This 40-minute Gluten Free Donuts recipe is the real deal fried, bakery style one you've been looking for. Without compromising on texture or flavor, they are gluten free and delicious thanks to a great combo of gluten free all purpose flour and some other special ingredients. Now you can have a warm, mouthwatering donut in your hands that are guaranteed to satisfy your sweet tooth and smash that donut shop craving.
With a crispy, golden outside and an oh-so-soft interior, you won't even be able to tell these donuts are gluten-free. When I was diagnosed with celiac disease years back, I was determined to create gluten free recipes that taste exactly the same as the real deal. I created this donut recipe back in 2016 and it has been a family favorite ever since!
Why this recipe is the best
- Authentic taste and texture: Since these donuts are fried and not baked, you get the real donut taste and texture without the gluten! I have tried baked donuts and they are definitely not the same.
- Customizable: With different frosting, topping, and filling options, you can make these donuts your own. We love topping them with maple frosting and candied bacon for a really special experience.
- Convenient: Ready in under 30 minutes, this gluten free donut recipe is perfect for Saturday or Sunday mornings. My kids love waking up to the smell of fresh donuts and crispy bacon! We have made them time and again and they really can be made that quickly.
What you'll need
- Eggs - These are essential for the structure of the dough. I haven't tried them egg free so can't speak to that but have seen that the eggs definitely help in the dough.
- Milk & Sour Cream - Whole milk is best for both the dough and the homemade icing but 2% works well also. Both the milk and sour cream add richness and moisture. Don't skip this!
- Flour - For best results, I recommend using a GF cup for cup flour blend like King Arthur's gluten flour. It is made to mimic the taste and texture of regular flour, providing consistent results.
- Oil - Coconut oil or palm oil are my go-to's.
How to make The best fried gluten-free donuts
1. Making sure the wet ingredients are combined well first matters most.
2. Next you want to mix the dry ingredients in a separate bowl get rid of all the clumps, I mean, have you ever had a clump of baking soda in a recipe? It's the worst!
3. Make sure that you heavily flour (with gluten free flour of course) your surface before you roll & cut your donuts and be sure they are at least 1 inch thick.
Pro Tip: For easy handling, grease your hands with non-stick cooking spray before working with the dough. The dough should be slightly sticky.
4. Frying the donuts for the perfect amount of time is essential here. I have found that 2-3 minutes per side is just about right.
5. While your donuts cool on a wire rack, it is a great time to make the frosting.
Tips for frying
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 for that authentic flavor.
Only use hot oil, around 375 degrees works best for getting authentic, crispy on the outside, soft on the inside donuts. I like to use a thermometer to get the exact temperature.
Want some more topping or Flavor Variations
- Classic cinnamon sugar donuts: After frying, brush the donuts with a layer of melted butter. Then, roll in a cinnamon sugar mixture until coated.
- Jam filled donuts: Make donut bars instead of regular donuts, and use a piping bag to inject your favorite icing into the donut after frying. Dust with powdered sugar for a finishing touch.
- Chocolate glaze donuts: Prepare the chocolate frosting as directed in the recipe card, then top with sprinkles, crushed nuts, or coconut flakes before the glaze dries.
- Maple bacon donuts: Add 1-2 tablespoons of maple syrup to the icing recipe. Top the frosted donuts with crispy bacon for a sweet and savory contrast.
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40-Minute Gluten Free Donuts (Fried, Bakery Style)
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
- 5 cups gluten free all purpose flour
- 1 ¼ cup sugar
- 2 teaspoon baking soda
- 1 ½ teaspoon gluten-free baking powder
- 1 ½ teaspoon salt
- 2 teaspoon xanthan gum
- Oil for deep frying
Glaze
- ½ 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) 1 inch 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 ½ 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
How to store them
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 my school breakfast pizza recipe.
Freezing - You can freeze the donut dough but I would not recommend freezing the donuts after they've been cooked. Freeze in an airtight container and thaw in the fridge overnight. Fry as directed.
Pro Tip: For easy handling, grease your hands with non-stick cooking spray before working with the dough.
Nutrition
This recipe was originally published on February 7, 2016. It has been updated with new photos, pro tips and information multiple times including most recently, in December 2024. The recipe is still the same delicious recipe you know. Here are two of the old photos.
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! 🙂