Gluten Free Glazed Donuts

A couple weeks ago, I had a giveaway. In order to enter, contestants had to tell me a recipe they wanted me to recreate or try to make. I got a lot of great suggestions but this one was especially encouraging to me. On Wednesdays, I help teach at our local Catholic church. I teach 2nd grade at our PSR. It’s only my second year but I have learned SO much about my faith, myself and teaching in general. It’s so very rewarding and I’m so thankful I get to be a part of that. What’s also great is that parishioners help provide a meal each week to feed the students (PreK-highschool). Recently, a little boy at our parish has had to take on this gluten free diet. From what I can tell (and what I’ve heard) he is very dedicated with it. He doesn’t seem to be bothered by the diet but he does want donuts with the other kids when we have them. His mom suggested that I try to create a GF donut recipe. Honestly, I can’t believe I haven’t already tried this – my son is a donut FREAK (he usually only gets them on Wednesdays at church). These were surprisingly easy to create and got rave reviews. My son (and daughter and EVEN my FATHER) said they were “awesome!”. They are my best and most honest critics. My son actually said “Mom, these are the BOMB!” I’ve never heard him say those words. Anyway, ENJOY! Makes about 18 donuts. *be sure to check out the tips below*
gluten free glazed donuts

1 1/4 cup warm water
1 pkg active dry yeast(or 1 Tbsp)
1/4 cup honey
3 cups all purpose gluten free flour*see note below*
1 tsp sea salt
2 Tbsp almond or coconut milk
2 cups powdered sugar
Coconut oil (or other oil) for frying

  • In a mixing bowl, combine warm water, yeast and honey. Let mixture rest so the yeast will activate. It will start to get a little foamy. It’s important for the water to be warm so that the yeast activates. This should take about 5-10 minutes.
  • Add in flour and salt to yeast mixture. Using the dough hook, mix the dough over low-medium speed for about 5 minutes, scrapping sides down if necessary. During this time, the dough will become a solid ball and should be slightly stretchy and not sticky.
  • Place the dough on a floured surface or on a piece of wax paper. Roll dough out until about 1/4-1/2″ thick. Using a donut cutter, cut out donuts and holes. Separate donut holes from rings.
  • Place on a greased baking sheet. Repeat with remaining dough. Place a light cloth over the dough and let rise in a warm place for about 45 minutes. I usually set my oven on warm and place dough on top. You can also place these on the counter or table in sunlight. The warmth will help them rise.
  • In a medium bowl, combine powdered sugar and milk and whisk until smooth. Add a little more sugar or milk to get desired consistency. Remember, you want this to be a glaze, not cupcake frosting.
  • Place about 2 cups of oil in a large sauce pan or pot. You could even use a high sided skillet if desired. Heat oil over medium heat. When oil is hot, place donuts and donut holes, a few at a time. Cook on each side for a couple of minutes. The dough will get slightly brown.
  • Remove from oil and place on a paper towel or wire rack. While donuts are still warm, dip in glaze. Return to rack to let glaze hard .Repeat glazing if desired.

*Gluten-free flour blend: 1 1/4 cup white rice flour, 1 1/4 cup brown rice flour, 1/2 cup sorghum flour. My go-to GF flour blend is 1 package of Bob’s Red Mill white rice flour, 1 package of Bob’s Red Mill brown rice flour, 1 package of Bob’s Red Mill sorghum flourand 1 cup tapioca starch. Mix this up and store in a sealed container. I find that this blend is very versatile and doesn’t have too different of a texture compared to some other blends. For an easy idea, just buy an all purpose gluten free flourblend- Bob’s has a great one!

*Rising: It’s very important to let the dough rise so that the donuts are light and airy. Keep the dough covered to ensure that it rises properly and the dough doesn’t dry out.

*Coconut oil for frying: If you’ve used coconut oil before, you’ll know that it is solid at a certain temperature. This means that if it is in a certain food, it will be solid. That being said, these donuts are best served fresh and warm. I stored leftovers in sealed container and just slightly reheated the next day. They weren’t quite as fresh but still tasty. The coconut oil tends to make these a little dense but it is a great, healthy oil for this recipe. Use your favorite though!

*Draining oil off of donuts: here’s my tip for the day- place a few paper towels on the greased baking sheet the donuts rose on. Place a wire rack on top of the paper towels inside the baking sheet. When you place the donuts on the wire rack, the oil will drip off onto the paper towels and the pan will keep your counters from getting dirty. Plus the pan was already dirty. Don’t dirty any more dishes than necessary 🙂

It may seem like a lot of steps but these donuts are easy. There’s just a few simple ingredients and a little time needed. They are definitely worth it!


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2 thoughts on “Gluten Free Glazed Donuts

  1. Gabriel Jackson says:

    Followed the recipe using Bob’s Red Mill all purpose flour but the dough never got to a non-sticky ball as described. Adding more flour seemed to help. They don’t appear to be rising at all. Can you provide pictures of all the steps?

    • crstultz says:

      Of course I can post some step-by-step shots! Thanks for the feedback. Gluten-free breads can be tricky in general, especially with yeast. One of the most important things to do when working with yeast is to make sure your water is warm enough to help feed the yeast – it should appear bubbly. Also, make sure the yeast isn’t expired or over 6 months old. I’ll include pictures of this when I update the post!

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