I’ve tried to make gluten and dairy free donuts a couple of times but have never been happy with the results. The first batch were too ‘cakey’ and the second batch too ‘bready’. This recipe is somewhere in the middle and is the perfect mix.
I also experimented with baked donuts but felt that the traditional frying method produced a better result. These donuts are best eaten fresh but the pre-cooked dough can be frozen then defrosted and cooked to order.
You could also try this recipe suggestion for something to do with the donut holes – Gluten and Dairy Free Cinnamon Donut Holes with Apple Sauce Recipe