Gluten Free Fried Doughnuts
Updated: Aug 4, 2022
Makes 8 small, or 4 large doughnuts. Takes 45 minutes.
Here is my recipe for delicious, soft and crispy gluten free fried doughnuts! These doughnuts are made with a sticky dough that gets frozen, and then fried in a frying pan - no need for a deep frier for these ones. If you are like me and find it easier to learn visually, I have a how-to video below. Check it out and don't forget to subscribe! If you are looking a baked doughnut recipes, I got one of those as well - you can find it here.
Most of these ingredients are things you should have in your gluten free cupboard already, gluten free flour, milk, eggs, baking powder, sugar and chocolate.
The only ingredient that might not be one that you have is Glutinous Rice flour. This can be found in health food stores, asian supermarkets, or on amazon. Read more below about glutinous rice flour. And lastly, to fry these I use sunflower oil but canola works well too!
For this recipe I use creme patisserie, or pastry cream to make these extra ooey gooey and delicious. If you would like to use my recipe for pastry cream you can find that here. Other options could be, fresh cream, chocolate ganache, or jam for filling, or if you want to go a different route, you could cover them in cinnamon and sugar, dip them in white, milk, or dark chocolate, or even make an easy glaze!
I N G R E D I E N T S
80 grams of gluten free flour
80 grams of sweet rice flour
1 tsp of baking powder
1/4 tsp of xanthan gum
Pinch of salt
70ml of milk
2 egg whites
10ml of oil
1 batch of creme patisserie or filling of your choice
1L of sunflower/canola oil to fry
M E T H O D
In a large bowl sift in the dry ingredients, the gluten free flour, sweet rice flour, baking powder, xanthan gum and salt.
In a smaller bowl, whisk together the milk, egg whites and oil until combined.
Pour the wet ingredients into the dry ingredients and mix with a spatula until it forms a sticky dough.
Prepare a tray with baking paper with baking paper. Put the dough into a piping bag.
Pipe the dough onto the baking tray, shapes are up to you! I usually do oblongs, or circles. You could even do the classic doughnut hole!
Place the tray into the freezer for 15 minutes for the dough to firm up.
While the dough is chilling, heat up the oil in a frying pan to induction mark 6/150°C/300°F.
When the dough is firm enough to handle, place gently into the oil. I usually do two at a time so as not to lower the temperature of the oil too much.
Fry on each side for 3-5 minutes, or until they are a beautiful golden brown, then shift to a plate with a paper towel to cool.
Once the are cool enough to fill, slice into the doughnuts - for the oblong shapes I cut a triangle out of the middle like a hot dog bun, for the filled circle doughnuts I make a hole using a chopstick. You could also cover them in cinnamon and sugar, dip them in chocolate, make glaze - anything you'd like! Best eaten on the day they are made.