These fried gluten free donuts are slightly crisp on the outside and soft and fluffy on the inside. These are donut shop quality donuts that taste incredible. Coat them in powdered sugar or cinnamon sugar for delicious old-fashioned gluten free donuts flavor!
When was the last time you had an old-fashioned donut? For me, it feels like ages ago, even before we went gluten free. We used to buy those snack-sized Hostess powdered sugar donuts called Donettes. If you remember those too, you are really going to love this gluten free fried donuts recipe!
I will share all of my tips and tricks to get your yeast donuts to rise beautifully and how to fry the donuts! If you are a donut fanatic like me, you will want to check out my incredible gluten free donut recipes!
If you love fried desserts as much as I do, you will also want to try this Gluten Free Funnel Cakes recipe!
Why These Gluten Free Donuts Are Great:
- They have that fried, crispy outside that is as good as store-bought donuts in a bakery. Everyone will love this simple gluten donut recipe!
- You can flavor these donuts in so many ways.
- Make these gluten free donuts with yeast recipe ring-shaped, or you can make them circle-shaped without the holes and make Gluten Free Jelly Donuts.
- These gluten free yeast donuts are freezable. (They reheat best in an air-fryer if you freeze them.)
100/10!! I made a maple glaze and these were out of this world. The donut itself is not that sweet so you definitely need some sort of sweet topping. I ended up needing to add about ½ cup of extra flour and needed flour for pressing out the donuts.”
Lindsey W., Pinterest pin comment
You can also use this gluten free orange dough to make delicious fried donuts!
Ingredient Notes:
- I tested this recipe with Authentic Foods Steve’s GF Bread Blend and Cup4Cup. Both of these flour blends do very well with yeast recipes. Note you can use other blends, but some brands (like King Arthur Measure for Measure and Bob’s 1 to 1) state on their bag that they do not rise well in yeast recipes.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add one teaspoon.
- Yeast – double-check the brand you use is gluten free. Red Star Platinum is NOT gluten free!
- Oil – The oil you use to fry donuts is very important. Use an oil with a high smoke point so that you do not get any off-flavors in your donuts. High-heat oils I like to use include coconut oil, avocado oil, and canola oil. If you use canola oil, check my list to be sure your brand of canola is gluten free.
- Eggs – Use room temperature size large eggs.
- Butter – I recommend using unsalted butter. Otherwise, your donuts will be too salty. For dairy-free, use dairy-free butter.
- Milk – You can use regular or non-dairy milk. I used almond milk.
Recipe Step By Step Directions:
Step 1: In a large
Step 2: Add warm water, milk, sugar, and dry yeast to a medium bowl. Be sure the water is no warmer than 120º F. Allow the mixture to sit for 5-10 minutes until the yeast mixture is nice and bubbly. Add in the eggs and softened butter. Mix the wet ingredients well.
HINT: For best results, use filtered water. Chlorine and other chemicals in tap water can affect the yeast.
Step 3: Pour the wet ingredients into the dry ingredients and mix them into a soft dough.
You can also use a standing mixer with a paddle attachment or dough hook. If you do this, add the wet ingredients to the mixer bowl and then gradually add the dry ingredients. Start on low speed, gradually increasing to medium speed until the dough is formed.
Note, with gluten free flour. You only get one good rise. it is important to shape your donuts before rising the dough.
Place the dough onto a silicone mat or piece of parchment paper.
Step 4: Use a cookie cutter or this really cool donut cutter . I love this cutter because the dough is easy to remove if it sticks to the sides and makes the perfect-sized donut holes!
Step 5: Cover the donuts loosely with plastic wrap so that they do not dry out while rising.
Dough Rising Tip: Turn your oven on to 200º F. Turn it off, keeping the door closed. Place the baking sheet with the donuts into the oven. I always rise my dough in a warm oven. Let the donuts rise until they are nice and puffy and almost double in size, about 45 minutes.
Step 6: Heat oil in a large cast-iron pan or a Dutch oven. I use a burner that is attached to my grill so that it doesn’t make the house smell like oil. See the FAQ below for more information on choosing the right oil for frying.
