If you’re going gluten-free, it can be tough to find a wheat-free version of your favorite treats at bakeries. With this gluten-free doughnut recipe, it’s easy to re-create crispy, light doughnuts at home. We share tips for shaping the doughnuts, options for baking and frying, plus flavor variations. And, bonus—you can use both frosting and sprinkles.
Gluten-Free Doughnuts Ingredients
- Gluten-free all-purpose flour blend
- Granulated sugar
- Baking powder
- Salt
- Water
- Eggs
- Vanilla
- Canola oil
Vanilla Glaze:
- Confectioners’ sugar
- Vanilla
- Salt
- Water
Directions
Step 1: Make the doughnut batter
Preheat the oven to 375°F. Combine the dry ingredients in a large bowl. Using a stand mixer or hand mixer, slowly mix in the water, eggs, vanilla and oil.
Once all the ingredients are incorporated, slowly increase mixer speed to medium-high, then mix for two to three minutes until light and fluffy.
Step 2: Let the batter rest
Allow the batter to rest for at least 15 minutes. This allows the flour mix to absorb the liquid ingredients, resulting in a slightly firmer dough that’s easier to work with.
Step 3: Shape the doughnuts
After 15 minutes, pour or pipe batter into doughnut molds.
Step 4: Bake the doughnuts
Bake for 10 to 12 minutes, until the dough is set and crisped on the edges. Let cool for two to three minutes in the pan, then invert onto a baking sheet and leave them in the oven another minute or two to crisp.
Editor’s Tip: You may choose to bake and then fry the doughnuts, which will impart the classic crispy golden exterior. (Frying alone doesn’t work well with wet GF batter: The dough will disintegrate in the oil.) For this option, see the frying instructions below.
Step 5: Make the glaze
While the doughnuts are cooling, stir together the glaze ingredients. Use a bowl large enough to fit a whole doughnut for the easiest decorating.
Step 6: Decorate the doughnuts
Once the doughnuts are cool, it’s time to decorate! For a professional presentation, place doughnuts directly into the glaze. Let sit for 15 to 20 seconds, then rotate the doughnut as you lift for a smooth finish. Alternately, you can drizzle or pour the glaze over the cooled doughnuts.
While the glaze is still wet, add extra toppings as desired. Good choices include sprinkles, nuts, chopped gluten-free cookies or candy pieces.
Gluten-Free Doughnut Variations
There are all kinds of flavor combinations and variations to really make this recipe your own. Here are some of our favorites.
- Chocolate doughnuts: Add 1/2 cup cocoa powder to the batter.
- Birthday cake doughnuts: Stir 1/2 cup of your favorite sprinkles into the batter before baking.
- Maple glaze: Use 2 tablespoons of pure maple syrup, 1/2 cup powdered sugar, a dash of salt and 1/4 teaspoon vanilla.
- Maple-bacon: Top the above with cooked crumbled bacon.
- Cake mix: Use boxed GF cake mix for a shortcut. Add the recommended amount of eggs, but cut the water and oil amounts in half and add a dash of vanilla.
- Pancake mix: Swap in 2-1/2 cups of gluten-free pancake mix plus 2/3 cups of sugar for your dry ingredients.
How to Store Gluten-Free Doughnuts
Most doughnuts don’t last long—that’s why bakeries sell day-olds for a discount! Gluten-free doughnuts will keep for about two days, stored at room temperature, and tightly wrapped in a plastic bag or airtight container. They’ll taste best on day one. After that, they’ll still be good but might get a bit dry. Revive them with a quick jolt in the microwave.
How to Freeze Gluten-Free Doughnuts
It’s easy to freeze doughnuts. Wrap them tightly in an airtight container or bag, and reheat when the mood strikes.
Tips for Making Gluten-Free Doughnuts
What kind of gluten-free flour should you use to make this recipe?
You’ll need an all-purpose gluten-free flour mix for this recipe: that’s a blend of flour and starches that mimic the texture of traditional wheat flour. Don’t try to use a single flour (like rice flour)—it won’t work.
You can use your favorite GF mix for this recipe, whether that’s a store-bought mix or a homemade blend.
How else can you shape gluten-free doughnuts?
Traditional doughnut batter is shaped by hand, but the gluten-free batter doesn’t have enough structure and stability—it needs the extra support of a pan. (If you bake gluten-free bread at home, you know the drill.) If you bake doughnuts often, it’s worth getting a doughnut pan or mold. To bake doughnuts without a doughnut pan, you can also hack a muffin pan.
How do you fry gluten-free doughnuts?
Follow steps 1, 2 and 3 as written above. In step 4, bake the doughnuts for 9 to 10 minutes, until the batter is just set. Let the doughnuts cool in the pan for five minutes.
Heat oil to 350° over medium-high heat, or use a deep fryer. Insert a thermometer to maintain a consistent temperature. If you don’t have a thermometer, use the handle of a wooden spoon. Insert the handle into the oil, and if it bubbles, the oil is hot and ready. This will not be as consistent as a thermometer or regulated fryer but can work as long as you keep your eye on it.
When the oil is hot, fry the doughnuts in batches until they’re golden brown, about one minute per side. Be careful not to crowd the fryer, which will prevent the doughnuts from crisping.
Transfer to a wire rack to cool. Then decorate them however you like.
