Maple Long Johns

These donuts are my son’s favorite … and my father’s too. They are really very simple to make. Just take a regular donut recipe and make a couple slight tweaks to give it a little extra flavor! I used my Gluten Free Glazed Donut recipe and swapped out the honey for maple syrup and added a touch to the glaze. These are best served warm but a few seconds in the microwave can bring them back to life too! Makes about 12-15 donuts. *be sure to check out the tips below*

maple long johns

1 1/4 cup warm water
1 pkg active dry yeast(or 1 Tbsp)
1/4 cup maple syrup
3 cups gluten free flour*see note below*
1 tsp sea salt
2 tsp almond or coconut milk
1/2 tsp vanilla extract
2 Tbsp maple syrup (or more for extra flavor)
2 cups powdered sugar
Coconut oil (or other oil) for frying

  • In a mixing bowl, combine warm water, yeast and maple syrup. 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. P
  • lace 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, milk, syrup and vanilla 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 Sweet Sorghum flour and 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 GF Blend – 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.


7 thoughts on “Maple Long Johns

  1. Steffanj says:

    These are amazing! I’ve made them several times. I use Namaste all purpose GF flour sifted about 3 times, measured before the last sifting. I end up adding about a 1/4 cup more flour to keep them from sticking too much. I also just use a pizza cutter and cut mine into small bars. I’m so grateful I found this recipe! Thank you!

    • crstultz says:

      I’m so glad you liked them! Namaste is a great brand to use! I have found that each brand acts differently with each recipe… which makes GF baking even more challenging when trying to share a recipe. I love Bob’s Red Mill GF 1:1 (blue bag). Sometimes weighing the flour helps too! Thanks for the feedback!!

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