Wednesday, February 3, 2010

Donut Holes

Recipe From Allergy Free Mom

"Allergy-Free For Mommy And Me" are free of the eight top major food allergens: milk, eggs, wheat, soy, peanuts, tree nuts, fish and shellfish.

Donut Holes

3/4 cup warm rice milk or soy milk
1 packet dry active yeast (about 1 tbsp.)
2 tbsp. sugar
2/3 cup tapioca flour
2/3 cup garbanzo and fava bean flour blend *See note
1 cup potato starch
2 tsp. baking powder
3 tsp. xanthan gum
1/2 tsp. kosher salt
1 tbsp. oil **See note
1 tsp. vanilla extract (can be omitted if you are allergic)
1/4 cup warm water

You will also need about 3 cups of cooking oil** to fry them in. The oil should be deep enough to submerge the balls, and preheated to 350 degrees. I used a small 6-inch stainless sauce pan.

To make coating, place 1/2 cup powdered sugar or granulated sugar to 1 tsp. cinnamon into a brown paper bag and shake well.


Mix the yeast into the warm milk and cover with a paper towel. Set aside to begin proofing.

Meanwhile, mix all the remaining ingredients except the oil, vanilla, and water, thoroughly in a large mixing bowl.

Combine the yeast mixture, oil, vanilla, and water. Stir into dry ingredients.

With a little potato starch on your hands, work the dough into a clean ball. It will be very sticky at first, but will gain elasticity the longer you knead it.

Form into 1-2 inch balls. Drop the balls into the hot oil in batches, carefully turning them every few seconds. ***See note.

Continue to cook for about 4 minutes, or until uniformly browned. Drop into the paper bag and shake to coat with cinnamon and powdered sugar (or whatever coating you want) and transfer to a plate.

Makes about 18 donut holes.

Eat while they’re still warm and enjoy!


* If you are sensitive to bean flours because of a soy or peanut allergy, you can substitute oat flour. If you cannot have either, you can use brown rice flour. I chose the bean flour to up the protein value for my son, as he can tolerate these.

** As far as cooking oils go, I use grape seed oil. It has a high smoke point, and a subtle nutty flavor. It is also very nutritious. Safflower oil is also good to use. Always read your cooking oil labels too ensure they’re free of allergen contaminates.

*** Be very gentle as you're turning the dough balls. If you poke at them too hard, the outer crust that forms will crack, and the donuts will be deformed.

More recipes from Allergy Free Mom

Allergy-Free For Mommy And Me

Everyday recipes for families with multiple food allergies.

Concentrating on organic and Non-GMO ingredients.


Kelly said...


Lisita said...

Sounds yummy!

Stephanie said...

These look great! Can't wait to try them :)