Gluten-Free Donut Holes (Ginger Sugar, Cinnamon Hibiscus Sugar, Lemon Lavender Sugar and Powdered Sugar)
Adapting an off-the-shelf gluten-free pancake batter is a simple and quick way to put golden fried donut holes back on the menu for anyone living gluten-free. In addition to the basic technique, we also offer up a number of unique flavored sugar ideas to dredge them in: ginger sugar, hibiscus cinnamon sugar, and lemon lavender sugar.
Servings: 2 people
Equipment
- slotted spoon
Ingredients
Ginger Sugar
- 2 tbsp sugar
- ½ tsp powdered ginger we use Penzey's China Powdered #1 Ginger
Cinnamon Hibiscus Sugar
- 1 tbsp sugar
- ¼ tsp cinnamon hibiscus sugar The Sugar Lab Cinnamon Hibiscus
Lemon Lavender Sugar
- 1 tbsp sugar
- ¼ tsp lemon zest
- ¾ tsp dried lavender
Powdered Sugar
- 2 tbsp powdered sugar
Donut Hole Batter
- 1 cup Bob's Red Mill Gluten Free Pancake Mix
- 1 tbsp melted butter
- 1 egg
- 1/2 cup milk
- sunflower oil (or other light, neutral-flavored oil) for frying
Instructions
- Mix together batter ingredients. Set aside for a few minutes.
- Add Ginger Sugar ingredients to a small bowl; scrub the powdered ginger into the sugar.
- Add Cinnamon Hibiscus Sugar ingredients to a separate small bowl; scrub the cinnamon hibiscus sugar into the sugar.
- Add the Lemon Lavender Sugar ingredients to a separate small bowl; scrub the lemon and lavender into the sugar.
- Heat 1" of sunflower oil in a pan.
- Drop a tablespoonful of batter into the hot oil. When the dough turns golden, use a slotted spoon to scoop donut holes from oil and place on a paper towel lined plate.
- When the donut holes have cooled, dredge them in the flavored sugar or sift powdered sugar onto them
Notes
- This recipe makes roughly 8-10 donut holes, depending on how generous you are while ladling the batter into the oil. This recipe will scale up easily.