BAKED DOUBLE CHOCOLATE DONUTS

For the donuts: 1 C gluten-free all-purpose flour ½ tsp xantham gum ½ C granulated sugar ¼ C cocoa powder ½ tsp baking powder ½ tsp baking soda ¼ tsp fine sea salt ½ cup whole milk 2 tsp white vinegar ¼ cup canola oil 1 tsp vanilla extract 1 egg, beaten For the glaze: ½ C semi-sweet chocolate chips 2 Tbsp butter 2 tsp light corn syrup 2 tsp water Sprinkles, coconut, nuts, etc. for topping - optional

Pre-heat oven to 375 degrees and spray donut pan with non-stick spray. Combine milk and vinegar, set aside and let sit for 5 minutes. In a large bowl, sift and mix together flour, xantham gum, sugar, cocoa powder, baking powder, baking soda and salt. In a separate bowl, whisk egg, oil and vanilla. Whisk in milk/vinegar mixture until combined. Pour wet ingredients into the bowl of dry ingredients. Stir until just combined. Don't over mix! Transfer batter into a ziplock back. Cut one corner and pipe batter into the prepared donut pan.

You can also use a spoon to transfer batter to the pan but piping it from the ziplock bag is easier. Bake donuts for 8 minutes. The top of the donut will spring back when touched when done. Cool donuts on a wire rack. To prepare the chocolate glaze, add chocolate chips, butter, corn syrup and water to a microwave safe bowl.

Heat on high for 20 seconds. Stir well. Microwave for 10 seconds until the chocolate is melted. Stir well. Do not over-heat. Dip cooled (can be slightly warm) donuts ⅓ of the way in the chocolate glaze. Top with sprinkles, coconut or toppings of your choice.