Who loves Gluten free Chocolate Doughnuts?
I was always a fan of chocolate doughnuts. As a kid a chocolate bar doughnut was the first thing I would grab if offered a box of doughnuts. Round chocolate doughnuts with sprinkles came in a firm second, and cinnamon twists were third. Please tell me I’m not the only one who has a doughnut preference order.
Back when I worked at a bakery I would have a chocolate bar doughnut during my lunch break. I thought that was an awesome perk. Too bad it was making me horribly ill. A few months after starting work I discovered my gluten allergy and quit. No more doughnuts. No joke – I can’t even walk into the building anymore ( I used to buy my local honey from them) the flour particles in the air muck up my sinuses and I start sneezing. Crazy, right?
Thankfully I am creative and stubborn, so if I really want something I will work my butt off till I get it.
After I perfected my Jelly Doughnut recipe, I set out to make these chocolate doughnuts.
Most Gluten free chocolate doughnut recipes are for cake doughnuts. Don’t get me wrong, cake doughnuts are awesome, but if you’re craving yeast doughnuts, cake doughnuts will not satisfy you.
This yeast dough is soft and delicate. I highly recommend using a bench scraper (like this one). The bench scraper helps move the delicate dough from place to place without squishing or reshaping the dough too much. If you don’t have a bench scraper you could also use a flat spatula without any slots or holes.
How to make them
To make these gluten free chocolate doughnuts you’re going to heat cashew milk and coconut oil together in the microwave for about 1 minute (You can use other milks, just make sure the fat content is low, otherwise it might weigh down the dough too much.) Then you’re going to add in some sugar and instant yeast and leave this for 2 to 3 minutes to proof.
In a separate bowl you’re going to mix together the dry ingredients. This recipe calls for both baking soda and baking powder to help the yeast and get the softest dough possible.
After 3 minutes you’re going to lightly beat the eggs to the yeast mixture. Then you’re going to slowly add the wet ingredients into the dry ingredients and stir until fully combined and a sticky dough has formed. Then you let the dough rest for 5 to 10 minutes. By letting the dough rest it allows the flours to absorb more moisture and become a little less sticky.
After that short rest you roll out the dough to 1/4″ and cut it into doughnuts. I don’t own a doughnut cutter so I use a large biscuit cutter and the sheath for my candy thermometer to cut out the doughnuts. Before I had the biscuit cutter I used a drinking glass. Use what’s handy and gets the job done.
Next move the cut doughnuts to a baking sheet (use the bench scraper or a flat spatula) otherwise they may tear or become deformed. Cover the sheet with cling wrap and then put the baking sheet in a cold oven to proof for 45 minutes. The oven will keep a steady temperature and help the proofing process.
After 30 minutes prep the fry oil and bring it to 325F. This is a lower frying temperature but it’s perfect for these doughnuts. It allows the doughnut to cook all the way through without burning or becoming to dark and crisp on the outside. When the oils at temp you’re ready to fry the doughnuts. It takes less than a minute to fry each side a golden brown. Once done remove from the fryer and let drain on a paper towel.
Next up you’ll melt the chocolate for about a minute in the microwave. The more melted and liquid-like the chocolate is, the smoother it will be on the doughnuts. I let my chocolate cool a bit so I could get some texture on the doughnuts (not to mention more chocolate!). When the doughnuts are cool enough to handle just drop them in the melted chocolate, wiggle it a bit and then pull it out. Repeat with all the doughnuts and you’re ready to eat.
How long do Gluten Free Chocolate Doughnuts last?
Like all yeast doughnuts they are best when fresh. I recommend eating them the day they are made, but they are also pretty tasty as day old doughnuts the next day. Don’t keep them longer than two days because they will become to dry and tough.
I also don’t recommend freezing them at any stage. The dough it too delicate to freeze and thaw and the finished doughnut (before frosting) doesn’t hold up to freezing the greatest either.
