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
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.
"We recently converted our family to gluten and dairy free for my son's diet. I love your cookbook. Recipes are great, favorite is your flour blend. Your introduction in the book brought me to tears in a, "She gets it," sort of way. Thank you, and bless you." —Jolene S.