Gluten-Free Doughnut Holes
These Gluten-Free Doughnut Holes are great even in their most basic form - Vanilla - but are super customizable - Many variations included!
As a Canadian living in the USA, I've had to endure powerful cravings for Tim Horton's "Timbits" every once in a while... and discovering my gluten issues didn't do anything to stop those cravings.
So - back in 2012 - I cobbled together a gluten-free donut holes recipe, utilizing commercially available all-purpose gluten-free flour.
They were pretty ok - good, even - but were definitely not the real deal.
After much in the way of tweaking the recipe, I'm proud to present this gluten-free version. It makes about 30, and it’s HIGHLY customizable - more on that in a bit!
Gluten-Free Doughnut Making Technique
There are a few different ways you can make these doughnut holes:
Deep Fried
This recipe was originally developed as a recipe using a deep fryer.
As such, the doughnuts are relatively free-form, and the final shape will depend on how you get them into the hot oil.
Shaping, The Easy Way
Using two teaspoons, scoop out approximately 1" balls of dough, carefully dropping them into the hot oil.
Dropping the doughnut holes as described is the quickest, cleanest version - but the resulting doughnut holes will be irregular in shape, and have a bumpy surface.
Shaping, the Slightly Messier Way
To get nicely smooth, round doughnut holes - as pictured - carefully roll the blobs of dough between moistened hands before gently adding to the hot oil.
I like to keep a small bowl of water on hand for wetting my hands after every few balls.
The moisture helps prevent them from sticking, as you smooth the surface out by rolling.
Baked Doughnuts
Not into the whole deep-fried thing? You can also bake these!
There are two main ways to make these gluten-free doughnut holes without a deep fryer:
Doughnut Machines
As I'd mentioned on my Gluten-Free Pumpkin Spice Mini Doughnuts, I'd bought a Mini Doughnut Machine, and LOVE IT.
Well, that same company makes a Cake Pop Maker, if you're looking to make doughnut holes!
You can use the batter from this recipe - and any of the variations - in either machine. I like to spoon the batter into a pastry bag to pipe it into the mini doughnut maker - it's just quicker, easier, and cleaner than trying to spoon it into the machine directly!
Doughnut Pan
While I haven't used them myself - I like the machine option! - I've heard great things about this Two Piece Silcone Mold. It's for baking "cake pops" - so, donut holes.
Nordic Ware their own version, as well... though it's aluminum, not silicone.
If you're not married to the idea of your doughnut holes actually being spheres, there are a couple other options:
I own a set of silicone baking molds for such things - this 24 piece set - though I haven’t gotten around to using it yet. It would make super cute doughnuts, IMHO.
Additionally, nonstick pans - such as the Wilton Mini Donut Pan, are hugely popular in food blogger circles when it comes to making mini doughnuts.
Much like with the machine, I'd recommend piping the batter in with a pastry bag, rather than spooning.
Gluten-Free Doughnut Holes - Variations
These gluten-free doughnut holes are great even in this recipe’s most basic form - vanilla, unglazed doughnuts - but half the point of doughnut holes is variety.
With just a few extra bowls and a small amount of effort, you can turn a basic batch of doughnut holes into a feast for the eyes AND stomach!
Doughnut Glazes and Coatings
Vanilla Doughnut Glaze
½ cup Water
½ tsp Vanilla extract
Pinch Salt
3+ cups Icing (powdered)
Whisk together water, vanilla, and salt. Add powdered sugar, a cup or so at a time, whisking until thick (but still “dip-able”) and completely smooth.
Transfer to a coffee mug or other narrow/tall vessel. Use a couple of forks to dip each (completely cooled!) donut hole – one at a time – turning to coat completely.
Allow excess glaze to drip off doughnut before placing on parchment paper to dry.
Chocolate Doughnut Glaze
½ cup Water
½ tsp Vanilla
Pinch Salt
⅓ cup Cocoa powder
2+ cups Icing (powdered) sugar
Whisk together water, vanilla, and salt. Add cocoa powder, whisking until smooth.
Add powdered sugar, a cup or so at a time, whisking until thick (but still “dip-able”) and completely smooth.
Transfer to a coffee mug or other narrow/tall vessel. Use a couple of forks to dip each (completely cooled!) donut hole – one at a time – turning to coat completely.
Allow excess glaze to drip off doughnut before placing on parchment paper to dry.
Honey Dip Doughnut Holes
⅔ cup Liquid honey
¼ cup Water
In a medium saucepan, whisk together honey and water until honey is fully dissolved in water.
Bring to a boil, turn heat down, and simmer for 3 minutes. Remove from heat, allow to cool completely before dipping cooled doughnut holes.
Sugar coated
Roll hot doughnut holes in granulated sugar... or roll cooled doughnut holes in powdered sugar.
Cinnamon sugar
½ cup Granulated sugar
2 Tbsp Cinnamon (or to taste)
Mix sugar and cinnamon together, place in a shallow bow,
After rolling hot doughnut holes on paper towels - but before allowing them to cool - roll in doughnut holes in cinnamon sugar.
