Finally, really good gluten-free donuts! You know, the REAL 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!
Gluten-Free Donuts
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.
I have made some yummy baked donuts including our pumpkin spice donuts and our dairy-free chocolate dipped pumpkin spice donuts. While tasty, they aren’t a classic fried donut like every person deserves to have in their life. They are the baked version similar to all the other gluten-free donut recipes I have seen out there.
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.
These gluten-free fried cake donuts are nostalgic, authentic and absolutely delicious with a crispy outer layer and soft center.
Making donut dough
Creating the base for our donuts was a challenge. Most homemade donuts use yeast and go through an entire process of letting a yeast dough rise.
Let me just tell you, it isn’t the best for gluten-free. That is from trial and error not just guessing that I know that. I finally decided that a non-yeast donut would work best. Plus, the dough was so good that we had to stop ourselves from eating it all before making the actual donuts!
Pro Tip: You can blend flours like we do or you can use an all-purpose gluten-free flour. Thanks to the sour cream and whole milk which make the dough soft but also pliable and easy to roll, cut and fry.
The dough was also very easy to work with like a traditional donut dough would be. Using a circle biscuit cutter and a mini circle cookie cutter, plus a knife for the bars, I was able to make perfect donut shapes. We got round donuts, bars and even cute little donut holes!
How to make gluten-free donuts
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In a standing mixing bowl, beat eggs and sugar
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Add the milk, sour cream, vanilla and melted butter then mix well
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In another bowl, combine flour(s), baking soda, baking powder, salt and xanthan gum
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Slowly add the dry ingredients to the wet ingredients and mix well
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On a HEAVILY gluten-free all-purpose or white rice floured counter, roll out the donut dough (It will be sticky) 2 inches thick using plenty of white rice or all-purpose flour to make it workable and to dust the rolling pin
Pro Tip: Grease your hands with non-stick cooking spray right before getting the dough onto your floured surface to make it easier to work with
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Cut the dough into donuts and donut holes
Pro Tip: If you want donut bars, simply cut them out in the shape you like with a knife
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Heat the oil either in a deep fryer or deep fry pan until it reaches roughly 375°
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Fry donuts for 2-3 minutes
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Place cooked donuts on a baking rack over a paper towel lined baking sheet to let excess grease drain off
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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
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Dip warm donuts into the glaze then let then drip on a wire baking rack
How to fry gluten-free donuts
Awhile back we bought a deep fryer because we love making homemade french fries. We chose to fill it with coconut oil so that we were using the best quality oil when we deep fry the heck out of our food.
While any oil will work, I have to say that the coconut oil really made these donuts extra tasty. It is a bit pricier but you don’t need to change the oil that often.
For donuts, make sure the oil is heated to 375 degrees. This temperature works best for getting that authentic crispy on the outside, soft on the inside fried donut. They only need to be fried 2-3 minutes each.
If you don’t have a deep fryer, a large pot will do great for frying donuts in. Although, I highly recommend everyone have their own deep fryer.
Donut Glaze and Chocolate Frosting
The glaze is a super simple mixture of powdered sugar, a bit of milk and vanilla. Easy peasy. For the chocolate donut glaze, we used an recipe from Epicurious. I loved that it can be made with water or milk. 
How do you store them?
These donuts can be stored in an airtight container at room temperature for 3-4 days. To enjoy warm, simply heat them in the microwave for 10 seconds.
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Gluten-Free Donuts (real, FRIED cake donuts!)
Ingredients
- 2 eggs
- 1 1/4 C sugar
- 1 C whole milk
- 1 C sour cream
- 1 tsp. gluten-free vanilla extract
- 5 T butter (softened) melted
- 6 C 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 cornstarch)
- 2 tsp. baking soda
- 1 1/2 tsp. gluten-free baking powder
- 1 1/2 tsp. salt
- 2 tsp. xanthan gum
- Oil for deep frying
- 1 T butter melted
- 1/2 C powdered sugar
- 3 tsp. milk
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
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.
Luciana says
Amazing donuts!
Manisha says
Hi thanks for the recipe. I tried these yesterday and they came out really well. The dough is super, super soft but if you keep using flour while shaping it helps. I did miss the yeast in these because it did taste more like cake than donut. But I loved the speed at which they could be made, as no rising required.
Chandice says
Hi Manisha, so happy to hear this! Yes, we wanted a no yeast donut for time and ease since gf baking can already be hard. I am glad you enjoyed them and highly recommend our cinnamon rolls and crescent rolls. Both have yeast and taste amazing!!! 🙂
Jess says
Can I use Greek yogurt instead of the sour cream?
Chandice says
Hi Jess, I definitely think that would work! 🙂
Rachel McManus says
Question: If you are using a GF all purpose flour that has xanthum gum included, should I omit the xanthum gum in the recipe, or add the extra? Those look fantastic can’t wait to make them!
Chandice says
You can omit it. Can’t wait to hear how it goes! Please let us know here and feel free to leave a star rating 🙂 We are actually making another batch tomorrow too!
Veronika says
These donuts look absolutely delicious! I don’t really follow gluten-free diet, but would love to make these tasty donuts!
