Go Back
Gluten-Free Donut Holes Without Yeast — finished gluten-free recipe
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.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Cooling before coating 5 minutes
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.