Gluten Free Donut Holes

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I promise, we really are trying to be better about posting so many desserty recipes, and donut holes count as a breakfast food, right? I just can’t help myself!

Last weekend, Cara pinned a delicious-looking donut hole recipe, and I decided to use my Saturday figuring out a good gluten free donut recipe. It turns out that the Gluten Free Bisquick Mix (remember, the one I did a review on?) works amazingly well for donut holes!

Here’s my super-simple gluten free donut hole recipe:

1 cup Gluten Free Bisquick Mix

1 Tbsp sugar

2 tsp baking powder

dash of salt

1/2 cup milk

2 Tbsp butter, melted

oil for frying

Just combine all the dry ingredients in a bowl and stir them together, then add in the milk and melted butter. It should make a playdough-like dough.

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Take tablespoon-sized balls and roll them until they’re smooth and round, otherwise they’ll crack and fall apart.

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Heat up your cooking oil. It would be best to use a deep fryer, but I don’t have one. My recommendation is to use your smallest skillet and fill it about half full with oil.

Once the oil is hot, drop in the dough balls. They puff up a little while frying, and you only need to leave them in the oil for a few minutes. Turn them so they brown evenly, you want them to be light brown all over when you take them out.

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Let them cool for a few minutes and mix up your glaze:

1 1/2 cups powdered sugar

2 Tbsp milk (use more or less if you want a different consistency for your glaze)

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Dip them in and drizzle the glaze all over, them set them out on a cooling rack to dry, and don’t forget to put some wax paper under the rack to make cleanup easy.

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This recipe makes about two dozen, so you should share with your friends!

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Explorer & adventurer - mostly through scratches of ink on a page - I enjoy my husband, our twin boys, our boisterous German shepherd, and strive to live for the glory of God.
  1. Terrible,don’t waste your time, raw in the middle…

  2. Tried these today. Thanks!! I hope my gf boy loves them. Question for you…if the inside is still a little doughy and the outside is golden brown, should I turn down the heat of my oil?

    1. Yes, I think that’s probably the best solution.

  3. Could i make these bigger and fill them with a custard? Are they airy on the inside or more cake consistency?

    1. They’re more cakey, so I wouldn’t try filling them.

  4. How should these be stored? How long will they last for or do they need to be eaten right away?

    1. They should last for 2-3 days in the fridge.

  5. one more thing…do you think a chocolate version of these could be made using cocoa powder? if so how much do you think?

    1. If you use nondairy milk, I would think that almond or soy would be the best options, and I think it would work just fine. As for cocoa powder, I would try using maybe 2-3 Tbsp. I’ve never tried either of these modifications, so let me know how it turns out!

  6. can i use a non dairy milk like soy milk or coconut milk?

  7. So good, no texture difference between them and the gluten filled ones.

    1. I agree! And I’m not even the gluten free one of the two of us! 😉

  8. Would this work in a mini donut pan?

    1. I’m not sure. I don’t know if a donut pan bakes nuts or fries them in oil, but it seems like it would probably work either way. It’s definitely worth a try – let me know how it works out!

  9. Hi! I am GF and was SO excited about these, but I do not have milk… Could I use chocolate milk? P.S. Would it taste OK? I am a very inexperienced baker…

    1. Chocolate milk should be ok I think, it will just make it extra sweet. I would maybe just use a teaspoon of sugar instead of a tablespoon so it’s not so sweet.

  10. I made these and they tasted wonderful but they seemed to absorb a lot of the oil. Any suggestions as to how to solve this?

    1. Michelle – I’ve found that the best way to reduce what they’re absorbing is to have the oil good and hot before you fry them so that they’ll fry quickly. The shorter amount of time they have to sit in the oil, the less oily they are. I hope that helps!

  11. These look DELICIOUS!! My egg-free daughter and my GF-self thank you!!

  12. Could I possibly use coconut sugar instead of regular?

    1. I haven’t ever tried that, but I bet it would work just fine!

    2. I made these using coconut sugar and it turned out perfect. Definitely don’t substitute it in the glaze though, that won’t work.

  13. About to make this recipe for my bf who is gluten free! Love this idea! We are both really excited!

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