at the end, if desired!

Preheat oven to 350 degrees F. Combine all dry ingredients in a large bowl. Whisk until the sugar has no more lumps. Add the wet ingredients, and whisk until smooth and creamy.

Grease a doughnut pan or individual doughnut cups.

Pour the batter evenly into each doughnut mold. Bake for 13-14 minutes. If you’re oven runs hot, you may want to try 11-12 minutes. These guys, though rich and delicious, can overbake easily with their gluten free flour.

While the doughnuts bake, stir all the glaze ingredients together.

Remove from oven and allow at least thirty minutes to cool before glazing.

Glaze the doughnuts and top with a quick dusting of cane sugar.

 

Delicious, completely gluten free, and done in under an hour. Breakfast treats + a cup of strong, hot coffee = a very happy morning! πŸ™‚

 

 

 

❀

3 thoughts on “Gluten Free Baked Chocolate Espresso Doughnuts

  1. Pingback: February Pinterest Baking List – a fresh brewed faith

  2. Pingback: Baked Blueberry Doughnuts with Lemon Icing – a fresh brewed faith

  3. Pingback: Gluten Freedom: Weekly Menu – a fresh brewed faith

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s