Gluten Free Doughnut Holes Gluten Free Doughnuts Recipes

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GLUTEN-FREE DOUGHNUT HOLES



Gluten-Free Doughnut Holes image

Rolled in cinnamon-sugar, these doughnut holes are a real breakfast treat! They're easy to make with Bisquick® Gluten Free mix.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 45m

Yield 24

Number Of Ingredients 9

Vegetable oil for frying
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1 1/4 cups Bisquick™ Gluten Free mix
1/4 cup packed brown sugar
1/4 teaspoon ground nutmeg
2 tablespoons butter, melted
1/3 cup buttermilk
1 egg, beaten

Steps:

  • In deep fryer or 2-quart heavy saucepan, heat 2 to 3 inches oil to 375°F. In shallow bowl, mix granulated sugar and cinnamon; set aside.
  • In medium bowl, mix remaining ingredients until smooth. Shape dough into 1 1/4-inch balls. Carefully drop balls, 5 or 6 at a time, into hot oil. Fry about 1 to 2 minutes or until golden brown on all sides; drain on paper towels. Immediately roll in cinnamon-sugar.

Nutrition Facts : Calories 60, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Doughnut Hole, Sodium 85 mg, Sugar 5 g, TransFat 0 g

GLUTEN-FREE DOUGHNUT HOLES ( GLUTEN-FREE DOUGHNUTS)



Gluten-Free Doughnut Holes ( Gluten-Free Doughnuts) image

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

1 cup water
1/2 cup butter (1 stick of butter) or 1/2 cup margarine (1 stick of butter)
1 cup potato starch
1 tablespoon sugar
1/4 teaspoon salt
4 eggs
oil (for deep frying)
cinnamon sugar, for dusting

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

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