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.
Storage
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.
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Gluten Free Donuts (real, FRIED cake donuts!)
Ingredients
Wet Ingredients
- 2 eggs
- 1 cup whole milk
- 1 cup sour cream
- 1 teaspoon gluten-free vanilla extract
- 5 tablespoon butter (softened) melted
Dry Ingredients
- 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
Glaze
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1 tablespoon butter melted
Instructions
- 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
Notes
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.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.Nutrition
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.
Cherrie says
Can this dough be made the day before as it’s a busy Xmas am around here. I used to make regular dough day before and just fry xmas am…hoping for same! Thanks a bunch!
Chandice says
Hi Cherrie, yes absolutely! I hope you enjoy it as much as we do. 🙂 Merry Christmas!
TraceyG says
I was perplexed while reading through the recipe because a couple details seemed like they didn’t quite line up and would make a big difference one way or the other, in particular using an all purpose flour vs mixing your own. We gave it a shot by mixing our own and ended up with delicious donut holes. However it was a lot more work because we had a wet sticky dough. I read it was going to be wet and we HEAVILY floured our surface, which was greatly helpful. There was no way at all to get near a clean cut, nor was it possible to keep shapes intact unless it was smaller than a golf ball.
I’d love input before trying these again:
-The recipe says 6c all-purpose vs 5.5c home-blended flour. Half a cup will certainly make a large difference in texture.
-Gums for binding also affect dough texture. I see in the previous questions/answers gum should be added to a blend already containing gum.
-The other part of texture is how much the dough is mixed to activate the gum.
I’m trying to figure out how to give my daughter the donuts she asked for her birthday. Thank you for the wonderful start! It sounds like you make these often and can probably help set me straight without me having to guess and check through trial and error. I see your pictures of cleanly cut dough being picked up and holding its shape for the bar. I look forward to experiencing these delicious donuts with that ease.
Chandice says
I’d really only use my flour blend recipe on my website then add the gum if you aren’t using a good quality gf flour blend like King Arthur. It’s my favorite and works so well every time. I would start with 5.5 cups no matter what then add the other 1/2 cup should you need it. If the dough isn’t holding together, you definitely need more flour.
These are our favorite and we make them all the time. I would highly recommend King Arthur gluten free flour blend.
TraceyG says
As nearly as we could we followed your blend. We were out of potato starch and don’t use the corn starch, so we used only tapioca, but it would’ve been quite similar.
-Do you measure by scooping or spooning your flour? (That makes a huge difference too.)
Thank you for your reply!!
Melle says
I have no idea what I did wrong but my dough is extremely dry. I measured everything out right, but it’s very very dry, not wet and sticky at all. This is my very first time making donuts haha.
Chandice says
Hi Melle, I haven’t heard this before so I am wondering if maybe there was one of the wet ingredients left out? You might have also added just a bit too much dry flour…
Heather says
Thank you so much for this recipe! I’ve tried a few others that haven’t turned out but these were perfect! I used Bob Red Mill’s 1:1 baking flour (blue bag) and they are great. I am going to try to use your flour blend next time to see if they are a bit less dense. I also enjoyed thinly glazing them, letting that dry, and then dunking in thicker glaze with sprinkles 🙂
Chandice says
Thanks Heather, so glad you loved them! 🙂
G. Rubino says
Hi! These look amazing and I can’t wait to make them this wkd. My question is do I still add xanthan gum even though my flour has it in there already?
Thanks 🙂
Chandice says
Yes, still add it 🙂
Kristen says
Is there a deep fryer you recommend? I planned on getting one for this very purpose. Thanks!
Chandice says
Hi Kristen, YAY, you will love having a fryer! I have one I recommend under my kitchen appliances here on my Amazon page: https://www.amazon.com/shop/thisvivaciouslife
Lila Wrubel says
Can I make these in an InstaPot? Can’t wait to make these with my GF daughter!!!!
Chandice says
I haven’t tried them in the instant pot but I’d be excited to hear if it works…:)
Sarah R says
I used to make fried cake donuts every year in the fall since I was a teenager, then I got diagnosed with celiac in 2017 and that tradition screeched to a halt…until now. I decided to look again for a GF version and found this recipe. Made them today and OH MY. I almost cried. Thank you for figuring out REAL gluten-free donuts!!
Chandice says
Awww thanks Sarah, this means the world to me! I also wanted the real deal and we sure love making these donuts often since they only take 30 minutes to make. I want to make them with maple frosting and candied bacon next…
Ivanka Hainzl says
Thank you! The donuts are amazing and taste fantastic! My son is 4 and never had a donut before. After several failed attempts, I was afraid that i cannot make a proper gluten-free donut. But I came across this recipe and the magic worked! The dough is easy to work with and most importantly – delicious. My son was very happy and we all enjoyed the donuts.
Chandice says
Awww this makes me so happy!! Thank you so much for taking the time to leave a comment and let us know. I am so glad your son loved them! I have an almost 4 year old too and he also loves them. 🙂
Laura says
When I was little my grandma from Sweden would have fried old fashioned cake donuts dusted in granulated sugar in her freezer, she’d pull them out for afternoon tea or dessert when we’d visit from out of town. After she passed away and I started my own family I would crave these same donuts. Recently turned GF due to dietary restrictions, I didn’t think I’d have a donut again. Well these were wonderful tonight. I added fresh nutmeg to the mixture and deep fried in coconut oil, dusting in granulated sugar. They were perfect. Thanks for the recipe they tasted better than the ones I remember eating at my grandmas.
Chandice says
Hi Laura, this comment almost brought tears to my eyes…What a beautiful comment to read and memory to be a part of. I truly feel honored. Thank you so much for taking the time to let me know. I am going to make them this way with the dusting of granulated sugar next time and think of you Laura. 🙂
Christa says
I have never made donuts before, let alone gluten free donuts. As well, I haven’t had more than a tiny bite of a donut for over 30 years. I made these and had so much fun! They are delicious and easy to make and the coconut oil worked really well.
I ate an entire, huge donut for lunch!
Chandice says
Awwwww Christa, this just made my day!! Thank you so much for taking the time to share. I am SO happy you loved them as much as we do! 🙂
Becky says
Wow! I just made these donuts for the first time. The texture is absolutely perfect, the crumb is moist but tender, they fried up a dream, and they are everything I needed today! I added 1 tsp of cardamom to the dry ingredients, and they are reminiscent of an old favorite pre-packaged variety I loved as a child. This recipe is a total keeper! Thank you SO much!
Chandice says
Oh my goodness I love the addition of cardamom! Can’t wait to try it myself…Thanks so much for taking the time to stop by, it really means a lot to me to see these comments. 🙂
Angel says
If I have a hopper to punch donuts out over the fryer is this batter thin/thick enough to go through it and hold its shape? I try to avoid using so much flour and it takes a bit of time rolling and cutting them vs. using a donut hopper.
Chandice says
It should be just fine. This donut dough is thick and easy to use.