Tuesday, August 30, 2011

Baked Donut Holes

Who ever said gluten-free breakfast had to be boring? Probably the same people who think good donuts have to be fried.

Last week, I woke up craving donut holes. I had no idea what to do, but I was determined to make them. The secret is to use a mini muffin tin. My mini muffin tin can make 24 mini muffins at once, and luckily, the batter I whipped up was the perfect amount to make 24 donut holes. I rolled the baked donut holes in melted butter and then powdered sugar, but you could do a cinnamon-sugar mixture instead. My whole family ate these up, and I look forward to making them again. I hope you love them too!

***Baked Donut Holes
1 cup brown rice flour
1/2 cup white rice flour
1/2 cup corn starch
2 Tbsp. tapioca starch
1/2 tsp. xanthan gum
1 Tbsp. baking powder
1/2 cup sugar

2 Tbsp. oil
1 egg
1 tsp. vanilla
2/3 cup almond milk (regular milk will work, too)
Melted butter and desired donut hole topping (cinnamon-sugar, or powdered sugar work well)

Preheat oven to 350. In mixing bowl, mix sugar, brown and white rice flours, cornstarch, tapioca starch, and xanthan gum. Stir in egg, oil and vanilla. Slowly stir in almond milk (or regular milk) until soft dough forms. I did not grease my mini muffin tin, but you are welcome to do that if you think your pan will need to be greased. Roll dough into walnut-size balls (or slightly smaller) and place one ball in each mini muffin spot. Bake for about 15 minutes, or until the donut holes turn a very light brown, or until each donut hole is firm to the touch (not hard, but firm). Melt butter in a microwave-safe bowl. Roll donut holes in melted butter and then into desired topping.  A ratio of 1/2 cup sugar to 2 tsp. cinnamon works well. Or you can use plain powdered sugar. Serve while still warm. Makes 24 large donut holes, or 36 smaller donut holes.

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