Chocolate Doughnut Holes

I have a weakness of Chocolate Doughnuts. Glazed, with a chocolate frosting, or even dusted with powder sugar. Any way you make them, I will enjoy them! When I was pregnant I would periodically break down and buy one and suffer the consequences. So I knew I needed to convert this to gluten free! I don't have a doughnut pan, so I made these doughnut holes in a mini muffin pan. The bite size is absolutely delicious!

Chocolate Doughnut Holes

1 c brown rice flour mixture
1/2 c sugar
1/4 c + 2 T coco powder
1/2 t baking soda
1/2 t baking powder
1/2 t xanthan gum
1/2 t vanilla
1 lg egg
6 T sour cream
1/4 c milk
1/4 c oil

Preheat oven to 375 degrees. Mix vanilla, egg, sour cream, milk and oil together. Add dry ingredients. Bake in greased pan until a toothpick can be removed cleanly.  Cool completely before topping. You can dip these in powdered sugar, a clear glaze, or my favorite, a chocolate glaze with sprinkles. Yummmm!

If you have leftovers I prefer to leave them sitting out on the counter. That way they get a little crusty around the edges (just like a doughnut in the store). If you put them in a tupperware, they get a little soft for my taste. But it's all about your personal preference.

Chocolate Glaze
1/2 c unsalted butter

1/4 c milk

1 t anilla

4 oz semi-sweet chocolate

2 c + 3 T powdered sugar

Heat butter, milk, vanilla, and syrup until chocolate is melted. Turn to low and stir in remaining ingredients. Mix until no more lumps exist. Dip doughnut holes in chocolate and top with sprinkles.


Yields: 36 doughnut holes