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Gluten-Free, Dairy-Free Vanilla-Glazed Chocolate Chip Doughnuts

My family, my friends, my neighbors—we all love doughnuts. When I’m on the road doing cooking demonstrations, I always make doughnuts and I haven’t met anyone who hasn’t instantly fallen in love. The chocolate chip doughnuts above are very special to me. They’re on the cover of my new digital gluten-free magazine called Easy Eats.

“I created Easy Eats magazine for you—and for my kids, who should grow up believing that they can eat anything they want.”

To subscribe or for more information, visit easyeats.com. It’s also Gluten-Free Ratio Rally time. What’s the Gluten-Free Ratio Rally? We’re a group of food bloggers and cookbook authors committed to baking with ratios. This month’s assignment: doughnuts. Thanks Meg of Gluten-Free Boulangerie for being our host! Please check Meg’s site for the complete list of bloggers with links to their doughnut and fritter recipes. Enjoy!

Me and my ratio: After playing around in the kitchen with various ratios, this one made me (and my family) the happiest. Feel free to have fun with the ratios. It will depend ever so slightly on the ratio of grains and starches in your gluten-free all-purpose flour blend. Also, just in case, I’ve included cup and spoon measurements if that’s what you’re more comfortable with.

1.75 PARTS FLOUR: (420 g) 3 cups gluten-free all-purpose flour blend
1 PART LIQUID: (240 g) 1 cup nondairy milk
1  PART EGG: (240 g) 4 large eggs

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Makes: 2 dozen
Prep time: 15 minutes
Cook time: 15 minutes


Gluten-free nonstick cooking spray
3 cups Silvana’s Kitchen Gluten-Free All-Purpose Flour
2 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
4 large eggs or equivalent egg replacement, at room temperature
½ cup canola oil
1 teaspoon vanilla extract
1½ cups milk or nondairy milk
½ cup mini chocolate chips
4 cups confectioners’ sugar, sifted
Sprinkles, for topping

In my house, a dozen doughnuts won’t last a day, so I like to make 24. If you want to make just 12, go ahead and cut the recipe in half. Want plain vanilla doughnuts? Leave out the chocolate chips.

1. Preheat the oven to 350º. Generously grease four nonstick 6-doughnut baking pans with cooking spray. In a large bowl, whisk together the flour mix, granulated sugar, baking powder and salt.
2. In a medium bowl, whisk together the eggs, oil, vanilla and 1 cup milk until smooth. Add to the flour mixture and whisk until combined; stir in the chocolate chips. Fill each doughnut cup about two-thirds full. Bake until golden and a toothpick inserted in the center comes out clean, about 15 minutes. Let cool completely.
3. Meanwhile, in a small bowl, combine the confectioners’ sugar and remaining ½ cup milk. Dip the doughnuts in the glaze to coat; top with sprinkles.


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43 Comments: Gluten-Free, Dairy-Free Vanilla-Glazed Chocolate Chip Doughnuts

Jeanette Said:

These are the cutest donuts! Can’t wait to check out your new Easy Eats Magazine. GF Ratio Rally gave me the perfect excuse to try making GF donuts for my little guy – he was so happy! Wait until he sees your donuts.

Julie Said:

I made these donuts this past weekend and while there were delicious, they simply fell apart and would not budge from the pans. You can see the result on my blog here: http://www.boogaj.com/knitting/2011/09/baking-disaster.html
Any advice?

Peter Bronski Said:

Great looking donuts, Silvana!

Cheers, Pete

The Healthy Apple Said:

Yea for our Easy Eats magazine! Lovin’ those doughnuts. So pretty.
xo

Lisa @ GF Canteen Said:

Donuts with sprinkles make me happy, Silvana. Those look great. I’m a big fan of baked donuts. And congrats on the launch of Easy Eats!

Linda Said:

Since you put xantham gum in your all purpose flour, should I add some in this recipe if mine doesn’t include it?

Rachel @ The Crispy Cook Said:

These look so tasty. Great job on the doughnut challenge.

Caneel Said:

I’ll be trying these – they look so good! And congratulations on the magazine – I’m a happy subscriber since the launch day. :)

Jenn Said:

Gorgeous doughnuts Silvana, and congrats on the magazine, it looks great!

Silvana Said:

Hi Julie, I just left this comment on your blog. Thanks for letting me know and I hope we can bake some doughnuts together!

I’ve made these—and so many other gluten-free, dairy-free doughnuts—through the years. All with great success.

Let’s start at the beginning:
1) What flour blend did you use and was there xanthan gum in your flour blend?
2) Did you use enough grease, specifically cooking spray? I always grease the pan generously.
3) How high did you fill the pan?
4) Did you swap out any ingredients?
5) What chocolate chips did you use, if any, and did they sink to the bottom? (Actually, now looking at your pics again, I don’t see any chocolate chips!)
6) Do you think you might have overbaked them?

