Gluten-Free Donut Holes Without Yeast

These gluten-free donut holes use baking powder rather than yeast. The mixture is a thick batter that is portioned directly into the oil, not a dough that needs rolling and cutting. Small differences in shape are normal when using two spoons instead of a scoop.

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Mix the separate flours accurately

Tapioca starch, millet and sorghum are measured separately in this recipe. Do not replace the entire combination with an unspecified one-to-one blend and expect identical behavior. Whisk the dry ingredients first so the raising agent and xanthan are distributed before they meet the yogurt mixture.

Oil temperature controls the bake inside

Have the oil ready before mixing so the batter does not wait while the pot warms. Use a thermometer rather than judging only by how quickly the outside browns. Crowding the pot can drop its temperature, while overly hot oil can darken the outside before the center is cooked.

Turn for an even surface

Portion the batter consistently and turn the pieces regularly during frying. Drain them on paper towels before coating. They need a short cooling pause so the cinnamon sugar goes onto the surface rather than immediately dissolving into hot oil.

Serve for the intended texture

The contrast is a sugar-coated outside and a soft center, not a brittle hard shell. These are best soon after cooking. Keep the caption focused on the no-yeast method and fluffy interior rather than promising an exact total time for every pot size or batch arrangement.

Gluten-free ingredients and allergens

Use the listed flour weights and distinguish individual bread flours from a plain gluten-free blend. Follow each xanthan or psyllium instruction rather than changing binder amounts automatically. Check packaged ingredients and use clean tools and surfaces to limit gluten cross-contact. Other allergens are listed separately; gluten-free does not mean dairy-free or nut-free.

Contains: Egg and milk. Check flours, baking powder and the frying setup for cross-contact.

For a broader measurement reference, see King Arthur Baking’s flour-measuring guide.

Serving and storage

Best warm within a few hours of frying. Keep covered in a cool place up to 2 days and rewarm briefly before serving.

For another gluten-free idea, browse gluten-free chocolate chip cookie sticks. You can also explore the DayTasty recipe collection.

Noah Reed

Gluten-Free Donut Holes Without Yeast

Make gluten-free donut holes without yeast. Includes the individual flour mix, oil temperature, batch frying and cinnamon-sugar coating.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Cooling before coating 5 minutes mins

Servings: 18 donut holes

Ingredients Method Notes

Ingredients

  

Donut batter

• 150 g full-fat Greek yogurt room temperature
• 50 g granulated sugar
• 1 large egg room temperature
• 30 g unsalted butter melted and cooled until warm
• 1 tsp vanilla extract
• 85 g tapioca starch
• 70 g millet flour
• 25 g sorghum flour
• 1 1/2 tsp baking powder
• 1/2 tsp xanthan gum
• 1/4 tsp salt

Cinnamon sugar

• 100 g granulated sugar
• 2 tsp ground cinnamon

Frying

• Neutral high-heat frying oil enough for a depth of at least 2 inches

Method

 

1. Heat at least 2 inches of neutral frying oil in a suitable deep pot to 355–365°F / 180–185°C. Use a thermometer and maintain the temperature as you work.
2. Whisk yogurt, batter sugar, egg, melted butter and vanilla smooth. In another bowl combine tapioca, millet, sorghum, baking powder, xanthan and salt. Stir into the wet mixture to make a thick cake-like batter.
3. Lower roughly 1 1/2-tbsp portions into the hot oil with a scoop or two spoons. Make 18–20 pieces in batches without crowding the pot.
4. Fry about 4–5 minutes per batch, turning every 30–45 seconds until evenly deep golden and cooked through. Lift out with a slotted utensil and drain on paper towels.
5. Combine the coating sugar and cinnamon. Let the donut holes cool about 5 minutes, then roll in the coating and serve warm.

Notes

Fry in batches for 4–5 minutes each. Cool about 5 minutes before cinnamon sugar.
Best warm within a few hours of frying. Keep covered in a cool place up to 2 days and rewarm briefly before serving.
Contains: Egg and milk. Check flours, baking powder and the frying setup for cross-contact.
Use the specified flour and binder amounts. Check packaged ingredient labels and avoid gluten cross-contact.