Toasted Coconut
Place 1 cup or so of shredded coconut in a dry, nonstick pan.
Cook over medium-low heat, stirring frequently, until the coconut is as toasted as you like. Keep an eye on it, especially if you’re using sweetened coconut - the sugars can burn!
Once you’re happy with it, remove from heat and transfer to a shallow bowl.
Dip fully cooled doughnut holes in vanilla glaze. Allow excess glaze to drip off, before rolling it in the coconut.
Place coconut coated doughnut holes on parchment paper to dry.
Filled and Powdered
Fit a pastry bag with a fairly wide (¼"-½") metal piping tip.
Fill the bag with jam, pudding, or pie filling of choice.
Jab metal tip into the side of a fully cooled doughnut hole, squeeze a small amount of filling into the doughnut.
Roll in powdered sugar to finish.
Other Gluten-Free Doughnut Hole Variations
Gluten-Free Dutchies
Add ¾ cup (175 ml) raisins to batter, before frying.
Allow fried doughnuts to cool completely before dipping in vanilla doughnut glaze
Chocolate Glazed Doughnut Holes
Add ¼ cup (50 ml) cocoa in place of ¼ cup of the sorghum flour in the batter.
Allow fried doughnuts to cool completely before dipping in vanilla or chocolate doughnut glaze
These Gluten-free Chocolate Doughnut Holes were dropped by spoon - not hand rolled - and finished with vanilla glaze.
Gluten-Free Apple Fritters
Add 1 tsp (5 ml) cinnamon and a pinch of cloves to the dry ingredients.
Peel and chop (about ¼" pieces for doughnut holes, ½" for larger fritters) 1 small apple, add to batter after wet and dry ingredients have been mixed together.
Gluten-Free Chai Doughnut Holes
Add 2 Tbsp (30 ml) instant black tea, ½ tsp (2 ml) each of cinnamon and cardamom, and ¼ tsp (1 ml) each nutmeg, and ground cloves to the dry ingredients in the batter.
These are great as-is, or rolled in powdered sugar (after cooling).
Sometimes I’ll add a bit of each of the spices to the powdered sugar, before rolling.
These Chai Doughnut Holes were dropped by spoon - not rolled by hand - and finished with powdered sugar.
More Canadian Comfort Food!
Whether you’re a Canadian in the US or not, we could all use some comfort food these days. Here are some Canadian Favourites!
Gluten-Free Bacon Poutine Pizza
Gluten-Free Beaver Tails
Gluten-Free Buttertarts
Gluten-Free Chicken Mushroom Tourtiere
Gluten-Free Cod Au Gratin
Gluten-Free Cod Cheeks & Dressing
Gluten-Free Imperial Cookies
Gluten-Free Nanaimo Bar Brownies
Gluten-Free Pirate Cookies
Gluten-Free Puffed Rice Bars
Gluten-Free Schmoo Torte
Gluten-Free Tourtiere
Looking for even more Canadian recipes? Check out our full Canadian Recipes list!
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Gluten-Free Doughnut Holes
Equipment
- Deep Fryer
Ingredients
- Vegetable oil for frying
- 1 ½ cup Milk
- ¼ cup Lemon juice
- 1 Large egg
- 2 tsp Vegetable oil
- 1-2 tsp Vanilla extract
- 1 cup Sorghum flour
- ⅔ cup White rice flour
- ⅓ cup Potato starch
- ⅓ cup Coconut flour
- 2 Tbsp Tapioca starch
- ¾ cup Granulated sugar
- 1 ½ tsp Baking soda
- 1 tsp Salt
- 1 tsp Xanthan gum
Instructions
- Heat oil to 375 F (190 C). You can use a deep fryer, or a heavy pan. If not using a deep fryer, use a deep, heavy pot, filled to at least 3" deep.
- Whisk together milk, lemon juice, egg, vegetable oil, and vanilla until well combined and smooth, set aside.
- In a large mixing bowl, combine remaining (dry) ingredients. Add wet ingredients to dry, stirring with a whisk until well incorporated. Allow to sit for 10 minutes.
- Using two teaspoons, scoop out approximately 1" balls of dough, carefully dropping them into the hot oil. (Do NOT splash yourself!).*
- Cook for about 3 minutes, flip doughnut holes onto their other sides, cook for another 2-3 minutes.
- Cook a few donuts at a time, being careful to not over crowd your fryer / pot.
- When doughnut holes are cooked, use a (metal!) slotted spoon to transfer them from the oil, to a pan lined with paper towels. Once all donuts are cooked, allow to cool for a few minutes.
Notes
Nutrition
These Gluten-Free Doughnut Holes are great even in their most basic form - Vanilla - but are super customizable - Many variations included!
I love the way your brain works. Perhaps because mine works the same way, at least when it comes to coming every possible way to make variations of a favorite recipe like this one. I'm the mom of a 32-year-old son with Asperger's and we both have celiac disease. So I relate to you on many levels. Thank you for sharing your gift with the rest of us.