Get ready for a classic for Hanukkah celebrations. If you have not tried making homemade gluten free sufganiyot, you are in for a treat. These gluten free fried jelly donuts turn out crispy on the outside and fluffy on the inside. All you need are a few simple ingredients, including gluten free flour (one that works with yeast), yeast, sugar, eggs, butter, and milk to make this holiday treat.
This post may contain affiliate links. Please read our Disclosure Policy.
❤️ Sandi’s Recipe Summary
The Quick Bite: These homemade gluten free sufganiyot, aka fried jelly donuts, take about 95 minutes to make, including the rise time. They are perfect for celebrating Hanukkah, or anytime you crave gluten free jelly donuts. These donuts are deep-fried for a crispy outside and soft inside. Makes 12 donuts.
These were amazing! I have missed jelly doughnuts since I met my boyfriend, who has celiac. I always feel guilty saying that I miss things and look for ways to bring them back into our life but with the best gluten free recipe. These were awesome!
Tara M., Blog comment
One of the things our family has missed the most since going gluten free is jelly donuts. At Hanukkah celebrations and at donut shops, jelly donuts were always a family favorite.
After a few years of going without, I decided it was high time to create a fried donut recipe for my family. This was back in the early days, before we had a lot of choices in gluten free flour. I can say it wasn’t pretty, and I ended up with some scary hockey-puck donuts at first. I will share my bloopers and testing notes below, but when I finally got this recipe right, my kids were really excited.
These gluten free sufganiyot turn out perfectly golden and crispy on the outside, and fluffy on the inside. They are easy to fill with jelly, and they don’t fall apart when you bite into them. Choose your favorite jelly flavor, or fill them with something else.
Testing Notes From My Kitchen
Most of the bloopers centered on the yeast and getting the dough to rise in this recipe. It took four tries with different flour blends. I first tested Bob’s Red Mill 1:1. I knew it wasn’t great with yeast, but for some reason, this blend works in my Gluten Free Sourdough Sandwich Bread recipe. (This blend was used in this recipe back in 2014, before there were many gluten free flour blends on the market.) This blend didn’t work at all in this recipe, and the donuts turned out pretty hard.
I tried Cup4Cup (the older version with milk powder was the only version available). This flour blend worked really well, though I found I needed to keep the dough softer than I normally would. Handling the dough with care when moving the dough circles to the hot oil was very important so they didn’t break or stretch out. After a couple of tries, I was able to get the dough to hold up a little better. Liberally dusting the silicone mat and dough with flour really helped. Recently, I tried the newer Cup4Cup blend and had good luck, too.
My kids said you should also check out these Gluten Free Powdered Sugar Fried Donuts and these Gluten Free Vanilla Donuts! See all of my gluten free donut recipes and find a new favorite.
What are sufganiyot?
Sufganiyot sounds like such a fancy name for a jelly donut. And even funnier-sounding is talking about just one sufganiyah! It is pretty easy to tell the difference. Deep-fried jelly donuts, aka sufganiyot (plural), or a single one, are called sufaniyah.
Fried foods like Gluten Free Laktes and these sufganiyot symbolize how the Jews’ oil lasted for 8 nights instead of just one. It was considered a miracle, and sufganiyot have been made to celebrate it ever since.
If you want to try another delicious traditional Jewish recipe, I converted my Grandma’s Cheese Blintzes recipe to gluten free. I have a lot of great gluten-free Hanukkah recipes for you to make!
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this recipe using Bob’s Red Mill 1:1 and Cup4Cup Blend. Note: Bob’s 1:1 blend did not work well with yeast, and this test batch of donuts was not as fluffy as the ones made with Cup4Cup. Use a flour blend that works in yeast recipes. I wanted to try Bob’s blend because it does work well in my sourdough bread recipe. Read What Types of Gluten Free Flour Work Best in Different Recipes to find more flour blends that work with yeast.
- Baking Powder – Use aluminum-free to avoid any metallic aftertaste.
- Yeast – I used active dry yeast. I did test rapid yeast, and it also worked well in this recipe. If you use rapid yeast, add it to the dry ingredients. Note: Red Star “Platinum” yeast is not gluten free.
