Gluten-free donuts fried to golden perfection all from the comfort of home. Enjoy this breakfast favorite to remind you of bakery days gone by! Dairy-free option too! (Also soy, peanut, tree nut and sesame free too.)
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WHY THESE DOUGHTNUTS ROCK
My love for donuts (or doughnuts) runs DEEP. I’d take a donut over most treats or candy any day. The problem with going gluten-free is that gluten-free donuts are extremely hard to find. And, it’s just too bland of a life to live without them, so it’s time to learn to make our own. Thankfully, it doesn’t take much–a little patience for the resting and raising, but if you can roll and shape–you can make these at home.
The dough is beautiful–rolls easily and is great to work with. It’s not overly sweet so that you can still dust it with powdered sugar, or dip into your favorite frostings. It’s a delightful blank canvas you can sprinkle or dust to your heart’s content.
I don’t like frying things at all, so if that intimidate you, I get it. But these are honestly very simple, fry up quickly and I have tips to help you succeed. You’ll be enjoying a warm, golden donut in no time!
HOW TO MAKE THESE GLUTEN FREE RAISED DONUTS DAIRY FREE
It only takes three easy changes to make these gluten free AND dairy free donuts. Instead of using milk, use So Delicious Unsweetened Plain Coconut Milk Yogurt Alternative, swap in Country Crock’s Plant Butter with Olive Oil instead of regular butter and add an extra egg. Easy peasy! If you need a top-8-free doughnuts (so free of eggs as well) then check out my gluten free vegan baked double chocolate donuts.
WHAT TYPE OF YEAST TO USE
I like to use instant yeast so you can get on with the recipe, that way you don’t have to add that extra step and time of waiting for the yeast to activate and froth. You can use Red Star but honestly I just use Walmart Great Value brand. Just make sure it’s not old so it will rise properly. Just make sure it’s not expired as that will affect the rise.
DO I HAVE TO USE PSYLLIUM HUSK?
Yes. The psyllium husk powder and water will set and become like a gel. When added to the dough it helps give it that elasticity and bounce that is lacking when you take the gluten away. Don’t skip it.
I find mine in bulk at the Winco store. You can buy it online, but beware, different brands have different hues. It will taste fine, but you may want to contact the brand and ensure you have one that doesn’t have a purple-ish/blue-ish hint to it if you’re wanting the typical amber colored donuts. You can ask them for a “blonde” one.
WHAT TYPE OF GLUTEN FREE FLOUR TO USE
I make these donuts with King Arthur’s Measure for Measure Gluten Free Flour. The type of gluten-free flour you use can make a difference, so test it with another brand at your own risk. Note you CAN NOT swap in a single grain flour for an all purpose blend. It takes several flours to mimic just “regular” flour made from wheat.
DONUT SHAPING
I bought a biscuit cutter set that has multiple sizes and I used the largest size for the main donut, and used the smallest to cut out the center. I’ve also used a donut cutter. Use whichever tool you prefer.
CAN I MAKE THIS AHEAD OF TIME?
If you would like to make these donuts ahead of time, you can make the dough, cover it tightly with saran wrap, and place it in your refridgerator over night. In the morning roll, shape, let rise for one hour and then fry and glaze.
WHAT KIND OF OIL TO USE
You will want to use an oil that has a high smoke point and is neutral. I use canola oil, a whole 48 oz bottle.
WHAT TEMPERATURE THE OIL NEEDS TO BE
The temperature of the oil is crucial. If you have it too low the doughnut will be greasy and absorb too much oil. Too high and it can burn your donuts before cooking the inside.
Aim for 320-330 degrees F. It is essential you have a way to measure your heat to ensure it’s hot enough. I like an instant read digital thermometer, but you could also use a clip on candy thermometer, whichever you prefer.
FRYING TIPS
- Make sure to not crowd the pan. They need room to bob around and not overlap each other. I use a 10″ Lodge porcelain dutch oven and only do 3-4 donuts at a time.
- Use a deep pot. I do not like to fry in a skillet as I feel it can splatter easier. I like a dutch oven because it has nice tall sides that can help keep your stove top from splashes, plus you can pour plenty of oil because it’s deep so that the donuts actually float and don’t run the risk of touching the bottom.
