These Low FODMAP Baked Chocolate Doughnuts are the chocolaty companion to our Low FODMAP Baked Doughnuts, which are our basic baked doughnut. Both are gluten-free and much lower in fat than fried. But if you want fried, we have two yeast-raised, jelly-filled doughnuts, too!
Low FODMAP Serving Size Info: Makes 12 doughnuts; 12 servings; 1 doughnut per serving
For the Chocolate Doughnuts: Position rack in the middle of the oven. Preheat oven to 350˚F (180°C). Coat two standard sized doughnut pans (12 wells total) with nonstick spray; set aside. Make sure that any dry toppings you want to use are prepared and ready to go. The Cocoa Glaze can be made while they are baking.
Make the Cocoa Glaze while doughnuts are baking. Simply whisk together the confectioners’ sugar, cocoa, vanilla and 2 tablespoons of milk until very smooth and thick but fluid. Add more milk if necessary.
For the Cinnamon Sugar Topping: Stir the sugar and cinnamon together in a shallow bowl, large enough to hold a doughnut. When ready to use, place a warm doughnut on top of the mixture and toss around to coat thoroughly.
For Confectioners’ Sugar Topping: Place sifted confectioners’ sugar in a shallow bowl, large enough to hold a doughnut. When ready to use, place a warm doughnut on top of the mixture and toss around to coat thoroughly.
Our recipes are based on Monash University and FODMAP Friendly science.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.