Gluten-Free Chocolate Glazed Doughnuts

For the doughnuts, whisk the sugar, buttermilk, melted butter and eggs in a large bowl until smooth. In a separate bowl, sift the rice flour, tapioca starch, cocoa, baking powder, Xantham gum, salt and cinnamon. Add this to the wet mixture and stir until evenly blended (the dough will be soft, more like a batter). Chill the dough for at least an hour to set it (it will still be soft even once chilled).

On a surface well-dusted with rice flour, roll out the dough to ½-inch thickness. Cut out doughnuts with a 3-inch cutter and cut out holes. The holes can be re-rolled with remaining dough or cooked as doughnut holes.

To bake the doughnuts, place them on a parchment lined baking tray and bake in a 350ºF oven for about 15 minutes, until they just begin to colour on the bottom. To fry the doughnuts, preheat vegetable oil in a tabletop fryer to 375ºF (or heat 2-inches of oil in a heavy-bottomed saucepot) and cook them, a few at a time, for 2 minutes on each side, removing to a cooling rack placed over a baking tray to drain & cool. Cool the doughnuts completely before glazing.

1.

For the glaze, heat the cream until it just begins to simmer and then pour it over the chopped chocolate, letting it sit for a minute. Gently stir the glaze until it is smooth and then stir in the oil and corn syrup. Let the glaze cool long enough that it will not run, but is still fluid. Dip the top of each doughnut into the glaze and set onto a rack or tray. Allow the doughnuts to set for an hour before serving.