Easy Gluten-Free Donut Holes Recipe – Gluten-Free Palate (2024)

These tender, chocolaty gluten-free donut holes boast a delicate crunch on the outside, yielding to a moist, cake-like center that melts in your mouth. With every bite, you'll experience an explosion of rich chocolate flavor, leaving you wondering how something so irresistible can be gluten-free.

They are perfect for breakfast, an afternoon pick-me-up, or a sweet ending to any meal. You may never go back to store-bought gluten-free donut holes again.

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Gluten-Free Donut Holes Recipe

Anyone who loves gluten-free donut holes will swoon over these gluten-free chocolate donut holes. They are fried and super tasty. These gluten-free donut holes have a little crunch on the outside and are tender on the inside

Even though they are fried gluten-free donut holes, they aren't greasy. Since you are working with hot oil, fried gluten-free donuts take time, patience, and safety measures.

We don't typically fill a pan with oil; we only add a few inches. Depending on your pot size, you'll want to add just enough oil so that the donuts can float while frying. This keeps them from sticking and enables you to flip them easily.

Why You’re Going to Love These Gluten-Free Donut Holes

Decadently chocolaty - These gluten-free donut holes are packed with rich, chocolaty flavors that satisfy any chocolate lover's cravings.

Perfectly tender - With a tender and cake-like texture, these donut holes are incredibly soft and delightful to bite into, and yes, you will find yourself having more and more.

Easy to make - Using simple pantry staples, this recipe is straightforward and accessible, making it a breeze to whip up a batch of these delectable gluten-free donut holes.

Versatile and customizable - Feel free to experiment with different glazes, toppings, or even fillings to create your own unique variations of these gluten-free donut holes. I share some fun ones below.

Ingredients in Gluten-Free Donut Holes

This gluten-free donut holes recipe doesn't call for many ingredients, and I've listed a substitution for dairy below.

For The Donuts:

All-Purpose Gluten-Free Flour - The gluten-free flour is the foundation of the donut holes, providing structure and texture while ensuring they suit your gluten sensitivities or celiac disease. Bob's Red Mill Gluten Free 1-to-1 Baking Flour is my go-to for these donuts.

Unsweetened Cocoa Powder - Adding depth and richness to the donut holes, cocoa powder infuses them with a delightful chocolate flavor, making them irresistibly decadent. I like to use Dutch-processed unsweetened cocoa powder.

Gluten-Free Baking Powder - This leavening agent helps the donut holes rise and achieve a light, fluffy texture, ensuring they are not dense or heavy.

Baking Soda - Working in tandem with the baking powder, baking soda further contributes to the rise of the donut holes, resulting in a tender and airy crumb.

Salt - Even a small amount of salt enhances the overall flavor profile of the donut holes, balancing the sweetness and adding a subtle savory element.

Granulated Sugar - Sugar adds sweetness to the donut holes and plays a crucial role in achieving a moist and tender texture, contributing to their overall deliciousness.

Sour Cream - Moisture is key in creating tender donut holes, and sour cream provides just that. It adds richness and tang while keeping the donut holes moist and preventing them from drying out.

Egg - Acting as a binding agent, the egg helps hold the donut hole mixture together, ensuring a cohesive texture and aiding in the overall structure of the final product. I have included suggestions for an egg-free version below.

Vegetable Oil - Vegetable oil adds moisture and helps create a tender crumb in the donut holes. It also aids in achieving a desirable texture when frying.

Vanilla Extract - Adding a touch of aromatic sweetness, vanilla extract enhances the overall flavor profile of the donut holes, making them even more enticing. Always use a good quality vanilla extract.

For The Glaze:

Powdered Sugar - Powdered sugar is the primary ingredient in the glaze, providing a smooth and sweet coating that beautifully complements the chocolate donut holes.

Milk - This is used in the glaze to achieve the desired consistency and add a creamy touch. For a dairy-free option, alternative non-dairy milk can be used.

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Equipment Needed for Gluten-Free Donut Holes

Mixing Bowls - You'll need a large mixing bowl for combining the dry ingredients and a separate small mixing bowl for whisking the wet ingredients.

Whisk - A whisk is essential for thoroughly combining the wet ingredients and ensuring a smooth and hom*ogeneous donut hole batter.

Cooking Thermometer - A cooking thermometer is great for monitoring and maintaining the ideal heat level to ensure that the oil reaches the proper frying temperature.

Baking Sheet - A baking sheet lined with wax or parchment paper is useful for placing the formed donut holes before frying them, allowing for easy transfer to and from the oil.

Slotted Spoon - A slotted spoon is essential for safely removing the fried donut holes from the hot oil, allowing excess oil to drain.

