Sometimes they're utter failures. Sometimes they're near miracles.
A week and a half ago, I shared a sneak peek on Facebook & Instagram of one we'd been working on. It was on its final "tweaks": A Baked Chocolate Chocolate Chip Donut that was Gluten & Top 8 Allergy Free. That's right... No eggs, no dairy, no nuts, no soy, no wheat, etc.
Not only was it food allergy friendly but soft, plump, and delicious to boot! Let's be honest, that's rare when it comes to free-from recipes. I've tried my hand at many donut recipes before this - that's not to say the others aren't good, I wouldn't share them if they weren't... but as you bake your skills and knowledge evolve, and I'm quite pleased with how this turned out! Obsessed, actually. They're darn delicious.
If Jesus was gluten free and had food allergies, he would serve these in heaven. Just sayin.
In other words, make these for breakfast and watch your family melt at your amazing skills in the kitchen. *High Five!* To quote Little Miss: "This is the best donut EVA!"
So, here's the thing: Recipes shouldn't be complicated. I like ones that use as little dishes as possible and don't take hours - if at all possible.
That's the great part about this: The batter can be made in one bowl. It comes together quickly. Bakes quickly. And is devoured quickly. ;)
First, the dry ingredients. Flour, pancake mix (yes, pancake mix!), xantham gum, cocoa powder, brown sugar, a little baking soda, and a little baking powder.
The same for the flour - I really don't recommend using bean based flours for baking. I find they make the items too dense. My go to is King Arthur Flour's Gluten Free All-Purpose Flour - which is top 8 free. It does not have xantham gum added, so that's why I add 1/2 teaspoon in the recipe. If your preferred flour already has it in there, like Better Batter, then you do not need to add any additional.
Once you have that mixed up, add the wet ingredients. Mix. Stir in the allergy-free chocolate chips. I recommend Enjoy Life Foods Mini Chips for this recipe. I love using the mini chips - that means more little bites of chocolate. Yum, yum!
The batter should have an almost pudding like consistency. You can even taste test ;) remember there's no eggs!
The other key is to make sure your donut pan is well greased. I actually prefer to put a little oil on a paper towel and wipe it on the pan and around the crevices to ensure I don't miss any spots.
As you fill the pan, you'll think you have way too much batter. Trust me, you don't. Fill those suckers up! I like to smooth each out with the back of a spoon, once their filled, just so they bake smoothly.
Pop them into the oven and do not open the oven to check on them for at least 10 minutes. You'll be tempted but don't. Let them bake.
They only take 14-16 minutes total, so have patience! When you start checking them, use the ol' toothpick method to check their "doneness".
Remove from the oven and let them cool in the pan for a good five minutes before using a knife to loosen and transferring them to a cooling rack to continue cooling.
To glaze or not to glaze? That is the question.
They're actually pretty darn delicious on their own, so feel free to eat them as is.
If you want that store-bought, cake like feel with that glaze we all know and love... then make this. It's worth it. Trust me.
I made mine while the donuts were actually baking in the oven, that way it could sit and thicken while they were cooling.
Once they've cooled, dunk those babies into the glaze and let them harden for a few minutes before serving. Or eat them immediately, messy chocolate fingers are never a bad thing - right!? ;)
I mean seriously. Do you see this?
If you're trying to lose weight for that new summer bikini, then LOOK AWAY. Once you make them you'll want more... and more... and more...
To everyone else: You're welcome!
Printable recipe is below.
I'm a sloppy dunker, by the way. I like chocolate all over them... inside and out.
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