Gluten Free Donut Holes

Being my deep fryer was still out on the counter, I decided to make a batch of donut holes, too. You can also make donuts with this recipe and I made a couple to show you, but holes are easier and quicker.

Gluten Free Donut Holes

Yields about 3 dozen

Ingredients

1/2 cup Brown Rice Flour

1/2 cup White Rice Flour

1/2 cup Tapioca Flour

1/2 cup Sweet Rice Flour

1/2 teaspoon Xanthan Gum

2 teaspoons Baking Powder

1/2 teaspoon Nutmeg

1/2 teaspoon Salt

1 Egg

1/2 cup Sugar

2 tablespoons Butter, melted

1 teaspoon Pure Vanilla Extract

1/2 cup Milk (I used Lactaid)

Vegetable Oil for frying

In a mixing bowl, whisk together flours, gum, powder, nutmeg, and salt until well blended. Set aside. In a small food processor, beat egg and sugar together. Add butter and vanilla. Scrape sides to make sure everything is combined. Add the flour and milk in an alternating fashion to blend the dough together. Then, refrigerate dough for 30 minutes to an hour. You want the dough to firm up. (You can also leave the dough in the fridge overnight.)

Heat frying oil to 360 degrees. While oil is heating, take dough and roll into 1 inch balls. If you wish to make donuts, roll dough between two pieces of Saran Wrap to 1/2 inch thickness and cut with donut cutter. You can sprinkle the cutter with flour for easier cutting. Also, set up a workspace of a slotted spoon and a papertowel lined plate for finished donuts to drain on.

Place donuts in heated oil. They will sink to the bottom. When they float to the top, turnover with a slotted spoon so donuts cook through evenly. When they turn a golden brown, remove from oil and let them drain on the plate. Repeat until all dough has been used up. 

You can dust these with powdered sugar, granulated sugar, and/or cinnamon. Frost and role in sprinkles. Place them on a wooden skewer and make "Donut Pops" or eat them as is. Enjoy!

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