Gluten-Free Donut Holes

Ingredients

• 1 1/4 cups all-purpose gluten-free flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon gluten-free baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup sour cream
• 1 large egg, room temperature
• 2 tablespoons vegetable oil
• 1 teaspoons vanilla extract
• vegetable oil for frying
• 2 cups powdered sugar
• 1/4 cup milk (use vegan sour cream and dairy-free milk to make these dairy-free)

Instructions

1. 1

   In a large mixing bowl, combine flour, cocoa...: In a large mixing bowl, combine flour, cocoa powder, baking powder, baking soda and salt.

2. 2

   In a separate small mixing bowl, whisk together...: In a separate small mixing bowl, whisk together sugar, sour cream, egg, oil, and vanilla extract. Add the wet ingredients to the dry ingredients, stir with a spoon until combined. Dough will be thick and sticky. Line a baking sheet with wax or parchment paper, and with cocoa-floured hands, roll dough into balls 11/2 to 2-inches in thickness.

3. 3

   Add vegetable oil to a large pot or...: Add vegetable oil to a large pot or saucepan over medium heat. Once it reaches 325 degrees F, carefully drop donut holes into the hot oil a few at a time. Fry for 2-3 minutes, flipping them over for even cooking. Remove with a slotted spoon to the paper towel. Repeat until all donut holes are fried.

4. 4

   Combine powdered sugar and milk in a bowl...: Combine powdered sugar and milk in a bowl and whisk well. Microwave for 20 seconds then whish again, to help break up the lumps.

5. 5

   Dip each donut hole into the glaze and...: Dip each donut hole into the glaze and turn to coat. Let the donut holes dry on a wire rack.

6. 6

   Store donut holes in an airtight container at...: Store donut holes in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months.