Gluten-Free Donuts

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Delicious gluten-free donuts!


  • 1¼  cups white rice flour
  • 1  cup granulated sugar
  • 7/8  cup potato starch
  • ½  cup tapioca starch
  • ½  cup plus 1 tablespoon chickpea flour or soy flour
  • 4  teaspoons xanthan gum
  • 1  teaspoon salt
  • 1 ¾  teaspoons baking powder
  • 7 ½  teaspoons instant dry yeast
  • 1 ¼  cups warm milk of choice or water
  • 1 ½  sticks unsalted butter, melted
  • 2  large eggs, lightly beaten
  • 4  cups vegetable oil (or more)
  • Extra sugar, powdered sugar or cinnamon, optional



1. Place rice flour, granulated sugar, potato starch, tapioca starch, chickpea flour, xanthan gum, salt, baking powder and dry yeast in a bowl of a stand mixer fitted with the paddle attachment. Beat briefly to combine.

2. Add milk, melted butter and eggs to dry ingredients. Beat for 5 minutes at medium speed.

3. Let dough rest for 20 minutes in a warm, draft-free area.

4. Cut 5×5-inch squares of parchment paper. Spoon dough into a pastry bag fitted with the widest tip or use a plastic bag with the bottom corner cut to create a ¼ to 1/2-inch opening. Pipe a donut-shaped circle* onto each parchment square. Set squares on baking sheets and let proof for 20 minutes in a warm, humid environment. (See sidebar on creating a proofer at home.)

5. In a deep skillet or electric fryer, heat oil over medium heat until oil reaches 350 degrees. Gently slide 3 or 4 donut sheets into the oil and fry 4 to 6 minutes or until golden brown. Use a slotted spoon to remove the paper and gently turn donuts. Cook another 2 to 3 minutes. Remove to a tray lined with several sheets of paper towels.

6. While still warm, sprinkle donuts with sugar, powdered sugar or cinnamon, if desired.


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