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 DOUGHNUTS RECIPE BY TASTY
Here's what you need: dark chocolate, butter, cocoa powder, sugar, vanilla extract, eggs, chocolate, sprinkles
Provided by Ellie Holland
Categories Desserts
Yield 12 doughnuts
Number Of Ingredients 8
Steps:
- Pre-heat the oven to 180°C (350°F).
- Melt the chocolate and butter together in a saucepan over a medium heat.
- Stir in the cocoa powder, sugar and vanilla extract.
- Take off the heat and whisk in the eggs one at a time.
- Tear off a piece of greaseproof paper and scrunch into a small ball.
- Place the the paper balls in the centre of each hole in a muffin tin.
- Pour the chocolate doughnut mixture in the muffin tin holes, circling around the paper balls and being careful not to cover them.
- Bake in the oven for 8-10 minutes.
- Carefully take the doughnuts out of the muffin tin. Take out the paper balls with your fingers. You should have a circle-shaped hole in each doughnut.
- Dip in some melted chocolate, followed by some sprinkles.
- Enjoy!
Nutrition Facts : Calories 394 calories, Carbohydrate 31 grams, Fat 28 grams, Fiber 2 grams, Protein 6 grams, Sugar 25 grams
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
GLUTEN-FREE DOUGHNUT HOLES ( GLUTEN-FREE DOUGHNUTS)
A Bette Hagman Recipe- a delicious treat. I had thought that doughnuts were on the forever-gone list until I tried these little morsels :) Best served hot, but still OK cold. They can be frozen, defrosted and reheated in the oven
Provided by Jubes
Categories Breakfast
Time 1h
Yield 30 doughnut holes, 6-12 serving(s)
Number Of Ingredients 8
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).
Nutrition Facts : Calories 288, Fat 18.8, SaturatedFat 10.8, Cholesterol 181.7, Sodium 268, Carbohydrate 24.5, Fiber 1.6, Sugar 3.3, Protein 6.2
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