These gluten-free fried donuts are light, pillowy, and taste like the real thing. Not baked cake donuts in a pan. Actual fried yeast donuts like you’d get at Dunkin. Made with my gluten-free enriched yeast dough (same one from my cinnamon rolls and dinner rolls), they fry up golden with a slightly crispy exterior and that proper bakery texture inside.
The dough needs about an hour to proof before frying, but it’s mostly hands-off time. The psyllium husk and xanthan gum create enough structure to roll out and cut without everything falling apart, and the baking powder alongside the yeast gives them extra lift in the hot oil so they don’t turn out dense. Finish with vanilla glaze or toss them in cinnamon sugar while they’re still warm.
Why You’ll Love this Recipe
Be sure to check out these other gluten-free deep fryer recipes: Gluten-Free Fried Chicken / Gluten-Free Corn Dogs / Gluten-Free Crab Rangoons
Ingredients
Ingredient Notes
- Brown Rice Flour, Tapioca Starch, Potato Starch – Same flour blend from my enriched dough recipes. Creates a tender crumb without grittiness. Don’t substitute with an all-purpose gluten-free blend, the ratios won’t work.
- Psyllium Husk – I prefer whole psyllium husk and not powder. It gets too clumpy. Mix with warm water first to create a gel. This is what gives the dough elasticity so you can roll it out without it falling apart. Cannot be substituted.
- Instant Yeast – Make sure it’s not expired or your donuts won’t rise.
- Baking Powder – This is in addition to the yeast. It gives extra lift in the hot oil so the donuts stay light instead of dense.
- Xanthan Gum – Works with the psyllium to create structure. Don’t skip it.
- Warm Milk and Water – Both should be around 100-110˚F. Any hotter and it will kill your yeast.
Why Rolling to ½-Inch Thickness Matters
I originally tried ¾-inch thinking it would make them more substantial. They stayed doughy in the center even after frying longer. At ½-inch, they cook all the way through in about 4 minutes total and come out perfectly tender inside with a slightly crispy exterior. Don’t skip measuring this. It’s the difference between donuts that work and donuts that don’t.
The Proofing Stage
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
The Parchment Paper Trick
Place each cut donut on a small parchment square to proof. When you’re ready to fry, lower the dough on the parchment paper square into the oil, wait 10-15 seconds for it to release, then pull it out with tongs or tweezers. This is how you handle soft yeasted dough without deflating it, getting finger indentations, or splashing oil on yourself.
Recipe FAQs
No. This specific combination is what works for the enriched dough. All-purpose gluten-free blends with xanthan gum already added throw off the ratios.
Use a thermometer and keep it between 320-340°F. If it’s too hot, the outside will get too dark before the inside cooks. If it’s too cool, the donuts will take longer to cook and they absorb excess oil and get really greasy. I usually stay right about 325˚F if I can.
Expert Tips
Storage instructions
Best eaten fresh and warm. Leftovers can be stored at room temperature in an airtight container for up to 2 days. However, they won’t be as crispy and they get kind of tough. I recommend microwaving for about 10 seconds to soften them up a bit.
Serving suggestions
For that Dunkin Donuts style frosting with sprinkles, go for a really thick glaze (recipe in card below). If you want a thinner glaze, add some more milk to the glaze and dip the donut when it’s just barely warm so it sets into a nice, shiny coating. Or skip the glaze and toss in granulated sugar while the donut is still hot so the sugar sticks better.
Serve them with coffee or hot chocolate for weekend breakfast or brunch. Great alongside gluten-free quiche lorraine for something savory, or with gluten-free french toast and gluten-free banana pancakes for a full spread. These are best eaten fresh and warm, but they’re still good at room temperature if you’re bringing them somewhere.
More gluten-free breakfast recipes to try
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Gluten-Free Fried Donuts
Ingredients
Dry Ingredients:
- 1 cup (160 g) brown rice flour
- 1 cup (115 g) tapioca starch
- ½ cup (75 g) potato starch
- ⅓ cup (57 g) granulated sugar
- 2¼ teaspoons (7 g) instant yeast - one packet
- 2 teaspoons (6 g) xanthan gum
- 2 teaspoons (8 g) baking powder
- ½ tablespoon (8 g) kosher salt
Psyllium Mixture:
- 2 tablespoons (16 g) whole psyllium husk
- ⅔ cup (160 g) warm water - 100-110°F
Wet Ingredients:
- ⅔ cup (160 g) warm milk - 100-110°F
- 1 (50 g) large egg - room temperature
- 4 tablespoons (56 g) melted unsalted butter - slightly cooled
- 1 teaspoon (5 g) apple cider vinegar
For Frying:
- 4-6 cups neutral oil - vegetable or canola for frying
Vanilla Glaze:
