Allergy Free Baked Doughnut Holes Recipes

BAKED GLUTEN FREE DONUT HOLES

Steps:

• Preheat oven to 350 degrees. Grease a 24-count mini muffin pan with non-stick cooking spray.
• In a medium bowl, whisk together the gluten free flour, baking powder, baking soda, salt, and cinnamon. Set aside.
• In a large mixing bowl, use an electric hand mixer to cream together the butter and sugar until light and fluffy (3-4 minutes).
• Mix in the egg, milk, sour cream, and almond extract until combined.
• Add 1/2 the dry ingredients to the wet ingredients and mix until just combined. Mix in the remaining dry ingredients until just incorporated.
• Use a 1.5 tablespoon scoop to spoon the batter into each muffin cup, filling 3/4 full.
• Bake at 350 degrees for 9-11 minutes, or until a toothpick inserted into the center of a donut hole comes out clean.
• Cool the donut holes in the pan for 5 minutes before removing them to a wire rack to cool completely.
• In a medium mixing bowl, add the powdered sugar, almond extract, and 3 tablespoons of milk. Stir together with a spoon until the mixture is smooth. Add the additional 1/2 tablespoon of milk, if necessary, to achieve the desired consistency.
• Place the cooled donut holes, two at a time, in the bowl of glaze. Using two spoons, coat the donut holes with glaze.
• Transfer the glazed donut holes to a wire rack, placed over a baking sheet, to allow the excess glaze to drip off.
• Serve and enjoy.

ALLERGY FREE BAKED DOUGHNUT HOLES

Steps:

• Preheat the oven to 350F and grease mini muffin tins.
• In a large bowl, beat together the coconut beverage, brown sugar, applesauce or banana, oil, and vanilla until smooth.
• Add the flours, tapioca starch, maca, ground chia, nutmeg, guar gum, baking soda, cream of tartar and salt.
• Mix until a sturdy batter-dough forms - about 5 minutes.
• Form into balls and place in the mini muffin tins.
• Bake 15 minutes. Cool in the tin 3 minutes then unmould.
• If tossing with cinnamon sugar, dip warm doughnut holes in melted coconut oil and immediately roll in the sugar.
• If filling or glazing, allow doughnut holes to cool completely.

GLUTEN-FREE DOUGHNUT HOLES ( GLUTEN-FREE DOUGHNUTS)

Steps:

• Heat oil in a deep fryer (375°F ). You will need at least one -two inches deep of oil. Whilst the oil is heating, prepare the doughnut recipe. Do not leave the heating oil unattended.
• Using a saucepan, heat the water and butter until boiling point is reached. Remove the saucepan from the heat.
• Dump in the potato starch, sugar and salt. Stir until the mixture forms a ball and has pulled away from the sides of the saucepan. (Much like making a choux pastry).
• With an electric mixer, add in the eggs -one at a time. Beat well between adding each egg.
• Drop the batter into the heated oil by small rounded teaspoonfuls, a few at a time. The doughnut holes will puff up as they are cooking to about 1 1/2 inches. Turn them throughout cooking to brown evenly. They'll take approx 5 minutes to cook. Remove from the heat and drain on paper towels.
• While still warm shake them in a plastic bag with cinnamon sugar (2 tablespoons of sugar to 1/2 teaspoon of cinnamon).