Gluten-Free Donuts
I always tell people that my celiac disease hasn’t limited the foods I eat because if I want something, I just make it gluten-free. Until now though, I haven’t been able to make a reeeeeally good gluten-free fried cake donut.
I have made some yummy baked donuts including our pumpkin spice donuts and our dairy-free chocolate dipped pumpkin spice donuts. While tasty, they aren’t a classic fried donut like every person deserves to have in their life. They are the baked version similar to all the other gluten-free donut recipes I have seen out there.
These donuts are everything you’ve been missing out on. They are not BAKED because, let’s face it, REAL donuts are FRIED! People bake gluten-free donuts because their batter is too wet to roll, cut and fry. But not ours… You’re welcome.
These gluten-free fried cake donuts are nostalgic, authentic and absolutely delicious with a crispy outer layer and soft center.
Making donut dough
Creating the base for our donuts was a challenge. Most homemade donuts use yeast and go through an entire process of letting a yeast dough rise.
Let me just tell you, it isn’t the best for gluten-free. That is from trial and error not just guessing that I know that. I finally decided that a non-yeast donut would work best. Plus, the dough was so good that we had to stop ourselves from eating it all before making the actual donuts!
Pro Tip: You can blend flours like we do or you can use an all-purpose gluten-free flour. Thanks to the sour cream and whole milk which make the dough soft but also pliable and easy to roll, cut and fry.
The dough was also very easy to work with like a traditional donut dough would be. Using a circle biscuit cutter and a mini circle cookie cutter, plus a knife for the bars, I was able to make perfect donut shapes. We got round donuts, bars and even cute little donut holes!
How to make gluten-free donuts In a standing mixing bowl, beat eggs and sugar Add the milk, sour cream, vanilla and melted butter then mix well In another bowl, combine flour(s), baking soda, baking powder, salt and xanthan gum Slowly add the dry ingredients to the wet ingredients and mix well
On a HEAVILY gluten-free all-purpose or white rice floured counter, roll out the donut dough (It will be sticky) 2 inches thick using plenty of white rice or all-purpose flour to make it workable and to dust the rolling pin
Pro Tip: Grease your hands with non-stick cooking spray right before getting the dough onto your floured surface to make it easier to work with
Cut the dough into donuts and donut holes
Pro Tip: If you want donut bars, simply cut them out in the shape you like with a knife
Heat the oil either in a deep fryer or deep fry pan until it reaches roughly 375° Fry donuts for 2-3 minutes
Place cooked donuts on a baking rack over a paper towel lined baking sheet to let excess grease drain off Meanwhile, make an easy glaze by whisking 1 C powdered sugar, 1 T melted butter and 2-3 tsp. milk and 1/2 tsp. vanilla or you can also make chocolate glaze like we discuss below Dip warm donuts into the glaze then let then drip on a wire baking rack How to fry donuts
Awhile back we bought a deep fryer because we love making homemade french fries. We chose to fill it with coconut oil so that we were using the best quality oil when we deep fry the heck out of our food.
While any oil will work, I have to say that the coconut oil really made these donuts extra tasty. It is a bit pricier but you don’t need to change the oil that often.
For donuts, make sure the oil is heated to 375 degrees. This temperature works best for getting that authentic crispy on the outside, soft on the inside fried donut. They only need to be fried 2-3 minutes each.
If you don’t have a deep fryer, a large pot will do great for frying donuts in. Although, I highly recommend everyone have their own deep fryer.
Donut Glaze and Chocolate Frosting
The glaze is a super simple mixture of powdered sugar, a bit of milk and vanilla. Easy peasy. For the chocolate donut glaze, we used an recipe from Epicurious. I loved that it can be made with water or milk.
How do you store them?
These donuts can be stored in an airtight container at room temperature for 3-4 days. To enjoy warm, simply heat them in the microwave for 10 seconds.
Print Gluten-Free Donuts (real, FRIED cake donuts!) Finally, really good gluten-free donuts! You know, the REAL crispy on the outside, soft on the inside fried cake donuts like you've been missing? Yeah, those. Plus, they only take 30 minutes to make! Course Dessert Cuisine American Keyword cake donuts, donuts, gluten-free Prep Time 10 minutes Cook Time 5 minutes Total Time 15 minutes Servings 12 donuts Calories 384kcal Author Chandice Probst Cost $10 Ingredients 2 eggs 1 1/4 C sugar 1 C whole milk 1 C sour cream 1 tsp. gluten-free vanilla extract 5 T butter (softened) melted 6 C All-Purpose Gluten Free Flour Blend (OR 1 1/2 C white rice flour, 1 1/4 C potato starch, 1 1/4 C tapioca starch, 1 C brown rice flour and 1/2 C cornstarch) 2 tsp. baking soda 1 1/2 tsp. gluten-free baking powder 1 1/2 tsp. salt 2 tsp. xanthan gum Oil for deep frying 1 T butter melted 1/2 C powdered sugar 3 tsp. milk Instructions In a standing mixing bowl, beat eggs and sugar Add the milk, sour cream, vanilla and melted butter then mix well In another bowl, combine flour(s), baking soda, baking powder, salt and xanthan gum Slowly add the dry ingredients to the wet ingredients and mix well On a HEAVILY gluten-free all-purpose or white rice floured counter, roll out the donut dough (It will be wet) 2 inches thick using plenty of white rice or all-purpose flour to get it pliable and to dust the rolling pin Cut the dough into donuts and donut holes Heat the oil either in a deep fryer or deep fry pan until it reaches roughly 375° Fry donuts for 2-3 minutes making sure to flip once Place cooked donuts on a baking rack over a paper towel lined baking sheet to let excess grease drain off Meanwhile, make an easy glaze by whisking 1 C powdered sugar, 1 T melted butter and 2-3 tsp. milk and 1/2 tsp. vanilla or you can also make chocolate glaze like we discuss below Dip warm donuts into the glaze then let then drip on a wire baking rack Notes Pro Tip: You can blend flours like we do or you can use an all-purpose gluten-free flour. Thanks to the sour cream and whole milk which make the dough soft but also pliable and easy to roll, cut and fry. Pro Tip: Grease your hands with non-stick cooking spray right before getting the dough onto your floured surface to make it easier to work with Pro Tip: If you want donut bars, simply cut them out in the shape you like with a knife While any oil will work, I have to say that the coconut oil really made these donuts extra tasty. It is a bit pricier but you don't need to change the oil that often. For donuts, make sure the oil is heated to 375 degrees. This temperature works best for getting that authentic crispy on the outside, soft on the inside fried donut. They only need to be fried 2-3 minutes each. If you don't have a deep fryer, a large pot will do great for frying donuts in. Although, I highly recommend everyone have their own deep fryer. For the chocolate donut glaze, we used an recipe from Epicurious. I loved that it can be made with water or milk. These donuts can be stored in an airtight container at room temperature for 3-4 days. To enjoy warm, simply heat them in the microwave for 10 seconds. Nutrition Serving: 1donut | Calories: 384kcal | Carbohydrates: 65g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 55mg | Sodium: 574mg | Potassium: 126mg | Fiber: 6g | Sugar: 29g | Vitamin A: 370IU | Vitamin C: 0.2mg | Calcium: 111mg | Iron: 2mg
This recipe was originally published on February 7, 2016. It has been updated with new photos, pro tips and information. The recipe is still the same delicious recipe you know.
The post Gluten-Free Donuts (real, FRIED cake donuts!) appeared first on This Vivacious Life.
#Gluten-FreeSweetTreats #Donuts #CakeDonut #BreakfastFoods #SweetTreats
