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.

Directions:

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!

Notes:

* 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.

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