- Binder – Binders are what hold your gluten free baked goods together. If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 3/4 teaspoon. Read Why Binders are Important in Gluten-Free Baking to learn more.
- Butter – Use unsalted butter. Use plant-based butter if you are dairy-free.
- Eggs – Use size large. Eggs help add fluffiness and help hold the donuts together.
- Milk or Non-Dairy Milk – I used almond milk to test this recipe. Use another type of plant-based milk if you are nut-free. Regular milk also works.
- Jelly – You can fill these donuts with jelly, jam, frosting, pudding, Nutella, etc. The sky is the limit!
- Oil – Use a light oil that can tolerate high heat. If you use an oil with a low smoke point, the donuts will taste rancid. I use canola oil to make this recipe. Read What Oils Have a High Smoke Point to learn more.
I’ve been wanting Krispy Kreme donuts for 7 years, since going GF. I can’t thank you enough.”
Becky N.
How to Make Gluten Free Jelly Donuts (Step-By-Step)
Step 1: Add your yeast to the warm milk and two tablespoons of sugar, and let it sit for 5 minutes until it gets really bubbly. If you are using rapid yeast, skip this step and add the yeast to the dry ingredients. Whisk it together.
Step 2: Preheat your oven to 175º F. When it is warm, turn the oven off. In a large
Step 3: Whisk the wet ingredients and add the yeast mixture to a separate bowl. Pour the mixture into the dry ingredients and mix into a dough.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use affects the dough’s moisture. If your dough is too runny, add more flour, and if it is too thick, add more liquid.
Read Why Gluten-Free Flour Blends Vary to learn more.
Step 4: You only get one good rise with gluten free, because gluten free dough has no gluten network to trap gas, so it rises once and holds that air only until it is handled. Because of this, I highly recommend shaping your donuts before the rise.
Depending on the flour blend you used, your donut dough will be somewhat wet. That is normal and one of the things you need when working with dough. Put a little flour onto a silicone mat and add your dough. Press your dough flat to about 1 to 1 1/2 inches thick.
The secret is to use enough gluten-free flour so you can cut the dough circles without it sticking all over the place. However, if you use too much flour, your sufganiyot will be dry and dense.
Step 5: Use a biscuit shaping tool or large round cookie cutter to cut out your donuts from the dough.
If the donut dough tears or stretches. Just softly press them back together.
Step 6: Cover the donuts loosely with plastic wrap and let them rise in the oven with the oven door cracked open for 45 minutes, until puffy and almost double in size.
Step 7: If you have a deep fryer, use it…otherwise, heat oil in a large 12-inch cast-iron skillet or Dutch oven to 350ºF to 375º F, but no hotter than 375ºF. Use a candy or hot-oil digital thermometer to check the oil temperature. These digital thermometers have a long tip, so your hand stays farther from the hot oil.
I have a burner on my grill, so I do this in the backyard to avoid making a mess in the kitchen. If you worry about oil splatter, I recommend using a Dutch oven since the sides are much higher.
Step 8: Fry the donuts for 3-4 minutes and use long metal tongs to flip one over. If it looks golden, flip the donut over to cook the other side. If it is still pale, cook it another minute or two. When both sides are cooked, use the tongs to move the donuts from the hot oil onto a paper towel. The paper towels help absorb the extra oil.
If your donuts are getting dark too fast, this means the oil is too hot, and you need to turn down the temperature.
Step 9: You can coat the donuts two ways: when they’re warm or after they have cooled, depending on whether you want them more glazed or covered in powdered sugar. To get a glaze effect, roll the slightly hot sufganiyot in powdered or regular sugar. If you try to roll them while the donuts are hot, the sugar will partially melt on the donut. If you prefer them white and coated in powdered sugar, I roll the donuts when they are cooled off so the powdered sugar stays thick.
Step 10: When the donuts are fully cooled, make a cavity with a straw or chopstick. Use a squirt bottle or pastry bag and a long frosting tip to squirt the strawberry jelly into each donut. Do not fill them with jelly while they are hot, or your jelly will melt and leak out of the donuts.
You will end up with a big plate of gluten free jelly donuts. Some are coated in powdered sugar and some with a glazed look.
Frequently Asked Questions:
If this happened to you, my first guess is the oil was too hot, and the outsides cooked so fast that your insides were raw dough. You don’t want the oil hotter than this, or your donuts will cook on the outside too fast, and the inside will not cook.
