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."
- 3/4 cup (2 1/2 ounces) gluten-free oat flour
- 1/2 cup (4 ounces) granulated sugar
- 1/4 cup (1 1/4 ounces) potato starch or tapioca starch
- 1/4 cup (3/4 ounce) cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon xanthan gum
- 1/2 teaspoon vanilla extract
- 1 large egg
- 6 tablespoons sour cream
- 1/4 cup milk
- 1/4 cup vegetable oil
- nonstick cooking spray
- For the Glaze
- 1 1/2 cups powdered sugar
- 6 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract, optional
Preheat oven to 375°F. Whisk together oat flour, granulated sugar, potato starch, cocoa powder, baking soda, and xanthan gum in a medium bowl. Add egg, sour cream, milk, and vegetable oil. Whisk until batter is smooth. Allow batter to stand for five minutes. Lightly coat pan with nonstick cooking spray. Fill cavities about halfway with batter.
Bake until doughnuts spring back to the touch, about ten minutes. Turn doughnuts out onto a wire rack to cool. Repeat with remaining batter. Allow doughnuts to cool completely. Place a wire rack into a parchment-lined baking pan. Whisk together powdered sugar, milk, vanilla, and lemon extract in small bowl. Dip doughnuts, one at a time, into glaze. Shake off excess glaze. Place dipped doughnuts onto wire rack. Store doughnuts covered at room temperature for up to three days.