GLUTEN-FREE CHOCOLATE DONUT HOLES
As a Canadian who was recently forced to go gluten-free, there's nothing I miss more than a chocolate Timbit®. However, late one Saturday night, my roommate and I decided to attempt a gluten-free brownie recipe, which ended in a hot mess that tastes exactly like a Timbit®! Don't be discouraged by the strange silly putty-esque texture it has before baking, because it's delicious in the end. Enjoy! Glaze with icing of your choice.
Provided by Madeline White
Categories Bread Quick Bread Recipes
Time 1h
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9-inch square baking pan with parchment paper. Grease the sides of the pan.
- Blend margarine, sugar, and hot chocolate mix in a bowl using an electric mixer until smooth. Add eggs 1 at a time and beat until well combined.
- Combine flour, salt, xanthan gum, and baking soda in a separate bowl. Pour into butter mixture and combine. Add vanilla extract; mix well. Pour in soy milk and stir well. Pour mixture into the prepared baking pan, spreading to all corners.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool completely, about 30 minutes.
- Cut into 16 equal-sized pieces and roll into balls.
Nutrition Facts : Calories 113.2 calories, Carbohydrate 11.6 g, Cholesterol 34.9 mg, Fat 6.9 g, Fiber 1.1 g, Protein 2.2 g, SaturatedFat 1.3 g, Sodium 272.4 mg, Sugar 5.3 g
GLUTEN-FREE DOUGHNUT HOLES ( GLUTEN-FREE DOUGHNUTS)
A Bette Hagman Recipe- a delicious treat. I had thought that doughnuts were on the forever-gone list until I tried these little morsels :) Best served hot, but still OK cold. They can be frozen, defrosted and reheated in the oven
Provided by Jubes
Categories Breakfast
Time 1h
Yield 30 doughnut holes, 6-12 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a deep fryer (375°F ). You will need at least one -two inches deep of oil. Whilst the oil is heating, prepare the doughnut recipe. Do not leave the heating oil unattended.
- Using a saucepan, heat the water and butter until boiling point is reached. Remove the saucepan from the heat.
- Dump in the potato starch, sugar and salt. Stir until the mixture forms a ball and has pulled away from the sides of the saucepan. (Much like making a choux pastry).
- With an electric mixer, add in the eggs -one at a time. Beat well between adding each egg.
- Drop the batter into the heated oil by small rounded teaspoonfuls, a few at a time. The doughnut holes will puff up as they are cooking to about 1 1/2 inches. Turn them throughout cooking to brown evenly. They'll take approx 5 minutes to cook. Remove from the heat and drain on paper towels.
- While still warm shake them in a plastic bag with cinnamon sugar (2 tablespoons of sugar to 1/2 teaspoon of cinnamon).
Nutrition Facts : Calories 288, Fat 18.8, SaturatedFat 10.8, Cholesterol 181.7, Sodium 268, Carbohydrate 24.5, Fiber 1.6, Sugar 3.3, Protein 6.2
BAKED DOUBLE CHOCOLATE DONUTS (GLUTEN FREE)
Yes, you can make delicious, cakey, gluten free donuts. Recipe #155392 was my inspiration for the glaze. The recipe makes six regular donuts or 12 mini-donuts. If using the mini-pan the cooking time may need to be adjusted.
Provided by PaulaG
Categories Breads
Time 25m
Yield 6 donuts
Number Of Ingredients 20
Steps:
- Preheat oven to 375 degrees. Spray a 6 hole donut pan with non-stick cooking spray.
- In a medium bowl blend together the flour, tapioca starch, cocoa, sugar, gum, baking powder, salt, cinnamon and buttermilk powder.
- In a small bowl beat together the eggs, oil and 2 tablespoons water. Pour the mixture into the dry ingredients and mix until well combined. If mixture is to thick add in additional water until a smooth, thick, cake batter consistency is achieved.
- Spoon the mixture into the prepared pan, smoothing with a spatula. Place in pre-heated oven and bake for 10 to 12 minutes. Allow to rest in pan a minute or two and then turn out onto a wire rack to cool for a few minutes.
- In a small bowl, blend together the coconut oil, cocoa, 1 1/2 tablespoons hot water, sugar and vanilla. Stir until smooth adding in additional water as needed. Place the cooling rack with donuts on a cookie sheet and spoon the chocolate glaze over the donuts allowing the glaze to drip down sides. Immediately top with topping of choice; i.e., peanuts, coconut or nonpareils. Enjoy!
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