Gluten-Free Vegan Doughnut Holes

It's true!! You CAN still have doughnuts!!! My father-in-law, who is gluten-free, had not had a (legitimate!) doughnut in a long time, so we had fun surprising him with these awhile back :) This makes a big batch. You may want to half the batch on your first go-round, until you get a feel for what your family can handle. 

Gluten-Free Vegan Doughnut Holes

Ingredients:
1 Tbs Ener-G egg-replacer mixed with 1/4 cup water, or 2 eggs
2 cups buttermilk or replacer
1/4 cup butter or shortening, melted
1 2/3 cups tapioca flour
3 1/3 cups sorghum flour
1 cup sugar
1 tsp nutmeg
1/2 tsp cinnamon
2 tsp baking soda
1 tsp baking powder
2 tsp salt
2 tsp xanthan gum or 1 Tbs guar gum
1/2 cup sugar mixed with 1 tsp cinnamon (to taste) set aside in a bowl

Beat eggs, buttermilk, and melted shortening in a large bowl with a whisk.

Sift dry ingredients into a separate bowl, and combine. Fold slowly into wet ingredients, mixing by hand with a wooden spoon. When ingredients are mostly combined, use your hands to knead a few times to make sure the ingredients are fully incorporated.

Let dough rise for 15 minutes.

Heat 2-3 inches of canola oil in the bottom of a pot until very hot (375 degrees F).

Scoop balls like you would for cookie dough and carefully drop into hot oil with fingers, being careful not to splash. Cook until light golden brown, rolling through the oil so one side doesn't burn, or overcrisp. You will need to cook just a few at a time, but this still goes quickly.

Remove doughnuts from oil with a slotted spoon and set on layers of paper towel to absorb oil. While still quite warm, roll each doughnut in the cinnamon-sugar mix (or just sugar) to coat fully. You may also apply a glaze of your choice at this time.