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.
Nutrition Facts : ServingSize 1 donut hole, Calories 105 kcal, Carbohydrate 18 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 16 mg, Sodium 101 mg, Fiber 1 g, Sugar 12 g
GLUTEN-FREE DOUGHNUT HOLES
Rolled in cinnamon-sugar, these doughnut holes are a real breakfast treat! They're easy to make with Bisquick® Gluten Free mix.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 45m
Yield 24
Number Of Ingredients 9
Steps:
- In deep fryer or 2-quart heavy saucepan, heat 2 to 3 inches oil to 375°F. In shallow bowl, mix granulated sugar and cinnamon; set aside.
- In medium bowl, mix remaining ingredients until smooth. Shape dough into 1 1/4-inch balls. Carefully drop balls, 5 or 6 at a time, into hot oil. Fry about 1 to 2 minutes or until golden brown on all sides; drain on paper towels. Immediately roll in cinnamon-sugar.
Nutrition Facts : Calories 60, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Doughnut Hole, Sodium 85 mg, Sugar 5 g, TransFat 0 g
GLUTEN-FREE CHOCOLATE DONUT HOLES
As a Canadian who was recently forced to go gluten-free, there's nothing I miss more than a chocolate Timbit®. However, late one Saturday night, my roommate and I decided to attempt a gluten-free brownie recipe, which ended in a hot mess that tastes exactly like a Timbit®! Don't be discouraged by the strange silly putty-esque texture it has before baking, because it's delicious in the end. Enjoy! Glaze with icing of your choice.
Provided by Madeline White
Categories Bread Quick Bread Recipes
Time 1h
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9-inch square baking pan with parchment paper. Grease the sides of the pan.
- Blend margarine, sugar, and hot chocolate mix in a bowl using an electric mixer until smooth. Add eggs 1 at a time and beat until well combined.
- Combine flour, salt, xanthan gum, and baking soda in a separate bowl. Pour into butter mixture and combine. Add vanilla extract; mix well. Pour in soy milk and stir well. Pour mixture into the prepared baking pan, spreading to all corners.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool completely, about 30 minutes.
- Cut into 16 equal-sized pieces and roll into balls.
Nutrition Facts : Calories 113.2 calories, Carbohydrate 11.6 g, Cholesterol 34.9 mg, Fat 6.9 g, Fiber 1.1 g, Protein 2.2 g, SaturatedFat 1.3 g, Sodium 272.4 mg, Sugar 5.3 g
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- In a separate small mixing bowl, whisk together sugar, sour cream, egg, oil, and vanilla extract. Add the wet ingredients to the dry ingredients, stir with a spoon until combined. Dough will be thick and sticky. Line a baking sheet with wax or parchment paper, and with cocoa-floured hands, roll dough into balls 11/2 to 2-inches in thickness.
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