Gluten-Free Donuts Recipe - Allrecipes.com
Gluten-Free Donuts Recipe
  • READY IN 25 mins

Gluten-Free Donuts

Recipe by  

"I had so much trouble finding GF donuts that I had to play around in the kitchen to make one myself. The consistency is light, airy, and resembles a yeast donut. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    25 mins

Directions

  1. Heat oil in a deep fryer or in a large saucepan to 300 degrees F (150 degrees C).
  2. Beat coconut milk, all-purpose flour, egg, almond flour, coconut flour, honey, and guar gum together in a bowl using a hand blender until batter resembles thick pancake batter.
  3. Drop batter by rounded spoonfuls, working in batches, into the hot oil; fry until donuts are dark brown, 3 to 5 minutes. Remove donuts with a slotted spoon. Pour confectioners' sugar into a shallow bowl. Roll donuts in confectioners' sugar until coated.
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Footnotes

  • Cook's Note:
  • Any nut flour would work in place of the almond flour.
  • Substitute agave nectar for honey for vegan donuts.
  • Always make one test donut to check for time and texture before making the remainder.
  • Cinnamon-sugar can be used in place of the confectioners' sugar if desired.
  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews More Reviews

Aug 15, 2014

Definitely a keeper recipe! If you are looking for a "feed that craving" donut this is for you! The fact that it is GF is simply a plus, but will satisfy anyone; celiac or not. The coconut flavour is not overpowering which is something I was concerned about. They are easy and fast to make. The ratios of flours and liquids are right on as are the instructions. I used a soup spoon to drop the batter in the oil and they held together perfectly. The first half of the batter I used as directed, then I added about 1 Tbsp of baking powder and that lightened them up even more. The original recipe yields a light and delicious donut. The addition of the baking powder rendered even more light and delicate giving it the stretch and airy texture you get with yeast donuts, the kind that simply melt in your mouth. I ended up with 15 donuts, each about 2.5 inches in diameter. Thank you Michelle2s for this fantastic recipe. No need to cry when passing by the donut shop anymore! :-)

 
Nov 23, 2014

These were pretty good. However, the taste was very bland. I added about 2 teaspoons of nutmeg. It was also not sweet enough, so i made a cream cheese pumpkin filling, and that turned out great. (If you like pumpkin) Otherwise, a great treat.

 

3 Ratings

Oct 14, 2014

This was a fantastic recipe, and it was so happy to find it. I was a little nervous at the lack of other's reviews, but needed a gf recipe for a school function. I made the recipe as instructed, with only modifying the baking powder as mentioned in the review. They did puff up a lot more, but almost had that bp aftertaste. Frying them in exclusively olive oil seemed like a bad idea, b/c of the low smoke point of evoo, so I went with half coconut oil, and half evoo, which worked fine. We are not a gf house, but our diet is close, so instead of powdered sugar I rolled the lovely donuts in evaporated cane juice. YUM. Thanks for this recipe! It is good and easy enough to make weekly, and keep my family out of dunkin donuts.

 

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Nutrition

  • Calories
  • 400 kcal
  • 20%
  • Carbohydrates
  • 30.8 g
  • 10%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 30.2 g
  • 46%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 20 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Michelle2s
2 Followers 0 Saved Recipes
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