This Gluten Free Donut recipe is so delicious! I mean, what's better than fresh hot donuts? Or should we say, doughnuts?
Since a couple of people in my family are now gluten-free and dairy free my challenge has been to put good food on the table that everyone can eat.
Mostly that entails making healthy meals consisting mainly of protein and fresh vegetables. But every once in a while we all need a treat, right?!
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This recipe is adapted from the gluten-free doughnut recipe on Food.com. Their instructions call for making your own GF flour mixture. Instead, in the interest of time (and laziness) I used Bob's Red Mill Gluten Free All Purpose Baking Flour Mix.
Also, the critique from the doughnut eaters in the house was that the recipe could use a little more spice so I pumped up the cinnamon and nutmeg slightly.
This gluten free donut recipe is so simple, really, no rising time, since these doughnuts are similar in texture to a bakery cake doughnut.
How to Make Donuts
This recipe really is simple, you don't even need a mixer! You basically whisk together the wet ingredients, then separately whisk the dry ingredients. And with a wooden spoon you fold the two together, gently. That's it!
Then you let it rest. We all need a rest sometimes! Then roll the dough out to about ⅓" or ½" thickness.
Now you need to cut them into donuts. If you have a donut cutter, you're in business. But, if you don't, as I don't, then just use two round cookie cutters or glasses. The larger one should be about 3" in diameter and the smaller one, for the hole, should be about 1" to 1-½" diameter.
First, prepare a plate or platter by liner with 2 or 3 paper towels.
When you're frying, the oil matters. Make sure you use a high smoke point oil, which would be a good vegetable oil, like corn oil or canola oil.
Bring it to temperature, this is where a good thermometer comes in handy. Carefully lower each donut into the hot oil. I suggest using a "spider" or slotted spoon.
You can fry more than one at once, but be sure not to crowd the pan. You don't want them sticking together or not being fully, evenly golden brown. Turn them over, then when they are golden brown remove from the oil, again using the spider or slotted spoon.
The cooking will go fast, so don't leave the pan! As you remove the donuts lay them on on the paper towels to blot the excess oil. While these little bites of deliciousness are still warm, sprinkle with powdered sugar and enjoy! YUM!
Gluten-Free Buttermilk Doughnuts
- 2 eggs
- 2 cups buttermilk, see Gr8 Tip below
- ¼ cup butter, melted
- 5 cups Bob's Red Mill Gluten Free All Purpose Baking Flour Mix
- 1 cup sugar
- 1-½ teaspoons nutmeg
- 1 teaspoon cinnamon
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons salt
- 2 teaspoons xanthan gum
- Vegetable oil for frying
- ½ cup powdered sugar, set aside for sprinkling over the top
- In a large mixing bowl beat the eggs then add the buttermilk.
- While whisking, slowly add the melted butter.
- In a separate bowl whisk together the dry ingredients.
- Slowly fold the dry ingredients into the wet ingredients using a wooden spoon. Make sure the ingredients and fully incorporated, but do not overmix.
- Let the dough rest for 15 to 30 minutes.
- Sprinkle some of the GF baking flour mix onto your countertop or cutting board and roll the dough to between ⅓ and ½ inch thick.
- If dough is too sticky, add more of Bob's Red Mill Gluten Free All Purpose Baking Flour Mix
- Heat 2 to 3 inches of vegetable oil in a pot to 375º F.
- Cut dough with a doughnut cutter or use a 3" round cookie cutter or glass. cut the hole with a 1" to 1-½" round.
- Remaining scraps can be rolled into balls and fried.
- Using a "spider" or slotted spoon, carefully lower each doughnut into hot oil. Cook only a few at a time, do not crowd the pan.
- Cook until golden brown on both sides. This should not take long, just a few minutes.
- Remove the doughnuts from oil with the "spider" or slotted spoon and drain on paper towels to absorb the oil.
- While still warm, sift powdered sugar over the top, turn over and sift sugar on the other side. Or, you may omit this step and apply a glaze.
- This recipe can be cut in half if you don't need 30 doughnuts.
- Have you heard of powdered buttermilk? It is a Gr8 product. Since it is rare to have to use a whole quart of buttermilk in a recipe, we often have leftover that just goes to waste. With the powdered version, you can keep it in the refrigerator for a long time and always have exactly the amount needed for a recipe!