Yes folk, that's right, gluten-free donuts! These were actually really simple to make, and they tasted just like the donuts that you get fresh at the summer fairs, all covered in a cinnamon-sugar coating.
I bought myself a donut cutter the other day when we were in the city. I don't really know why, I had never even successfully made donuts before going gluten-free. What was I going to do with it now that I couldn't even eat my failed yeast donuts? Well, I decided to look online for a gluten free donut recipe. Lo & behold, there it was! And on a side note; what on earth did anyone do before the internet anyway??? Going gluten-free would have been horrible back then! Anyway...
The next time I make these donuts, I think I will skip the donuts, and make them all into donut holes. The donut holes are such a nice little size to just pop into your mouth while walking past the platter of donuts (don't ask how many I ate that afternoon, yikes). Like all GF baking, it is best when fresh, however, it can be frozen & reheated in a 350 degree F oven when you want to serve them too. These were awesome, and I didn't even miss not being able to buy them at the local festivals this year (why would I when I have them in my own kitchen??).
Source: GFUtah.org
Ingredients:
- 2 eggs, beaten
- 2 cups buttermilk
- 1/4 cup butter, melted
- 5 cups rice flour blend (*see note)
- 1 cup sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 2 tsp salt
- 2 tsp xanthan gum
- 1 tsp nutmeg
Directions:
1. Combine eggs, buttermilk, and melted butter in a large bowl. Mix well with a wire whisk or fork.
2. Combine dry ingredients in a separate bowl and add to the wet. Mix by hand with a large spoon. (Do not use an electric mixer).
3. Let batter rest for about 15 minutes. Turn dough onto a well-floured surface. If dough is sticky, work in more rice flour blend.
4. Roll dough 1/2" thick. Cut with a doughnut cutter.
5. Fry in 1 to 3 inches of very hot oil (375 degrees F) until brown on one side. Turn doughnuts over and brown on second side.
6. While doughnuts are still warm, toss in a mixture of white sugar & cinnamon to coat. Serve warm.
*NOTE: Rice flour blend is 6 parts rice flour, 2 parts potato starch, and 1 part tapioca starch.
32 Comment Cards:
Oh wow! They look just perfect, i'm glad to know there are great alternatives for gluten free people. nobody should be forbiden of eating doughnuts!
Well. I gathered my GF children around the computer just now and shared the good news of donuts again! It's gotta be one of the hardest things to give up, but now we don't have to! They look wonderful and I love that they seem quite easy. I'm looking forward to trying them sometime soon.
(ps the GF chocolate cupcake recipe you posted last month (I think) was a great hit here this week for my daughter's birthday. Her friends couldn't believe they were eating gluten free and loving it!)
They look gorgeous (and delicious), Jeanine! You're becoming quite the photographer, my talented friend!
I am so absolutely delighted to see this recipe! My youngest child - she's three - has celiac disease and YEARNS for doughnuts. This will make her SO happy!
Clumbsy Cookie, you're so right! No one should be denied a donut! :)
Iris, that is awesome! How cute to gather them around and say LOOK, WE CAN HAVE DONUTS!! So glad that the cupcakes went over so well too. I did those for my daughter's Kindergarten grad too, and no one knew. They will be my boy's birthday cake too, cause I want to have his cake too. :)
Thanks, Colleen, I'm glad you could stop by my little home on the web. I'm having fun taking pics of my food. Weird I know, but it's fun. :)
Beck, that is so awesome! I've found a lot of the premade stuff you can buy at the store is WAY expensive, but also directed at kids. You should give the Oreo cookies that I've blogged about in the past a try too, they taste just like Oreos, in my opinion. VERY yummy! :)
How perfect is that: GF donuts. I am bookmarking this one. Thanks!
Wow! These turned out so well, and I even used a different flour mix! This recipe is definitely a keeper.
Ohhh doughnuts how nummy, I have no idea what gluten is but Ive been hearing alot about gluten free recipes so Im gonna look into it :D Carm
Gluten-free donuts?!?! These look amazing. We are very excited to have them included in this week's FoodieView Recipe Roundup. Thanks so much for sharing your recipe and that mouthwatering photo with us!!!
I'm curious what sort of texture these end up with. The flour blend is really heavy on the rice flour, and everything that I've made with rice flour so far has been gummy, chewy, & gross. Do these actually end up cooked well all the way through?
Michele, it's my pleasure to share them. Thanks for the wonderful roundup!
Zebe912, I'm not kidding you, they have the same texture as the ones you can buy at the fair. Like the cake donuts covered in the cinnamon/sugar coating. They aren't a yeasty donut, but the texture is perfect when fresh, can't tell you how they are over time though, as they didn't last that long.
Unbelievable! As you know, I wasn't sure this recipe would turn out much different than most other GF recipes: gummy, chewy and ick.
But these really are GREAT!! I had to adapt the recipe a little further (no refined sugar) and I halved it. I also added a little cinnamon.
