Soft and pillowy gluten free doughnuts are oven baked and dipped in a luscious chocolate glaze. Enjoy their chocolate-covered glory, or take it to the next level with your favorite toppings (like coconut).
Preheat the oven to 325 F and brush two 6-mold doughnut trays with the melted coconut oil. Combine the sugar, flours, potato starch, arrowroot, baking powder, baking soda, xanthan gum, salt, and baking soda in a large mixing bowl. Whisk together until well mixed.
Add the melted coconut oil, applesauce, vanilla, and hot water to the bowl. Mix with a spoon or spatula until just combined. Use a small scoop or pastry bag to add about 3 or 4 tablespoons of batter to each mold. Smooth out the surface of the batter in each mold.
Bake for 15 minutes. Remove from the oven and let cool for 5 minutes. Loosen gently, then turn out the doughnuts on a rack. Prepare the chocolate glaze.
Combine the chocolate chips and coconut oil in a microwaveable bowl. Microwave on 30% power for 1 minute at a time, stirring in between, until melted and smooth.
Dip one side of each doughnut in the glaze, then place glazed side up on the rack. Top with shredded coconut or other toppings if desired. Store doughnuts air tight when they are completely cool.