Serious Eats: Recipes

Gluten-Free Baked Chocolate Doughnuts

[Photograph: Elizabeth Barbone]

If you don't own a doughnut pan, make this recipe in a muffin pan. To make: fill greased cavities of the pan about quarter full. This ensures the muffins rise about as high as a doughnut.

For the glaze, lemon extract adds a light lemon flavor and balances the sweetness of the glaze. Feel free to omit it if you don't like a mild lemon flavor in your glaze.

Recipe adapted from "Buns in my Oven."
About the author: Elizabeth Barbone of GlutenFreeBaking.com joins us every Tuesday with a new gluten-free recipe. She is the author of Easy Gluten-Free Baking. and "How to Cook Gluten-Free".

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

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