The whole family is going to love these delicious gluten free donut holes that are crispy on the outside and puffy soft on the inside. This gluten free donut holes recipe creates bite-sized donuts that are fried to sheer perfection. I also include air fryer directions in case you want to make them air-fried.
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If you love donuts, you will love these donut holes. They taste as if they came from a donut shop! Donut holes are inevitable when you are making donuts because you always have the middle dots of dough after using a donut cutter.
You can coat these powdered sugar donut holes in several flavor options. They are fun to serve for dessert! If you love donuts as much as I do, I have a ton of delicious gluten free donut recipes to try. Most are baked, but one is a yummy fried jelly donut.
Check out all of my delicious gluten free donut recipes!
Why we love these gluten free donut holes:
- You can make these donut holes fried in oil or make them in your air fryer.
- This recipe uses simple ingredients that you can find at any store.
- The donut holes are so light that they rise beautifully before frying.
- You can enjoy these gluten free donut holes plain or coat them in one of the many fun suggestions below!
These donut holes are amazing!!! Thank you for this easy recipe!
susie T., pinterest user
You may also love these Gluten Free Fried Yeast Donuts!
Allergen Information:
These homemade donut holes are gluten-free, nut-free, soy-free, and oat-free. Make them dairy-free by using plant-based butter.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I recommend using Authentic Food’s Steve’s Bread Blend, Better Batter, or Cup4Cup in this recipe. These flour blends rise really well with yeast, making the donuts great. Many blends list on their bags that they are not for yeast recipes, so read your flour blend packaging.
- Xanthan Gum – If your blend doesn’t include a binder like xanthan gum, please add one teaspoon.
- Active Dry Yeast – Always double-check check the brand you use is gluten free. Red Star Platinum is NOT gluten free!
- Eggs – Use size large.
- Milk – You can use regular or non-dairy milk.
- Butter – I recommend using unsalted butter. Melt it so that the butter is softened and easy to blend into the wet ingredients, but be sure it is not too hot, or it can kill the yeast.
Step-By-Step Photos and Directions:
Before making these gluten free donut holes, you must prep your yeast. Add warm water (no hotter than 110º F), active dry yeast, and sugar to a bowl. Let this sit for 5-10 minutes until the yeast is foamy.
Step 1: Add the gluten-free flour and the remaining sugar to a large
Step 2: Whisk the remaining wet ingredients into the yeast mixture. Pour the wet ingredients into the dry ingredients.
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👀 Sandi Says: Mix this dough using a standing mixer with a dough hook or paddle attachment.
Step 3: Mix the dough. You will need to shape then rise the donut holes now, as gluten free dough does not get a second rise. On a silicone mat or wax paper, roll the dough to 1 1/2 to 2 inches in thickness.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
To cut out the donut holes, use a donut cutter to cut out donuts and holes or a small biscuit cutter to cut out donut holes. You can also use a small
Step 4: Preheat your oven to 200º F. When the oven reaches the temperature, turn it off the oven. Cover the baking sheet with the donut holes loosely with plastic wrap. Let the donut holes rise for 45 minutes.
Step 5: Heat your oil in a Dutch oven or 12-inch cast iron skillet to 350º F. (I use a side burner attached to our grill so I don’t get oil all over the kitchen.)
NOTE: If you have a deep fryer and prefer to use that, go for it!
For best results, using a high smoke point oil when frying foods is important. You can learn more about the right oil in this air fryer oil article.
Step 6: Slotted spoon gently drops the donut holes into the hot oil. Let them cook for 1-2 minutes on each side. Use the slotted spoon or metal tongs to remove the fried donut holes.
Step 7: Move the cooked donut holes to a pan or platter lined with paper towels. The paper towels absorb the excess oil from the fried donuts.
Step 8: Allow the gluten free donut holes to cool, and then roll them in powdered sugar or another topping.
These fried donut holes are absolutely delicious! Be sure your donuts are thoroughly cooled, or the heat will melt the powdered sugar. My homemade Gluten Free Pumpkin Donuts also taste great in powdered sugar!
Air Fryer Directions:
- Make the gluten free donut hole dough and rise the donut holes using the same directions as above.
- Line the bottom of your air fryer with parchment paper. Poke some holes in the parchment paper so air can circulate.
- Preheat the air fryer to 375º F.
- Place the donut holes gently in the air fryer.
- Cook for 2 minutes, then carefully turn them over to cook the other side. Cook for an additional 3 minutes. Note that actual cooking time depends on how large your donut holes are. If your donut holes are large, they may need to cook longer.
- Remove the donut holes from the air fryer and allow them to cool before coating them.
Donut Holes Coating Ideas:
There are several different ways to coat your donuts when they are cool. Here are some of my family’s favorite ways to eat these donuts:
- Powdered Sugar – Add 1/2 cup of powdered sugar to a large bowl, and toss the donut holes to coat them in the powdered sugar.
