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Gluten-free doughnut holes on plate.

Gluten-Free Doughnut Holes

You want to keep the doughnut holes small, about two teaspoons each. Any larger than this and the center of the doughnut might be raw while the outsides are cooked.
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 24 doughnuts
Author GlutenFreeBaking.com


  • 2 1/2 cups white rice flour (10 ounces; 283 grams)
  • 3/4 cup granulated sugar (5 1/4 ounces; 148 grams)
  • 1/2 cup potato starch (2 ounces; 56 grams)
  • 1/3 cup tapioca starch (1 1/3 ounces; 38 grams)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon xanthan gum
  • 1/4 teaspoon ground nutmeg
  • 1 cup buttermilk (8 ounces; 226 grams)
  • 2 large eggs (about 3 1/2 ounces; 100 grams, out of shell)
  • 2 tablespoons butter, melted (1 ounce; 28 grams)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • Vegetable oil for deep frying

For Finishing

Jelly Doughnuts

  • 1 cup powdered sugar (4 ounces; 113 grams)
  • 1/2 cup jelly (raspberry, strawberry, or sour cherry are especially nice) (4 ounces; 113 grams)

Cinnamon Sugar

  • 1 cup granulated sugar (7 ounces; 198 grams)
  • 2 teaspoons ground cinnamon

Milk and Honey Glaze

  • 1 cup powdered sugar (4 ounces; 113 grams)
  • 2 tablespoons milk (1 ounce; 28 grams)
  • 2 teaspoons honey (1/2 ounce; 14 grams)


  1. In bowl of stand mixer, combine white rice flour, potato starch, tapioca starch, baking soda, baking powder, salt, xanthan gum, and ground nutmeg. In small bowl, whisk together buttermilk, eggs, melted butter, vanilla extract, and lemon extract. Fit mixer with paddle attachment. Mix dough until smooth, about 45 seconds. Cover dough with plastic wrap to prevent a skin from forming and allow to rest for 15 minutes.
  2. Heat oil to 375°F. Pinch off large, about two teaspoons, pieces of dough. Roll dough into a ball and slip into hot oil. Depending on the size of your fryer, you can fry a few at a time. Don't crowd the fryer or the oil temperature will drop, giving you greasy doughnuts. Fry until golden brown, about three minutes.
  3. Using a metal slotted spoon, remove doughnuts from oil an place on a paper towel lined plate. Repeat with remaining dough.
  4. For Jelly Doughnuts Place powdered sugar into a small bowl. Roll doughnuts to coat. Fit a pastry bag with a bismarck tip and fill with jam. Insert tip about halfway into doughnut and squeeze a little jam into doughnut.
  5. For Cinnamon-Sugar Doughnuts Combine granulated sugar and ground cinnamon in small bowl. Roll doughnuts into mixture to coat. If desired, fill with jam.
  6. For Milk and Honey Glaze In small bowl, combine powdered sugar, milk, and honey. Stir until smooth. Dip doughnuts into glaze.