Gluten-Free Chocolate Doughnuts with Peanut Butter Glaze

Somebody needs to take my donut maker away from me. I can’t stop making doughnuts! On Saturday evening I asked my kids what type of doughnuts they would like me to make and they gave me a long list, so I am afraid I will continue sharing doughnut recipes for a while. One of their suggestions was for peanut butter and chocolate doughnuts. When I asked whether I should make Peanut Butter Doughnuts with Chocolate Glaze or Chocolate Doughnuts with Peanut Butter Glaze, they responded in unison, “Both!” So it was up to me to decide which to make first.

Gluten-Free Chocolate Doughnuts with Peanut Butter Glaze

Yield: 10 – 12 donuts (depending on pan size)
Prep Time: 10 minutes
Baking time: 12 – 15 minutes

Ingredients:

1/2 cup white rice flour
1/2 cup tapioca flour
2 tablespoons potato starch
1/4 cup + 2 tablespoons unsweetened cocoa powder
3/4 teaspoon xanthan gum
1/2 cup + 2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon vanilla
1/4 teaspoon salt
1 egg, beaten
1/2 cup softened butter (I used coconut oil)
3/4 cup milk (I used almond milk)

Directions (for both Donut Pans and Donut Maker):

If using the oven preheat oven to 350 degrees. Grease doughnut pans. If using a donut pan, plug it in to start heating it.

In a medium bowl, mix flours, potato starch, cocoa, xanthan gum, sugar, baking powder, baking soda, and salt.

Add egg, milk, coffee butter or oil and vanilla. Beat with an electric mixer on low speed just until mixed.

Fill the Donut Pan 2/3 full. Bake at 350 degrees for 12 – 15 minutes or until tops are brown and an inserted toothpick comes out clean. Place the donut pans on cooling rack and let the doughnuts cool in the pans.

If using a Donut Maker, fill the bottom portion until it is just full. Close the lid and cook for 7 minutes or until the donuts are
brown. Remove the doughnuts and allow them to finish cooling on a cooling rack.

Once the doughnuts are cool, spoon glaze over them.

Peanut Butter Glaze:

Ingredients:

1 1/2 cup powdered sugar
1/4 cup peanut butter
2 tablespoon milk ( I use almond milk)

Directions:

Add peanut butter, milk, and sugar to a small bowl. Mix well to ensure sugar is completely dissolved. Place wax paper or baking sheet beneath cooling rack. Spoon glaze over doughnuts.

Let doughnuts sit for 1 -2 hours until glaze hardens…or dive in right away, but if you do, you will be forced to lick your fingers clean.

Evidence of my current Doughnut Obsession:

Gluten Free Pumpkin Chocolate Chip Doughnuts
Gluten Free Chai Doughnuts with Vanilla Glaze
Gluten Free Mocha Fudge Doughnuts with Mocha Fudge Glaze

This post is linked to Gluten-Free Wednesdays.