Traditionally, people fill their jelly donuts with strawberry or raspberry jelly. You can use any flavor you like!
If your donuts don’t puff up, you likely have a yeast-rising issue, expired yeast, or you used a flour blend that doesn’t work in yeast recipes. I encourage you to raise your dough in a warm oven, as I described above.
If your donuts feel or taste greasy, your oil probably wasn’t hot enough.
Yes, I tested a dairy-free version using Earth Balance and almond milk. Any plant-based butter and milk should work well in this recipe.
I haven’t personally tested this recipe in the air fryer, so I can not recommend it at this time.
If you love to fry desserts, try these Gluten Free Funnel Cakes or these Fried Gluten Free Donut Holes.
More Gluten Free Donut Recipes:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Sufganiyot (aka Fried Jelly Donuts!)
Ingredients
- 2 ½ cups gluten free flour * see notes!
- 2 teaspoons baking powder aluminum-free
- 2 ½ teaspoons active dry yeast
- ¼ teaspoon salt
- ¾ cup warm milk regular or non-dairy
- 2 large eggs
- 2 tablespoons unsalted butter partially melted
- ½ cup granulated sugar
- powdered sugar
- jelly
Equipment
Method
- Preheat your oven to 175º F. When it is warm, turn the oven off.
- Warm 3/4 cup warm milk to 105º F and add 2 1/2 teaspoons active dry yeast and 2 tablespoons of the sugar. Allow to sit for 5 minutes, until it is frothy. *If you are using rapid yeast, skip this step and add the yeast to the dry ingredients. Whisk it together.
- In a large mixing bowl, add 2 1/2 cups gluten free flour, 2 teaspoons baking powder, 1/4 teaspoon salt, and 1/2 cup granulated sugar. Whisk to blend.
- Add the warm milk mixture, partially melted 2 tablespoons unsalted butter, and 2 large eggs. Mix well.
- Pour the wet ingredients into the dry ingredients and mix into a soft dough.
- You only get one good rise with gluten free, because gluten free dough has no gluten network to trap gas, so it rises once and holds that air only until it is handled. Because of this, I highly recommend shaping your donuts before the rise.
- Sprinkle the silicone mat with flour and place the dough on the mat. Sprinkle the dough with flour. Use a rolling pin to roll the dough to 1 or 1 1/2 inches thick.
- Cut out circle shapes with biscuit cutters. Place them on a tray or large plate. If the donut dough tears or stretches. Just softly press them back together.
- Cover the donuts loosely with plastic wrap and let them rise in the oven with the oven door cracked open for 45 minutes, until puffy and almost double in size.
- If you have a deep fryer, you can use it…otherwise, heat oil in a large 12-inch cast-iron skillet or Dutch oven to 350ºF to 375º F, but no hotter than 375ºF. Use a candy or hot-oil digital thermometer to check the oil temperature. This type of digital thermometer have a long tip, so your hand stays farther from the hot oil.
- Fry the donuts for 3-4 minutes and use long metal tongs to flip one over. If it looks golden, flip the donut over to cook the other side. If it is still pale, cook it another minute or two.
- When both sides are cooked, use the tongs to move the donuts from the hot oil onto a paper towel. The paper towels help absorb the extra oil.
- You can coat the donuts two ways: when they're warm or after they have cooled, depending on whether you want them more glazed or covered in powdered sugar. To get a glaze effect, roll the slightly hot sufganiyot in powdered or regular sugar. If you try to roll them while the donuts are hot, the sugar will partially melt on the donut. If you prefer them white and coated in powdered sugar, I roll the donuts when they are cooled off so the powdered sugar stays thick.
- When the donuts are fully cooled, make a cavity with a straw or chopstick. Use a squirt bottle or pastry bag and a long frosting tip to squirt the strawberry jelly into each donut. Do not fill them with jelly while they are hot, or your jelly will melt and leak out of the donuts.
Nutrition
Notes
- I have tested this recipe with Cup4Cup, Bob’s Red Mill 1:1. The Bob’s 1:1 didn’t work well, so don’t use this one. It is important to use a flour blend that works in yeast recipes. Check the back of the bag AND the website for this information. Many brands only list this on their website.
