30-Minute Gluten-Free Jelly Donut Holes

Prep: 15 minCook: 15 min8 donutsmediumAmerican
Gluten-Free Jelly Donut Holes with Coconut Flour

Sweet, pillowy donut holes made with a blend of tigernut flour, coconut flour, and tapioca starch for a tender gluten-free texture. These bite-sized treats get filled with strawberry jam and dusted with powdered sugar, creating the perfect balance of soft dough and fruity sweetness. Ideal for breakfast, dessert, or special occasions when you want a crowd-pleasing treat that accommodates gluten sensitivities without sacrificing flavor.

Gluten-FreeDairy-FreeNut-Free

Ingredients

Yield: 8 donuts
  • ½ cup tigernut flour
  • ¼ cup tapioca starch
  • ¼ cup coconut flour
  • 1 tbsp gelatin
  • 1 tsp baking powder
  • ¼ cup palm shortening
    coconut oil1:1veganpaleo

    solid at room temperature works best

  • 3 tbsp apple sauce
  • 2 tbsp maple syrup
  • ¼ cup strawberry jam
    AIP-compliant jam1:1AIPpaleo

    use AIP-friendly jam as noted

    Full guide →
  • 3 tbsp powdered sugar(optional)
    omit1:0AIPpaleo

    for AIP compliance

    Full guide →

Instructions

  1. 1

    Preheat oven to 350 F and spray donut hole pan with avocado oil spray or line baking sheet with greased parchment paper

  2. 2

    Combine tigernut flour, tapioca starch, coconut flour, gelatin, and baking powder in a bowl

  3. 3

    Cream together palm shortening, apple sauce, and maple syrup in separate bowl until thoroughly combined

  4. 4

    Combine wet and dry ingredients and stir until dough forms

  5. 5

    Scoop dough into 8-9 portions using hands or small cookie scoop and roll into balls

  6. 6

    Place on prepared pan and transfer to oven

  7. 7

    Bake for 10 minutes if using donut hole pan, then carefully rotate holes and bake 5 more minutes, or bake 13-15 minutes on sheet pan until lightly golden brown

  8. 8

    Transfer to cooling rack and allow to cool completely

  9. 9

    Fill pastry bag or ziplock bag with jam and cut tip

  10. 10

    Pierce each donut hole with paring knife and fill with jam until it pushes back slightly

  11. 11

    Dust with sifted powdered sugar if desired and serve

Tips

Tip 1

Rotate donut holes halfway through baking if using a donut pan to ensure even browning on all sides

Tip 2

Let donut holes cool completely before filling to prevent jam from melting and making them soggy

Tip 3

Don't overfill with jam - stop when you feel resistance to avoid bursting the dough

Good to Know

Storage

Store in airtight container at room temperature for up to 3 days

Make Ahead

Can make donut holes 1 day ahead and fill just before serving

Serve With

Serve at room temperature, best within 24 hours of filling

Common Mistakes

Watch

Don't overbake or they'll become dry and crumbly

Watch

Wait for complete cooling before filling to avoid melted jam

Watch

Use gentle pressure when filling to avoid breaking the dough

Substitutions

Vegan Options

palm shortening→
coconut oil1:1veganpaleo

solid at room temperature works best

Full guide →

General Alternatives

powdered sugar→
omit1:0AIPpaleo

for AIP compliance

Full guide →
strawberry jam→
AIP-compliant jam1:1AIPpaleo

use AIP-friendly jam as noted

Full guide →
Find more substitutions →

FAQ

Can I make these without a donut hole pan?

Yes, use a lined baking sheet and bake for 13-15 minutes instead of the two-stage process.

What if I don't have tigernut flour?

You can substitute with almond flour, but the texture will be slightly different and denser.

How long do these keep after filling?

Best eaten within 24 hours of filling as the jam can make them soggy over time.