Gluten-free doughnuts

No gluten? No problem!
1H 30M

Craving fried doughnuts but can’t do gluten? We haev you covred. Crispy on the outside, fluffy on the inside and perfect served warm dipped in sugar.

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Combine sifted flours, yeast and sugar in a large bowl.


Beat eggs, butter, vanilla and 1 cup (250ml) of milk in a large bowl of electric mixer, on medium speed for 3 minutes. Add remaining milk and the flour mixture, 1 cup at a time, beating until combined and smooth.


Spoon mixture into a large piping bag fitted with a plain 2cm (¾-inch) piping tube.


Pipe mixture onto baking-paper-lined oven trays, into 7cm (2¾-inch) circles. Spray doughnuts with cooking oil spray. Cover with plastic wrap; stand in a warm place for 40 minutes or until doubled in size.


Heat oil in a large, deep frying pan to 180°C/350°F. Using a pair of scissors; cut the baking paper into squares around the doughnuts. Pick up the doughnuts with baking paper and gently place, one at a time, upside-down into the hot oil (baking paper will fall off as the doughnut cooks, remove baking paper from oil with tongs). Cook for 3 minutes on each side or until golden brown. Remove from oil using a slotted spoon; drain on paper towel.


Toss hot doughnuts in combined cinnamon and extra sugar; serve immediately.

Use a deep-frying thermometer to get an accurate temperature when frying. Doughnuts are best eaten just after they are cooked. They will firm on standing, so microwave on HIGH (100%) in 10-second burst until warm and soft.


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