Gluten-Free Glazed Chocolate 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!
More Gluten-Free Potluck Food
Looking for more ideas for gluten-free foods that are great to bring to a potluck? Here are some ideas for you!
Best Coleslaw Recipe Ever
Chicken Cabbage Rolls
Chicken Shrimp & Sausage Jambalaya
Cold Smoked Potato Salad Recipe
Dill Pickle Cream Cheese Dip
"Extreme" Caesar Salad
Jalapeno Artichoke "Backfire" Dip
Maple Pumpkin Pie
Next-Level Scalloped Potatoes
No Tomato Quinoa Tabbouleh
Pavlova Dessert Charcuterie Board
Rainbow Salad with Carrot Dressing
Wild Rice & Edamame Salad
Share the Love!
Well, the published nonsense, anyway!
Gluten-Free Glazed Chocolate Doughnut Holes
- Vegetable oil for frying
- 1 cup milk
- 2 tbsp lemon juice
- 1 egg
- 2 tsp vegetable oil
- 1 cup Sorghum Flour
- 1 cup Light Buckwheat Flour
- ⅓ cup Coconut Flour
- ¼ cup cocoa
- ¾ cup sugar
- 1 ½ tsp baking soda
- 1 tsp salt
- 1 tsp xanthan gum
- ½ cup water
- ½ 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.