gluten-free donuts

Gluten-free fried donuts

Finding a good gluten-free fried donut is a not an easy mission. Especially if you live outside the US. Making them at home can be the only solution then. I mean, we all should satisfy our cravings!

Follow this donuts recipe step by step and trust me: you can prepare perfect donuts at home, even without gluten-free commercial blends or gum (no xhanthan gum, no guar gum)! In fact, these doughnuts contain only whole-grain GF flours. But they still have a very soft texture, very similar to the traditional ones.

How to make homemade gluten-free fried donuts

I prefer to make this dough with a stand mixer fitted with a dough hook. The mixer makes the process easier and allows the final dough to be correctly mixed and smooth. But if you don’t have a stand mixer you can also knead the dough by hand, it will just take a few minutes more.

Once the donuts have leavened (for the second time, see recipe for detail); you can decide whether to make the classic fried donuts, or bake them in the oven. They will be lighter, but equally delicious! The result is amazing in any case! For the decorations, you just need icing sugar, melted chocolate + butter or any glaze you normally use.

Can I make these GF donuts DAIRY-FREE?

Sure thing. The milk is already a dairy-free milk. Substitute the butter with a vegan butter (I would not recommend coconut oil in this recipe) and the yogurt with a soy or almond yogurt.

Gluten-free fried donuts

0 from 0 votes
Course: SnacksCuisine: AmericanDifficulty: Medium
Servings

8

servings
Prep time

30

minutes
Cooking time

10

minutes
Resting time

3

hours

Ingredients

  • 2 tbsp 2 / 20 g butter

  • ¾ cup ¾ / 140 ml warm soy milk

  • ½ cup ½ / 80 g sugar

  • ½ cup ½ / 85 g rice flour

  • cup / 50 g tapioca flour

  • ½ cup ½ / 65 g potato starch

  • 1 1 egg

  • 1 1 egg yolk

  • 3 tbsp 3 / 50 g yogurt (plant-based is also ok)

  • 2 tsp 2 baking powder

  • 1 tbsp 1 psyllium powder

  • 1 tbsp 1 fresh yeast

  • pinch of salt

  • 1 1 lemon zest

  • To fry
  • 3 cups 3 / 500 ml sunflower seeds oil

How to

  • Dissolve the yeast in some warm milk in a small bowl and let it aside to activate.
  • Meanwhile, in a large bowl (or the stand mixer bowl), combine the flours, sugar, lemon zest and mix briefly with a spoon or a whisk.
  • Add the milk with the yeast to the mix, add also the remaining milk and let it mix.
  • When it comes to a sand texture, add the yogurt, the egg, the yolk and, lastly, the butter.
    Mix until a smooth and firm batter is achieved.
  • Cover with cling film and leave to rise for 1 hour and a half.
  • With greasy hands, divide the dough in 8 pieces and form round balls. Make a hole in the middle (but this is optional).
  • Place the balls on parchment paper and let them rise for about another hour and a half.
  • Heat the sunflower seeds oil in a small pot and when it’s hot, fry the donuts one by one. Let them fry for about 30 seconds on each side.
  • Drain on paper towel and then roll in sugar or icing sugar (optional).

Want more recipes like this?

Follow me @martainthejar on Instagram and see!

Ready to try this recipe?

Save it from my Pinterest @martainthejar !

Looking for an easy pastry cream to fill your donut?

Check out this fool proof recipe to make a delicious lemon pastry cream in less than 10 minutes: CLICK FOR THE RECIPE.

And if you are in the mood to fry a little more, you could love these apple fritters. They come together in a few minutes and are a delicious afternoon snack. CLICK HERE FOR THE RECIPE


Want to keep updated on my latest recipes? Follow me on Instagram or Pinterest and I will let you know when there’s something new to discover on the blog!

2 Comments

  1. Alejandro

    Hi! Do you have any suggestions for replacing the eggs in your recipe to make it vegan?

    • Hi Alejandro,
      No unfortunately this recipe works only with eggs. But good news: I’m working on a new vegan version, so you can come back in a few weeks and check it out 😉

Leave a Comment

Your email address will not be published.

*