- 1 cup (120 g) powdered sugar
- 2 tablespoons (28 g) unsalted butter - melted
- ½ teaspoon (0.5 teaspoon) pure vanilla extract
- pinch of salt
- 2 tablespoons (30 g) milk - you may not need all of it
**Use the toggle button above to turn the instruction photos on and off!
Instructions
Make the Dough:
- Mix the dry ingredients: In the bowl of a stand mixer, combine 1 cup (160 g) brown rice flour, 1 cup (115 g) tapioca starch, ½ cup (75 g) potato starch, ⅓ cup (57 g) granulated sugar, 2¼ teaspoons (7 g) instant yeast, 2 teaspoons (6 g) xanthan gum, 2 teaspoons (8 g) baking powder, and ½ tablespoon (8 g) kosher salt. Whisk to combine evenly.
- Make the psyllium gel: In a small bowl, whisk together 2 tablespoons (16 g) whole psyllium husk and ⅔ cup (160 g) warm water until thickened into a gel. Set aside for about one minute to hydrate fully.
- Combine the wet ingredients: In a medium bowl, whisk together ⅔ cup (160 g) warm milk, 1 (50 g) large egg, 4 tablespoons (56 g) melted unsalted butter, and 1 teaspoon (5 g) apple cider vinegar. Add in the psyllium gel and whisk until smooth and uniform.
- Make the dough: Pour the wet ingredients into the dry ingredients. Using the dough hook attachment, mix on medium speed for about 5 minutes, scraping the sides and bottom of the bowl as needed. The dough should be soft, thick, and slightly sticky.
Shape and Proof:
- Roll out the dough: Lightly dust your work surface with tapioca starch. Turn out the dough and knead it for a minute with your hands to make it smooth.
- Then, roll it into a ½-inch thick oval or rectangle.
- Cut the donuts: Using a 3½-inch donut cutter dusted with tapioca starch, cut out donuts. Re-roll the scraps to get about 10 donuts total. Keep any donut holes for frying at the end.
- Prepare for proofing: Place each donut on an individual parchment square (about 4×4 inches). Arrange on a baking sheet and cover loosely with a clean kitchen towel or plastic wrap.
- Let proof for 60-90 minutes until puffy and almost doubled in size. If your kitchen is cold, place the baking sheet in an oven that is turned off with the oven light on to help it rise.
Fry the Donuts:
- Heat the oil: During the last 30 minutes of proofing, add about 4-6 cups neutral oil to a heavy-bottomed pot or Dutch oven (oil should be 2-3 inches deep). Heat to 325°F.
- Fry in batches: Working with 3 donuts at a time, use the parchment squares to carefully lower the dough into the hot oil. After about 20 seconds, use tongs or tweezers to remove the parchment paper and discard in a heat-safe bowl.
- Fry for 2 minutes on the first side until golden brown, then flip and fry for another 2 minutes. The internal temperature of the donuts should reach 200°F when inserted with an instant read thermometer. Fry up any donut holes, last, about 2 minutes total, turning them every so often.
- Drain: Using a spider spatula or tongs, remove the fried donuts and place on a wire rack set over a baking sheet lined with paper towels. Repeat with remaining donuts.
Make the Glaze:
- Mix the glaze: In a medium bowl, whisk together 1 cup (120 g) powdered sugar, 2 tablespoons (28 g) unsalted butter, ½ teaspoon (0.5 teaspoon) pure vanilla extract, pinch of salt, and up to 2 tablespoons (30 g) milk until smooth. Add milk slowly until you reach a thick, but dippable, consistency. Add more milk if you want a thinner glaze for dipping the entire donut.
- Glaze and serve: Once the donuts have cooled slightly (but are still warm), dip half of each donut into the glaze and immediately top with sprinkles. Let the glaze set completely before serving. Best eaten the same day.
Notes
- Don’t substitute the flour blend – This specific combination of brown rice flour, tapioca starch, and potato starch creates the right texture. All-purpose gluten-free blends won’t work because the ratios are different.
- Maintain oil temperature at 325°F – Use a thermometer and keep it consistent.
- Best eaten fresh – These are best the day you fry them. Leftovers can be stored in an airtight container at room temperature for up to 2 days but won’t be as airy.
Nutrition
