Recipe Image
Carol Kicinski
These gluten-free s'mores doughnuts are a sweet obsession.

Please, sir, I want s’more

   I’ve heard that all obsessions stem from some sort of deprivation early on in life – people obsessed with power often felt powerless, those obsessed with accumulating riches once suffered poverty and so on. If this is true then I was obviously the victim of a severe lack of s’mores growing up. I have made gluten free recipes for s’more flavored cupcakes, whoopie pies, tarts, cheesecake and now doughnuts.
   The only piece of specialized equipment you need to make these baked doughnuts is a couple doughnut pans. As a rule, I don’t like kitchen gadgets that have only one use, but I do love my doughnut pans. The ability to make gluten free
Author Byline Imagedoughnuts anytime you want, any way you want is well worth the minimum expense.
   This recipe starts with a gluten free, dairy free chocolate doughnut. These are moist, chocolaty and a very worthy treat all on their own. In order to transform these doughnuts into s’mores, I frost them with Toasted Marshmallow Crème by Solo and sprinkle on some crushed gluten free graham crackers.
   The doughnuts can be baked and then stored at
room temperature for a day or so. I frost them when it’s time to eat them as the marshmallow crème stays fluffy for an hour or two. Also, resist the urge to over-frost the doughnuts or you will end up with a gooey – yet delicious – mess. The hubby actually loves the over-frosted doughnuts, but he is more like an 8-year-old boy than a grown man. So if you have a bunch of 8-year-old boys clamoring for doughnuts you might consider over-frosting them anyway, despite my warnings.
   So thanks to my s’mores deprived childhood and my current obsession, I present you with a yummy variation of this classic campfire treat.
Gluten Free, Dairy Free S'mores Doughnuts
Makes 12 doughnuts
Gluten free non-stick cooking spray
1¼ cups gluten free flour with xanthan gum*
¼ cup cocoa powder
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon kosher salt
¾ cup sugar
2 large eggs
½ cup grape seed oil (or other neutral flavored oil)
¾ cup rice milk
2 teaspoons pure vanilla extract
1 tablespoon cold coffee (optional)
4 gluten free graham crackers
¾ cup Toasted Marshmallow Crème

*If your flour does not include xanthan gum, add ½ teaspoon

   Preheat oven to 450 degrees. Spray 2 (6 count) doughnut pans with cooking spray.
   In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. In another mixing bowl, whisk together sugar, eggs, oil, rice milk, vanilla and coffee. Add wet ingredients to dry ingredients and whisk. Spoon the batter into doughnut pans, filling each mold about ¾ full.
   Bake 7 to 9 minutes or until doughnuts spring back when lightly touched and a tooth pick inserted into a doughnut comes out clean. Let cool in pan for 3 minutes. Remove and finish cooling on a rack.
   Place graham crackers in a small plastic bag and crush with a rolling pin until you have some larger pieces (about ¼ inch) and some crumbs. Place on a small plate.
   Spread 1 tablespoon of Toasted Marshmallow Crème on top of each doughnut then dip into crushed graham crackers.