Marry Walker
Gluten Free glazed donuts are a delightful treat that everyone can enjoy, whether you’re avoiding gluten for health reasons or simply seeking a delicious, light snack. This recipe creates donuts that are fluffy, perfectly sweet, and covered in a luscious vanilla glaze.
In this post, you’ll learn how to make Gluten Free glazed donuts from scratch, with simple ingredients and easy-to-follow steps. Whether you’re new to gluten-free baking or a seasoned pro, these donuts will surely become a favorite in your household.
Why You’ll Love This Gluten Free Glazed Donuts
- Easy to make and perfect for beginners.
- Soft and fluffy texture that mimics traditional donuts.
- Customizable glaze options for a personal touch.
- Perfect for breakfast or a sweet treat anytime.
- Made with readily available gluten-free ingredients.
- A family-friendly recipe that everyone will love.
Ingredients for Gluten Free Glazed Donuts
- 360 g (3 cups) gluten-free bread flour blend* (with xanthan gum)
- 25 g (2 tbsp) granulated sugar
- 7 g (2¼ tsp) instant yeast
- ½ tsp salt
- 1 tsp baking powder
- 1 tbsp psyllium husk powder (fine)
- 180 ml (¾ cup) warm milk (95–105°F / 35–40°C)
- 2 large eggs, room temperature
- 60 g (¼ cup) unsalted butter, softened
- 1 tsp vanilla extract
- Vegetable or canola oil for frying
- 240 g (2 cups) powdered sugar
- 4–5 tbsp milk
- 1 tsp vanilla extract
- Pinch of salt
How to Make Gluten Free Glazed Donuts — Step by Step
- Prepare the Dough: In a large bowl, whisk together gluten-free flour, sugar, yeast, salt, baking powder, and psyllium husk powder. Add warm milk, eggs, and vanilla. Mix until combined. Add softened butter and knead for 5–6 minutes until the dough is soft and slightly sticky.
- First Rise: Cover the bowl and let the dough rise in a warm place for 60–90 minutes, until it is nearly doubled in size.
- Shape the Donuts: Lightly flour your work surface with gluten-free flour. Roll the dough to about ¾ inch (2 cm) thick. Cut using a 3-inch donut cutter or a glass and bottle cap. Place donuts on parchment paper, cover loosely, and let rise for 25–30 minutes.
- Fry: Heat oil to 350°F (175°C). Fry each donut for 60–90 seconds per side, until golden brown. Drain on paper towels and cool for about 10 minutes.
- Make the Glaze: Whisk together powdered sugar, milk, vanilla, and a pinch of salt until the glaze flows smoothly but can coat the donut.
- Glaze: Dip each warm donut into the glaze, place on a wire rack, and allow to set for 10–15 minutes.
Tips and Tricks for the Best Gluten Free Glazed Donuts
- Ensure your warm milk is between 95–105°F for optimal yeast activation.
- Use a stand mixer for a smoother dough consistency.
- Don’t overheat the oil, as it can burn the donuts.
- Customize the glaze by adding a hint of cinnamon or nutmeg.
- For a dairy-free version, substitute milk with almond or coconut milk and butter with vegan butter.
Storage and Make-Ahead
Store any leftover donuts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. To reheat, warm in a 350°F oven for 5 minutes or microwave for 10–15 seconds.
Frequently Asked Questions
Can I make these Gluten Free glazed donuts ahead of time?
Yes, you can prepare the dough the night before and store it in the refrigerator. Allow it to come to room temperature before shaping and frying.
What makes these glazed donuts gluten free?
These donuts are made with a gluten-free bread flour blend that includes xanthan gum, ensuring the right texture without gluten.
Are Katz gluten free glazed donuts similar to this recipe?
Katz gluten free glazed donuts are a popular store-bought option. This homemade version allows for customization and freshness not found in store-bought varieties.
How do Katz gluten free doughnuts compare?
Katz gluten free doughnuts are convenient and tasty, but making your own allows for a personal touch and fresh-from-the-fryer taste.
We hope you enjoy making and eating these delightful Gluten Free glazed donuts as much as we do! Be sure to share your thoughts in the comments, and don’t forget to join our Facebook group for more gluten-free recipes and tips. Happy baking!
Gluten Free Glazed Donuts
Ingredients
Dough
- 360 g (3 cups) gluten-free bread flour blend* (with xanthan gum)
- 25 g (2 tbsp) granulated sugar
- 7 g (2¼ tsp) instant yeast
- ½ tsp salt
- 1 tsp baking powder
- 1 tbsp psyllium husk powder (fine)
- 180 ml (¾ cup) warm milk (95–105°F / 35–40°C)
- 2 large eggs, room temperature
- 60 g (¼ cup) unsalted butter, softened
- 1 tsp vanilla extract
For Frying
- Vegetable or canola oil
Vanilla Glaze
- 240 g (2 cups) powdered sugar
- 4–5 tbsp milk
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare the Dough: In a large bowl, whisk together gluten-free flour, sugar, yeast, salt, baking powder, and psyllium husk powder. Add warm milk, eggs, and vanilla. Mix until combined. Add softened butter and knead for 5–6 minutes until the dough is soft and slightly sticky.
- First Rise: Cover the bowl and let the dough rise in a warm place for 60–90 minutes, until it is nearly doubled in size.
- Shape the Donuts: Lightly flour your work surface with gluten-free flour. Roll the dough to about ¾ inch (2 cm) thick. Cut using a 3-inch donut cutter or a glass and bottle cap. Place donuts on parchment paper, cover loosely, and let rise for 25–30 minutes.
- Fry: Heat oil to 350°F (175°C). Fry each donut for 60–90 seconds per side, until golden brown. Drain on paper towels and cool for about 10 minutes.
- Make the Glaze: Whisk together powdered sugar, milk, vanilla, and a pinch of salt until the glaze flows smoothly but can coat the donut.
- Glaze: Dip each warm donut into the glaze, place on a wire rack, and allow to set for 10–15 minutes.
Storage & Make-Ahead
- Refrigerator: Store in an airtight container for up to 5 days.
- To Freeze: Freeze for up to 2 months.
- To Reheat: Warm in a 350°F oven for 5 minutes or microwave for 10–15 seconds.
Nutrition Per Serving
* Estimate only. May vary based on ingredients used.
