This 30-minute Gluten Free Donuts recipe delivers authentic, fried bakery-style donuts without sacrificing texture or flavor. A reliable gluten free all-purpose flour blend combined with a few key ingredients creates donuts that are crispy on the outside, tender and pillowy inside. Whether you’re avoiding gluten or just want a homemade treat, these warm donuts will satisfy cravings and taste like the donut shop favorite you remember.
With a golden, crisp exterior and a soft, tender crumb, these donuts are proof that gluten free can still be indulgent. After my celiac diagnosis years ago I focused on recipes that recreate the classic texture and flavor of baked goods and treats. I developed this fried donut recipe in 2016 and it has remained a household favorite ever since.
Why this recipe is the best
- Authentic texture and flavor: These are fried cake-style donuts, not baked, so you get the classic crisp exterior and soft interior you expect from a real donut.
- Customizable: Swap glazes, fillings and toppings to suit your tastes — try maple glaze and candied bacon, chocolate glaze with sprinkles, or a simple cinnamon sugar coating.
- Quick and convenient: This recipe comes together in about 30 minutes, making it perfect for weekend mornings or last-minute treats.
What you’ll need
- Eggs – Provide structure and lift for the dough.
- Milk & Sour Cream – Whole milk gives the richest texture, but 2% works. Sour cream keeps the dough moist and tender.
- Gluten free flour – For consistent results use a cup-for-cup GF all-purpose blend designed to mimic regular flour.
- Oil – Neutral frying oil works, though coconut or palm oil are options if you prefer their flavor.
How to make the best fried gluten-free donuts
1. Combine wet ingredients first. Beat the eggs with sugar, then add milk, sour cream, vanilla and melted butter until smooth.
2. Mix dry ingredients separately. Whisk the gluten free flour, baking soda, baking powder, salt and xanthan gum to remove any lumps.
3. Bring the dough together and roll out carefully. Gradually add the dry ingredients to the wet, mixing until a soft, slightly sticky dough forms. Heavily flour your work surface with gluten free flour (white rice flour works well) and roll the dough about 1 inch thick before cutting donuts and holes.
Pro tip: Grease your hands with non-stick spray before handling the dough to make shaping easier.
4. Fry for the right amount of time. Heat oil to about 375°F (190°C) and fry donuts 2–3 minutes per side until golden brown.
5. Glaze while warm. Drain the donuts on a wire rack over a paper towel-lined sheet tray, then dip warm donuts into glaze and allow excess to drip off on the rack.
Tips for frying
Use a deep fryer or a large, heavy pot for even heat. Maintain oil temperature around 375°F for donuts that are crisp outside and tender inside; a thermometer helps keep the temperature steady. Avoid baking or using a donut pan if you want the classic fried texture.
Topping and flavor variations
- Cinnamon sugar: Brush fried donuts with melted butter and roll in cinnamon sugar.
- Jam-filled: Fry donut rounds or bars, then inject jam with a piping bag and dust with powdered sugar.
- Chocolate glaze: Dip donuts in chocolate glaze and top with sprinkles, chopped nuts or toasted coconut.
- Maple bacon: Add maple syrup to the glaze and top with crispy bacon pieces for sweet-and-salty contrast.
30-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 melted butter
Instructions
- In a mixing bowl, beat eggs and sugar.
- Add milk, sour cream, vanilla and melted butter; mix until combined.
- In another bowl, whisk together the gluten free flour, baking soda, baking powder, salt and xanthan gum.
- Slowly add the dry ingredients to the wet ingredients and mix until a soft dough forms.
- On a heavily floured surface (use gluten free all-purpose or white rice flour), roll the dough to about 1 inch thick, dusting the rolling pin and counter as needed.
- Cut the dough into donuts and donut holes.
- Heat oil in a deep fryer or large pot to roughly 375°F (190°C).
- Fry donuts 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 glaze by combining 1 cup powdered sugar, 1 tablespoon melted butter, 2–3 teaspoons milk and 1/2 teaspoon vanilla until smooth. Dip warm donuts in glaze and let drip 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. Reheat briefly in the microwave for 8–12 seconds to enjoy warm.
Freezing: Freeze unbaked donut dough in an airtight container and thaw in the refrigerator overnight before rolling, cutting and frying. Avoid freezing cooked glazed donuts for best texture.
Pro tip: Grease your hands with non-stick spray when handling the dough for easier shaping.
Nutrition
This recipe was originally published in February 2016 and has been updated with new photos and tips. The method and flavors remain the same—delicious, authentic fried gluten free donuts that are easy to make at home.
