Gluten-Free Donut Holes
2 eggs, beaten
2 cups buttermilk
1/4 cup butter, melted
5 cups rice flour blend (*see note)
1 cup sugar
2 tsp baking soda
1 tsp baking powder
2 tsp salt
2 tsp xanthan gum
1 tsp nutmeg
Combine eggs, buttermilk, and melted butter in a large bowl. Mix well with a wire whisk or fork.
Combine dry ingredients in a separate bowl and add to the wet. Mix by hand with a large spoon. (Do not use an electric mixer).
Let batter rest for about 15 minutes. Turn dough onto a well-floured surface. If dough is sticky, work in more rice flour blend.
Use a small cookie scoop to make the doughnut holes, they give a nice 1" size doughnut hole, perfect bite size snack. Dip the cookie scoop in the hot oil before scooping helps the dough to not stick in the scoop.
Fry in 1 to 3 inches of very hot oil (375 degrees F) until brown on one side. Turn doughnuts over and brown on second side.
While doughnuts are still warm, toss in a mixture of white sugar & cinnamon to coat. Serve warm.
*NOTE: Rice flour blend is 6 parts rice flour, 2 parts potato starch, and 1 part tapioca starch.
NOTE: Like all GF baking, it is best when fresh, however, it can be frozen & reheated in a 350 degree F oven when you want to serve them.
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