With a soft and fluffy interior surrounded by a perfectly crispy exterior, these fried gluten free donuts are going to be your new favorite breakfast recipe. Whether it’s a lazy Sunday morning or a special occasion, these donuts are guaranteed to impress.
Whipped up in only 30 minutes, heavenly delights will satisfy your cravings without compromising on taste or texture. It can be so hard to find gluten-free desserts that actually taste good but I promise you this one has been tired and true!
I always tell people that my celiac disease hasn’t limited the foods I eat because if I want something, I just make it gluten-free. Until now though, I haven’t been able to make a reeeeeally good gluten-free fried cake donut.
These gluten free donuts are everything you’ve been missing out on. They are not BAKED because, let’s face it, REAL donuts are FRIED! People bake gluten-free donuts because their batter is too wet to roll, cut and fry. But not ours… you’re welcome.
Why you’ll love these donuts
- They outside is a perfectly golden brown crispy that everyone knows and loves
- You can add frosting, jam, sprinkles, chocolate chips, etc. to make them your own.
- They’re made with blend of gluten-free flour that yields best results every time.
- You can make them 3-4 days ahead of time and enjoy as an on-the-go breakfast.
What you’ll need
- Eggs – I would not recommend swapping for flax eggs as the texture will be different.
- Milk – You’ll need whole milk for the donut dough and the icing.
- Sour cream – This makes for thick, moist dough! Don’t skip or swap the sour cream.
- Sugar – Grab white sugar and powdered sugar for these easy gluten free donuts.
- Butter – Salted or unsalted butter works just fine. Softened butter is best for the dough while melted butter is best for the icing.
- Flour – I like to use an all-purpose gluten free flour blend but you can also make your own gluten free flour.
- Oil – Coconut oil or palm oil are my go-to’s.
- Baking soda and powder
Which gluten free flour is best?
I recommend brands like King Arthur gluten-free or Cup4Cup for the best gluten-free flour blends but you can also make your own gluten free flour from scratch. It’s super easy to make a quick batch of all purpose gf flour to have whenever you need it.
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I prefer to use flours that have a mix of white rice flour, potato starch, and tapioca flour over those using coconut flour and/or almond flour. Coconut and almond flour are great, but can will the texture in some recipes.
How to make fried gluten-free donuts
Step 1: Combine wet ingredients
In a large mixing bowl, beat eggs and sugar together. Then, combine milk, sour cream, vanilla, and melted butter until smooth.
Step 2: Prepare dry ingredients
In a separate bowl, combine flour(s), baking soda, baking powder, salt and xanthan gum.
Step 3: Mix
Slowly mix the dry and wet ingredients.
Step 4: Roll
On a heavily floured surface roll out the dough until roughly two inches thick.
Step 5: Cut
Cut the dough into donuts and donut holes.
Step 6: Fry
Fry the donuts in hot oil for roughly 2-3 minutes, flipping once.
Step 7: Cool, frost, and enjoy!
While the donuts cool on a cooling rack, prepare the icing. Dip the warm donuts in the icing and enjoy.
Pro Tip: If you don’t want to make icing, you can make cinnamon sugar donuts. Simply coat your donuts in a thin layer of butter and dip into equal parts cinnamon and sugar.
Tips for making donut dough
- Grease your hands with non-stick cooking spray right before getting the dough onto your floured surface to make it easier to work with.
- If you want donut bars, simply cut them out in the shape you like with a knife.
- Use a cookie cutter or plastic knife to cut the dough into perfect shapes.
Finally, really good homemade gluten-free donuts! You know, the REAL golden brown, crispy on the outside, soft on the inside fried cake donuts like you’ve been missing? Yeah, those. Plus, they only take 30 minutes to make!
Tips for frying
- Hot oil, around 375 degrees works best for getting authentic, crispy on the outside, soft on the inside donuts.
- Using a deep fryer or large pot works best although frying in a small pan will work if that’s all you have. Do not use a donut pan as these need to be fried.
Storing – These chocolate donuts can be stored in an airtight container or pastry bag at room temperature for 3-4 days. To enjoy warm, simply heat them in the microwave for 10 seconds just like our school breakfast pizza.
Freezing – You can freeze the donut dough but I would not reccomend freezing the donuts after they’ve been cooked. Freeze in an airtight container and thaw in the fridge overnight. Fry as directed.
More breakfast recipes you’ll love
- Try these oat flour pancakes with maple syrup for a sweet yet satisfying breakfast.
- If you’re looking for something savory, our gluten-free breakfast casserole is guaranteed to hit the spot.
- This bircher muesli an easy recipe thats perfect for busy mornings or a quick on-the-go snack.
- Everyone loves these easy cinnamon roll muffins because they satisfy your sweet tooth without making you feel heavy.
Need an EASY and delicious breakfast, lunch, dinner or dessert?
Take a look at my Sheet Pan Meals and More!
Gluten Free Donuts (real, FRIED cake donuts!)
- 2 eggs
- 1 cup whole milk
- 1 cup sour cream
- 1 teaspoon gluten-free vanilla extract
- 5 tablespoon butter (softened) melted
- 6 cup All-Purpose Gluten Free Flour Blend (OR 1 1/2 C white rice flour, 1 1/4 C potato starch, 1 1/4 C tapioca starch, 1 C brown rice flour and 1/2 C corn starch)
- 1 1/4 cup cane sugar
- 2 teaspoon baking soda
- 1 1/2 teaspoon gluten-free baking powder
- 1 1/2 teaspoon salt
- 2 teaspoon xanthan gum
- Oil for deep frying
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1 tablespoon butter melted
- In a standing mixing bowl, beat eggs and sugar
- Add the milk, sour cream, vanilla and melted butter then mix well
- In another bowl, combine flour(s), baking soda, baking powder, salt and xanthan gum
- Slowly add the dry ingredients to the wet ingredients and mix well
- On a HEAVILY gluten-free all-purpose or white rice floured counter, roll out the donut dough (It will be wet) 2 inches thick using plenty of white rice or all-purpose flour to get it pliable and to dust the rolling pin
- Cut the dough into donuts and donut holes
- Heat the oil either in a deep fryer or deep fry pan until it reaches roughly 375°
- Fry donuts for 2-3 minutes making sure to flip once
- Place cooked donuts on a baking rack over a paper towel lined baking sheet to let excess grease drain off
- Meanwhile, make an easy glaze by whisking 1 C powdered sugar, 1 T melted butter and 2-3 tsp. milk and 1/2 tsp. vanilla or you can also make chocolate glaze like we discuss below
- Dip warm donuts into the glaze then let then drip on a wire baking rack
Tips for making donut doughGrease your hands with non-stick cooking spray right before getting the dough onto your floured surface to make it easier to work with. If you want donut bars, simply cut them out in the shape you like with a knife. Use a cookie cutter or plastic knife to cut the dough into perfect shapes.
Tips for fryingHot oil, around 375 degrees works best for getting authentic, crispy on the outside, soft on the inside donuts. Using a deep fryer or large pot works best although frying in a small pan will work if that’s all you have. Do not use a donut pan as these need to be fried.
This recipe was originally published on February 7, 2016. It has been updated with new photos, pro tips and information. The recipe is still the same delicious recipe you know.