Published: by Kim · This post may contain affiliate links · 162 Comments
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Gluten Free Yeast Donuts were originally posted in May 2020 and have been updated with new pictures, a new updated video, and new tips and information.
Are you missing Krispy Kreme style donuts in your gluten free life? Have I got a treat for you! You're gonna FLIP over these incredible gluten free yeast donuts that are so much like the original, you'll think you're cheating on your gluten free self!!
We no longer have to sit and salivate when gluten-eating people around us bite into a soft, fluffy Krispy Kreme donut because we can have our very own!!
I don’t know about you, but back in my before celiac days, I rarely ate donuts. But like I’ve said before (especially with my cinnamon rolls), when we’re told we can’t have something, we want it even more (or at least I do). And since developing thisrecipe, I haven’t made donuts every single weekend. Not even every six months. But I definitely like having the option to make them whenever I want.
why you should make this donut recipe
- It is the BEST gluten free yeast donut recipe you'll find on the internet (see the comments if you don't believe me).
- It will fool even the toughest gluten-eating critics into thinking they're eating a real gluten-filled donut.
- The donuts are actually quite easy to make.
- You can not only deep fry these, but there's also an air fry option for those who don't like deep frying (and they're very tasty, too!).
- Make as many flavors as you'd like. Pretend you're in line at Krispy Kreme ordering a dozen mixed donuts. Or just make a dozen glazed if that's what you're feeling. It's up to you!
Ingredients needed to make GF yeast donuts
- Kim's gluten free bread flour blend -- I know it's a pain to make your own flour (believe me, I do it more times than I'd like), but if you want the best outcome, you gotta put in the effort. I'm still working on selling my flours, but until then, I offer the recipe to make them in your own home.
- Baking powder -- this might seem unusual for a yeast recipe, but gluten-free recipes need all the help they can get. Baking powder offers a little extra lift.
- Sugar -- all donuts need some sugar and you might balk at the amount in this recipe. But sugar is hygroscopic and plays an important role in not only the sweetness of dough, but more importantly the texture. Texture is EVERYTHING when it comes to gluten free baking.
- Butter -- With enriched dough, you need a form of fat and butter takes that role in this recipe. Dairy-free butter can be substituted with great results.
Time to Make the Donuts
- Make the dough. Add wet ingredients to the bowl of a stand mixer, followed by dry ingredients, and knead for 5 minutes. Scrape dough into the center of the bowl and cover. Place in the fridge to cold proof overnight.
- Prepare toppings and fillings. While dough is proofing (or at the end of proofing), prepare any toppings and/or fillings you may want for your donuts. Easy and quick recipes can be found in the recipe card below, but BYOC (be your own chef) and make any of your favorites.
- Knead dough on a well-floured surface until smooth.
- Roll out to ½-inch thick.
- Cut with donut cutter (affiliate link) or round cutters in different sizes to create the inner hole. For filled donuts, either cut out with cookie cutter or shape into round, smooth balls and flatten with your hand.
- Fry at 320 F until golden brown and cooked through.
- Drain on cooling rack and top with choice of toppings.
Making the Glaze
What makes this glaze unique is that it includes melted butter. This makes it a little richer. It helps keep the glaze slightly soft instead of drying to a hard covering on a soft donut. It cracks only slightly, exactly what I remember from a Krispy Kreme donut!
Combine all the glaze ingredients in a small bowl and whisk to incorporate. Drop warm donuts into the glaze and let dry on a cooling rack set over a baking sheet to catch drips. I will sometimes double dip the donuts if I want an extra dose of glazy goodness 🙂
Topping and Filling Ideas
You can leave these donuts as big, beautiful glazed donuts and call it a day. And they'll still be so good, you won't care about a thing in the world. But if you have the time and want to delve a little further into the donut making world, go crazy with some different fillings and toppings like these:
- Jelly or jam--to thicken up store bought jelly or jam, put it in a saucepan and bring it to a boil. Reduce the heat and allow it to simmer for 15-20 minutes, or until reduced by about ⅓. Let it cool completely.
- Creme--I don't mean whipped cream (that would just melt into a puddle when added to the center of a warm donut). I mean stable vanilla creme filling, like the one I use in my Hostess style cupcakes. This is basically the same filling used in donut shops.
