Hi Bakers, No one wants to make donuts, but being gluten-free, I can’t find a great one…So I’m making them. Here is what to expect from this recipe: a classic chocolate cake flavor with a moist, slightly dense crumb. Sweet white chocolate ganache adds richness and a beautiful glaze to these. Swap out the white chocolate for dark if you want the uber chocolate experience. You can make this! It’s quick, easy ,and I know you will love them as much as I do. I hope you try them and send me pictures of your creation. Silicone mold and piping bag were bought online and are recommended equipment. Enjoy~CarolynGluten-free Chocolate Donuts with White Chocolate Icing Adapted from King Arthur Flour’s recipe for Chocolate Fudge Donuts. Dry Ingredients 1 cup Cup4Cup Multipurpose gluten-free  Flour (original Blend with milk powder)1/4 cup blanched almond flour3/4 cup light brown sugar1/2 cup cocoa powder1 teaspoon sweet rice flour1/2 teaspoon baking powder1/2 teaspoon baking soda 1/2 teaspoon salt1/2 teaspoon espresso powder Wet Ingredients8 tablespoons melted butter, cooled to room temperature2 large eggs1/4 cup milk +1 tablespoon4 tablespoons unsweetened applesauce1 teaspoon vanilla1 teaspoon white vinegarIcing12 ounces white chocolate (I use chips for this)4 ounces of cream Decorationssprinkles, cocoa nibs, mini chocolate chipsPreheat the oven to 350°F. Oil the donut molds and place them on a cookie sheet. Whisk the dry ingredients together in a large bowl and set aside. In a medium-sized bowl, whisk together the wet ingredients. Pour the wet into the dry and mix until just combined. Scrape the bowl to make sure it mixes thoroughly. The dough will be very thick. Pipe or scoop into the donut pan and smooth out the top. Do not overfill or the donuts will be misshapen. Bake for about 12-15 minutes or until the donut springs back when touched. Let it sit for 5 minutes, and then remove it from the mold to cool completely on a rack. Heat the cream and white chocolate in the microwave in 30-second increments. Stir after each time and continue heating until smooth but not boiling. This should only take 1 minute or so. Let ganache cool slightly for a thicker coating or use immediately for a lighter coat. Dip the donut into white chocolate icing and swirl gently to coat. Immediately decorate with sprinkles or other decorations. Let the ganache set for 10 minutes and enjoy. Donuts are best eaten the day they are made, so dig in!  

Ver todos los episodios