Cooking with Mommy is a Blog where The Lil Chef (My Daughter) wanted to showcase Mommy's Allergy Free cooking & raise awareness for food allergies & intolerances.This page is mostly gluten free, wheat free, soy free, yeast free, NO red meat, dairy/lactose free
This recipe originated from Sarena Shasteen - The Non-Dairy Queen via pinterest
Gluten Free Glazed Doughnut Holes
(makes about 24)
1 cup water
6 TBSP dairy free butter
10 drops vanilla stevia or 2 tsp sugar
1/2 cup brown rice flour ( Bob's Red Mill)
1/2 cup gluten free all purpose flour ( Bob's Red Mill)
1/4 tsp baking powder
1 1/2 cup powder sugar
2-3 TBSP water (1 TBSP at a time)
Combine the water, butter, salt and stevia (or sugar) in a sauce pan. Bring to a boil, stir to combine. When butter is dissolved, add the flours and baking soda, stir to bring together into a ball. Turn off the heat and allow the dough ball to sit for 5 minutes to cool slightly. Add eggs one at a time to the dough ball and stir to combine completely before adding the next egg.
Heat oil to 375 degrees.
I used a small cookie scoop to make these. You will scoop about 2 TBSP of dough into to the oil (carefully). Do this in batches, but don't overcrowd the pot. Turn the doughnuts over when the downside is slightly browned. Cook until the opposite side is browned and remove from the oil. Place on a paper towel to soak up the oil. Allow them to cool slightly.
Combine the powder sugar and water one tablespoon at a time. You want the glaze to be thick so it sticks to the doughnuts.
At this point, you can either glaze them or you can coat them in powder sugar.
Hough Bakery By Gail Greenberg&Diane Rolfe Hough Bakery was an integral part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately even with Archie's being open, my food afflictions will not allow me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I will switch some things around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streusel coffee cake, hot cross buns, sticky pecan rolls, coconut cho…