- Glazed – Add 1/2 cup powdered sugar and 2-3 tablespoons of milk or non-dairy milk to make a glaze. Mix into a glaze. Dip the donut holes in the glaze, then dry them on a wire rack.
- Cinnamon Sugar – Mix 1/3 cup of sugar and one teaspoon of ground cinnamon. Toss the donut holes to coat them in the cinnamon sugar mixture.
- Chocolate-Coated: Melt Ghirardelli chocolate wafers in a microwave-safe bowl. Dip the donut holes in the chocolate. Place them on a rack or wax paper-coated tray, then allow the chocolate to harden in the refrigerator.
Frequently Asked Questions:
You can bake these donut holes, but they will not have the fried crispy outsides.
I prefer to use avocado, mild vegetable, or canola oil for deep frying because they are easy, high-smoke point oils. You can also use coconut oil but know that this oil will flavor the donuts with a mild coconut taste.
You can reheat your donut holes in the toaster oven for 5 minutes at 350º F.
I have not tested this recipe with any egg replacer, like a flax egg or chia egg. If you test these, please leave a comment and let us know how they turned out.
You may also love this easy Gluten Free Caramel Apple Donuts recipe!
Here are all of my delicious gluten free donut recipes in one spot so you can find them all!
More Gluten Free Donut Recipes:
- Easy Gluten Free Jelly Donuts
- Gluten Free Pumpkin Donuts
- Gluten Free Peanut Butter Donuts
- Paleo Cinnamon Apple Donuts
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Easy Gluten Free Donut Holes Recipe
Equipment
Ingredients
- 2 ¼ cups gluten free flour blend * see note
- 3 tablespoons cane sugar
- ¼ teaspoon sea salt
- 2 large eggs
- ¼ cup milk or non-dairy milk
- ¼ cup unsalted butter
Yeast and Prep
- 2 teaspoons active dry yeast (or one packet)
- 1 tablespoon cane sugar
- ½ cup warm water
Oil For Frying
- 1 cup high smoke point oil * see notes
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Instructions
- Before making these gluten free donut holes, you will need to prep your yeast. To do this, add purified ½ cup warm water (no hotter than 110º F), 2 teaspoons active dry yeast, and 1 tablespoon cane sugar to a small bowl. Let this sit for 5-10 minutes until the yeast is foamy.
- In a large bowl, add 2 ¼ cups gluten free flour blend, 3 tablespoons cane sugar, and ¼ teaspoon sea salt. Use a wire whisk to blend the dry ingredients together.
- Add the 2 large eggs, ¼ cup milk or non-dairy milk, and melted ¼ cup unsalted butter to the yeast mixture and whisk it. Pour the wet ingredients into the dry ingredients.
- Mix the donut dough. You will need to shape the donuts now as gluten free dough does not get a second rise. On a silicone mat or wax paper, roll the dough to 1 1/2 to 2 inches in thickness. Use a donut cutter, biscuit cutter, or cookie cutters to cut out donut holes.
- Preheat your oven to 200º F. When the oven reaches the temperature, turn off the oven. Cover the baking sheet with the donut holes loosely with plastic wrap. Let the donut holes rise for 45 minutes.
- Heat 1 cup high smoke point oil in a Dutch oven or 12-inch cast iron skillet to 350º F.
- Use a slotted spoon to gently drop the donut holes into the hot oil. Let them cook for 1-2 minutes on each side. Use the slotted spoon or metal tongs to remove the fried donut holes.
- Move the cooked donut holes to a pan or platter lined with paper towels. The paper towels are there to absorb the excess oil from the fried donuts.
Notes
- I recommend using Authentic Foods Steve’s GF Bread Blend or Cup4Cup for this recipe. Not all gluten free flour blends rise well with yeast.
- If your blend doesn’t have xanthan gum, add 1 teaspoon.
- Yeast – double check the brand you use is gluten free. Red Star Platinum is NOT gluten free!
- It is important to use a high smoke point oil when frying foods. You can learn more about the right oil to use in this air fryer oil article.
- Enjoy the donuts plain, or coat them in powdered sugar.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Followed the recipe exactly and it created a liquid that certainly couldn’t be kneaded or shaped, but could easily be poured. I used Doves Farm Freee flour.
Hi Asha, You must be in the U.K. I haven’t tested that flour, but if you notice the dough is too wet, add more gluten free flour or reduce the amount of liquids. The wet batter is indicative that there was a lot of starch in that flour blend.
I have fast rising instant yeast, not active yeast. Can I use that instead or will the dough not come out the way it’s supposed to?
Hi Toni, I haven’t tested fast rising yeast. If you use it, please do let me know how it turns out.