Let’s figure this out! There’s no reason they should have failed. Sorry they gave you grief…I hope they tasted okay!

Talk soon,
Silvana

Silvana Said:

Hi Linda,

Yes, I would recommend adding xanthan gum to the recipe if your flour blend doesn’t already have it as an ingredient.

Happy baking!
Silvana

brooke @B & the boy! Said:

You can’t go wrong with chocolate chip doughnuts. Congrats on the magazine!

gretchen Said:

silvana, these are every child’s dream doughnuts… chocolate chips, colored sprinkles and all! [and congrats on the new magazine!]

InTolerantChef Said:

No wonder you have to make so many at once if they taste as good as they look!

Tara Said:

These are gorgeous doughnuts, Silvana. I loved seeing them on the cover of Easy Eats! Congrats on the launch!

Amanda Said:

Thank you for this recipe – my daughter was thrilled with them! She’s already asking for variations – Any suggestions on how to make these chocolate? :) Should we add cocoa instead of the vanilla?

jas @ gluten free scallywag Said:

gosh, I just have to try these and they look fabulous on the cover of your magazine – congratulations!

Julie Said:

My son is gluten, soy and dairy free. He got a doughnut maker for Christmas and we made your donuts in it. They are so wonderful! Thank you Silvana!

Silvana Said:

Hi Julie, I’m so happy to hear!

Katie Said:

My daughter is allergic to dairy and I was wondering if I could use regular flour in place of the gluten free blend. We live in a rural area where it is hard to come by some of the ingredients and I am just curious as to whether or not regular flour would work. Thank goodness for amazon!

Thanks-
Katie

Silvana Said:

Hi Katie,

Yes, you can totally swap in regular (gluten-full) flour for the gluten-free blend. Thanks for writing! Talk soon, Silvana

Judith Said:

We can not do granulated sugar, only natural such as maple syrup. Any thoughts on if that’s doable? Would we just add more of the flour? The sugar factor is always such a problem with us and baking GF/DF. Any help would be greatly appreciated.

Thanks, Judith

Silvana Said:

Hi Judith, this answer comes from Tessa. Hope it helps!

You could use coconut palm sugar in place of the white sugar, and then make your own powdered sugar using the same palm sugar using this method: http://tessadomesticdiva.blogspot.com/2011/04/corn-free-powdered-sugar.html

A high powder blender would also work (like a vita-mix)

Cheryl Said:

Yum! Just made these tonight – we all loved them! I can’t wait to try your other doughnut recipes! Thanks so much for the recipe!

Katrina Said:

I just wanted to thank you for posting this recipe. I just got a mini donut machine. My son was looking at the donuts in the store and for the first time said he wished he didn’t have food allergies. He is 10 and has been gluten/dairy free for 7 years. My husband bought some GF donuts but they have dairy in them… :( I bought a mini donut machine hoping it would make it easier to make donuts. I tried your recipe with GF flour mix I make myself. It does not have xanthan gum but I figured out after the first batch that I needed to add some. It made a huge difference. The boys gave them thumbs up. I omitted the chocolate chips and just glazed them. Thanks a lot for giving me someplace to start. I am on a mission to find more recipes and make different kinds so we can mix it up. Have you had any luck freezing these?

Pita Jungle Said:

Hmmm, you mean I can enjoy donuts, guilt free!
Now, I just need the inspiration to create in the kitchen.

Connie Story Said:

What brand of chocolate chips do you use that are dairy free? The ones I’ve found have milk or whey in them.

Lydia Walstad Said:

Connie – Enjoy Life Foods makes a dairy free chocolate chip. They have chocolate chunks or mini chips. We love all varieties! Hope that helps!

Kristy Adams Said:

Thank you SO much for these!! My little guy (almost 3) is intolerant to gluten, dairy, soy and yeast. I’ve been searching everywhere for a recipe for a doughnut and you did it!!! I made them yesterday because today is a special ‘Donuts with Daddy’ day at his pre-school! And finally, he can eat a real doughnut like all his friends! And oh my word are they yummy!! My husband, who typically doesn’t like anything ‘allergen free’ really liked them too! But most importantly, our little man LOVES them! Thank you, thank you, thank you!!!!

silvana Said:

Hi Kristy! What a lovely comment. Thank you! I am happy he likes the doughnuts. I love the idea of Donuts with Daddy day at his school. What a great way to bond! Best, Silvana

lindy Said:

Hi there, i am also egg free. What replacement do you suggest for your doughnut recipes? What about for your other baking recipes? Thanks so much it has been ages since I have had a doughnut!

Silvana Nardone Said:

Hi Lindy, egg-free baking sure is tricky! I do list some substitutions here: http://www.silvanaskitchen.com/gluten-free-101/, but I haven’t tried them with this particular recipe. Please let me know if you give it a try…talk soon, Silvana

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