Gluten free doughnut holes – what else is there to say?
These are awesome. I created the recipe about a year ago, when going on a doughnut making binge – I was determined to make a gluten free version of each of my favorite TimBit flavors!
I may have procrastinated on posting that, but hey – better late, than never… right?
These are super easy to make, whipping up in just a few minutes. Most people won’t even realize that they’re gluten free – texture was great, too!
Enjoy! Oh, and if you’d like a little more variety in your doughnut hole offering, be sure to check out our Gluten Free Chai Doughnut Holes as well!
Gluten Free Glazed Chocolate Doughnut Holes
Vegetable oil for frying
1/2 cup water
Heat oil to 375F. You can use a deep fryer, or a heavy pan. If not using a deep fryer, pour oil to at least 3″ deep.
Whisk together milk, lemon juice, egg, and vegetable oil until well combined and smooth.
In a large mixing bowl, combine remaining (dry) ingredients. Add wet ingredients to dry, stirring with a whisk until well incorporated.
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.
Whisk together powdered sugar, water, and salt. Add powdered sugar, a cup or so at a time, whisking until thick (but still “dip-able”) and completely smooth. Transfer to a coffee mug or other narrow/tall vessel. Use a couple of forks to dip each donut hole – one at a time – turning to coat completely. Allow excess glaze to drip off doughnut before placing on parchment paper to dry.
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