Gluten Free Donut Holes Recipes

GLUTEN-FREE DOUGHNUT HOLES

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.

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).

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.

GLUTEN-FREE DOUGHNUT HOLES

Steps:

• In bowl of stand mixer, combine white rice flour, potato starch, tapioca starch, baking soda, baking powder, salt, xanthan gum, and ground nutmeg. In small bowl, whisk together buttermilk, eggs, melted butter, vanilla extract, and lemon extract. Fit mixer with paddle attachment. Mix dough until smooth, about 45 seconds. Cover dough with plastic wrap to prevent a skin from forming and allow to rest for 15 minutes.
• Heat oil to 375°F. Pinch off large, about two teaspoons, pieces of dough. Roll dough into a ball and slip into hot oil. Depending on the size of your fryer, you can fry a few at a time. Don't crowd the fryer or the oil temperature will drop, giving you greasy doughnuts. Fry until golden brown, about three minutes.
• Using a metal slotted spoon, remove doughnuts from oil an place on a paper towel lined plate. Repeat with remaining dough.
• For Jelly Doughnuts Place powdered sugar into a small bowl. Roll doughnuts to coat. Fit a pastry bag with a bismarck tip and fill with jam. Insert tip about halfway into doughnut and squeeze a little jam into doughnut.
• For Cinnamon-Sugar Doughnuts Combine granulated sugar and ground cinnamon in small bowl. Roll doughnuts into mixture to coat. If desired, fill with jam.
• For Milk and Honey Glaze In small bowl, combine powdered sugar, milk, and honey. Stir until smooth. Dip doughnuts into glaze.

GLUTEN-FREE CHOCOLATE DONUT HOLES

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.

GLUTEN-FREE DOUGHNUT HOLES

Steps:

• Heat oil to 375 F (190 C). You can use a deep fryer, or a heavy pan. If not using a deep fryer, use a deep, heavy pot, filled to at least 3" deep.
• Whisk together milk, lemon juice, egg, vegetable oil, and vanilla until well combined and smooth, set aside.
• In a large mixing bowl, combine remaining (dry) ingredients. Add wet ingredients to dry, stirring with a whisk until well incorporated. Allow to sit for 10 minutes.
• Using two teaspoons, scoop out approximately 1" balls of dough, carefully dropping them into the hot oil. (Do NOT splash yourself!).*
• Cook for about 3 minutes, flip doughnut holes onto their other sides, cook for another 2-3 minutes.
• Cook a few donuts at a time, being careful to not over crowd your fryer / pot.
• When doughnut holes are cooked, use a (metal!) slotted spoon to transfer them from the oil, to a pan lined with paper towels. Once all donuts are cooked, allow to cool for a few minutes.