Gluten-Free Chocolate Donut Holes that are rich, chocolaty, and perfectly tender. You may never go back to store bought gluten-free donut holes again.
Gluten-Free Donut Holes
Anyone who loves gluten-free donut holes will swoon over these gluten-free chocolate donut holes. They are fried and super tasty. These gluten-free donut holes have a little crunch on the outside and are tender on the inside
Even though the are fried gluten-free donut holes they aren’t greasy. Fried gluten-free donuts take a little bit of time, some patience, and safety measures since you are working with hot oil
We don’t typically fill a pan with oil, we only add a few inches. Depending on the size of pot you are using, you’ll want to add just enough oil that the donuts can float while frying. This keeps them from sticking and enables you to flip them easily.
Gluten-Free Donut Holes Recipe
This gluten-free donut holes recipe doesn’t call for a bunch of ingredients and I’ve listed a substitution for dairy below. One piece of equipment that is important when making this gluten-free chocolate donut holes is a cooking thermometer so you can make sure your oil isn’t too hot.
How to make gluten-free donut holes
- In a large mixing bowl, combine flour, cocoa powder, baking powder, baking soda and salt.
- In a separate small mixing bowl, whisk together sugar, sour cream, egg, oil, and vanilla extract. Add the wet ingredients to the dry ingredients, stir with a spoon until combined. Dough will be thick and sticky.
- Line a baking sheet with wax or parchment paper, and with cocoa-floured hands, roll dough into balls 11/2 to 2-inches in thickness.
- Add vegetable oil to a large pot or saucepan over medium heat. Once it reaches 325 degrees F, carefully drop donut holes into the hot oil a few at a time. Fry for 2-3 minutes, flipping them over for even cooking. Remove with a slotted spoon to the paper towel. Repeat until all donut holes are fried.
- Combine powdered sugar and milk in a bowl and whisk well. Microwave for 20 seconds then whisk again, to help break up the lumps.
- Dip each donut hole into the glaze and turn to coat. Let the donut holes dry on a wire rack.
- Store donut holes in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months.
Can I make gluten-free donut holes dairy-free?
Yes, simply use vegan sour cream in the gluten-free donut holes recipe and dairy-free butter in the glaze to make these donut holes dairy-free. If you can’t find vegan sour cream you can try yogurt. I haven’t tested this gluten-free donut holes recipe with yogurt but I’ve had a few readers who used it with success.
What oils can I use to make fried gluten-free donut holes
I’ve read that oils with high smoke points like avocado, corn, and canola oil are good for deep frying donuts. We use avocado oil or canola oil. I haven’t tried corn oil in any of my recipes that call for oil.
What flour blends can I use to make gluten-free chocolate donut holes?
I have used my personal gluten-free flour blend, Bob’s Red Mill 1-to-1 Gluten-Free Flour, and a reader has used Better Batter Gluten-Free Flour Blend.
My kids loved that I was able to make them fresh, fried, Gluten-Free Chocolate Donut Holes for breakfast. Like I said, these gluten-free donut holes aren’t greasy, or soggy. They are tender like cake and perfectly chocolatey. The recipe makes 24 gluten-free chocolate donut holes, enough for sharing or freezing.
I hope you give these Gluten-Free Chocolate Donut Holes a try. They are simple and take no time at all. Looking for more donut recipes? Try my baked Gluten-Free Chocolate Cake Donuts or my Gluten-Free Vanilla Birthday Cake Donuts. If you are looking for low carb donuts give these Cinnamon No Bake Keto Donut Holes a try.
Did you make these gluten free donut holes? Please stop back by and let me know what you thought.
For the donut holes:
For the glaze:
Serving Size: 1 donut hole
Amount Per Serving: Calories: 115Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 68mgCarbohydrates: 19gFiber: 0gSugar: 13gProtein: 2g