- Pie filling--crack open a can of gluten free pie filling and spoon it into a decorating bag (or plastic baggie with the corner cut off).
- Maple glaze--make a maple glaze by adding maple extract or maple syrup to the vanilla glaze recipe.
- Candied bacon--dredge bacon slices in brown sugar and bake at 375 F for 20-25 minutes, or until caramelized. Cut or break into small pieces and top maple glazed donuts with candied bacon.
- Chocolate donuts--add a little bit of unsweetened cocoa powder and corn syrup to myglazerecipeto produce a perfectchocolate glazefor topping the donuts.
- Granulated sugar--simple granulated sugar surrounding a jelly donut is SO GOOD!!
- Cinnamon sugar--fill a donut with apple pie filling and roll it in cinnamon sugar. YUM!!
Gluten Free Yeast Donuts Frequently Asked Questions
What oil is best for frying donuts?
I find that solid vegetable shortening works best for producing the best Krispy Kreme copycat donuts (that is what they use) to produce a softer crust. You can also use vegetable oil, canola oil, sunflower oil, or any neutral-flavored oil.
What's the best temperature to fry donuts in?
Most recipes call for an oil temperature of 350-360, but I feel like this is way too high as it will produce a dark, crispy donut. I prefer frying donuts at a temperature of between 320-330 degrees F. Cooking the donuts at a lower temp will assure even browning and super soft donuts.
Can donuts be air fried?
The answer you want to hear is...YES!!!! These donuts "fry" beautifully in an air fryer! "Fry" in a preheated 350 degree F air fryer for 4 minutes. Once cool enough to handle, dunk them in donut glaze or melted butter for dry toppings (they will need something to help the dry toppings stick to the donuts).
How long will donuts last?
Gluten-free donuts, just like regular donuts, are best when fresh. However, kept well wrapped, they will last a few days beyond that.
more recipes using gluten free sweet dough
- Ultimate overnight monkey bread
- German stollen
- Cinnamon knots
- Beignets
- Bakery style apple fritters
- Ultimate cinnamon rolls
- Orange rolls
- Mexican conchas
What are you waiting for? Get a batch of my special dough going and make up these donuts pronto. You won't believe how easy they are to make, but you REALLY won't believe they're gluten free 🙂
Incredible Gluten Free Yeast Donuts
Kim
Are you missing Krispy Kreme style donuts in your gluten free life? Have I got a treat for you then. You're gonna FLIP over these incredible gluten free yeast donuts that are so much like Krispy Kreme, you'll think you're cheating on your gluten free self!!
4.20 from 175 votes
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 3 minutes mins
Chilling Time 8 hours hrs
Total Time 8 hours hrs 33 minutes mins
Course Breakfast
Cuisine American
Servings 24 donuts
Ingredients
- 1 recipe gluten free sweet dough (recipe follows)
- oil for deep frying (canola, vegetable, or melted shortening)
Sweet Dough
- 3½ cups (490g) Kim's gluten free bread flour blend
- 1 cup (200g) granulated sugar
- 1¾ teaspoon baking powder
- 2 tbsp plus 1½ teaspoon (24g) instant yeast
- 2 tbsp (10g) whole psyllium husks (or 1½ tablespoon psyllium husk powder), optional (see notes)
- 1 teaspoon salt
- 1½ cups (360ml) whole milk (or dairy-free alternative)
- ¾ cup (169g) butter, very soft or melted (or dairy-free butter)
- 2 large eggs, at room temperature
Vanilla Glaze
- 2 cups (250 g) powdered sugar
- 4 tbsp (½ stick or 56 g) butter
- 4 tbsp (60 ml) whole milk
- 1 teaspoon pure vanilla extract
Chocolate Glaze
- ¼ recipe vanilla glaze (above) (you can just eyeball it)
- ¼ cup (25g) unsweetened cocoa powder
- 1 tablespoon corn syrup
- hot tap water by the tablespoon or more powdered sugar as needed to achieve the right thickness
Maple Glaze
- ¼ recipe vanilla glaze (above) (eyeball it)
- 2 tablespoon real maple syrup
- ¼ to ½ teaspoon maple extract (more or less to taste)
Strawberry Glaze
- ¼ recipe vanilla glaze (above) (eyeball it)
- 3-4 small strawberries, quartered
- 3-4 tablespoon freeze dried strawberries (just eyeball it--no need to get absolutely precise)
- hot water or powdered sugar as necessary for achieving desired thickness
Cream Filling
- ½ recipe Fluffy Filling
Instructions
For the Dough
In the bowl of a stand mixer, add the milk first, followed by all the other ingredients. Using the dough hook, knead dough for 5 minutes on medium speed. Dough will be very sticky. Scrape dough into center of bowl and cover bowl. Refrigerate overnight for a cold proof (bulk fermentation).
