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Monday, February 20, 2012

Gluten-free Donut Holes

Cinnamon-Sugar Donut Holes

We finally got some of the white stuff today. As usual, any frozen precipitation sends me into a baking frenzy. I decided to make some donut holes. This version is gluten and dairy-free. I've rolled them in powdered sugar and powdered cocoa sugar, which are both good, but the cinnamon sugar holes are by far the biggest hit!

Vegetable Oil for frying
1/4 c sugar
1/2 t ground cinnamon

1 1/4 c basic Gluten-free all purpose flour mixture (or GF Bisquick)
1/4 c brown sugar
1/4 t ground nutmeg
1 tbsp buttery spread (I use Earth Balance dairy-free, gluten-free)
1/3 c. buttermilk (I use a buttermilk substitute: 1 c almond milk (or rice or coconut milk) with 1 3/4 tsp cream of tartar. Use 1/3 c of the mixture for this recipe.
1 egg, beaten
1/4 t vanilla extract (Note: most vanilla flavorings have gluten. I use Kirkland's vanilla extract from Costco.)

In a 2 qt heavy sauce pan, heat 2-3" of oil on medium-high. 

In a shallow bowl, blend sugar and cinnamon and set aside.

In a medium bowl, mix remaining ingredients until a smooth dough forms. 

Roll the dough into 1 1/4" balls. 

Carefully drop 5-6 balls in the hot oil at a time. Cook about 30 seconds, flipping them to ensure they are golden brown on all sides. 

Drop on paper towels. Immediately roll in cinnamon sugar mixture to coat.

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