Gluten-Free Chocolate Doughnut Holes

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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!

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5 from 1 vote

Gluten-Free Glazed Chocolate Doughnut Holes

These Gluten-Free Glazed Chocolate Doughnut Holes are relatively easy to make, and not only scratch the itch, they pass for their full-gluten counterparts!

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Dessert, Snack

Cuisine: American, Gluten-free

Keyword: Beyond Flour Book, Chocolate, donut, donuts, doughnut, gluten free doughnuts, gluten-free, glutenfree

Servings: 6 People

Calories: 284kcal

Author: Marie Porter

Ingredients

Doughnuts:

• 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

Glaze:

• ½ cup water
• ½ tsp vanilla
• Pinch of salt
• 3 + cups Powdered sugar

Instructions

• 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.

Nutrition

Calories: 284kcal | Carbohydrates: 54g | Protein: 8g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 764mg | Potassium: 296mg | Fiber: 7g | Sugar: 18g | Vitamin A: 105IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 2mg

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