Gluten Free Glazed Chocolate Doughnut Holes

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 cup milk
2 tbsp lemon juice
1 egg
2 tsp vegetable oil
2 1/4 cups gluten-free all purpose flour mix
1/4 cup cocoa
3/4 cup sugar
1 1/2 tsp baking soda
1 tsp salt
1 tsp xanthan gum

Glaze:

1/2 cup water
1/2 tsp vanilla
Pinch of salt
3+ cups Powdered sugar

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.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

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