Ingredients |
Grams |
Baker's % |
All-Purpose Gluten-Free Flour |
95 |
100 |
Cocoa Powder |
35 |
36.8 |
Granulated Sugar |
67 |
70.5 |
Baking Powder |
4 |
4.2 |
Baking soda |
2.7 |
2.8 |
Salt |
1.4 |
1.5 |
Nutmeg |
0.6 |
0.6 |
Xanthan Gum |
1 |
1 |
Canola Oil |
54 |
56.8 |
Unsweetened Applesauce |
64 |
67.4 |
Egg |
45 |
47.4 |
Milk |
61 |
64.2 |
Vanilla Extract |
8.6 |
9.1 |
Directions
In the bowl of a standing mixer fitted with the paddle attachment combine the first eight dry ingredients on slow speed to evenly distribute.
Add the canola oil, applesauce, egg, milk and vanilla. Mix on medium-low for about 1 minute or until thoroughly combined. Do not over-mix as you don’t want to incorporate too much air into the batter. Batter will be the consistency of thick cake batter.
Scrape batter into a piping bag, cut one corner and pipe into prepared donut pan.
Bake at 350 F in center of preheated oven for 10 minutes or until donuts spring back a bit when lightly touched.
Cool for a minute or two in the pan on a wire rack. Then carefully turn donuts out of the pan to finish cooling.