Remove dough from the refrigerator and knead it on a well floured surface until smooth. Roll out to about ½-inch thick. Cut the dough with donut cutter dipped in flour, or biscuit/cookie cutter to make fillable donuts. Reroll scraps. Place donuts and holes on parchment squares on a baking sheet. Cover with plastic wrap and let rise in a warm, draft-free area until a little less than doubled in size.
Frying in Oil
When donuts are almost completely risen, heat the oil in a deep fryer or large heavy duty Dutch oven to 320-330° F. Carefully lower donuts, only a few at a time, into the oil, parchment and all (especially if they're sticking to the parchment). Use tongs to remove the parchment from the oil. Fry for 1-2 minutes on each side (longer for donuts without a hole in the center).
Remove donuts from the oil and place onto a wire rack set over a baking sheet. Glaze or garnish and fill as desired. Donuts are best eaten fresh, but will keep for a day, well covered, and can be heated very briefly in the microwave (15 seconds or so).
Air Frying
Preheat air fryer to 350°F. Carefully place as many donuts as can fit in your air fryer in one layer, still on their parchment squares. "Fry" for 4 minutes (time may need adjusting depending on your specific air fryer.
Remove donuts from air fryer. Glaze or garnish and fill as desired. To add dry toppings, such as sugar, powdered sugar, or cinnamon sugar, first dunk donuts in melted butter so toppings will adhere.
For Vanilla Glaze:
In the microwave, melt butter with milk in a one-quart measuring cup or bowl. Add powdered sugar and vanilla, whisking constantly until a pourable consistency. Dunk donuts in the glaze as desired.
For Chocolate Glaze:
Add unsweetened cocoa powder and corn syrup to the vanilla glaze and whisk to combine fully. If too thick, add 1 tablespoon of hot top water at a time until smooth. If too thin, add more powdered sugar to thicken.
For Maple Glaze:
Add maple syrup and maple extract to vanilla glaze and stir or whisk to combine.
For Strawberry Glaze:
Add strawberries and freeze dried strawberries to vanilla glaze and use an immersion blender or regular blender to blend everything together. Adjust thickness by adding a tablespoon at a time of hot water for thinner glaze, or powdered sugar, a little bit at a time, for thicker glaze.
To Fill
Take a chopstick or something similar (the end of a wooden spoon or a long, skinny decorating tip) and puncture a hole on the side of the donut. Wiggle and move it around to create more space to fill the entire donut. Fill with jelly, fluffy filling, or anything else you'd like (see other suggestions within the post itself).
Notes
It is not absolutely necessary to use psyllium husks (whole or powder). You will still be able to roll out the dough and cut the donuts, but it will be a little bit stickier. To omit the psyllium husks, reduce the milk to 1 ¼ cups (300ml).
A Word on Sugar: The total amount of sugar for this entire recipe is one cup, which seems like a lot. However, the amount of yeast in this dough requires a lot of sugar to feed the yeast and to obtain the correct soft texture. If you reduce the sugar, you will NOT get the same texture to the final donuts. If you're okay with this, then proceed. The amount of sugar is for the whole recipe, which I don't suggest using all at once. The dough is so versatile, I strongly suggest using half for donuts (1 dozen) and keeping the other half in the fridge for another use (see within the post for several options). You may also halve the recipe, although then you won't have another half of the dough in the fridge when you're ready to make something else 🙂
For the above donut holes, I rolled them in a mixture of granulated sugar (about ¼ cup), ½ teaspoon cinnamon, and ¼ teaspoon cardamom (because I love cardamom). They're almost like a chai-spiced donut hole!
