I made these donut holes gluten-free for Katie, but everyone loved them! Usually when I make something that's gluten-free, Katie enjoys it (and I do too). Everyone else in our family typically thinks whatever we're eating would be better with regular wheat flour. I was thrilled when I made these one morning and no one complained that they were gluten-free! They were gobbled up so fast. Hooray!! I love it when I can make something that everyone enjoys.
Gluten-Free Donut Holes
2 1/2 cups white rice flour
3/4 cup sugar
1/2 cup potato flour
1/3 cup tapioca flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon xanthan gum
1/4 teaspoon nutmeg
1 cup buttermilk
2 large eggs
2 tablespoons melted butter
1/2 teaspoon lemon extract
vegetable oil (for frying)... i used canola
Cinnamon Sugar --- mix 1/2 cup powdered sugar, 1/2 cup granulated sugar, and 2 tablespoons cinnamon in a bowl. Roll donut holes in the mixture to coat
Honey Glaze --- mix 1 cup powdered sugar, 1 tablespoon milk, 2 teaspoons honey. Coat donut holes with glaze using a spoon. Allow excess to drip off. Add sprinkles for fun!
I used my Kitchen-Aid stand mixer to do all of the mixing...
Using a stand mixer, combine the flours, baking soda, baking powder, salt, xanthan gum, and nutmeg. In a small bowl, whisk together the buttermilk, eggs, melted butter, vanilla, and lemon extracts. Add the milk mixture to the flours and mix with your stand mixer until smooth. Cover the dough with plastic wrap and let is sit for 15 minutes.
Heat oil to 375 degrees F. Form donut holes by rolling about 1 tablespoon of dough into a ball. I suggest rolling all of the dough into balls before you start frying (it just makes the process go more smoothly).
Once you have all of the dough formed into balls and the oil is heated, place 5 or 6 balls of dough into the oil. Cook until golden brown (it only takes 2 to 3 minutes). Remove from the oil using a slotted spoon. Place on a paper towel-lined plate. Repeat with remaining dough.
|donut holes - still hot - waiting for their toppings|
If you have some help in the kitchen, it's a best to add the powdered sugar and cinnamon sugar while the donut holes are still warm. For the glazed, it's good to let them cool a bit more before glazing.
|I had two helpers in the kitchen the morning that I made these donut holes. |
Emily coated the powdered sugar and cinnamon sugar donuts.
Mark made sure the each donut had plenty of glaze (I added the sprinkles).
I hope you find this recipe to be a crowd-pleaser just like I did. Enjoy!
original recipe found on www.seriouseats.com