Today I made gluten free donut holes because I don’t feel like driving twenty minutes to a special bakery to get donuts that taste like CAKE and not donuts.
I did not blow up the kitchen and I also did not burn myself (that much) in the pot of boiling oil.
The nice thing is that it should only take about 30 minutes. It took me an hour but that is because I am slightly scared of my kitchen.
The flours are Bob’s Red Mills and a GF baking powder. The glaze is a simple powdered sugar and water mix.
No Scruffy was harmed in the making of these donuts. He is pictured watching his prized chicken broth.