***Per reader Lauren, these donuts can be made without refrigerating the dough and instead placing it in a piping bag and piping into a donut pan. Bake at 350 degrees F for about 15 minutes. Alternatively, they can be piped onto a sheet of parchment paper and placed in the freezer for about 10 minutes before frying as directed above.
Keyword donuts, Gluten Free, yeast
Tried this recipe?Tag @letthemeatglutenfreecake on Instagram so we can see!
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Reader Interactions
Comments
Stephanie
Can't wait to try this out.
Reply
CC
SO AMAZING. Worth the effort.
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Angela
i miss donuts. appreciate these are gluten free and yeast free.
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Nelly
Se pueden cocinar al horno
Reply
Nelida
Se pueden cocinar en el horno, espero su contestación pronto gracias
Sonia
Instead of cake this year for my birthday, I made these donuts. I truly cannot thank you enough for giving me the gift of my favorite dessert back.
Reply
Kim
That's awesome, Sonia!!! Happy belated birthday 🥰
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Grace Patterson
I followed the recipe exactly but the dough is so wet it sticks to everything. There's no way I can knead it. I'm worried if I add more of the flour mix it will get too bready.
Reply
Kim
Did you use my flour blend? If you used my flour blend without any substitutions, there is no way your dough will be that sticky. You must use the proper ingredients or you won't get the same results.
Lori
The dough was terribly wet. They turned out terrible. I’m a seasoned GF. Baker. I’m wonder if the amount of milk called for is wrong
Kim
No, the amount of milk is correct. If your dough is really wet, something went wrong with the flour blend. Did you use my flour blend? If you did, did you substitute anything within it? I've been making this dough for years (just made some the other day for Easter) and it's always a dream to knead and shape. If you use the exact ingredients I do and weigh everything, it is guaranteed to work. If you use, for instance, a rice flour that is gritty, your dough will be very wet and the donuts will not come out like mine do.
Tina
I have been searching for a great GF donut recipe for a long time now, and have tried many that have flopped! This is by far the best! We have food allergies to egg and dairy as well so after multiple test batches, we’ve finally perfected (actually more my sister has than me!) this recipe for those allergens!
Some tips for those that need egg and dairy free also:
*Use vegan butter like Country Crock avocado or olive oil sticks
*Oatly Oat milk (don’t get low fat) for this is the best for all milk requirements! (Yes it’s GF)
*To substitute the whey powder in the bread mix, coconut milk powder works well but does have a slight aftertaste. The best sub for this is actually Oat Milk Powder - you can find this on Amazon, Anthony’s brand is GF and works AMAZING here!
*To sub the eggs use 2.5 TBSP of Aquafaba - this is the water in a can of chickpeas. There is ZERO aftertaste in baking and it’s by far the most superior egg substitute in my opinion, and I’ve tried them all!If you’re missing donuts, make these, you may even cry with that first bite! Non GF folks can’t tell the difference!
Also - refrigerating changes the texture somewhat and dries it out a little, but if you freeze it the FIRST day and let it defrost on the countertop when you want it, it’s still perfect! We make the whole cinnamon roll batch so we have extra donuts to freeze. We made these into glazed, chocolate glazed, glazed jelly filled, blueberry glazed, strawberry glazed, and Boston cream donuts!
My only criticism that does frustrate me with this website is having to click from recipe within a recipe multiple times. It’s extremely confusing and overwhelming. It would be much better to have all ingredients and instructions in one place. I know when I recommend this site to others, it is something that can cause them to not make the recipes because it’s too overwhelming the way it’s laid out. Having a separate page for the flour blend is one thing, but the cinnamon roll recipe could be written out here meant for the donuts.
Thank you for the perfect donut recipe!
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Tina R
Just wanted to say thank you for updating the recipe to include the sweet roll recipe in this one for less clicking!!! 😍
Reply
Kim
Thanks for the feedback! I'm working on changing them all, but it will take time 🙂
Kim
Thank you so much for the feedback, Tina, and you'll be happy to know that I've added the dough recipe right to this one and will be changing all my others to reflect the same. I want to make it as easy as possible for everyone to be able to get to my recipes with little to no difficulty 😊
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