Monday, November 10, 2014

Powdered Doughnut Holes from The Allergy-Free Pantry

These Powdered Doughnuts are quickly becoming a reader favorite from The Allergy-Free Pantry.

If you need to avoid corn, make your own powdered sugar (there's a recipe in the book!)

These Powdered Doughnut Holes from The Allergy-Free Pantry are baked in a mini-muffin pan. Gluten-free, allergy firendly, vegan.

Powdered Doughnut Holes

Makes 24 doughnut holes

This is the solution for an early-morning status meeting or an allergen-free classroom treat. These muffins have that classic old-fashioned doughnut taste and are easily made in less than 30 minutes using a mini-muffin pan or doughnut hole pan.

288 grams (about 2¼ cups) Basic Flour Blend (below)
½ teaspoon xanthan gum
3 teaspoons baking powder
½ teaspoon salt
4 tablespoons shortening, softened
½ cup (110 g) organic cane sugar
1 Flaxseed Egg (1 tablespoon ground flaxseeds (measured after grinding) mixed with 3 tablespoons warm water)
¼ cup (60 ml) Hemp Milk or nondairy milk of choice
½ cup (120 g) Applesauce
2 tablespoons grapeseed oil
1 teaspoon Vanilla Extract
½ cup (72 g) Powdered Sugar

1. Preheat the oven to 350°F (180°C). Grease the cups of a mini-muffin pan or doughnut hole pan.

2. Combine the flour, xanthan gum, baking powder, and salt in a medium bowl.

3. In a separate large bowl, cream together the shortening and sugar using a mixer on medium speed for 5 minutes. Scrape down the sides of the mixing bowl, as needed.

4. Add the flaxseed egg and blend on medium speed for 1 minute. Add the milk, applesauce, oil, and vanilla, and blend for another minute.

5. Add the dry ingredients and mix on medium speed for 2 to 3 minutes, until well blended. The batter will be thick with some graininess.

6. Use a #40 cookie scoop or spoon to form balls of dough in tablespoon-sized portions. Dampen your hands with warm water and gently pass the dough from hand to hand until the ball is smooth. Place each ball of dough into the prepared pan. Dip the cookie scoop or spoon into warm water periodically, if the dough starts to stick.

7. Bake for 14 to 16 minutes, until a toothpick inserted comes out clean.

8. Let the doughnut holes cool for 5 minutes in the pan, then transfer them to a cooling rack.

9. Just prior to serving, roll the doughnut holes in the powdered sugar to coat them on all sides or sprinkle the powdered sugar on just the tops. Store (without the powdered sugar topping) in an airtight container at room temperature for 2 to 3 days.

Need to avoid corn starch? Make your own powdered sugar!

To make Cinnamon Sugar Doughnut Holes, sprinkle the tops of the doughnut holes with 3 tablespoons Cinnamon Sugar (page 286) prior to baking. Omit the powdered sugar.

Basic Flour Blend

306 grams brown rice flour
306 grams sorghum flour
156 grams arrowroot starch

Credit line
: Recipe from The Allergy-Free Pantry: Make Your Own Staples, Snacks and More Without Wheat, Gluten, Dairy, Eggs, Soy or Nuts, copyright © Colette Martin, 2014. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.

Kids love these Powdered Doughnut Holes from The Allergy-Free Pantry. Head on over Learning to Eat Allergy-Free for the recipe!


Gratefulfoodie said...

Colette, I seem to be burning through scales like crazy. Do you have one that you really like?

Colette said...

Caroline, my favorite is the Primo digital scale by Escali. It's simple and easy to use.