- If your gluten free flour blend doesn’t contain a binder, such as Xanthan Gum or Guar Gum, please add 3/4 teaspoon.
- Make sure the oil you use for frying can handle high heat. I like to use coconut oil, canola, or avocado oil for frying because they all have a high smoke point. Do not use olive oil.
- These gluten free fried jelly donuts will keep up to 4 days in an airtight container, or up to 4 months in the freezer.
Private Notes
Tried this recipe?
Let us know how it was!
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
Can I use non dairy spread instead of butter?
Hi Wendy, It is fine to use a non-dairy butter in this recipe.
Something went wrong cause the end product tasted like yeast and I had to through it away :(. Had to add more flour to the dough, maybe cause of the height (I live in MX).
Hi Mijal, What flour blend did you use? It sounds like you used a gluten free flour blend that was very starch heavy. I don’t have access to gluten free flour blends in Mexico, but my rule of thumb is if your batter or dough is too runny, add more flour, and if it is too thick, add more liquids.
Followed everything exactly and the dough was pure mush. Had to add more flour then after letting them raise fried them and they were very dense and bread like. Not sure what happened
Hi Heather, I am happy to troubleshoot. What gluten free flour blend did you use? My guess is you used a 1:1 blend that doesn’t work well in yeast recipe. Most gluten free flour blends don’t list their blends don’t work in yeast recipes on the bag, but they do say this on their website. It is frustrating and I do wish they put the info on the back of the bag of flour.
Hello there! I noticed in the step by step instructions with pictures it is mentioned that the yeast be added to the water, milk, and sugar mixture. In the Recipe instructions under the ingredient list it only lists the milk and sugar. Just wanted to see if the mention of water was just an error, or if the yeast should be added to warm water and warm milk to rise. Thank you! Looking forward to trying this recipe 🙂
Hi Elisha, you can add the water to the mixture or add it after the yeast is bubbly. As long as both are added when you add the wet ingredients, you are fine.
Thanks so much for the reply!
You are very welcome.
Hi, how much water though? it’s not listed amongst ingredients nor in the instructions.
Hi Ren, There is no water as listed in the recipe card. I ended up moving just to warm milk a couple of years ago, and I forgot to remove the mention from the step by step directions…I fixed it. Thank you!!
Can these be baked instead of fried in oil?
Hi Pat, I haven’t tested baking these donuts, so I am not sure. If you try it, please come back to let us know how they turn out.
Do you have a recipe for cream to fill these instead of jelly?
Hi Amie, I don’t have a cream recipe for these.
Hi Sandi,
Same question as a recent one since I haven’t before fried dough in oil…. how much oil is needed? Enough to submerge the donuts? Just so they’re floating? 2″? 4″?
Thank you.
Hi Janet, it will depend on the size and depth of your pan. I like to use at least 2 1/2 to 3 inches of oil in the pan.
Hi, I am wondering if I can fast acting yeast?
I haven’t tested a rapid yeast…it should be okay, but without trying it I can’t guarantee.
Sandi, I am wanting to make these but I am unsure of what light oil is…I have avacado oil does that work? Also, How much oil are you using to fry the donut?
Hi Kate, avocado oil is great for high heat, but can be expensive for frying. I tend to use canola oil for frying as it is a lot less expensive than avocado oil.
How do you think the gluten free caputo flour will work.
Hi Lisa, I react to wheat starch, so I will not be testing that in my recipes. If you try it, please let me know how it turns out.
I am confused about the yeast. It says “1 package dry yeast roughly 1 tablespoon”. I purchased the 3-packets of Fleischmann’s ActiveDry Yeast Original. But I’m sitting here looking at the packets… each one is 1/4 oz = approximately 2-1/4 teaspoons. Looks like 1/4 oz is half of a tablespoon, so… do I need 2 packets of yeast? But you said 1 packet, and I thought this size of packaged yeast was standard, so I’m worried I’ll add the wrong amount of yeast.
Could you clarify? Thanks!
Hi Sharon, it is fine to use the whole packet. Many use a container of yeast and one TBSP is fine. I have made these with both packet and container yeast. I hope this helps.
Okay, I will only use one packet. Thank you so much Sandi for responding! Looking forward to making these!