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Gluten-Free Chocolate Fonuts
Author
Courtesy of Waylynn Lucas & Nancy Truman
Ingredients
1 ½
cups
rice flour
I used Bob’s Red Mill
1 ¾
cups
almond meal/flour
1 ¾
cups
cocoa powder
1 ½
cups
sugar
2
teaspoons
baking soda
1
teaspoon
salt
4
eggs
3 ½
cups
buttermilk
2
cups
oil
canola, vegetable
2
teaspoons
vanilla extract
2
teaspoons
distilled vinegar
1/3
cup
applesauce
Instructions
Sift rice flour, almond flour, cocoa powder together. If almond flour is lost in the shifting process, replace with more almond flour.
Combine all dry ingredients with the KitchenAId mixer and mix well together.
Combine all wet ingredients together in a bowl, omitting the vinegar.
Slowly combine wet and dry ingredients together in the KitchenAid mixing well until everything is combined. Once combined stir in vinegar.
Fill regular size donut molds ¾ full and bake at 350 F. for approximately 12-15 minutes, until firm and fonut pulls away from side of pan.
Recipe Notes
Makes 48 regular sized fonuts.