Perfect Gluten Free Doughnut holes!, from

Gluten free Mochi Doughnut holes

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Gluten free Mochi Doughnut holes

I was doing my daily look at my favorite food porn sites (places that post drool worth pictures of yummy food) and I came across Mochi donuts From an amazing blogger call Lady and Pups.

I made them with the last of the sweet rice flour I had.
I had enough for one batch.

This was not enough.

I wanted more!

My kids wanted more.

They were a HUGE hit.

I live in a very small town and it is 30+ minutes one way to a larger store so we only go once a week.
I couldn’t wait 3 days until we were going shopping.
I wanted more NOW.
I went to the local store.
No luck they didn’t carry it.

So I had to wait until the weekly visit to a big store.

3 very long days later..
They didn’t have it either.

4 stores and 6 days later I gave up.

I ordered the flour on Amazon.

I got extra. I am not going to run out again.

After the 1st time using the recipe I changed it  a little, adding white rice flour as well as doubling the recipe. I asked the author of the  recipes permission to rewrite her recipe adding my changes. Thankfully she said yes!

Side note -I have made them 4 time since (in 3 weeks). Trust me these are worth the work.

Oh and go check out Lady and Pups. Her whole site is drool worthy.

Anyway On with the recipe!

Perfect Gluten Free Doughnut holes!, from

Perfect Gluten Free Doughnut holes

Gluten free Mochi Doughnut holes

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes
Serves: 30 doughnut holes

Starter dough

1/2 cup (60 grams) of sticky rice flour (also called glutenous rice flour or sweet rice flour and is gluten free)
4 tbsp (62 grams) of whole milk

3 1/4 cup (450 grams) of sticky rice flour
1 cup (240 grams) of whole milk
5 tbsp (70 grams) of unsalted butter, melted
1/2 cup (100 grams) of granulated sugar
2 large egg
2 tsp of baking powder
1/2 cup white rice flour sifted
Neutral oil for frying (enough to make at least 1 1/2 – 2 inches deep)

Simple glaze
5 tbsp (70 grams) of unsalted butter, melted
2 cup (145 grams) of powdered sugar sifted
1/2 tsp of vanilla extract
2 ~ 3 tbsp of hot water

small microwavable bowl x2 (one for starter dough and one to melt butter)
Large mixing bowl
Mixer with a dough-hook *
Various Measuring cups and spoons or a scale**
Pot at least 5 inches deep or a fryer
Spider (not the multi-legged kind)
Flexible mat
parchment paper or wax paper
Cooling rack
1 inch cookie or biscuit type cutter (optional)
Thermometer for oil


Starter dough – Mix 1/2 cup of sticky rice flour and 4 tbsp of whole milk together in a microwave-proof bowl. Microwave on high for 50 ~ 60 seconds until the dough is cooked through, which will look opaque and feel very gummy. Set aside to cool for 5 min.

Dough – While this cools, measure the remainder of the sticky rice flour, milk, melted butter, granulated sugar, eggs and baking powder in a stand-mixer bowl with dough-hook (you can also do this by hand but keep in mind that the dough will be sticky and hence a bit messy). Then add the cooled starter dough and knead the mixture on low until everything comes roughly together, then increase the speed to medium and knead until the starter dough has completely blended into the mixture. The dough will be wet and sticky, but you should be able to lightly touch it without it becoming glued to your finger.

Pour your oil into the deep pot and start your preheat. You want it at about 325-330ºF (165ºC). The temp is important, too hot and they cook on the outside and are gummy inside if it is too cold it will be too greasy.

Scrape the dough onto a flexible mat that’s dusted with white rice flour. Sprinkle the surface then add remaining white white rice flour to the top and kneed most of it in, this give the donuts a crisp outer texture while lightening the insides just enough to keep it from being too gummy. Press into about a 1/2 inch layer.

With a well-floured cutter, cut as many doughnut holes out as you can, then gather the scraps and press/knead it back into a smooth dough cut as many donuts out as you can again.
You should be able to get 30 or more doughnut holes. If you don’t have a cutter you can make 1 1/2 inch balls with your hands, just break off small pieces and roll in a ball with your hands, just have a small bowl of cold water to dip your hands in because the dough is still pretty sticky. Place them  on parchment or wax paper while they wait to fry, make sure they do not touch or they will stick together.

You can shape your doughnuts all at once or when your oil gets hot enough start frying them, in small batches (I do 5 because that is as many as fit in my spider at once).
I place them in the spider, lower them into the oil then wiggle them a bit so they don’t stick together, leaving them in the spider, otherwise they cook too much on the bottom. They will float, puff and get golden brown, make sure you roll them to allow them to cook on both sides.

Transfer to a cooling rack to drain.
While they are cooking make your glaze.

Glaze – Mix melted unsalted butter with powdered sugar and vanilla extract, then add 2 ~ 3 tbsp of hot water to bring it to a desired glaze-consistency. Roll the donuts in the glaze while still hot then return them to the cooling rack, the excess glaze will drip off.
Serve them warm they are best that way. They do not keep, really, don’t try. However if you want to scale the recipe this halves well (the original recipe was half, but I have hungry teenage boys and had to make more)

* you can do this by hand but it is much easier with a mixer, if you do sift the flours that will make it easier.

**I prefer a scale for this recipe, if you don’t use one make sure you measure the flours by spooning them into the measuring cup otherwise it can make your donuts gummy.

Thanks to  Lady and pups!

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2 comments for “Gluten free Mochi Doughnut holes

  1. March 17, 2015 at 9:00 PM

    These look amazing! I love donuts and anything you make mini just makes it even cuter and yummier! 🙂

    • Hardly Bored
      March 17, 2015 at 9:12 PM

      They taste even better than they look too!

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