Gluten-Free Doughnut Holes Posted on September 28th, 2010
Gluten-Free Doughnut Holes
240 grams Ahern’s gluten-free flour mix*
1/2 tsp guar gum
2 tsp baking powder
1/2 tsp salt
1 tsp nutmeg
75 grams (about 1/3 cup) superfine sugar**
2 T butter, room temperature
1 egg, room temperature
1/2 cup milk, scalded and divided
2 T plain yogurt
1 tsp vanilla extract
canola oil for frying
Mix 2/3 cup of sugar and 2 tsp cinnamon and place in a small brown sack or bowl and set aside for later.
Mix dry ingredients together in mixer bowl.
Add butter and blend. It will look very crumbly.
In another bowl, combine the egg, 1/2 of the milk, yogurt, and vanilla extract.
With the mixer running, slowly pour the wet ingredients into the dry ingredients. Scrape down the sides of the bowl and continue mixing. Slowly add the rest of the milk. Cover the bowl and let the batter rest.
Heat at least 2 inches of oil in a large, heavy-bottomed pan. Heat until the oil registers 360 degrees on a deep-fat thermometer. (I don’t have a thermometer for the oil, so I heated it on medium heat for several minutes and tested the readiness by slowly putting in a spoonful of batter, when it starts bubbling and cooking you will know it’s ready.)
Gently drop tablespoon-size dollops of dough into the oil. (Carefully ease them into the oil so that there are no splashes of hot oil!) Fry about 45 seconds to 1 minute on each side, until a light golden brown.
Remove the doughnuts with a slotted spoon and place them on a paper-towel-lined plate. While the next batch is frying, put the hot doughnuts a few at a time into the small paper bag with cinnamon sugar. Shake and place on serving plate. Makes about 24 doughnut holes.
If you have any left overs freeze them right away. They will keep their crispness that way. The ones left out overnight will get soft.
These are simply delightful! This is another recipe that I made and declared, YES! We can eat gluten-free!
This recipe was originally posted on the Ahern’s blog, Gluten-Free Girl and the Chef.
*The Ahern’s have created this gluten-free flour mix and they encourage you to weigh your flours instead of measuring by cup. I just use a little inexpensive scale that I picked up at Walmart and it works great. When you see the difference in measurements from weight to cup size you will see why they encourage this. Also due to a corn allergy in our family we replace the cornstarch with tapioca starch and use the same weight measurement.
**I put our regular sugar in the blender to make it extra fine.