These homemade gluten-free peppermint doughnut holes are soft on the inside, lightly crisp on the outside, and coated in a festive peppermint sugar topping that makes them perfect for holiday gatherings, cookie exchanges, Christmas brunches, or whenever you are craving a sweet minty treat. Made with a carefully balanced gluten-free flour blend of white rice flour, potato starch, and tapioca starch, these doughnut holes fry up beautifully with a tender texture that rivals traditional bakery doughnuts.
The refreshing peppermint flavor pairs perfectly with the sweet sugar coating, creating a delicious holiday dessert that is easy to make at home. Whether served with hot chocolate, coffee, or a peppermint mocha, these gluten-free doughnut holes are sure to become a seasonal favorite.
Prep Time
25 minutes
Cook Time
20 minutes
Total Time
45 minutes
Yield
Approximately 36 doughnut holes
For the Peppermint Sugar Coating
1 cup granulated sugar
1 teaspoon peppermint extract
Optional: 2 to 3 drops natural red food coloring for a festive appearance
For the Gluten-Free Doughnut Holes
2 ½ cups white rice flour
½ cup potato starch
½ cup tapioca starch
½ cup granulated sugar
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1 teaspoon xanthan gum
¼ teaspoon ground nutmeg or ½ teaspoon ground cinnamon
1 large egg
1 cup buttermilk
2 tablespoons vegetable oil
1 teaspoon peppermint extract
Oil for frying
Prepare the Peppermint Sugar Coating
Place the granulated sugar into a medium bowl. Add the peppermint extract and stir thoroughly until evenly distributed. If desired, add a few drops of red food coloring and mix until the sugar takes on a light festive color. Spread the sugar on a baking sheet or plate and allow it to dry while preparing the doughnut dough.
Make the Gluten-Free Doughnut Dough
In a large mixing bowl, whisk together the white rice flour, potato starch, tapioca starch, granulated sugar, baking soda, baking powder, salt, xanthan gum, and nutmeg. Whisk for about one minute to evenly distribute all ingredients.
In a separate bowl, whisk together the egg, buttermilk, vegetable oil, and peppermint extract until smooth.
Pour the wet ingredients into the dry ingredients. Mix using a handheld mixer on medium-high speed or a stand mixer on medium speed until a thick, sticky dough forms. The dough should be soft but workable.
Shape the Doughnut Holes
Generously dust your work surface with white rice flour. Transfer the dough onto the floured surface and sprinkle additional flour over the top.
Pat the dough into a rectangle about ½-inch thick. Using a small round cutter, biscuit cutter, or the rim of a small glass, cut out circles. You can also simply pinch off portions of dough and gently roll them into balls for a more rustic doughnut hole appearance.
Continue shaping until all dough has been used. Place the formed doughnut holes onto a lightly floured baking sheet while preparing the oil.
Heat the Oil
Fill a deep fryer or heavy-bottomed pot with oil according to manufacturer recommendations. Heat the oil to 375°F.
Maintaining the correct frying temperature is essential for achieving perfectly cooked gluten-free doughnut holes. If the oil becomes too cool, the doughnut holes may absorb excess oil and become greasy. If it becomes too hot, the exterior may brown before the center is fully cooked.
Fry the Doughnut Holes
Carefully place a few doughnut holes into the hot oil, avoiding overcrowding. Fry in small batches to maintain a consistent oil temperature.
Cook for approximately 1 minute before turning. Continue frying until all sides are golden brown and the centers are cooked through, about 2 to 3 minutes total depending on size.
Using a slotted spoon or heat-safe spatula, remove the doughnut holes from the oil and place them on paper towels to drain briefly.
Coat with Peppermint Sugar
While still warm, roll each doughnut hole in the prepared peppermint sugar coating. The warmth helps the sugar adhere and creates a delicious sweet crust.
Continue frying and coating the remaining batches until all doughnut holes have been finished.
Serve
Serve warm for the best flavor and texture. These gluten-free peppermint doughnut holes pair wonderfully with coffee, tea, hot chocolate, or a holiday peppermint latte.
For an extra festive touch, drizzle the cooled doughnut holes with a simple vanilla glaze and sprinkle crushed gluten-free peppermint candies over the top.
If you prefer a stronger mint flavor, increase the peppermint extract in the dough to 1½ teaspoons.
Always verify that all ingredients, including peppermint extract and food coloring, are certified gluten-free if preparing for someone with celiac disease.
Store leftover doughnut holes in an airtight container at room temperature for up to 2 days.
For a holiday dessert platter, combine these peppermint doughnut holes with gluten-free sugar cookies, chocolate truffles, and peppermint bark for a festive assortment.