I used my TBSP size cookie dough scoop and dropped them into my temp controlled electric fondue pot. This made cooking super easy, and quick, and avoided oil over open flame on my stove, which always makes me nervous. Yum!
I'm so glad that you had good luck with them! The next time I make them, I'm going to drop spoonfuls in too, instead of the whole doughnut. Doughnut holes are the best part anyway, right?? :)
I also use my electric frying pan when deep frying anything, because then I have a temp control, and don't have to worry about the oil getting on the elements of the stove. A temp controlled fondue pot is also a great idea!
Do you have to have a donut cutter in order to make these?
I want to make them so bad!!! I think I will tomorrow if you dont need a special cutter!
HI Sara!
You most certainly do NOT need a special cutter to make these. :) What I would do is roll the dough into a rope or snake, and just cut off pieces to make donut holes instead. Next time, I'll do all donut holes instead of full donuts. This will make them a nice little bite size, and gives more sugar/cinnamon per bite too. :) Enjoy them!!
Oh the donuts were absolutely delicious!! I did end up making donut holes. Simply amazing!! Thank you so much for this site! I'm going to check out the other yummy recipes you have on here. :)
hi.. I'm really inspired by your GF-cooking.. unfortunately I'm also lactose intolerant and are looking for recipees free of that as well? do you by any chance have any recipees free of both?
Hi Emma! I'm not sure how replacing the buttermilk with soy or rice milk and 1 Tbsp vinegar would work, but you could give it a try! My recipes are a mix of GF and regular, and some are naturally free of other allergens, but since gluten seems to be my only problem, that's the one I try to avoid.
I just tried them and they WORK GREAT!! I haven't had a doughnut in 3 years, I almost cried.
I can suggest a few things.
i made my doughnuts in a wok, so I didn't have a temp gauge. Be sure the oil inst' too hot, they burn quick.
Also, I used an English muffin ring and a shot glass to make the doughnut.
I think the doughnut holes work best because now i can just keep them in the freezer and enjoy a little snack anytime I want.
THANK YOU
Dave, I'm soooo glad that these worked for you! And great idea about using the english muffin cutter & shot glass as a donut cutter. Whatever works, right? :) The next time I make these, I think I'm going to do them all into donut holes as well, a nice bite size snack then. :)
Bookmarked! I've known I was coeliac since I was 4, so I don't even remember donuts... I can't wait to try this recipe!
Thank you so much :)
Do to many dietry restrictions i subsituted xylitol for the sugar, soya milk and lemon juice for the buttermilk and vegan spread for the butter and it still worked perfectly.
i also rolled a batch half as thick, used cookie cutters to create circles, spooned jam onto one circle, put another circle on top to form a lid and then used soya milk to close the edges.
Perfect jam doughnuts that met so many dierty requirements!
A great recipe, cheers!
Steven, I'm so glad that you were able to adjust these to fit into your requirements! That is wonderful. And those jam donuts sound AMAZING! Yum!
Mercy....I sure do miss donuts. Thanks for the great recipe. I do have to modify it a little as I am also allergic to dairy and egg yolks. Sigh...Among other things. But I will try to make them with Soy Milk, and Egg "Whites", and see what happens. At the very least they will be "a little less fattening". :) Which may be a good thing! So I will try them and let you know! They look SOOO Good!
Hi Cathy, I hope you give these a try! If you read through the previous comments, you'll see that others have made many alterations to this recipe, and still had success! Seems to be a very forgiving recipe. :) And they ARE good!! Very good! ;)
I've not read your blog before, but found this recipe after my son and I were bemoaning the lack of GF doughnuts. It's absolutely marvelous! To make the old-fashioned kind of doughnut that is all raggedy around the edges, I just turned the heat down to 275-300ºF, then made up a vanilla glaze to drizzle all over them. Thank you SO so much!
Mieke, thank you so much for posting the comment about the raggedy edges. That's interesting. Those sound absolutely delicious! So glad that you and your son were able to enjoy them! :)
Thank you for the recipe. I usually avoid mathmatical problems, but I'll do them for donuts:) How does the rice flour blend equate? I figured it roughly to be 3 1/2 cup rice flour, 1 cup potato starch, 1/2 cup tapioca starch.
I just found your site today looking for gluten free donuts and I have to say your food photography is beautiful, your site is beautiful and I can't wait to try your recipes!
I looove the look and sound of these. I have been craving gluten free donuts for quite some time, though I never even thought about coming up with a recipe because it just seemed so tough! This looks awesome. Do you know if I can bake them?
Oh, btw, I think I'm going to steal your tip from here (http://www.domestifluff.com/2008/10/gluten-free-apple-cider-donuts/) of adding in grated apple! Awesome idea. I looove apples and miss fritters so much :).
thank you so much! this is great for a surprise breakfast for my friend and her 2 sisters who are allergic to gluten.
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