Thursday, September 26, 2013

Gluten Free Donut Holes

Ive never made donuts, or donut holes before but 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 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 in the inside, so it took some work but i found a perfect temperature of oil ( I don't actually know what that temperature is because I dont have a thermometer, but I had my burner on low). Anyway it took a couple fails at first but then they came out so good! Crisp and crunchy on the outside and soft on the inside, with a perfect sweet glaze surrounding it all. Go ahead and try it!


  • 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 your dairy free choice plus 1 tsp vinegar for a buttermilk substitute.
  • 1 egg


  • 2 Cups Powdered Sugar
  • 2 Tbsp dairy free milk

  1. In deep fryer or  heavy saucepan, heat 2 to 3 inches oil to 375°F.
  2. In a bowl, mix ingredients together to form dough.
  3. Shape dough into 1 inch balls and carefully drop balls, 5 or 6 at a time, into hot oil. Fry about 1 to 2 minutes or until golden brown on all sides; drain on paper towels. Immediately roll in glaze. Serve.

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

1 comment:

  1. These sound and look yummy. Will definitely be trying them.