Heat the oil over medium-high heat until the oil temperature is 350º F. Use a metal spatula to carefully pick up a donut ring and drop it into the oil carefully. You do not want to splatter hot oil on yourself.
Repeat, so you are cooking a few donuts in the hot oil. Be sure they are not too close together. Cook for 2-3 minutes, then flip them over with metal tongs. Cook an additional 2-3 minutes. The yeast donuts should be golden brown.
If you notice the color of the donuts is really dark, your oil is getting too hot. Turn the temperature down if this happens. If you notice a dark ring on the bottom when you flip the donuts, it is possible your oil is not deep enough, and the donut is burning on the bottom of the pan while frying.
Step 7: Use a slotted metal spoon or tongs to remove the cooked donuts. Place them onto a
Step 8: Allow the donuts to cool, and then you can top, dip, or coat them. I move them onto a wire rack for cooling after the paper towels. They also taste incredible as gluten free plain donuts!! (When not topping these donuts, we like to eat warm donuts!)
Gluten Free Donuts Topping Ideas:
- Powdered Sugar – Dip cooled donuts into powdered sugar and toss to coat the whole donut!
- Cinnamon Sugar (Mix ⅓ cup sugar and 1-2 teaspoons ground cinnamon together.) Just like above, toss the donut in the cinnamon sugar and coat the donut in this mixture.
- Tip one side in chocolate, or drizzle the melted chocolate over the donuts. You can use dark, bittersweet, or milk chocolate. Top with sprinkles. (Check this gluten free sprinkles list to make sure your sprinkles are gluten free.)
- Coat the donuts in a vanilla glaze. To do this, mix ¾ cup of powdered sugar, one teaspoon of vanilla extract, and 2-4 tablespoons of water. You want this glaze runnier than icing. Dip the donuts in the glaze on both sides.
Also, fry the Gluten Free Donut Holes, so you don’t waste dough!
Tips and Gluten Free Donuts FAQ:
When choosing what oil to use, it is critical to use a high smoke point oil. The oil that can’t tolerate high heat will get rancid and leave a bad taste on your fried food. I recommend avocado oil, coconut oil, or canola oil. I wrote up a lot of details, including the actual smoke points of different oils, for frying oil for this air fryer oil post, and it is all applicable for deep frying too.
If your donuts are not fluffy, there are two possibilities of what went wrong. You either did the first rise before shaping your donuts or didn’t rise the donuts long enough.
To store the donuts, place them in an air-tight container. They should keep fresh for up to 3 days in the refrigerator.
You can also freeze these donuts. Place cooled donuts into a zipper freezer bag. They will keep fresh in the freezer for up to 4 months.
I can’t wait to hear what you think of this gluten free yeast donut recipe! Tag me if you make them!
More Easy Gluten Free Donut Recipes:
- Gluten Free Maple Bacon Donuts
- Chunky Monkey Gluten Free Banana Donuts
- Easy Gluten Free Pumpkin Donuts
- Gluten Free Lemon Donuts
Easy Gluten Free Yeast Donuts
Ingredients
- 2 ¼ cups gluten free flour blend * see notes
- ¼ cup sugar
- ¼ teaspoon sea salt
- ¼ cup butter softened
- 2 eggs large
Yeast Mixture:
- 2 ½ teaspoons active dry yeast * see note, 1 packet
- 1 tablespoon sugar
- ¾ cup milk * see notes, warm to 110º F, you can also use water.
Oil For Frying
- 1 cup canola oil Amount of oil will depend on what you are frying the donuts in. See the post for more information on frying.
Instructions
- In a large bowl, add the gluten free flour, sugar, and salt. Use a wire whisk to blend the dry ingredients together.
- In a medium bowl, add the warm milk, sugar, and dry yeast. Be sure the water is no warmer than 120º F or it can kill the yeast Allow the mixture to sit for 5-10 minutes until the yeast mixture is nice and bubbly.
- Add in the eggs and softened butter to the yeast mixture. Mix the wet ingredients well.
- HINT: For best results, use filtered water. Chlorine and other chemicals in tap water can affect the yeast.
- Pour the wet ingredients into the dry ingredients and mix them into a soft dough.
- You can also use a standing mixer with a paddle attachment or dough hook to mix up the dough.
