Gluten Free Donuts Easy
These gluten free donuts easy are a delightful treat that offers a heavenly fluffy texture. Enjoy homemade gluten free donuts with a hint of nutmeg and a sweet glaze, perfect for any occasion!
Ingredients
- 2 ¼ cups all-purpose gluten-free flour blend (we used Better Batter)
- 1 ½ teaspoons xanthan gum (omit if blend contains it)
- ⅜ cup tapioca starch
- ½ teaspoon kosher salt
- ¼ teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ cup granulated sugar
- 2 ½ teaspoons instant yeast (8 g)
- ½ teaspoon finely ground nutmeg (optional)
- 1 teaspoon apple cider vinegar
- 1 (50 g out of shell) egg, room temperature
- 1 (25 g) egg white, room temperature
- 1 cup (8 fluid oz.) milk, room temperature, plus more if needed
- 4 tablespoons (56 g) unsalted butter, melted and cooled
- Oil for frying or non-aerosol oil spray for air frying
- 1 cup (115 g) confectioner’s sugar
- 2 tablespoons (42 g) Lyle’s Golden Syrup or honey
- 2 tablespoons (1 oz) water, plus more as needed
Instructions
- Prepare the dough: In a stand mixer, blend flour, xanthan gum, tapioca starch, salt, cream of tartar, baking soda, and sugar until well-combined. Add yeast and nutmeg, mix again. Add vinegar, egg, egg white, milk, and butter. Mix on low until combined, then on high for 2 minutes.
- Chill and rise: Transfer dough into an oiled bowl, cover, and refrigerate for at least 1 hour to rest. It can stay up to 4 days in the fridge!
- Shape the donuts: Roll the dough onto a floured surface to ½-inch thickness. Use a donut cutter to create shapes, then lay them on parchment-lined trays.
- Final rise: Cover the trays and allow donuts to rise for 45-60 minutes until 1 ½ times their original size.
- Air fry or deep fry: For air frying, cook at 380°F for 12 minutes, flipping once. Spray generously with oil. For deep frying, cook in 2 inches of oil heated to 350°F for 2-3 minutes per side.
- Glaze: Mix confectioner’s sugar, golden syrup, and water into a thick glaze. Dip warm donuts and set on cooling racks.