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
Mango Salad
Maple Pumpkin Pie
Next-Level Scalloped Potatoes
No Tomato Quinoa Tabbouleh
Pavlova Dessert Charcuterie Board
Rainbow Salad with Carrot Dressing
Seafood Mousse
Wild Rice & Edamame Salad
Share the Love!
Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!
Also, be sure to follow me on Pinterest, and subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense.
Well, the published nonsense, anyway!
Gluten-Free Glazed Chocolate Doughnut Holes
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.
Leave a Reply