This 40-minute Gluten Free Donuts recipe delivers authentic, fried bakery-style donuts without compromising texture or flavor. Using a reliable gluten-free all-purpose flour blend and a few key ingredients, these donuts come out crispy on the outside and tender inside. Warm, fresh, and irresistible, they’re the perfect way to satisfy a donut craving at home.
These donuts have a crisp golden exterior and a soft, cake-like interior — you likely won’t notice they’re gluten free. After my celiac diagnosis years ago, I set out to recreate classic treats that taste like the original. I developed this recipe in 2016 and it has been a family favorite ever since.
Why this recipe is the best
- Authentic taste and texture: These are fried, not baked, so they deliver the genuine donut experience — crisp outside, tender inside.
- Customizable: Swap glazes, fillings, and toppings to make them your own. Maple glaze and candied bacon make a standout combination.
- Quick and convenient: Ready in about 40 minutes, this recipe is perfect for weekend mornings or any time you want fresh donuts fast.
What you’ll need
- Eggs – Provide structure for the dough. I haven’t tested an egg-free version.
- Milk & Sour Cream – Whole milk gives best richness; 2% also works. Sour cream adds moisture and tender crumb.
- Gluten-free all-purpose flour – Use a reliable cup-for-cup blend for the best texture.
- Oil – Use a neutral frying oil such as coconut oil or palm oil for frying.
How to make the best fried gluten-free donuts
1. Combine wet ingredients first. Beat the eggs and sugar, then add milk, sour cream, vanilla, and melted butter. Mixing the wet ingredients thoroughly is important for even texture.
2. Mix dry ingredients separately. Whisk together the gluten-free flour, baking soda, baking powder, salt, and xanthan gum to remove lumps and ensure even distribution.
3. Bring the dough together and roll it out. Add dry ingredients to the wet mixture slowly and mix until combined. Heavily flour your work surface with gluten-free flour or white rice flour and roll the dough to about 1 inch thick. The dough will be slightly sticky; greasing your hands lightly helps.
Pro Tip: Spray your hands with non-stick cooking spray when handling the dough — it reduces sticking and makes cutting donuts easier.
4. Frying: Heat oil in a deep fryer or a large, deep pot to about 375°F (190°C). Fry the donuts 2–3 minutes per side until golden brown, flipping once. Work in batches to avoid overcrowding.
5. Glazing: Drain cooked donuts on a wire rack set over a paper towel-lined tray. While they cool slightly, whisk together a simple glaze of powdered sugar, melted butter, milk, and vanilla or prepare a chocolate glaze if you prefer. Dip warm donuts into the glaze and let any excess drip off on the rack.
Tips for frying
Use a deep fryer or a large, deep pot for steady oil temperature. Donuts require frying for the authentic texture, so avoid using a donut baking pan. Maintain oil at around 375°F for a crisp exterior and tender interior — a thermometer helps keep the temperature consistent.
Want more topping or flavor variations
- Cinnamon sugar: Brush fried donuts with melted butter, then roll in cinnamon sugar.
- Jam-filled: Fry donut rounds or bars and pipe in your favorite jam or jelly, then dust with powdered sugar.
- Chocolate glaze: Dip donuts in chocolate glaze and top with sprinkles, nuts, or coconut flakes.
- Maple bacon: Stir 1–2 tablespoons maple syrup into the glaze and top with crispy bacon for a sweet-savory treat.
40-Minute Gluten Free Donuts (Fried, Bakery Style)
Ingredients
Wet Ingredients
- 2 eggs
- 1 cup whole milk
- 1 cup sour cream
- 1 teaspoon gluten-free vanilla extract
- 5 tablespoons butter, melted
Dry Ingredients
- 5 cups gluten-free all-purpose flour
- 1 1/4 cup sugar
- 2 teaspoons baking soda
- 1 1/2 teaspoons gluten-free baking powder
- 1 1/2 teaspoons salt
- 2 teaspoons xanthan gum
- Oil for deep frying
Glaze
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1 tablespoon butter, melted
Instructions
- In a mixing bowl, beat the eggs and sugar until combined.
- Add the milk, sour cream, vanilla, and melted butter; mix well.
- In a separate bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, and xanthan gum.
- Gradually add the dry ingredients to the wet mixture, mixing until fully combined.
- On a heavily floured surface (use gluten-free all-purpose or white rice flour), roll the dough to about 1 inch thick, using extra flour to prevent sticking.
- Cut the dough into donuts and donut holes.
- Heat oil in a deep fryer or deep pot to roughly 375°F (190°C).
- Fry donuts for 2–3 minutes per side, flipping once, until golden brown.
- Transfer cooked donuts to a wire rack set over a paper towel-lined sheet to drain excess oil.
- Whisk together 1 cup powdered sugar, 1 tablespoon melted butter, 2–3 teaspoons milk, and 1/2 teaspoon vanilla for a simple glaze, or prepare a chocolate glaze. Dip warm donuts in the glaze and allow excess to drip off on the rack.
Notes
How to store them
Storing – Store glazed or plain donuts in an airtight container at room temperature for 3–4 days. To enjoy warm, heat briefly in the microwave for 10 seconds.
Freezing – You can freeze the donut dough, but I don’t recommend freezing cooked donuts. Freeze the dough in an airtight container and thaw in the refrigerator overnight before frying.
Pro Tip: Grease your hands with non-stick spray when handling the dough to make shaping easier.
Nutrition
This recipe was originally published on February 7, 2016, and has been updated with new photos and tips over the years, most recently in December 2024. The recipe remains the same reliable favorite.
