Making gluten-free doughnut holes is really easy! Especially when you have a mix. Even in high altitude, this mix did really well. The doughnuts tasted super good. And you can easily make them dairy-free, too.
So I have to be honest. I didn’t have all of the exact ingredients so I sort of had to wing it. But for this mix, you probably have most of these ingredients at home so it won’t be an issue. Another thing I like about this mix is that it is easy to make it your own. I experimented by adding matcha powder. If you like the taste of green tea, you probably will like this, too. You can also add things like chocolate chips, berries, lemon, etc. The possibilities are endless! I think you should try something different.
We used a cake pop/donut hold maker but you could put these into a greased donut pan and bake it or even fry them in oil (with the help of a grown-up).
Let’s talk about the mix and the ingredients you need to add. For this batch, I used canned coconut milk just because that’s what I had. I only had 2 eggs so I knew I needed to add more liquid. I used melted coconut oil in the mix and to grease the pan. I experimented by taking about a cup of the batter out and adding matcha green tea powder because I like the flavor of it. It also makes it a fun green color!
Some other tips are to have the ingredients at room temperature. That makes it cook quicker. I didn’t use a timer but kept an eye on them. I cooked them until they were golden. They also smell really good when they are done so that’s another way to tell they when they are ready. This mix makes a lot of little doughnuts so hopefully there will be enough for everyone!