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Donut Holes (Gluten-Free)
Courtesy of Gluten Intolerance Group
Servings: 6
Prep Time: 10 Min.
Cook Time: 1 Min.
What you need:
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1 1/2 c. gluten-free flour blend **
1/3 c. sugar
2 tsp. baking powder
1 1/2 tsp. xanthan gum
1/2 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 egg, slightly beaten
1/2 c. milk substitute
2 Tbsp. vegetable oil
1/2 tsp. vanilla

* Brown Rice Flour Blend
1 1/3 c. brown rice flour
7 Tbsp. potato starch
3 1/2 Tbsp. tapioca flour

* For 1 1/2 cup gluten-free flour blend:
1/2 c. rice flour
1/2 c. cornstarch
1/2 c. tapioca starch/flour
1 Tbsp. potato flour
What to do:
1. Heat an inch or more of oil to 375°F in a large frying pan or saucepan.
2. Mix flour blend, sugar, baking powder, xanthan, salt, cinnamon and nutmeg in a large bowl.
3. In a small bowl mix egg, milk substitute, oil and vanilla. Add to the dry ingredients and stir with a fork just until moist.
4. Roll out dough on well-floured surface and cut holes using the lid from the vegetable oil container. Or, if you have a cookie/ice cream scoop, this works very well for making donut holes.
5. Fry dough 1 to 1 1/2 minutes per side until deep golden brown. Drain on paper towel.
6. Roll warm donut holes in a bowl of cinnamon sugar or frost tops with chocolate frosting.

* Courtesy of: Gluten Intolerance Group
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