Donut Holes (Gluten-Free)
Courtesy of Gluten Intolerance Group 6 Servings • 10 Min. Prep Time • 1 Min. Cook TimeIngredients |
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1 1/2 c. gluten-free flour blend ** |
1/3 c. sugar |
2 tsp. baking powder |
1 1/2 tsp. xanthan gum |
1/2 tsp. salt |
1/4 tsp. cinnamon |
1/4 tsp. nutmeg |
1 egg, slightly beaten |
1/2 c. milk substitute |
2 Tbsp. vegetable oil |
1/2 tsp. vanilla |
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** Brown Rice Flour Blend |
1 1/3 c. brown rice flour |
7 Tbsp. potato starch |
3 1/2 Tbsp. tapioca flour |
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** For 1 1/2 cup gluten-free flour blend: |
1/2 c. rice flour |
1/2 c. cornstarch |
1/2 c. tapioca starch/flour |
1 Tbsp. potato flour |
Directions:
1. Heat an inch or more of oil to 375°F in a large frying pan or saucepan.
2. Mix flour blend, sugar, baking powder, xanthan, salt, cinnamon and nutmeg in a large bowl.
3. In a small bowl mix egg, milk substitute, oil and vanilla. Add to the dry ingredients and stir with a fork just until moist.
4. Roll out dough on well-floured surface and cut holes using the lid from the vegetable oil container. Or, if you have a cookie/ice cream scoop, this works very well for making donut holes.
5. Fry dough 1 to 1 1/2 minutes per side until deep golden brown. Drain on paper towel.
6. Roll warm donut holes in a bowl of cinnamon sugar or frost tops with chocolate frosting.
* Courtesy of: Gluten Intolerance Group
Visit www.gluten.org to learn more about gluten intolerance