- I use an entire 48 oz bottle of canola oil to make sure they have plenty of depth to swim in. Keep your empty bottle and use a funnel to pour the COOLED old oil back into to dispose of.
- For ease of getting the donuts out without squishing them with tongs, I find a spider strainer is the best way to retrieve your donuts and especially donut holes while allowing the oil to drip away.
- If you feel your stove top does not keep a steady temperature, it never hurts to check the oil temperature in between batches to ensure it’s not getting too hot, or too cold.
- Since the oil will only come up about half way on the donut, you’ll need to flip it once to ensure it cooks both sides. I tend to set a 60-90 second timer with each batch, just to ensure I don’t get distracted, but use my eyes the most to tell if something is done. You can tell by the color when it’s ready to flip. If your stove top and pot aren’t great at maintaining heat, it may take a little longer or shorter. Donuts that are a darker brown are ones that have been left to fry longer. I prefer mine a lighter brown.
If you are too nervous to fry, I have a cake donut recipe that cooks in the oven instead.
CAN I FILL THESE DONUTS?
Yes, instead of cutting out the typical hallow shape, you can only cut out the circle and fry them. Then, using your favorite jam or jelly in a piping bag fitted with a Bismark Filling Tip you can squeeze some filling on the inside.
DONUT TOPPINGS
My favorite way to glaze a donut is to make the icing in a wide bowl, so that I can just hold the donut on the edges and dip it straight into the topping so I don’t have to spread it. I find this makes the prettiest, smoothest appearance.
You can also dip while they’re warm in cinnamon and sugar or powdered sugar (also known as icing sugar).
You can make a vanilla glaze, add sprinkles or even chopped nuts if you can do them. You can even color your icing with food dye to fit certain themes or holidays. Go wild!
I love chocolate, so I included the chocolate glaze in the recipe card. Just a tip, you’ll always want your icing to be thicker than you think, because you don’t want it running off.
TOOLS NEEDED FOR MAKING YEASTED DONUTS
- Deep pan for frying (I use a 10″ Porcelain Lodge Dutch Oven)
- Spider strainer
- Paper towels
- Stand mixer with the dough hook
- Spatula
- Measuring cups and spoons
- Saran wrap
- Rolling pin
- Donut cutter/biscuit cutters
- Small mixing bowl and whisk for chocolate glaze
- Instant read digital thermometer, or candy thermometer
INGREDIENTS NEEDED
- Instant yeast (make sure it’s not expired)
- Sugar
- Milk
- Psyllium husk powder
- Water
- King Arthur Gluten-Free Measure for Measure Flour
- Salt
- Baking powder (make sure it’s not old!)
- Eggs
- Salted butter
OTHER GLUTEN-FREE BREAD RECIPES TO TRY
If you can make gluten-free donuts, you can certainly make other gluten-free items! Check out my gluten-free bread, gluten-free banana bread, gluten-free tortillas, gluten-free graham crackers, gluten-free breadsticks and of course my cookies and muffins. Your kitchen will be a bakery in no time!
IN A PINCH?
There are times when your kiddo gets a “donuts with Dad” day and you don’t have time to make them. In that case, I’ve found the brand Katz has multiple gluten-free options. You’ll find them in the freezer section of most health food stores or Amazon. They’re smaller and need to be thawed or warmed, but they’re not bad when you’re short on time.
IS THERE A VIDEO SHOWING HOW TO MAKE THESE?
Let me be your donut sherpa. Watch the video to see how to make these start to finish so you can feel more confident before trying it on your own. The video should auto populate. If it doesn’t, it is embedded into the bottom of the recipe card. If all else fails, watch it on my YouTube Channel.
Gluten Free Donuts Recipe
Gluten-free donuts fried to golden perfection all from the comfort of home. Enjoy this breakfast favorite to remind you of bakery days gone by! Dairy-free option too! (Also soy, peanut, tree nut and sesame free too.)
