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Close up cross section of gluten free doughnut showing perfect fluffy airy interior texture and golden exterior
Sophy

Gluten free doughnuts

 Perfect homemade gluten free doughnuts that are incredibly soft, fluffy, and completely safe for celiac disease. These bakery-quality donuts use a special flour blend and technique for amazing texture that rivals any traditional doughnut.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours 50 minutes
Servings: 12 doughnuts
Course: Deep Frying, Yeast Rising
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

For the Doughnut Dough:
  • 2 cups brown rice flour
  • 1½ cups white rice flour
  • ¾ cup potato starch
  • ¾ cup tapioca flour
  • 1 tablespoon xanthan gum
  • 2¼ teaspoons active dry yeast
  • ½ cup granulated sugar
  • 1 teaspoon fine sea salt
  • 1 cup whole milk warmed to 110°F (43°C)
  • ½ cup unsalted butter melted and slightly cooled
  • 2 large eggs room temperature
  • 2 teaspoons pure vanilla extract
For Classic Vanilla Glaze:
  • 2 cups powdered sugar
  • 3-4 tablespoons whole milk
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
For Frying:
  • 6-8 cups neutral oil vegetable, canola, or peanut oil

Method
 

  1. Step 1: Prepare the Flour Blend
  2. In a large mixing bowl, whisk together brown rice flour, white rice flour, potato starch, tapioca flour, and xanthan gum until completely combined with no lumps. Set aside.
  3. Step 2: Activate the Yeast
  4. In a small bowl, dissolve the yeast and 1 teaspoon of the granulated sugar in the warm milk (110°F). Let sit for 5-10 minutes until foamy and bubbly. If mixture doesn't foam, yeast is dead - start over with fresh yeast.
  5. Step 3: Mix the Dough
  6. Create a well in the center of the flour mixture. Pour in the foamy yeast mixture, remaining sugar, melted butter, beaten eggs, vanilla extract, and salt. Using a wooden spoon or sturdy spatula, mix from center outward, gradually incorporating flour until a soft, slightly sticky dough forms (about 3-4 minutes of mixing).
  7. Step 4: First Rise
  8. Transfer dough to a lightly oiled large bowl, turning once to coat all surfaces. Cover with damp cloth or plastic wrap. Place in warm, draft-free location for 1-1½ hours until doubled in size.
  9. Step 5: Shape the Doughnuts
  10. Gently punch down risen dough to release air. Turn onto lightly floured surface (use flour blend for dusting). Roll gently to ¾-inch thickness. Cut using floured doughnut cutter or two round cutters (3-inch outer, 1-inch inner). Place on parchment-lined baking sheets, spacing 2 inches apart.
  11. Step 6: Second Rise
  12. Cover shaped doughnuts with clean kitchen towel. Let rise 30-45 minutes until puffed and nearly doubled. Test readiness by gently poking - indentation should spring back slowly.
  13. Step 7: Heat the Oil
  14. Heat oil to exactly 365°F (185°C) in heavy-bottomed pot or deep fryer. Use thermometer to maintain temperature throughout frying.
  15. Step 8: Fry the Doughnuts
  16. Carefully slide 2-3 doughnuts into hot oil using slotted spoon. Don't overcrowd. Fry 1-2 minutes per side until deep golden brown. Remove with slotted spoon and drain on paper towels or wire rack.
  17. Step 9: Make the Glaze
  18. While doughnuts cool slightly, whisk together powdered sugar, milk, vanilla, and salt until smooth. Consistency should coat back of spoon but drip freely.
  19. Step 10: Glaze and Serve
  20. Dip warm (not hot) doughnuts face-down into glaze, allowing excess to drip off. Place on wire rack to set. Serve immediately or store in airtight container.

Notes

  • Temperature matters: Use thermometer to ensure milk is exactly 110°F and oil is 365°F
  • Don't overmix: Gluten-free doughs are more delicate - mix just until combined
  • Room temperature ingredients: Eggs, butter, and milk should be at room temperature for best mixing