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A close-up of a donut topped with white icing and colorful sprinkles, showing a bite taken out. The donut rests on others coated with granulated sugar, against a soft pink background.
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Gluten-Free Fried Donuts

Light, pillowy fried yeast donuts made with gluten-free enriched dough. Finish with thick vanilla glaze and sprinkles or granulated sugar for a bakery-style treat that tastes just like the real thing.
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Prep Time 20 minutes
Cook Time 20 minutes
Proof Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings 10 donuts
Metric - US Customary

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.
    A glass mixing bowl containing white flour with a mound of dry active yeast on top, ready to be mixed.
  • 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.
    A glass bowl filled with a grainy, light brown sugar scrub mixture, with a metal spoon resting inside, placed on a light pink surface.
  • 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.
    A metal whisk is resting in a glass bowl filled with a light brown, speckled batter mixture on a pale pink surface.
  • 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.
    A glass mixing bowl filled with creamy, light brown cookie dough, partially mixed, sitting on a light pink surface. A glass cup with a yellow liquid is partially visible beside the bowl.

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.
    A round ball of raw dough dusted with flour sits on a floured surface, ready for baking or further preparation.
  • Then, roll it into a ½-inch thick oval or rectangle.
    An oval-shaped piece of dough is rolled out on a floured marble surface, with a textured kitchen towel partially visible on the left side.
  • 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.
    Gluten free fried donuts take shape as cookie dough is rolled out on a floured surface, with round shapes cut out and smaller circles removed from the center, creating classic donut forms.
  • 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.
    Seven unbaked, ring-shaped dough pieces sit on individual squares of parchment paper, arranged on a metal baking tray, ready to be baked.
  • 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.
    Unbaked, round doughnuts with holes in the center rest on individual squares of parchment paper, arranged on a metal surface.

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.
    Three unglazed donuts are frying in hot oil inside a white Dutch oven on a stovetop. A metal thermometer is clipped to the pot, and a cooling rack with a finished donut is visible nearby.
  • 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.
    Three donuts are being fried in hot oil in a white pot on a stove, with more finished donuts draining on a cooling rack nearby.
  • 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.
    Golden brown cake donuts and donut holes cooling on a wire rack.

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.
    A wire cooling rack with donuts topped with white icing and colorful rainbow sprinkles, surrounded by plain sugared donuts and round donut holes.

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

Calories: 343kcal | Carbohydrates: 48g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 387mg | Potassium: 222mg | Fiber: 4g | Sugar: 20g | Vitamin A: 265IU | Vitamin C: 0.1mg | Calcium: 74mg | Iron: 1mg
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