Gluten free cinnamon donut holes…

This is breakfast…while fried foods in our house are not what I call food with intent– other than the cinnamon…these are a once in a while treat I cannot help. Gluten free donuts with Frappe. I created this recipe for donut holes and they turn out wonderfully. One of my few recipes that uses other GF flour blends other than Tom Sawyer, but for these, it really is the best texture. The Frappe is a traditional coffee drink in Greece, I drank it all over Greece when I traveled there. The donuts I have devised in a cake-style, and also in the more traditional ‘raised’ donut style. Make which you prefer, I am including both recipes.


‘Raised’-like light and fluffy donut holes (shown in picture above)
Recipe:

• 1 egg
• ½ cup sugar
• 1 tablespoon oil
• 3/4 cup buttermilk
• 1 cup Tom Sawyer Gluten Free flour (or you own GF flour blend)
• ¾ cup Bob’s Red Mill Gluten Free flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¼ teaspoon nutmeg
• ¼ teaspoon cinnamon

Beat egg and add sugar and oil and buttermilk, then mix together and add dry ingredients.
Put batter in fridge to let rest over night! (if you cannot do this, let rest at least 20-minutes). Fry in a high sided pot (to minimize oil splatter) with 1½ inches of oil at 375F: Drop by teaspoons or with a scooper as donut holes, about 6 at a time to maintain the temperature. While still warm roll them in cinnamon sugar.


Cake-like donut holes (shown in below picture)
Recipe:

• 1 egg
• ½ cup sugar
• 1 tablespoon oil
• 3/8 cup buttermilk
• 1 ¾ cup Tom Saywer gluten free flour (or your GF flour blend)
• 1 teaspoon gluten-free baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¼ teaspoon nutmeg
• ¼ teaspoon cinnamon

Beat egg and add sugar and oil and buttermilk, then mix together and add dry ingredients.

Fry in a high sided pot (to minimize oil splatter) with 1½ inches of oil at 375F: Drop by teaspoons or with a scooper as donut holes, about 6 at a time to maintain the temperature. While still warm roll them in cinnamon sugar.

Greek Frappe

• 1 tbs instant coffee
• 1 tbs hot water (tap)
• ½ cup cold water with 3 ice cubes
• 2 tbs milk
• 1 to 2 tbs sugar

In a blender, pour hot water and add coffee granules. Add sugar. Then add cold water, ice cubes and milk. Blend until very frothy, 1 minute or so. Serve in a tall glass with a straw.
A few notes:
This makes 1 drink. Double or more for more drinks.
Instant coffee can be bitter, so up the sugar if you like it sweeter.
I use Nescafe brand instant, because it's most like the European style instant coffee used for this, but you can use any instant you prefer.