Paper Towels - Placing the fried donut holes on paper towels helps absorb any excess oil, preventing them from becoming greasy.

Wire Rack - A wire rack allows the glazed donut holes to dry and cool evenly, creating a beautiful presentation and preventing the glaze from becoming soggy.

Pot - A sturdy and deep pot or saucepan is essential for frying the gluten-free donut holes to perfection, ensuring they cook evenly and develop a crispy outer layer while retaining their tender interior.

If you have any questions about making Gluten-Free Donut Holes, please leave a comment, and we will get back to you as soon as possible.

How to Make Gluten-Free Donut Holes

1. Combine flour, cocoa powder, baking powder, baking powder, baking soda, and salt in a large mixing bowl.
2. In a separate small mixing bowl, whisk together sugar, sour cream, egg, oil, and vanilla extract. Add the wet ingredients to the dry ingredients, and stir with a spoon until combined. The donut dough will be thick and sticky.
3. Line a baking sheet with wax or parchment paper, and roll the donut dough into balls 11/2 to 2 inches in thickness with cocoa-floured hands.
4. Add vegetable oil to a large pot or saucepan over medium heat. Once it reaches 325 degrees F, carefully drop donut holes into the hot oil a few at a time. Fry for 2-3 minutes, flipping them over for even cooking. Remove with a slotted spoon to the paper towel. Repeat until all donut holes are fried.
5. Combine powdered sugar and milk in a bowl and whisk well. Microwave for 20 seconds, then whisk again to help break up the lumps.
6. Dip each donut hole into the glaze and turn to coat. Let the donut holes dry on a wire rack.
7. Store donut holes in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

Tips for Making the Best Gluten-Free Donut Holes

Measure accurately - When working with gluten-free flours, it's crucial to measure your ingredients accurately using measuring cups or a kitchen scale to ensure the right balance of dry and wet ingredients.

Use a cooking thermometer - Use a cooking thermometer to monitor the oil temperature while frying. Maintaining the proper temperature helps achieve crispy exteriors and evenly cooked interiors.

Let the dough rest - After mixing it, allow it to rest for about 10 minutes. This helps hydrate the flour and allows the ingredients to meld together, resulting in a better texture and flavor.

Don't overcrowd the pot - Avoid overcrowding the pot when frying the donut holes. Fry them in small batches, giving each donut hole enough space to float freely, ensuring even cooking and preventing them from sticking together.

Roll the dough gently - When shaping the donut holes, handle the dough gently and roll them into balls without applying excessive pressure. This helps maintain a tender texture and prevents the donut holes from becoming dense.

Keep an eye on frying time - With fried donut holes; you need to adjust the cooking time as needed. They should be golden brown on the outside and cooked through on the inside. Overcooking can result in dry donut holes, while undercooking can leave them doughy.

Frequently Asked Questions

How Do I Store Gluten-Free Donut Holes?

To store gluten-free donut holes, place them in an airtight container or a resealable plastic bag. Make sure they are completely cooled before storing them to prevent condensation. Store them at room temperature for up to 3 days. If you live in a particularly humid climate, you may want to add a small piece of bread to the container to help absorb moisture and keep the donut holes fresh.

Can I Freeze Gluten-Free Donut Holes?

Gluten-free donut holes freeze well and can be a convenient option for future enjoyment. Once the donut holes have cooled completely, place them in a freezer-safe container or bag. If you're stacking them, consider separating the layers with parchment paper to prevent sticking. Label the container with the date for reference. Stored in the freezer, they can stay fresh for up to 3 months.

Can You Make This Gluten-Free Donut Holes Ahead of Time?

If you want to prepare the donut holes in advance and enjoy them later, you can follow the recipe up to the point of frying. Instead of frying immediately, place the shaped donut holes on a baking sheet lined with parchment paper and freeze them until solid.

Once frozen, transfer them to a freezer-safe container or bag. When you're ready to enjoy them, you can fry them directly from the frozen state, adding a bit more frying time as needed. This allows you to have freshly fried donut holes without the need for extensive preparation on the day you want to serve them.

Can I make gluten-free donut holes dairy-free?

Yes, simply use vegan sour cream in the gluten-free donut holes recipe and dairy-free butter in the glaze to make these donut holes dairy-free. If you can't find vegan sour cream, you can try yogurt. I haven't tested this gluten-free donut holes recipe with yogurt, but I've had a few readers who successfully used it.

What oils can I use to make fried gluten-free donut holes?

I've read that oils with high smoke points, like avocado, corn, and canola oil, are good for deep frying donuts. We use avocado oil or canola oil. I haven't tried corn oil in any of my recipes that call for oil.

