Gluten Free Cinnamon Sugar Doughnut Holes

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It’s now officially Kislev, which means Chanuka is rapidly approaching.This year, instead of presents, we are going to do something special with our kids. We realized that the kids are more excited about playing with the bubble wrap from the box, than the toys themselves. So rather than getting annoyed, we just changed gears and decided to have an experience together instead of toys. We haven’t decided yet if it’s going to be a trip to an arcade, or to the ice cream store, but, whatever we end up doing it will be fun and festive! I know gift giving may be a tradition that not all of you would feel comfortable giving up, but don’t worry, we haven’t given up on everything!

One tradition that lives on, DOUGHNUTS! Like I’ve mentioned before, we have a number of people in our family who have Celiac disease and therefore need to eat gluten free. I always have them in mind when developing recipes and love when recipes turn out good enough to share, like these doughnuts did!

These doughnuts are soft and moist and everything you would want from a gluten filled doughnut. My 9 year old son couldn’t stop eating them, he even asked me to pack them as a snack for school! When I told him that they were gluten free he couldn’t believe it! The last gluten free baked good he had, was dry and crumbly.

Full disclosure: I developed this recipe for Pereg. They recently came out with a full line of gluten free flours. I have experimented with them in the past and have had good results. This is the first time that I used xanthum gum in addition to the flours, and holy cow did it make a massive difference! I am so happy to be able to finally share this recipe with you all! Make sure to pass it along to your gluten free friends. And, don’t be nervous about trying them yourself, you may be surprised and really love them, like we do!

Gluten Free Cinnamon Sugar Doughnut Holes
Print Recipe
18 doughnut holes
18 doughnut holes
Gluten Free Cinnamon Sugar Doughnut Holes
Print Recipe
18 doughnut holes
18 doughnut holes
  • 1/2 cup Pereg Teff Flour
  • 1/2 cup Pereg Coconut Flour
  • 2 tsp xanthum gum
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 2 Eggs
  • 1/2 cup Milk
  • 1/4 cup Sugar
  • 1/4 cup Light Brown Sugar
  • 1 tsp vanilla
  • canola oil for frying
Cinnamon Sugar Coating
  • 1 Tbsp cinnamon
  • 1/4 cup Sugar
Servings: doughnut holes
  1. Fill a heavy-bottomed 6-qt. pot halfway with canola oil. Heat to 350 degrees F. (You can test this by putting the back of a wooden spoon into the oil; if there is a steady bubbling around the spoon, your oil is ready for frying).
  2. Meanwhile, whisk together the flour, xanthum gum, baking soda, baking powder, and cinnamon in a large mixing bowl.
  3. In another bowl, combine the eggs, sugars, vanilla, and milk.
  4. Pour the wet mixture into the dry mixture and mix just till combined.
  5. By this point the oil should be hot enough. If not, refrigerate the dough mixture while you wait.
  6. Scoop 1-inch balls of dough and drop in the fryer. Fry 1-2 minutes on each side until no longer doughy in the center. The doughnuts will rise when ready to be taken out. Do not crowd the pot; fry only a few doughnuts at a time.
  7. Combine the cinnamon-sugar topping on a plate.
  8. Prepare a second plate with 2 layers of paper towels. When the doughnuts come out of the oil, place them on the paper towels for 1 minute, then immediately roll in the cinnamon-sugar mixture. Serve fresh and enjoy!
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One comment

  1. I just read on your blog that you have family members with celiac. All Del Campo Tortilla Co. products are strictly gluten free . Our facility is dedicated gluten free. We also make delicious crumbs for fried schnitzel or other uses. They are not available for retail but I’d love to send some to you to test out for free!

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