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Orange and Cinnamon-Dusted Donut Holes

Photo: Oxmoor House
Hands-on time 40 mins
Total time 2 hrs, 10 mins
Yield Serves 20 (serving size: 3 donut holes)
Donut holes should be warm and doughy and coated in sugar. This gluten-free version is just that--and more.


  • 1 package yeast (about 2 1/4 teaspoons)
  • 1/2 cup sugar, divided
  • 1/2 cup warm water (100° to 110°)
  • 3.45 ounces brown rice flour (about 3/4 cup)
  • 2.6 ounces white rice flour (about 1/2 cup)
  • 2.6 ounces potato starch (about 1/2 cup)
  • 1 teaspoon xanthan gum
  • 1/8 teaspoon salt
  • 1/4 cup plain fat-free Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 large egg
  • White rice flour for dusting
  • Cooking spray
  • 1/2 teaspoon grated orange rind
  • 1/8 teaspoon ground cinnamon
  • Peanut oil

Nutrition Information

  • calories 200
  • fat 15 g
  • satfat 2.6 g
  • monofat 7.1 g
  • polyfat 5 g
  • protein 2.4 g
  • carbohydrate 16 g
  • fiber 1.3 g
  • cholesterol 9 mg
  • iron 0.2 mg
  • sodium 22 mg
  • calcium 5 mg

How to Make It

  1. Dissolve yeast and 1/4 cup sugar in 1/2 cup warm water in a small bowl; let stand 5 minutes.

  2. Weigh or lightly spoon flours and potato starch into dry measuring cups; level with a knife. Combine flours, potato starch, xanthan gum, and salt in a large bowl; add yeast mixture, yogurt, vanilla, and egg. Beat at medium-high speed until blended.

  3. Turn dough out onto a lightly floured surface; shape into a ball. Place dough in a large bowl coated with cooking spray; cover loosely with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 hour.

  4. Turn dough out onto a well-floured surface; knead lightly 4 to 5 times with floured hands. Roll dough to 1/2-inch thickness; cut with a 1-inch biscuit cutter. Place on a baking sheet lined with parchment paper. Repeat procedure with remaining dough. Let rise in a warm place (85°), free from drafts, 30 minutes.

  5. Place 1/4 cup sugar, orange rind, and cinnamon in a food processor; process until well blended.

  6. Add oil to a large Dutch oven to a depth of 2 inches. Heat oil over medium-high heat until thermometer registers 360°. Place 8 to 10 donut holes in hot oil; cook 1 minute or until golden brown, stirring occasionally. Remove using slotted spoon; drain on paper towels. Repeat procedure with remaining donut holes.

  7. Combine donut holes and sugar mixture in a bowl; toss gently to coat. Serve warm.

Gluten-Free Baking