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Donut Holes (Gluten-Free)
Courtesy of Gluten Intolerance Group
Servings: 6
Prep Time: 10 Min. Cook Time: 1 Min. What you need:
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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 *+ Brown Rice Flour Blend + 1 1/3 c. brown rice flour + 7 Tbsp. potato starch + 3 1/2 Tbsp. tapioca flour *+ 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 What to do:
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 |
