GF Chocolate Glaze

Every baker needs a two-minute chocolate glaze that sets shiny, pours smooth, and contains nothing suspicious — this is ours. Cocoa-based rather than melted-bar, so it never seizes, and naturally gluten-free for topping donuts, cakes, éclairs, and ice cream.

Yield: About 1 cup · Time: 10 min

Ingredients

• 1/2 cup (45 g) Dutch-process cocoa powder
• 3/4 cup (90 g) powdered sugar
• Pinch of salt
• 4 tbsp (55 g) butter, melted
• 4–6 tbsp hot water or hot cream
• 1 tsp vanilla
• 1 tsp corn syrup (optional, for shine)

Directions

1. Sift the cocoa, sugar, and salt together.
2. Whisk in the melted butter, vanilla, and corn syrup.
3. Add hot liquid a tablespoon at a time to your target thickness — 4 for spreading, 6 for pouring.
4. Use warm; it sets satin in 20 minutes. Rewarm gently to loosen.

Pro tip: Pure cocoa powder is gluten-free, but drinking-cocoa mixes are not the same jar — reach for the unsweetened baking tin.

Gluten-Free Notes

A quick label-reading reminder: scan ingredient lists for wheat, barley, rye, and malt, and look for a gluten-free claim on anything processed. When a label is unclear, the manufacturer’s website usually settles it.

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Browse more in Baking Basics & Pantry, or explore our gluten-free breakfast recipe database and hot cereal guide.