Gluten Free Fried Donuts
Gluten free fried donuts made with eggs, milk, sour cream, and butter, coated in a simple glaze. Ready in 40 minutes.
Ingredients
Donuts
- 2 large eggs
- 1 cup whole milk (240 ml)
- 1 cup sour cream (240 ml)
- 1 teaspoon gluten-free vanilla extract
- 5 tablespoons butter (71 g), softened and melted
- 5 cups gluten-free all-purpose flour (600 g)
- 1 1/4 cups sugar (250 g)
- 2 teaspoons baking soda
- 1 1/2 teaspoons gluten-free baking powder
- 1 1/2 teaspoons salt
- 2 teaspoons xanthan gum
- Oil for deep frying
Glaze
- 1/2 cup powdered sugar (60 g)
- 1 tablespoon milk (15 ml)
- 1 tablespoon butter (14 g), melted
Instructions
Donuts
Beat eggs and sugar:
In a standing mixer bowl, beat eggs and sugar until light.Mix wet ingredients:
Add milk, sour cream, vanilla, and melted butter; mix well.Whisk dry ingredients:
In a separate bowl, whisk together gluten-free flour, baking soda, baking powder, salt, and xanthan gum.Combine wet and dry:
Slowly add dry ingredients to wet ingredients, mixing until combined. Dough will be wet.Roll dough thickly:
On a heavily floured surface (use gluten-free all-purpose or white rice flour), roll dough to 1 inch (2.5 cm) thick, using plenty of flour to prevent sticking.Cut donuts and holes:
Cut into donuts and donut holes.Heat oil to 375°F:
Heat oil in a deep fryer or deep pan to 375°F (190°C).Fry donuts golden:
Fry donuts for 2-3 minutes, flipping once, until golden brown.Drain on rack:
Transfer to a wire rack over paper towels to drain.
Glaze
Make glaze:
For the glaze: whisk together powdered sugar, melted butter, and milk until smooth. Optionally, add 1/2 teaspoon vanilla or make a chocolate glaze (see note).Glaze warm donuts:
Dip warm donuts into glaze, let excess drip off, and set on wire rack to set.
Notes
For chocolate glaze, substitute 1/4 cup cocoa powder for some powdered sugar, adjusting milk as needed.