This is definitely a recipe to make and enjoy immediately.
So now I present you with Gluten free (and dairy free!) Chocolate yeast Doughnuts…enjoy!
Gluten Free Chocolate Yeast Doughnuts
Fluffy yeast doughnuts fried till golden brown and dressed up with melted chocolate. All the things you love about chocolate doughnuts but without the gluten.
- Prep Time: 20
- Rest Time: 45 minutes
- Cook Time: 10
- Total Time: 75 minutes
- Yield: 30 1x
- Category: breakfast, brunch, Baking, gluten free, doughnuts, donuts
- Diet: Gluten Free
- 3/4 cup Cashew milk
- 2 TBS Coconut oil
- 1 TBS Instant Yeast
- 1/4 cup Sugar
- 2 cups Bob’s Redmill 1 to 1 Gluten free Flour blend
- 1/4 cup Sweet Rice Flour
- 1/4 tsp Salt
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 2 Eggs
- 1/2 a Package of Semi-sweet Chocolate Chips
- Corn starch for dusting
- Oil for frying
Combine the Cashew milk and Coconut oil in a small microwaveable measuring cup or bowl and microwave for 1 minute. Add in the sugar and the yeast and stir to combine. Leave this mixture for 2 to 3 minutes to proof.
Meanwhile, in a large bowl combine the flours, salt, baking powder and baking soda.
After the yeast mixture has proofed, lightly whisk in the eggs to combine. Then slowing add the liquid to the flour mixture. Stir until completely incorporated. It should be a wet dough that’s a bit sticky. Let rest for 5 to 10 minutes.
After the dough has rested, flour the work surface with cornstarch and turn the dough out onto it. Flour the top of the dough and pat down into a disk shape. Using a rolling pin, roll the dough out to 1/4″ or so. Using a doughnut cutter (see notes for alternatives) cut out the doughnuts and carefully place on a lightly greased baking sheet (it’s handy to use a bench scraper or flat spatula for this).
Once all the doughnuts are cut and on a baking sheet ( it might take more that one to hold them all), cover the sheet with cling wrap and place the baking sheet(s) in a cold oven. Let them rise for around 45 minutes.
After about 30 minutes prepare the fry oil. You can fry these in a large pot or a counter top fryer. You want the oil to be around 325F. This lower fry temp will allow the doughnuts to cook thoroughly without overbrowning or burning on the outside.
Once the oil is to temp, transfer the doughnuts one at a time with a scraper or spatula. Do not overcrowd the fryer. Cook the doughnuts until they are golden brown on each side. They will take less than a minute on each side. I use a metal mesh strainer and 1 chopstick to turn my doughnuts and fish them out. When the doughnuts are done, remove them from the oil and place on a paper towel lined baking tray. Repeat this until all the doughnuts are fried.
Once all the doughnuts are fried, place the chocolate chips in a microwave safe bowl and microwave 1 minute or so, until the chocolate is melted. Starting with the coolest doughnut, place in the melted chocolate and then carefully remove to coat the top. The more melted the chocolate the smoother it will appear on the finished doughnut. Repeat with all the doughnuts, reheating the chocolate if need be.
These are best enjoyed right away and within a few hours of making. They can also be enjoyed the next day but just like their gluten counterparts they definitely taste like day old doughnuts.
If you don’t have a doughnut cutter you can improvise with a few other kitchen tools. For the main shape you can use a biscuit cutter, circular cookie cutter or an overturned drinking glass. For the smaller doughnut hole you can use the sheath of a candy thermometer, a tiny circular cookie cutter, or the end of a bottle (wine bottle, disposable water bottle etc.).
The one tool that will make making doughnuts easier is a bench scraper. It helps move the delicate dough from rolling surface to cookie sheet and from cookie sheet to fry oil.
Keywords: Gluten free, doughnuts, donuts, chocolate, chocolate doughnut, Yeast, Bread, Fried,