Gluten-Free Chocolate Doughnuts with Peanut Butter Glaze
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • ½ cup white rice flour
  • ½ cup tapioca flour
  • 2 tablespoons potato starch
  • ¼ cup + 2 tablespoons unsweetened cocoa powder
  • ¾ teaspoon xanthan gum
  • ½ cup + 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • 1 egg, beaten
  • ½ cup softened butter (Use coconut oil or shortening to make dairy-free)
  • ¾ cup milk (Use almond milk or rice milk to make dairy-free)
  1. If using the oven preheat oven to 350 degrees. Grease Donut Pan. If using a Donut Maker, plug it in to start heating it.
  2. In a medium bowl, mix flours, potato starch, cocoa, xanthan gum, sugar, baking powder, and salt.
  3. Add egg, milk, butter or oil and vanilla. Beat with an electric mixer on low speed just until mixed.
  4. Fill the Donut Pan ⅔ 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
  5. brown.
  6. Remove the doughnuts and allow them to finish cooling on a cooling rack.
  7. Once the doughnuts are cool, spoon glaze over them.
Recipe by Premeditated Leftovers™ at