Gluten Free Krispy Kreme Style Doughnuts Recipe
If you have missed soft, golden, glazed doughnuts since going gluten free, this recipe is such a treat. These gluten free Krispy Kreme style doughnuts are light in the middle, slightly crisp at the edges, and covered with a simple glossy icing that sets beautifully on top.
Why this gluten free doughnut recipe works
Gluten free doughnuts can easily turn out dense, dry, or crumbly. This recipe avoids that by using a mix of flours and binders rather than relying on one flour blend alone.
The key ingredients are:
Psyllium husk, which helps the dough hold together and gives it stretch
Glutinous rice flour, which adds softness and chew
Potato starch, which helps create a lighter texture
Yeast, which gives the doughnuts rise and that classic doughnut flavour
The dough is spread out rather than rolled in the traditional way. This keeps things simple and prevents you from having to add too much extra flour, which can make gluten free doughnuts heavy.
Ingredients
For the doughnuts
100 ml warm water
100 ml warm milk
3 tbsp sugar
7 g active dry yeast
1 egg
1 tbsp psyllium husk
120 ml water, for mixing with the psyllium husk
120 g glutinous rice flour
150 g gluten free flour blend
25 g potato starch
1/2 tsp salt
500 ml vegetable oil, for frying
For the glaze
240 g icing sugar
70 ml water
Method
Add the warm water, warm milk, sugar, and active dry yeast to a bowl. Stir gently, then set aside for 5 minutes until the mixture looks a little foamy. Crack in the egg and mix until combined.
In a large bowl, add the glutinous rice flour, gluten free flour blend, potato starch, and salt. Stir well so the dry ingredients are evenly mixed.
In a small bowl, mix the psyllium husk with 120 ml water. Leave it for a few minutes until it becomes thick, gel-like, and slightly glubby. This mixture helps bind the dough.
Pour the yeast mixture and the psyllium mixture into the large bowl with the flours. Mix until a smooth dough forms. It will be softer and stickier than regular doughnut dough, but it should hold together.
Lightly oil a clean work surface. Place the dough on top and gently spread it out until it is roughly 2 cm thick. Try not to press out too much air.
Cut out doughnut shapes using a large round cookie cutter. Cut a smaller circle from the middle of each one. The hole helps the doughnuts cook evenly when frying.
Place the shaped doughnuts on a lightly oiled tray or surface. Cover them and leave to rise in a warm place for 30 to 45 minutes, until they look slightly puffed.
Heat the vegetable oil in a deep saucepan or pot. The oil should be hot enough to sizzle gently when a small piece of dough is added, but not so hot that it browns instantly.
Carefully lower the doughnuts into the hot oil, frying only a few at a time so the pan is not crowded. Fry for about 90 seconds on each side, or until golden and slightly crisp.
10. Lift the doughnuts out with a slotted spoon or tongs and place them on kitchen paper briefly to remove excess oil. Then move them to a wire rack.
11. While the doughnuts are still warm, make the glaze. Mix the icing sugar and water together in a bowl until smooth. It should be thick enough to coat the back of a spoon, but loose enough for dipping.
12. Dip one side of each warm doughnut into the glaze, then place it back on the wire rack. Let the glaze settle before serving.
How to store and reheat them
These doughnuts are best enjoyed on the day they are made, ideally once the glaze has set but while the dough is still fresh and soft.
If you want to keep some for later, leave them unglazed. Store them in an airtight container, then warm them in an air fryer for a few minutes before glazing. This helps bring back some of the lightness and crispness.
Glazed doughnuts can still be reheated, but the icing may melt and become sticky. For the best result, only glaze the ones you plan to eat straight away.
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