Time To Make The Doughnuts!

Well, today is the day. My boys have entered the next school year. I can't believe I have a freshman in high school and my baby boy is in 6th grade a middle school. I had to leave to take Jay to school at 6:40am this morning (the bell rings at 7:10am) and Max took the bus that leaves at 8:20am. And no, I don't want to talk about the fact that my baby boy does not want his mama to drive him to school anymore...thank you for asking. So, this morning is all about running around like a chicken with my head cut off! Ya gotta love a new routine to shake things up!

Since we were all cleaned up at the same time, I took a couple of pictures of the boys on Thursday before I took them to their orientations for each school.

 Me with my baby - Max

 They look forced to take pictures with me! Let the awkward times begin!

 I took my shoes off to show how big they are getting. Jay is now taller than me!

The boys with Tony! I love my men!

I can't help but be emotional today. I fear time is going too fast. Deep breath...

Let's talk doughnuts. That should help. You know, fried dough and sugar... 

We are now a gluten free household. That means, when cravings strike, I rise to the occasion. No one will live without in this house! It's a rule I've had since having to remove foods from our diet. 

These are incredibly easy to make. They come together in 30 minutes! Probably a scary combination here. 

I want to say this makes about 24 doughnut holes,  but since they were eaten faster than I could I make them, I'm not 100% sure. I used my gluten free pate a choux recipe which I have yet to share, but I will do that soon too!

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 (I used Bob's Red Mill)

1/2 cup gluten free all purpose flour (I used Bob's Red Mill)

1/4 tsp baking powder

3 eggs

Glaze

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 over crowd 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. I did both, but as I mentioned in my previous post, they did not stick around long enough to get many pictures!

To glaze, dip the doughnut hole in the glaze mixture and coat well. Place on a wire rack to dry and allow the glaze to harden. 

Today marks the beginning of a new era in my life. I am going to embrace the change and look forward to this new adventure! Happy Monday!

I'm sharing these on Slightly Indulgent Tuesday and Allergy Free Wednesdays.