Gluten Free Donuts

by - February 27, 2018

So I am a pretty healthy eater. I know it might not look that way when you go through all the recipes on my blog but in general I eat pretty healthy, only enjoying a dessert every once in a while.  I don't really ever fry anything or eat fried foods. Now, while saying all of that there are times in your life when you need to indulge and indulge I mean eat donuts. Everyone needs a donut once in a while and I am not talking about the dry, crumbly, gluten free donuts that you can find in the freezer section. I am talking about a real donut right out of the fryer.  If you are like me and need to indulge every once in a while, this is the recipe for you.

These are a yeast donut and so they are fluffy and melt in your mouth delicious.  I have tried making donuts a few times in my life and let me tell you, I have not been successful in all of those attempts but I nailed it with this recipe.  I think I was trying to rush it and these donuts need time.  I was so eager to eat the donut that I did not give them adequate time to rest and rise.  Well patience is definitely a virtue with these donuts.  While this recipe is not hard at all and one of my easier dough's to manipulate, there is a lot of waiting time. There needs to be plenty of time for that melted butter to harden up and then to give them time to rise so they are fluffy and not dense. The cooking time is super fast though! The flour that I used in these is Bob's Red Mill Gluten Free 1 to 1 Baking Flour. Any 1 to 1 baking flour should work for these, just make sure xantham gum is included in the mix. If not you will need to add some.
The first time I gave my husband a bite of one of these, he described it as heaven. He is also not gluten free I may add and my kids were over the moon.  Now, you might have been like me and not had a warm, delicious donut in years and might feel the need to go a bit crazy when eating these but pace yourself.  There is a lot of butter in these and I can tell you from experience, if you shove multiple in your mouth in a short amount of time your will get a stomach ache but it was kind of worth it!
These are best eaten warm as soon as they are made but if you have left overs, just keep them in a airtight container and just warm them up in the microwave for a few seconds to get them warm and fluffy again.  They also freeze really well and just defrost on the counter or in the microwave. There is a video down below that shows exactly how I made them and make sure to check out my YouTube Channel for more great recipes and product reviews.

Yield: about 2 dozen donutsPin it

Gluten Free Donuts

The best gluten free yeast glazed donut recipe around!
prep time: 8 hour and 30 MINScook time: 5 MINStotal time: 8 hours and 35 mins


  • 1-1/8 cup whole milk, warm
  • 1/4 cup sugar
  • 1 package Instant or Active dry yeast (2-1/4 teaspoons)
  • 2 large eggs, slightly beaten
  • 3/4 cup melted butter
  • 4 cups gluten free flour blend (I used Bob's Red Mill Gluten Free 1 to 1 Flour Blend)
  • 1/2 teaspoon salt
  • shortening/oil for frying
  • 4 tablespoons melted butter
  • 1 teaspoon vanilla
  • 3 cups powdered sugar
  • 1/2 cup milk (more or less)


  1. Warm the milk to about 105 degrees. Add the milk to the large mixing bowl of your stand mixer. Add sugar and stir to dissolve. Add the yeast and stir to combine.  Let yeast mixture rest for about 5 minutes.
  2. Add the beaten eggs and melted butter to yeast mixture and stir to combine.
  3. While mixer is on low, slowly add the gluten free flour and salt. Mix until the dough comes together. Turn the mixer up to medium/high and beat for about 2 minutes. Turn off mixer and let dough rest in bowl for about 10 minutes.
  4. After dough has rested, pour it into a lightly oiled bowl and cover with plastic wrap. Refrigerate dough for at least 8 hours or overnight.
To Form the Donuts
  1. Remove the dough from the refrigerator and roll it out on a lightly floured surface with gluten free flour until it is 1/2 to 1/3 inch thick. Use a 3 inch donut cutter or a biscuit cutter to cut donuts out. You can use the large side of a piping tool to cut out the middle if you do not have a donut cutter.
  2. Place the cut donuts and holes onto a parchment paper lined baking sheet and repeat with remaining dough.
  3. Cover the donuts and let rise for about one hour.
Fry the Donuts
  1. Heat a few inches of oil or shortening in  a large cast iron skillet or dutch oven over medium heat until the oil reaches about 350 to 375 degrees (make sure you use a thermometer). Carefully add the donuts to the hot oil and fry until golden brown, about 1 minute per side. (The donut holes will only take about 30 seconds per side)
  2. Use a slotted spoon or spatula to remove the donuts from the oil and place them on a paper towel lined baking sheet to absorb excess oil. Let them cool slightly and then dip donuts in the glaze.
  1. Combine sugar, melted butter, milk and vanilla in a medium sized bowl and mix until smooth. Add just enough milk to make a think icing.
  2. Once donuts are dipped halfway into the icing, take them out and turn them icing side up onto a cooling rack set inside a baking sheet to catch the drips.


Eating these donuts hot and right out of the fryer is a must. If you save them for the next day, pop them in the microwave for a few seconds to heat them up before eating.
Created using The Recipes Generator

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  1. How would these do with dairy substitutes. Like oat milk in place of the whole milk and vegan butter?