gluten free donut holes with glaze piled on a white plate
Dessert,  Gluten Free

Gluten-Free Donut Holes

Before making these, I am going to be honest. I had never made donuts or donut holes before. However, there is a first time for everything! When I made it, the “dough” was more of a batter, I couldn’t really form any balls out of it, because it was too liquidy. I added a bit more mix and it made it better, but still not formable. So I used a mini ice cream scooper and gently plopped it into the hot oil and it worked just fine! They weren’t perfectly round circles but who wants perfection anyway? I also started with the oil too hot, which made the donuts golden brown on the outside but still not done on the inside, so it took some work but I found a good temperature. It took a couple of fails at first, but then they came out so good! Crisp and crunchy on the outside and soft on the inside, clothed in a perfect sweet glaze. It is simple and doesn’t take a long time to do. Go ahead and try it!

close up shot of gluten free donut holes with glaze piled on a white plate
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gluten free donut holes with glaze piled on a clear plate

Gluten-Free Donut Holes


  • Author: Allison Olivia
  • Prep Time: 10 min
  • Cook Time: 1-2 min per donut
  • Yield: 12 donut holes 1x

Description

Warm, gooey, and sweet donut holes that are gluten-free and perfect for curing that sweet tooth.


Ingredients

Scale

Donuts:

  • Oil for frying
  • 1 1/4 cup gluten-free pancake mix
  • 1/4 cup brown sugar
  • 1/4 teaspoon nutmeg
  • 2 tablespoons olive or coconut oil
  • 1/3 cup dairy-free milk plus 1 teaspoon vinegar
  • 1 egg

Glaze:

  • 2 cups powdered sugar
  • 2 tablespoons dairy-free milk

Instructions

Donuts:

  1. In a deep fryer or heavy saucepan, heat 2 to 3 inches oil to 375°F.
  2. In a bowl, mix ingredients together to form the dough.
  3. Use a 1 tablespoon cookie dough scooper and scoop the dough. Carefully drop balls, 5 or 6 at a time, into the hot oil.
  4. Fry about 1 to 2 minutes or until golden brown on all sides.
  5. Drain on paper towels. Immediately roll in the glaze.
  6. Serve.

Glaze:

  1. Whisk together the powdered sugar and milk until glaze forms. Drizzle on the doughnut holes

Notes

I used unsweetened almond milk as a lactose-free alternative, but you can obviously use regular milk 

  • Category: Dessert
  • Method: Frying
  • Cuisine: American

Keywords: gluten-free donut holes, donut holes, gluten-free baking, gluten-free desserts, donuts

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