Gluten and Egg Free Donut Holes

These donut holes are amazing! I mean AMAZING!

I had seen a ton of homemade donut recipes spring up on Pinterest and knew I had to try one. This recipe by Sweet Little Blue Bird for Snickerdoodle Donut Muffins seemed really simple, so I decided to give it a try.

They turned out oh, so yummy! I just knew I had to try making them gluten-free for my stepson.

Melt in your mouth donut holes.

I mean, these seriously melt in your mouth. They are so freakin' good!

Discovering Bob's Red Mill All-Purpose Gluten-Free Baking Flour (affiliate link) opened up so many possibilities for baking for my gluten-free stepson. This flour works as a substitute 1:1 for flour in any recipe. Just add Xanthan Gum (affiliate link) based on the recommendation for the type of recipe (cookies, cake, etc.).

It is a little more complicated than that for breads, but it worked fabulously for my Gluten-Free Chocolate Chip Oatmeal Cookies. I just knew that I had to try out these donut holes gluten-free.

I make them in mini muffin tins. It is the perfect size for donut holes. The sides that are against the muffin tin get slightly crispy, the way donuts are supposed to be. Once they are done, they are dipped in melted butter, then rolled around in a cinnamon and sugar mixture.

I bake them in a mini muffin tin. After coming out of the oven, they are dipped in melted butter and then rolled around in a cinnamon/sugar mixture.

Unfortunately, I find making these donut holes a bit time consuming and tedious. This means I don't like making them often and I typically don't use all the batter. The tin needs to be washed after the first batch, so I usually just call it good after the first two dozen donut holes.

Baking these, everyone wants to hang in the kitchen waiting to snag one fresh from the oven (after being coated in cinnamon and sugar, of course!)

My stepson was so excited to eat them. He hung around the kitchen waiting for them to be done. His eyes lit up while eating them. Not only are they a great treat for any kid (and adults!), but they are gluten-free!

Here is the recipe:

Gluten and Egg Free Cinnamon Sugar Donut Holes

Recipe adapted by Bethany the ngnrdgrl
Adapted from Sweet Little Bluebird

Melt in your mouth Gluten and Egg Free Cinnamon Sugar Donut Holes.

Prep time: 20 minutes
Cook time: 20 Minutes
Total time: 40 Minutes

Yield: 30 donut holes

Calories per serving: 109 Calories / donut hole
Fat per serving: 6 grams

Ingredients

• 3/4 Cup Sugar
  
• 1/2 Cup Butter (melted)
  
• 1/2 Teaspoon Pure Vanilla Extract
  
• 3/4 Cup Milk
  
• 1-1/2 Cups Bob's Red Mill All-Purpose Gluten-Free Baking Flour (affiliate link)
  
• 3/4 Teaspoon Bob's Red Mill Xanthan Gum (affiliate link)
  
• Pinch Ground Nutmeg
  
• 1/4 Teaspoon Ground Cinnamon
  
• 1/4 Teaspoon Cream of Tartar
  
• 1-1/2 Teaspoons Baking Powder
  

Topping

• 1/2 Cup Butter (melted)
  
• 1/2 Cup Sugar
  
• 1-1/2 Teaspoons Ground Cinnamon

Cooking Directions

1. Preheat oven to 350 Degrees F.
2. Lightly grease a mini muffin tin.
3. Cream melted butter, sugar and vanilla in a large bowl.
4. Mix in milk. Set aside.
5. Combine flour, xanthan gum, nutmeg, cinnamon, cream of tartar and baking powder in a small bowl.
6. Stir in dry ingredients to the butter/sugar/milk mixture.
7. Fill prepared mini muffin tin about half full and bake for 18 to 20 minutes or until a toothpick tests dry.
8. Mix remaining sugar and cinnamon in a small bowl.
9. Dip each donut hole in the melted butter, then roll in the sugar-cinnamon mixture.
10. Cool on a cookie rack and enjoy!

Notes

If you are interested in making these with regular flour, just substitute the flour 1:1 and remove the xanthum gum from the recipe.  Make sure to go by Sweet Little Bluebird and let her know if you try them.

Hope you enjoy these as much as we do!

Cheers!

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