Gluten-Free Chai Doughnut Holes
So.... it took a while, but I think I'm finally starting to get the hang of this whole "living without gluten" nonsense.
This weekend, we held our annual "St Pi-trick's Day" party. We combined my husband's favorite day (Pi Day), with mine - St Patrick's Day. The entire menu consists of foods that are either round/spherical, include the word "pi" (Pizza, Pineapple punch), and are also Irish themed. Normally, it's a very gluten-y spread, and I'll have something on the side for myself - a store bought gluten free pie, some caulcannon left over from the pizza, etc.
This year, I decided to take on an additional challenge with the menu: Aside from the pizza, everything I served was additionally gluten free!
I was a bit worried about how it would all go over, as I'm the only one in the group with the allergy. I know that I would definitely pick gluten over gluten free, if I could do so without... um.. unpleasant repercussions! So, I was a little concerned that I was sentencing our guests to a less than stellar menu.
WELL. Guess I didn't need to worry - the gluten free stuff flew off the plates even faster than the full-gluten pizza! These doughnuts, in particular, were a huge hit. My husband had missed the part about them being gluten free, tried one, and immediately felt bad that I created something THAT tasty, and would "be missing out". He couldn't tell they were GF, and that seemed to be a common theme.
These were super easy to make, whipping up in just a few minutes. They incorporate my favorite chai spices, and they taste amazing. The texture was great, too! With these, I think I CAN handle living without wheat, without losing my mind!
Gluten Free Chai Doughnut Holes
- 1 cup Milk
- 2 tbsp Lemon Juice
- 1 Large Egg
- 2 tsp Vegetable Oil
- 1 cup Light Buckwheat Flour
- 1 cup Sorghum Flour
- ¾ cup Granulated Sugar
- ⅓ cup Coconut Flour
- 2 Tbsp Instant Black Tea
- ½ tsp Cinnamon
- ½ tsp Cardamom
- ¼ tsp Nutmeg
- ¼ tsp Ground Cloves
- 1 ½ tsp Baking Soda
- 1 tsp Salt
- 1 tsp Xanthan Gum
Spiced Sugar Coating:
- 1 cup Confectioners / Icing / Powdered Sugar
- 2 Tbsp Instant Black Tea
- 1 tsp Cinnamon
- 1 tsp Cardamom
- 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! I sent a few hours of our Pi Day party, nursing an oil burn across the back of my hand!). 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, gently toss in sugar coating mix, serve!
Spiced Sugar Coating:
- Combine all ingredients, stir until spices are well distributed throughout the sugar.
- While still warm, roll each doughnut in the bowl of cinnamon sugar to coat fully. Alternately, you may omit this step and enjoy plain or dipped in chocolate! Serve while warm.
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