These fried donuts holes are made with naturally gluten-free flours, no shortcuts and no strange add-ins. There’s no xanthan gum, no guar gum, nothing synthetic trying to fake elasticity. Instead, the structure comes from a smart combination of whole grain flours and psyllium husk, which keeps the dough soft, workable, and surprisingly close to the real thing.
The dough is enriched (with yogurt, egg, and butter) for a tender crumb and that proper bakery-style bite. They make the perfect crunchy treat to serve at tea time or at the end of a lunch with friends.
If you’re already working with sourdough, there’s also a gluten-free sourdough doughnut recipe on the blog that works perfectly as a base. Follow that dough as usual, then simply shape and cut the doughnuts following the instructions here to create the holes before frying.
This is the kind of recipe that proves gluten-free doughnuts don’t have to be overcomplicated. They’re familiar, flexible, and best enjoyed warm, ideally rolled in sugar and eaten without overthinking it. Compared to whole donuts, these donuts holes are easier to fry and funnier to share.
How to make fried gluten-free donut holes, step by step:
How to make dairy-free AND gluten-free donut holes:
For those following both a dairy and gluten-free diet, this recipe can be easily adapted. The only replacement needed are milk and yogurt: I’ve tested to replace them with unsweetened soy version and it worked like a charm. Likewise for butter, you can use margarine or the same amount of coconut oil.
Gluten-free donuts holes
8
servings30
minutes10
minutes3
hoursKeep the screen of your device on
Ingredients
2 tbsp butter (20 g)
¾ cup warm milk (140 ml)
½ cup white sugar (80 g)
½ cup rice flour (85 g)
⅓ cup tapioca flour (50 g)
½ cup potato starch (65 g)
1 medium egg
1 egg yolk
3 tbsp yogurt (50 g, plant-based is also ok)
2 tsp baking powder
1 tbsp psyllium powder (10 g)
1 tbsp fresh yeast (or 1 tsp dry yeast)
pinch salt
1 lemon zest
- To fry
3 cups sunflower seeds oil (600 ml)
How to
- Dissolve the yeast in a little lukewarm milk (add 1 tsp sugar if using dry yeast). Set aside to activate.
- In a large bowl or stand mixer, combine flours, psyllium husk powder, sugar, and lemon zest.
- Add the yeast mixture and remaining milk; mix until combined.
- When the dough looks sandy, add yogurt, whole egg, egg yolk, then butter and salt.
- Mix until smooth and firm. Cover and let rise 1½ hours.
- With lightly greased hands, take portions of the dough the size of a walnut. Then roll each part into a ball.
- Place on parchment and let rise another 1½ hours.
- Heat sunflower oil and fry the doughnuts holes for approx 45 seconds, or until golden.
- Drain on paper towels and roll in sugar or icing sugar, if using.
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