Marisa F. Stewart says
WOW!! I’m so glad I found this recipe. We have a family member who can’t tolerate gluten and he LOVES donuts. I’m making a batch tomorrow and surprising him with them. I know he’ll be thrilled especially with the crispy outside.
Chandice says
Thanks Marisa, they are always a hit! 🙂
Karen says
Thanks for sharing this recipe! I’m going to share with my sister in law, who’s really in need of gluten free recipes during quarantine.
denise says
These look like some fantastic CHOCOLATE donuts! Thanks for sharing a great recipe!
Elaine says
No this is what I call a real donut, taht is for sure. Fantastic texture and just the perfect way to start a day – any day. Printing the recipe and can’t wait to get to cooking! 🙂
Tammy says
Blown away these are GF! They look SO good! Nothing beats a homemade donut and I think I’m going to fry up a batch for the family this weekend 🙂
Anna says
Whoa! This is amazing, delicious, fluffy, super tasty donuts and they are GF?!? What’s not to like? I would definitely need more than one of these to satisfy my cravings!
Chandice says
Thanks Anna, it is one of my kids favorites to make 🙂 I always eat too many!
Kelly Anthony says
I can’t wait to make these for my friend who has celiac. She is going to be so excited to have a doughnut.
Chandice says
Thanks Kelly, yes she will love them!
Eva says
This is so great that you found a way to be able to enjoy proper, real donuts – fried ones! – as a coeliac! My cousin is severely intolerant to gluten and would love this. I’ll make sure to translate this recipe for her next time we talk!
Chandice says
Thanks Eva, she will love it!
Pam Greer says
These gluten free donuts are the best!! Crispy on the outside and light and fluffy on the inside! So delicious!
Chandice says
Thanks Pam, so glad you love them! 🙂
Tami Price says
I love this recipe! This past weekend, I made these and they’re absolutely delicious! I love that they’re made with real cake batter! Super yummy, thank you so much for sharing!
Chandice says
Yay, I love hearing this Tami! It is always fun to have a go to recipe for those of us who eat gluten-free. Glad this can be that for you! 🙂
Victoria says
I have yet to try making donuts. I’ve looked at baked recipes before and wanted to confirm this is really 6 cups of flour for 12 donuts? PLUS more for rolling? It just seems like double the amount and I’m sure there is a great reason for it. I’m just learning 🙂 Also – could I roll the dough between parchment paper instead of on a floured surface? That’s generally what I do with sugar cookies.
Chandice says
Hi Victoria, yes it is 6 cups but it makes 12 large donuts and tons of donut holes. No need to use parchment paper, just a bit of gf flour on the surface. 🙂
Mara says
My hubbie would love these donuts (and so would I). I’m also trying to switch to a healthier lifestyle and started to mine for healthy recipes like yours. Also, I’m training with SportMe home workout app, and I managed to get rid of some pounds. Your blog posts are super inspiring for me in this phase, thanks!
Chandice says
Thanks Mara, you would love them 🙂
Heather W says
Made these for my gluten free 12yo daughter who is missing bakery donuts. These were fabulous. I hate gf food and thought these were really good. My only thought was that i rolled my dough out to 1″ instead of two because my cutters are only 1″. They were the same size as the bakery. I cooked for 3 min. The temp stayed between 350-375° (5 1/2 on my electric stove) and I would slide the pan about half way off the eye every other batch. We dumped a few of the holes into cinnamon and sugar. Then did a few in the glaze flavored with LorAnn oils. I’m so happy to have found this. It wasn’t that labor intensive, and I’m just a regular mom who isn’t a fancy baker. I’m planning to freeze them so she can grab one on donut fridays at school and not feel left out, or when i want donuts from the bakery. So great. Thank you for sharing this!!
Chandice says
Hi Heather, thanks so much for taking the time to leave this comment and rating. I am SO glad you loved it! They are one of our favorites too 🙂 They really aren’t too hard and can be made very versatile with cinnamon and sugar or glaze. We also did a maple glaze with candied bacon and made them into maple bars. Yum! 🙂
Amber says
Can I sub out whole milk for unsweetened almond milk in these donuts?
Chandice says
I haven’t tried it but they should work ok. I would probably recommend full-fat canned coconut milk instead though. The fat is what is most important. Please let me know how it goes…
Jacki says
Hi! Did you ever try to make these Dairy Free with the coconut milk and almond milk? Just wondering how they turned out!
Chandice says
Full fat canned coconut milk would work great! 🙂
Rebecca says
Made these tonight and they’re super tasty! Made a couple changes: namely switched to maple sugar, cut down to 1 cup, added 1/4 Ts monk fruit powder and then rolled in maple sugar with cinnamon and a pinch of salt. Very tasty!
Chandice says
Oh my gosh those sound great! Love that you got in the kitchen and tried things that work for you. 🙂 Thanks for sharing!!
Casey the College Celiac says
Now these are the kind of pastry you want to whip out to prove that EVERYTHING can be made gluten free – and just as deliciously!
Chandice says
Thanks girl, and yes, so yes! 🙂