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!
How to make gluten-free sourdough donuts:
To start, mix your active sourdough starter with lukewarm milk and psyllium husks. Then fold in all the flours + salt and mix until it comes together (it will still be a bit crumbly). You can also use a stand mixer with the dough attachment
Add the egg, melted butter, lemon zest and vanilla syrup and mix again until the dough it’s smooth. Then line a baking tray with baking paper and grease slightly with some seeds oil. Transfer the dough onto the tray and grease lightly every side of it.
Roll out the dough until you achieve the thickness you see in the pic below. Then cut the donut shapes with a cutter or a big glass. Let them rest in a warm and dry place for 1 hour.
Cut the baking paper in small squares around each donut. Trasnfer one donut at a time to the hot frying oil, helping yourself with the paper. Remove the paper with tongs as soon as it is released. Fry each donut for 2 minutes per side, then transfer to paper towel to cool.
Gluten-free sourdough donuts (fried, without gums)
8
servings10
minutes20
minutes2
hoursGluten-free donuts recipe with only whole grain flours and sourdough starter.
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Ingredients
â…“ cup active sourdough starter (95 g)
1 cup milk (220 g), plant-based is ok
2 tbsp psyllium husks
1 + ¼ cup white rice flour (200 g)
3/4 cup cassava flour (100 g)
¼ cup brown sugar (50 g)
1 tbsp vanilla extract
1 egg
3 tbsp melted butter (40 g)
a pinch salt
1 tsp lemon zest
- To deep fry
4 cups 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 decorate 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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Did you use whole psyllium husks or is psyllium husk powder alright?
I used husks, but powder is ok: use just 1,5 tbsp in this case.
These are to die for!!! I used coconut sugar instead of the brown sugar and they were amazing.
Wow! Thanks for the tip, I will try it soon! I’m happy you liked them 🙂
Can the dough be refrigerated before frying?
Yes, it can be refrigerated as soon as it’s shaped, and then fried directly from cold.
Can these be baked?
I tried but honestly, it’s not the same thing. You can bake them, but they will be less soft and and less tasty.