Gluten-Free Chocolate Mint Doughnuts with Andes Candy
Recipe type: Doughnuts
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 guar gum
  • ½ cup + 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • 1 egg, beaten
  • ½ cup oil
  • ½ cup boiling water
  • ¼ cup milk (I used almond milk)
  • 10 oz. bag Andes mint pieces, divided
  1. If using the oven preheat oven to 350 degrees. Grease doughnut pans. If using a donut pan, plug it in to start heating it.
  2. In a medium bowl, mix flours, potato starch, cocoa, guar gum, sugar, baking powder, and salt.
  3. Add hot water, milk, oil, egg and vanilla. Beat with an electric mixer on low speed just until mixed.
  4. Stir ½ cup Andes pieces into the batter.
  5. 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.
  6. While the doughnuts are cooling, melt the remaining Andes pieces.
  7. Once the doughnuts are cool, spoon glaze over them.
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.
Recipe by Premeditated Leftovers™ at