Dairy-Free Gluten-Free Donut Holes
Prep time
Cook time
Total time
This is the solution for an early-morning status meeting or an allergen-free classroom treat. These little muffins have that classic old-fashioned doughnut taste and are easily made in less than 30 minutes using a mini-muffin pan or doughnut hole pan. Yes, they are baked, not fried!
Author: Colette Martin (with slight modifications)
Recipe type: Breakfast
Cuisine: American
Serves: 24 doughnut holes
Ingredients
- 2¼ cups (288 grams) Basic Gluten-Free Flour Blend (below)
- ½ teaspoon xanthan gum
- 1 tablespoonbaking powder
- ½ teaspoonsalt
- ¼ cup non-hydrogenated shortening, softened (like Spectrum Organic)
- ½ cup (110 g) sugar
- 1 egg or 1 flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons warm water)
- ¼ cup (60 ml) plain dairy-free milk alternative
- ½ cup (120 g) unsweetened applesauce
- 2 tablespoons oil
- 1 teaspoon vanilla extract
- ½ cup (72 g) powdered sugar
Instructions
- Preheat your oven to 350°F (180°C). Grease the cups of a mini muffin pan or doughnut hole pan.
- In a medium bowl, whisk together the flour, xanthan gum, baking powder, and salt.
- In a separate large bowl, cream the shortening and sugar with a mixer on medium speed for 5 minutes. Scrape down the sides of the mixing bowl, as needed.
- Add the egg or flaxseed egg and blend on continue to mix on medium speed for 1 minute. Add the milk alternative, applesauce, oil, and vanilla, and blend for another minute.
- Add the dry ingredients and mix on medium speed for 2 to 3 minutes, or until well blended. The batter will be thick with some graininess.
- Use a medium cookie scoop or spoon to form balls of dough in tablespoon-sized portions. Dampen your hands with warm water and gently pass the dough from hand to hand until the ball is smooth. Place each ball of dough into the prepared pan. Dip the cookie scoop or spoon into warm water periodically, if the dough starts to stick.
- Bake the donut holes for 14 to 16 minutes, or until a toothpick inserted comes out clean.
- Let the doughnut holes cool for 5 minutes in the pan, then transfer them to a cooling rack.
- Just prior to serving, roll the doughnut holes in the powdered sugar to coat them on all sides or sprinkle the powdered sugar on just the tops. Store (without the powdered sugar topping) in an airtight container at room temperature for 2 to 3 days.
Notes
Basic Flour Blend: (Makes 768 grams / about 6 cups) Add 306 grams brown rice flour, 306 grams sorghum flour, and 156 grams arrowroot starch to a large mixing bowl and mix the ingredients together extremely well. Store the blend in an airtight container in the refrigerator or freezer. For a rice-free version, substitute millet flour for the brown rice flour. For a sorghum-free version, substitute white rice flour or millet flour for the sorghum flour.
To Freeze: Freeze unpowdered doughnut holes for up to 6 months in an airtight container. Thaw at room temperature. Reheat at 325°F (165°C) for 7 minutes and then add powdered sugar, if desired.
Cinnamon Sugar Donut Holes: In a small bowl, whisk together 2½ tablespoons sugar and ½ tablespoon ground cinnamon. Sprinkle the tops of the donut holes with the cinnamon sugar blend prior to baking. Omit the powdered sugar.
Glazed Donut Holes: Omit the powdered sugar. Sift 2 cups powdered sugar into a medium bowl. Add 3 tablespoons milk alternative and 1 teaspoon vanilla extract, and whisk to combine. It should be relatively thin, to coat the donut holes. If it's too thick, add 1 tablespoon of milk alternative (1/4 cup total). While the donut holes are still warm, dunk them in the glaze and place them on a wire rack over a pan, paper towels, or parchment paper (to catch any drips). Let them set up.
This recipe is adapted from The Allergy-Free Pantry: Make Your Own Staples, Snacks and More Without Wheat, Gluten, Dairy, Eggs, Soy or Nuts, copyright © Colette Martin, 2014. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.
To Freeze: Freeze unpowdered doughnut holes for up to 6 months in an airtight container. Thaw at room temperature. Reheat at 325°F (165°C) for 7 minutes and then add powdered sugar, if desired.
Cinnamon Sugar Donut Holes: In a small bowl, whisk together 2½ tablespoons sugar and ½ tablespoon ground cinnamon. Sprinkle the tops of the donut holes with the cinnamon sugar blend prior to baking. Omit the powdered sugar.
Glazed Donut Holes: Omit the powdered sugar. Sift 2 cups powdered sugar into a medium bowl. Add 3 tablespoons milk alternative and 1 teaspoon vanilla extract, and whisk to combine. It should be relatively thin, to coat the donut holes. If it's too thick, add 1 tablespoon of milk alternative (1/4 cup total). While the donut holes are still warm, dunk them in the glaze and place them on a wire rack over a pan, paper towels, or parchment paper (to catch any drips). Let them set up.
This recipe is adapted from The Allergy-Free Pantry: Make Your Own Staples, Snacks and More Without Wheat, Gluten, Dairy, Eggs, Soy or Nuts, copyright © Colette Martin, 2014. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.
Nutrition Information
Serving size: 1 donut hole + powdered sugar Calories: 104 Fat: 3.8g Saturated fat: 1.3g Carbohydrates: 14.9g Sugar: 4.9g Sodium: 50mg Fiber: .1g Protein: 1.2g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/baked-dairy-free-gluten-free-donut-holes