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From:
LIZ DECLEENE <[log in to unmask]>
Reply To:
LIZ DECLEENE <[log in to unmask]>
Date:
Wed, 8 Apr 2009 14:07:29 -0600
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<<Disclaimer: Verify this information before applying it to your situation.>>


The day my grandkids come every week we do lots of experimenting in the kitchen.  My grand daughter and I eat gluten-free and my grand sons don't so we get a good test of whether a recipe works or not.  This one was a huge winner.

 

We cooked the dougnut holes on the stove in the aeblskiver pan.  If you don't have this pan you should put it on a gift list.  We use it for lots of things.

 

Gluten-Free Doughnut Holes

 

3/4 cup sugar

1 egg

1/2 cup rice flour

1 cup flour mix (I used Ruby Range but others will do as long as they give you the right texture)

2 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon nutmeg

1/4 cup organic canola oil

3/4 milk

 

Heat the aebleskiver pan on medium low and melt 1/4 tablespoon butter in each hole.

 

Cream egg and sugar.  Mix everything together.  The batter will be stiffer than traditional aeblskivers.

 

Fill holes with batter.  Cook until bottoms are well done and centers are cooking.  Turn over - will be easy if the batter is cooked long enough.  Cook the top, turn a couple of more times.  Remove and roll in sugar.  

 

For the second and third batches add more butter and watch carefully to be sure the pan is not getting too hot.

 

 

 

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