Gluten-Free Doughnut Holes ( Gluten-Free Doughnuts)

Total Time
1hr
Prep
20 mins
Cook
40 mins

A Bette Hagman Recipe- a delicious treat. I had thought that doughnuts were on the forever-gone list until I tried these little morsels :) Best served hot, but still OK cold. They can be frozen, defrosted and reheated in the oven

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Ingredients

Nutrition

Directions

  1. Heat oil in a deep fryer (375°F ). You will need at least one -two inches deep of oil. Whilst the oil is heating, prepare the doughnut recipe. Do not leave the heating oil unattended.
  2. Using a saucepan, heat the water and butter until boiling point is reached. Remove the saucepan from the heat.
  3. Dump in the potato starch, sugar and salt. Stir until the mixture forms a ball and has pulled away from the sides of the saucepan. (Much like making a choux pastry).
  4. With an electric mixer, add in the eggs -one at a time. Beat well between adding each egg.
  5. Drop the batter into the heated oil by small rounded teaspoonfuls, a few at a time. The doughnut holes will puff up as they are cooking to about 1 1/2 inches. Turn them throughout cooking to brown evenly. They'll take approx 5 minutes to cook. Remove from the heat and drain on paper towels.
  6. While still warm shake them in a plastic bag with cinnamon sugar (2 tablespoons of sugar to 1/2 teaspoon of cinnamon).
Most Helpful

5 5

I made these to go along with my Buttermilk Doughnuts Donuts at my daughter's sleepover since one of the girls was gluten intolerant. I've never baked/cooked with potato starch, so I can't say I was expecting much. The doughnuts were fantastic though!! Everyone loved them. They are very similar to a cruller. I recommend you try them if you have special dietary needs or not. Delicious!

5 5

USE A THERMOMETER & ELECTRIC MIXER and also make sure to drop the batter in the size of a rounded teaspoon as the recipe says to do. These are good warm, not really so much at room temperature. I did not use a thermometer or electric mixer as I don't own them, I also dropped mine in bigger. Most of them did not cook 100% inside, 1 batch got too dark. Ours were 4 stars because I didn't follow the directions exactly. I used sweet butter (no salt) and canola oil plus the rest. I will only make these again if I have the tools to do so. Made for RECIPE SWAP #48 - January 2011.

5 5

I work at a school for kids with Autism so I am always on the lookout for gluten free recipes for my cooking groups. This fit the bill perfectly. We did it as part of a winter unit, dusted it with powdered sugar, and called them snowballs. The dough is easy for kids to make and even easier to eat. This is perfect! I think I will be making this for Passover too...no leavening.