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Gluten Free Donut Holes

Enjoy these melt-in-your-mouth gluten-free donut holes that capture the warmth of home baking while satisfying your sweet tooth. Perfect for any occasion!
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 pieces
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 85
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup gluten free all-purpose flour Look for a blend with xanthan gum included.
  • 1/2 cup sugar Granulated sugar or coconut sugar.
  • 1 teaspoon baking powder For leavening.
  • 1/2 teaspoon baking soda Extra lift for airiness.
  • 1/2 teaspoon salt Balances the sweetness.
Wet Ingredients
  • 1/2 cup milk Or a non-dairy alternative like almond or oat milk.
  • 2 tablespoons melted butter Unsalted preferred, or use coconut oil for dairy-free.
  • 1 teaspoon vanilla extract For flavor depth.
  • 1 large egg Adds richness.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a donut hole pan or mini muffin pan.
  2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt until combined.
  3. In another bowl, mix the milk, melted butter, vanilla extract, and egg until smooth.
  4. Pour the wet ingredients into the dry ingredients, stirring gently until just combined.
  5. Spoon the batter into the greased donut hole pan, filling each cavity about 3/4 full.
Baking
  1. Bake for 10-12 minutes or until golden brown and a toothpick inserted comes out clean.
  2. Let cool for a few minutes before removing from the pan.
  3. Optional: Dust with powdered sugar or dip in melted chocolate.

Notes

Ensure your oven is fully preheated for even baking. Store covered at room temperature for up to 2 days, or in the fridge for up to a week. Freeze for up to a month.