Gluten-Free Doughnuts!

May 24, 2018

This is the perfect picnic snack to enjoy on a nice day! Not to mention — it’s almost* gluten-free!

I modified this recipe with Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour.
Makes 6


3/4 cup of Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 egg
1/3 cup sugar
2 tbsp. canola oil
1/2 cup buttermilk

For the ganache:
Whipping cream (35%)
Chocolate chips (semi-sweet and white)
Sprinkles and other decorations. *I used mini Oreos… that part isn’t gluten-free…oops!


With the rack in the middle position, preheat the oven to 180 °C (350 °F). Generously butter the 12 cavities of a doughnut pan.

In a bowl, combine flour, cocoa, baking powder, baking soda and salt. Set aside.

In another bowl, whisk the egg and sugar until the mixture is frothy, about 2 minutes. Add oil and mix. Add dry ingredients alternately with buttermilk and mix until the dough is smooth.

Use a pastry bag fitted with a plain tip to divide dough into mould cavities. Bake for 10 minutes or until a toothpick inserted in the centre of the dough comes out clean. Unmould by inverting doughnuts onto parchment paper or a clean cloth. Let cool.

(To make icing, place 115 g (4 oz) of chocolate chips in a bowl. In a small saucepan, bring 125 ml (½ cup) of 35% cream to a boil. Pour the boiling cream over the chocolate. Let stand for 2 minutes. Stir the ganache with a whisk until smooth. Dip doughnuts in the ganache.)

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