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GLUTEN FREE DONUT HOLES

Jules Shepard w/ OWYN
Gluten-Free Glazed Donut Holes can be baked or fried and contains a boost of protein from OWYN!
Course Dessert
Cuisine American
Servings 22 donut holes

Ingredients
  

  • 2 Tbs. butter or non-dairy alternative I use Earth Balance Buttery Sticks
  • 1/2 cup granulated sugar or unrefined coconut palm sugar
  • 1/3 cup mashed banana or unsweetened applesauce
  • 1 egg OR 1 Tbs. flaxseed meal steeped in 3 Tbs. warm water
  • 1 tsp. pure vanilla extract or paste
  • 2 cups 270 grams gfJules Gluten Free All Purpose Flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. sea salt
  • 6 Tbs. OWYN protein drink: coffee vanilla or chocolate flavor (or milk of choice)
  • high heat vegetable or peanut oil if frying

Instructions
 

GLAZE

  • cups sifted confectioner’s sugar
  • tsp. vanilla paste or extract
  • tsp. OWYN protein drink: coffee, vanilla or chocolate flavor (or milk of choice)

PREP

  • Cream butter and sugar until light and fluffy, approximately 3-4 minutes.
  • Add banana or applesauce, egg or flax egg plus vanilla. Beat until smooth.
  • Sift together dry ingredients in a separate bowl, then slowly stir them into the liquids, adding
  • OWYN or milk last, and beating until there are no lumps.

TO BAKE DONUT HOLES:

  • Preheat oven to 325° F (or 300°F convection).coop a tablespoon-sized amount of dough out and roll on
  • a clean counter or mat lightly dusted with gfJules Gluten Free All Purpose Flour.
  • Place rolled donut holes onto parchment-lined baking sheets.
  • Bake for approximately 12 minutes, testing with a toothpick for doneness (when inserted
  • toothpick comes out clean, donut holes are fully cooked).
  • Remove to cool on wire racks for 5 minutes, then gently roll in confectioner’s sugar or sugar and
  • cinnamon mixture, or allow to fully cool, then dip in glaze.

TO FRY DONUT HOLES:

  • Prepare a small pot by filling at least 1 1/2 inches deep with oil. Heat to medium (no more than
  • °F); ideal doughnut fry oil temperature is 325-350°F.
  • *Note: a deep fry or thermometer is super helpful to ensure the oil reaches and stays at the right
  • temperature. If the oil is too hot, the doughnut holes will burn on the outside and remain
  • uncooked on the inside.
  • Once the oil has reached 325-350°F, using a small, wet cookie dough scoop or
  • tablespoon measure, carefully drop doughnut dough into the hot oil, boil and flip as necessary
  • to cook until lightly browned on all sides – approximately 4 minutes total.
  • Once cooked, immediately remove with a skimmer or slotted spoon to a plate covered with
  • paper towels to absorb any excess oil. (I recommend starting with just one doughnut hole and
  • cutting it open after 4 minutes to be sure it has cooked through and not over-cooked, so you
  • know exactly how long to leave the doughnuts in your hot oil.)
  • Remove to finish cooling and repeat with remaining dough.

TO MAKE THE GLAZE:

  • Sift confectioner’s sugar into a bowl, and stir in vanilla paste or extract, plus OWYN or milk. Use
  • a whisk to incorporate the liquid, checking to see that it is not so thick that it can’t be drizzled,
  • but not so thin that it rolls right off the donut holes.
  • If the glaze is too thick, simply add another tablespoon of OWYN or milk; if too thin, add 1/4 cup
  • confectioner’s sugar. Repeat as necessary until glaze is the right consistency.
  • Swirl each donut hole in the glaze bowl and return to the parchment-lined baking sheets to set.

NOTES

  • Using banana produces a strongly banana-flavored donut which is quite tasty … unless you
  • don’t like bananas! In that case, use applesauce for a milder flavored donut.
  • Find it online: https://gfjules.com/recipes/gluten-free-donut-holes/