Meaningful Eats
Gluten-Free Vermont-Style Donut Holes
16 donut holes
Growing up, my family made Vermont-style donut holes every Halloween and New Year's Eve. This is my gluten-free version of my family’s classic recipe. They're crisp on the outside, soft and tender in the center, and perfectly spiced with warm nutmeg.Note: These donut holes fry at a lower temperature than regular donuts. This helps them cook all the way through without becoming too dark on the outside. We love rolling them in either powdered sugar or cinnamon sugar while they're still warm. Trust me—they're worth bringing out the fryer!
Ingredients
Donut Batter
- 1½ cups (225g) gluten-free measure-for-measure flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ teaspoon ground nutmeg
- ⅓ cup (67g) granulated sugar
- ½ cup (120ml) milk of choice
- 1 tablespoon neutral oil
- 1 large egg
Frying
- 5-6 cups neutral oil
Coating
- ½ cup (100g) granulated sugar + 1 tablespoon ground cinnamon
- ½ cup (60g) powdered sugar
Instructions
- Fill a large heavy-bottomed pot with oil, about 3-4 inches deep. Place over medium heat until a deep-fry thermometer registers 335°F.
- Line a large baking sheet with paper towels.
- In a medium bowl, whisk together the gluten-free flour, baking powder, salt and nutmeg until well-combined.
- In a separate bowl, whisk together the granulated sugar, milk, oil and egg until smooth.
- Add the wet ingredients to the dry and mix with a rubber spatula to evenly combine.
- When the oil is ready, scoop 1 tablespoon-sized holes of donut batter into the hot oil. Cook for 2 minutes, then turn over and cook for an additional 2 minutes or until they are deep brown.
- Remove the donut holes from the oil and let them drain on the baking sheet. Repeat with the remaining batter.
- Mix the granulated sugar and cinnamon in a small bowl. Scoop the powdered sugar into another small bowl.
- Once the donut holes are cool enough to handle, coat in either sugar.
Video
Notes
Gluten-Free: Use a high-quality gluten-free flour that contains xanthan gum, like King Arthur Gluten-Free Measure-for-Measure Flour.
Dairy-Free: Use an unsweetened dairy-free milk of choice.
Nut-Free: These donut holes are naturally nut-free!
To Make-Ahead: I don't recommend making the batter in advance. These donut holes are best made fresh!
To Store: Leftovers can be stored in an airtight container once cooled. The donuts will keep at room temperature for 1 day, but they will soften as they sit.
To Freeze: I don't recommend freezing these donut holes since freezing and thawing changes their texture.
Nutrition
Calories: 109kcal | Carbohydrates: 23g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 80mg | Potassium: 66mg | Fiber: 1g | Sugar: 15g | Vitamin A: 27IU | Vitamin C: 0.002mg | Calcium: 40mg | Iron: 1mg