It’s not easy to find a gluten-free version of your favourite donuts ready to buy. Like for a lot of other gluten-free treats, the best option is to prepare them at home.

Donuts are a universally loved treat that has been enjoyed for generations. However, for those with celiac disease or gluten intolerance, traditional donuts are off-limits due to the use of wheat flour. Fortunately, gluten-free baking has come a long way and now you can enjoy the beloved donut in a gluten-free version that is just as delicious as the original. In this article, we will explore how to make gluten-free deep-fried donuts using a sourdough starter and natural flours, without any gums or commercial blends. These donuts are perfect for those who love the flavor and texture of traditional donuts but want a gluten-free version.

This recipe calls for sourdough starter. If you do not have a sourdough starter ready to use, you can use my recipe for yeasted doughnuts: CLICK HERE. And if you would like to get a starter going, you can follow this article with the step by step process: CLICK HERE.

Likewise, a vegan version of this recipe is possible. You will have to replace butter with margarine or vegan butter, and the egg with a flax egg. Rice flour can be replaced by oat flour if you are not sensitive to oats. I did not test any other replacement.

The dough will be quite tricky to handle, so be sure to follow all steps and treat it with care. So, let’s dive in and learn how to make these delicious treats!

Gluten-free sourdough donuts (fried, without gums)

5 from 1 vote

Course: SnacksCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

10

minutes

Cooking time

20

minutes

Resting Time

2

hours

Gluten-free donuts recipe with only whole grain flours and sourdough starter.

Ingredients

• ⅓ cup ⅓ active sourdough starter (95 g)

• 1 cup 1 milk (220 g), plant-based is ok

• 2 tbsp 2 psyllium husks

• 1 + ¼ cup 1 + ¼ white rice flour (200 g)

• 1 cup 1 cassava flour (100 g)

• ¼ cup ¼ brown sugar (50 g)

• 1 tbsp 1 vanilla extract

• 1 1 egg

• 3 tbsp 3 melted butter (40 g)

• a pinch a salt

• 1 tsp 1 lemon zest

• To deep fry

• 4 cups 4 corn / sunflower oil

How to

• In a large bowl (or the stand mixer bowl directly), mix the active sourdough starter with milk and psyllium husk.
• As soon as the mix has no lumps, fold in the flours, sugar, salt, then mix well.
• At last add the melted butter, vanilla extract, salt, lemon zest and the egg, then work all together. Cover it and ferment for 1 hour.
• Gently knead the dough on lightly oiled surface, roll it to 1.5 cm, then cut with the preferred doughnut cutter. Cover the doughnuts and let them rise for another 45-60 minutes.
• In a small pot, heat oil to 340°F/170°C( I suggest using a thermometer, otherwise test by dipping a toothpick: if small bubbles surround it, the oil is ready). Deep fry each donut on both sides for about 2 minutes and then take them out on a paper towel to cool.
• Sprinkle with powdered sugar or end with your favourite toppings.
• Eat right away. If you have leftovers, heat them in the oven for few minutes before eating.

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