How Do You Shape Homemade GF Donuts Holes?

Shaping homemade gluten-free donut holes is a simple process. Here's how you can do it:

1. 1. Once you have prepared the donut dough, take a portion of the dough using a spoon or your hands.
   2. Roll the dough between your palms to create small, smooth dough balls.
   3. Place the shaped dough balls onto a lined baking sheet, leaving some space between each one to allow for expansion.
   4. Continue shaping the remaining dough into donut holes, repeating the rolling process until all the dough is used.
   5. Once shaped, you can proceed with frying.

What Can I Coat These GF Donut Holes With?

Here are some variations and coating ideas you can try to customize your gluten-free donut holes:

• Cinnamon Sugar - Roll the freshly fried donut holes in a mixture of cinnamon and sugar for a classic and comforting flavor combination.
• Powdered Sugar - Dust the cooled donut holes generously with powdered sugar for a simple and elegant presentation.
• Chocolate Glaze - Instead of the basic glaze mentioned in this recipe, you can dip the donut holes in a smooth, glossy chocolate glaze for an extra indulgent treat.
• Sprinkles - After dipping the donut holes in glaze, sprinkle them with colorful sprinkles to add a fun and festive touch.
• Coconut - Roll the freshly glazed donut holes in shredded coconut for a tropical twist and added texture.
• Crushed Nuts - Roll the glazed donut holes in finely chopped nuts like almonds or pecans to create a delightful nutty coating.

Feel free to get creative and try different combinations of coatings or even fillings to make these gluten-free donut holes your own.

What Substitutions / Replacements in bullet point format Can I Make in This GF Donut Holes?

Dairy-Free Option - To make the donut holes dairy-free, you can use vegan sour cream instead of regular sour cream and dairy-free milk in the glaze instead of regular milk.

Egg-Free Option - If you need to avoid eggs, you can use flaxegg or an egg replacer like Bob's red mill. However, keep in mind that the texture and structure of the donut holes may be slightly different.

Oil Choices - I like to use vegetable oil for frying, but you can try using other oils with high smoke points.

Can You Bake These Gluten-Free Donut Holes?

This recipe calls for frying the donut holes, giving them a lovely crisp exterior and tender interior. However, if you prefer a baked version, don't worry! I have a suggestion for you; however, they won't be as puffed.

First, you can use a donut hole baking pan or a mini muffin pan to bake the dough instead of frying it. Preheat your oven according to the instructions for the pan you're using, and then fill the greased wells with the dough. Bake them until they are cooked through and have a nice golden color. Baking times may vary, so keep a close eye on them.

Can I Air Fry These GF Donut Holes?

If you have an air fryer, you can make gluten-free air-fried donut holes using that appliance. They will not puff like deep frying. Preheat your air fryer according to its instructions. Lightly spray or brush the donut holes with oil to help them achieve a crispy exterior.

Place the donut holes in a single layer in the air fryer basket, ensuring they don't touch each other. Cook them at the recommended temperature and time for air frying, typically around 350°F (175°C), for 8 to 10 minutes. Remember to flip them halfway through cooking for even browning.

Air frying is a healthier cooking method that requires little to no oil, resulting in a lighter version of the donut holes. The texture may differ slightly from the fried version, but they can still be delicious and satisfying.

What flour blends can I use to make gluten-free chocolate donut holes?

I have used my personal gluten-free flour blend, Bob's Red Mill 1-to-1 Gluten-Free Flour, and a reader has used Better Batter Gluten-Free Flour Blend to make this gluten-free chocolate donut holes recipe.

How Long Do Gluten-free Donut Holes Typically Stay Fresh?

Gluten-free donut holes typically stay fresh for about 2 to 3 days when stored in an airtight container at room temperature. It's important to keep them in a sealed container to maintain their texture and prevent them from drying out. If you want to extend their freshness, you can also store them in the freezer for up to 3 months. Just make sure to thaw them before enjoying or reheat them briefly in the oven to restore their freshness.

The Finishing Touch

My kids loved that I could make them fresh, fried, homemade, Gluten-Free Chocolate Donut Holes for breakfast. As I said, these gluten-free donut holes aren't greasy or soggy. They are tender like cake and perfectly chocolatey. The recipe makes 24 gluten-free chocolate donut holes, enough for sharing or freezing.

Whether you're enjoying them for breakfast, dessert, or a special occasion, these gluten-free donuts are a delicious way to treat yourself. So gather your ingredients, and enjoy your mouthwatering journey of gluten-free goodness. Happy gluten-free baking!

Did you make these gluten-free donut holes? Please stop back by and let me know what you thought.