Ingredients
DOUGH:
- 8 g psyllium husk powder
- 1/2 cup cold water
- 1 packet instant yeast, 7g
- 1/3 cup sugar
- 1/3 cup milk, warm
- 1 tsp salt
- 2 tsp baking powder
- 2 and 1/2 cup King Arthur Measure for Measure Gluten Free Flour
- 1 egg
- 3 TBSP salted butter, melted
FOR FRYING:
- 48 oz bottle of Canola oil, or other neutral oil with a high smoke point
GLAZE:
- 1 and 1/2 cups powdered sugar
- 1/4 cup cocoa powder
- 1 Tablespoon light corn syrup
- 1 tsp. vanilla
- 3-4 Tablespoons water
- Optional: Sprinkles (see note)
Instructions
- Using a kitchen scale, measure out your psyllium husk powder. Mix the powder and water in a small bowl. Set aside. This will start to form a gel.
- In the bowl of a stand mixer, pour your instant yeast, sugar, milk, salt, baking powder, flour, egg, melted butter and psyllium gel.
- Place your dough hook in your mixer, and mix the dough for 5 minutes. Scraping down the sides of the bowl as necessary.
- Cover your dough tightly with saran wrap, and place it in the fridge for one hour.
- After the hour, dust a clean surface, a rolling pin and the top of the dough with additional gluten-free flour. Roll the dough between 1/4-1/2 inch thick.
- Using a donut cutter, or biscuit cutter, cut out your donut shapes and place them on a parchment paper lined baking tray.
- Cover tightly with saran wrap and place in your oven to rise. If your kitchen is cold, I turn my oven to "warm" a few minutes before setting the donuts in there to make sure it's warm enough. Ideal temperature is around 79 degrees F. (Make sure to turn it off before placing them in there.) I place a small pot of steaming hot water (3-4 cups worth) on the other oven wrack to help it be a humid environment. I also keep the light on in my oven, this little trick helps emit a little heat and keep the oven temp warmer than usual.
- Let the dough rise for 1 hour.
- While rising, make your glaze (if using) by combining all ingredients in a small bowl. Add enough water so it can come together, but not too much so that it will be thin and slide off the donut. 3-4 Tablespoons is all I need.
- When it's been 50 minutes of the rise time, I take the last ten minutes to pour my oil into my large dutch oven and heat, as it takes time to reach the desired 320-330 degrees F. Make sure it's this temperature by using a candy thermometer, or digital instant read thermometer. The temperature is crucial.
- Once the hour rising time is up, place 3-4 donuts in the hot oil, being sure not to crowd them depending on the size of your pan. Gently set them in there, being carefully not to splash yourself with the hot oil.
- Wait 60-90 seconds and then flip. After both sides are golden brown (paying more attention to the color than the actual time. The time is just a guide.) use your spider strainer to gently lift the donut from the hot oil and move it to some paper towels to cool.
- Continue with the rest of the donuts until they're all fried. You can check the temperature between each batch if needed to ensure the oil is not creeping up too high, or dropping too low and adjust your heat settings as needed (every stove top will be different). You can also notice if they're browning too fast, or taking too long.
- Once cooled, dip into the glaze, top with sprinkles if desired, and then serve. (If you don't want to do a glaze, you can dust with powdered sugar, or while hot roll in a cinnamon and sugar mixture.)
- Donuts are best eaten fresh. If they miraculously don't get eaten the first day, nuking them in the microwave for 10 seconds or so, will help re-soften them.
Notes
Be sure to read the FAQs above and watch the video for best results.
Some brands of psyllium husk powder will turn blueish/purple. Make sure to contact the manufacturer before purchasing to make sure yours will not alter the color of your dough.
*Our allergies, while severe and that get re-tested yearly, are such that we can go strictly by what's on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient's safety, only you can do that. I simply share what works for our family
**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they're OK with each part of the recipe. And, to make sure you've talked to them about how to avoid cross contamination in your kitchen.
Inspired by: The Loopy Whisk, Gluten Free on a Shoestring and Let Them Eat Gluten Free Cake
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 1524Total Fat: 158gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 141gCholesterol: 32mgSodium: 412mgCarbohydrates: 29gFiber: 1gSugar: 16gProtein: 3g
PIN IT SO YOU DON’T LOSE IT! WHILE YOU’RE THERE, CHECK OUT MY OTHER GLUTEN-FREE PINS.
Hi! I’m Megan, a mom to four kids, two with multiple food allergies & one with EOE. I’m a published cookbook author that constantly tweaks recipes to make them allergy friendly–it’s an addiction. I share every recipe & tip with the hope that they help you as you manage your food allergies & dietary restrictions. You can still be awesome, even with food allergies!
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