Gluten-Free Baked Chocolate Doughnuts

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1/4 cup Cocoa powder
  • 3/4 cup Gluten free oat flour
  • 1/2 cup Granulated sugar
  • 1/2 tsp Lemon extract
  • 1/4 cup Potato starch or tapioca starch
  • 1 1/2 cups Powdered sugar
  • 1 1/2 tsp Vanilla
  • 1/4 tsp Xanthan gum

• Oils & Vinegars

  • 1 Cooking spray, Nonstick
  • 1/4 cup Vegetable oil

• Dairy

  • 1/4 cup Milk
  • 6 tbsp Sour cream
  • 6 tbsp Whole milk

Found on seriouseats.com

Description

Ingredients

• 3/4 cup (2 1/2 ounces) gluten-free oat flour
• 1/2 cup (4 ounces) granulated sugar
• 1/4 cup (1 1/4 ounces) potato starch or tapioca 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

Directions

• 1. 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. 2. 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.