- Note, with gluten free flour, you only get one good rise. it is important to shape your donuts before rising the dough.
- Place the dough onto a silicone mat or piece of parchment paper. Use a donut cutter or biscuit cutter to make donut shapes. Save the holes to make donut holes!
- Cover the donuts loosely with plastic wrap so that they do not dry out while rising. Let the donuts rise in a warm place for 45 minutes. They should come close to doubling in size.
- Heat oil in either a large cast-iron pan or Dutch oven. I use a burner that is attached to my grill so that it doesn't make the house smell like oil. See the FAQ in the post for more information on choosing the right oil for frying.
- Heat the oil over medium-high heat until the oil temperature is 350º F. Use a metal spatula to pick up a donut ring and drop it into the oil carefully. You do not want to splatter hot oil on yourself.
- Repeat so you are cooking a few donuts in the hot oil. Be sure they are not too close together. Cook for 2-3 minutes and then flip them over with metal tongs. Cook an additional 2-3 minutes. The yeast donuts should be golden brown.
- Remove the donuts and place them on a paper towel lined baking sheet.
- Allow the donuts to cool and then you can top, dip, or coat them. I move them onto a wire rack for cooling after the paper towels. to cool better. They also taste incredible as gluten free plain donuts!!
Notes
- When choosing a gluten free flour blend, you must ensure your blend works for yeast recipes, some say on the back of the bag they are not for yeast recipes. I used Authentic Foods Steve’s GF Bread Blend. It is by far the best gluten free flour for recipes with yeast. My second favorite is Cup4Cup. (King Arthur Measure for Measure and Bob’s 1 to 1 are not good for yeast recipes.)
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- You can use non-dairy or regular milk in this recipe. I used almond milk.
- Yeast – double-check the brand you use is gluten free. Red Star Platinum is NOT gluten free!
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I have made these about three times, I LOVE THEM! I love that I also had the opportunity to get introduced to an AMAZING flour blend. My gosh so amazing. I want to share this recipe with a family member, but I wonder if anyone has tried this egg free?
I am so glad you love these donuts, they are so good. I have no notes that anyone tried this egg free. Someone did write they used a flax egg in my pumpkin donut recipe, but those are baked and not fried…I am not sure how it would work.
Can you use King Arthur GF bread flour?
Hi Lauren, I get really sick from wheat starch so I am unable to test this in my recipes. Please let me know if you try it.
I split the recipe in half and they taste like there is no sugar. I did the sugar in the mix and sugar in the yeast mix. Get a strong flour taste and as soon as they hit the oil they shrunk up.
Hi Clayton, I am happy to help troubleshoot. I need to know which gluten free flour blend you used.
KA
Hi Clay, Unfortunately KA 1:1 doesn’t work with yeast recipes. I wish they would put this on the bag, it only states it on their website.
Hi Sandi these look amazing, my daughter is GF and craves a donut most of all!
Can you tell me how thick is the dough when you cut the donut shape please?
I am in the UK, for oil is sunflower ok? We don’t have the selection of frying oils that you do.
Thank you 😊
Hi Abi, thank you for your note. If you look at Step 4 in the post (not recipe card) you can see a photo of the dough that is cut out. I hope this helps. You can fry in any oil, just make sure it has a high smoking point.
Can I use corn flour (Not cornstarch) in place of the gluten-free flour? I physically cannot have flours, including almond flour.
I NEED a donut, lol.
Hi Lisa, corn flour will not work the same as cornstarch in this recipe. I am not an experienced grain-free baker, so I am unsure how to advise.
These donuts are amazing!!! After 7 years of celiac and to have a real donut…fabulous! Thank you!
I am so glad you loved these donuts. I love the crispy outsides of fried donuts!
Came out divine! Can they be freezed and defrosted (and still taste good?)?
I am so glad you loved the donut recipe. You can freeze these donuts, but when they thaw, they do loose the crispiness to the outside. You can thaw them in the air fryer and it should help to re-crisp them so they don’t get a little soggy.
The directions for this state water but I only see milk in the ingredient list. Is there an additional amount of water as well?
Hi Kari, you can use milk or water in this recipe. I have made these donuts with both.