Powdered Doughnut Holes


My friend Colette Martin offered to share a recipe with us from her wonderful cookbook, The Allergy-Free Pantry: Make Your Own Staples, Snacks, and More Without Wheat, Gluten, Dairy, Eggs, Soy or Nuts , and I simply couldn’t resist these powdered doughnut holes. They’re perfect for a lazy Sunday or even Christmas morning, don’t you think?

Powdered Doughnut Holes Recipe from The Allergy Free Pantry by Colette Martin. Amazingly dairy-free, gluten-free, top allergy-friendly and vegan!

According to Colette:

This is the solution for an early-morning status meeting or an allergen-free classroom treat. These little muffins have that classic old-fashioned doughnut taste and are easily made in less than 30 minutes using a mini-muffin pan or doughnut hole pan.

Colette is all about homemade with ease and being VERY precise as you will see in The Allergy-Free Pantry. Her recipes cover all the bases for allergy-friendly goodies (all are gluten-free and free of the top 8 allergens – no guesswork required!) that you can create from your pantry and have been tested more than my patience (while trying to run this huge website!). Here is a small sampling of the recipes within:

  • The Allergy Free Pantry by Colette MartinBasic staples (gluten-free flour blends (more than one!), non-dairy milks, egg replacers, Sandwich Bread, Biscuits, Strawberry Jam, Sunflower Seed Butter)
  • Condiments and salad dressings (Flaxseed Mayonnaise, Ketchup, Ranch Dressing, Barbeque Sauce)
  • Breakfast (Pancakes, Honey Blueberry Granola, Apple Oatmeal Scones, and yes, these Powdered Doughnut Holes!)
  • Crackers and cookies (Flax Crackers, Pita Chips, Chocolate Chip Cookies, Snickerdoodles)
  • Pasta, pizza, and freezer meals (Spinach Pasta, Cheesy Sauce, Shepherd’s Pie, Meatloaf)
  • Desserts (Brownie Bites, Chocolate Pudding, Raspberry Fruit Roll Ups, Caramel Sauce)

The Allergy-Free Pantry is also full-color, Colette takes the  beautiful photography herself, and has excellent gift-worthy appeal.

Special Diet Notes: Powdered Doughnut Holes

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.

Powdered Doughnut Holes
Prep time
Cook time
Total time
Recipe from The Allergy-Free Pantry: Make Your Own Staples, Snacks and More Without Wheat, Gluten, Dairy, Eggs, Soy or Nuts, copyright © Colette Martin, 2014. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.
Serves: 24 doughnut holes
  • 288 grams (about 2¼ cups) Basic Flour Blend (below)
  • ½ teaspoon xanthan gum
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¼ cup non-hydrogenated shortening, softened
  • ½ cup (110 g) organic cane sugar
  • 1 flaxseed egg (1 tablespoon ground flaxseeds (measured after grinding) or flaxseed meal + 3 tablespoons warm water)
  • ¼ cup (60 ml) hemp milk or non-dairy milk beverage of choice
  • ½ cup (120 g) applesauce
  • 2 tablespoons grapeseed oil
  • 1 teaspoon vanilla extract
  • ½ cup (72 g) powdered sugar
  1. Preheat the oven to 350°F (180°C). Grease the cups of a mini-muffin pan or doughnut hole pan.
  2. Combine the flour, xanthan gum, baking powder, and salt in a medium bowl.
  3. In a separate large bowl, cream together the shortening and sugar using a mixer on medium speed for 5 minutes. Scrape down the sides of the mixing bowl, as needed.
  4. Add the flaxseed egg and blend on medium speed for 1 minute. Add the milk beverage, applesauce, oil, and vanilla, and blend for another minute.
  5. Add the dry ingredients and mix on medium speed for 2 to 3 minutes, until well blended. The batter will be thick with some graininess.
  6. Use a #40 cookie scoop or spoon to form balls of dough in tablespoon-sized portions. Dampen your hands with warm water and gently pass the dough from hand to hand until the ball is smooth. Place each ball of dough into the prepared pan. Dip the cookie scoop or spoon into warm water periodically, if the dough starts to stick.
  7. Bake for 14 to 16 minutes, until a toothpick inserted comes out clean.
  8. Let the doughnut holes cool for 5 minutes in the pan, then transfer them to a cooling rack.
  9. Just prior to serving, roll the doughnut holes in the powdered sugar to coat them on all sides or sprinkle the powdered sugar on just the tops. Store (without the powdered sugar topping) in an airtight container at room temperature for 2 to 3 days.
To make Cinnamon Sugar Doughnut Holes
  1. Sprinkle the tops of the doughnut holes with 3 tablespoons Cinnamon Sugar blend prior to baking. Omit the powdered sugar.
To Freeze
  1. Freeze unpowdered doughnut holes for up to 6 months in an airtight container. Thaw at room temperature. Reheat at 325°F (165°C) for 7 minutes and then add powdered sugar, if desired.
Basic Flour Blend (Makes 768 grams / about 6 cups) - Add 306 grams brown rice flour, 306 grams sorghum flour, and 156 grams arrowroot starch to a large mixing bowl and mix the ingredients together extremely well. Store the blend in an airtight container in the refrigerator or freezer. For a rice-free version, substitute millet flour for the brown rice flour. For a sorghum-free version, substitute white rice flour or millet flour for the sorghum flour.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. I want to eat a million of these. I love powdered doughnuts. My mom used to buy them for us kids once a week at the grocery store. Making fresh ones would rock. I can just imagine how great these taste.

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