Gluten Free Yeast Donuts were first published in May 2020 and this post has been refreshed with new photos, an updated video, and improved tips.
Missing Krispy Kreme–style donuts now that you’re gluten free? You’re in luck. These gluten free yeast donuts capture the light, pillowy texture and sweet glaze of the originals. They’re surprisingly close to the real thing and will satisfy that classic donut craving.
Before celiac I didn’t always crave donuts, but once you’re told you can’t have something, it becomes irresistible. This recipe gives you the option to make bakery-style yeast donuts at home. They’re easy enough to prepare when you want a fresh batch and versatile enough for many flavors and fillings.
Why make this donut recipe
- One of the best gluten free yeast donut recipes available—readers rave about the results.
- They’ll fool many gluten-eating friends with a familiar texture and flavor.
- The process is straightforward and works well for home bakers.
- Options for deep frying or air frying let you choose your preferred method.
- Make a single flavor or a dozen different styles—glazed, filled, cinnamon-sugar, maple, chocolate, and more.
Ingredients needed to make GF yeast donuts
- Gluten free bread flour blend (the recipe references Kim’s blend for best structure).
- Baking powder — helps provide extra lift in gluten free enriched dough.
- Sugar — important for sweetness and contributing to the soft texture; it also feeds the yeast.
- Butter — provides fat and richness; use a dairy-free alternative if needed.
- Instant yeast, milk (or dairy-free milk), eggs, and optional psyllium husk for improved dough handling.
- Oil or shortening for frying, or use an air fryer for a lower-fat option.
Time to make the donuts
- Make the dough. Combine wet and dry ingredients in a stand mixer and knead about 5 minutes. Transfer to the bowl, cover, and refrigerate for a cold overnight proof.
- Prepare toppings and fillings. While the dough proofs, make glazes, fillings, or any garnishes you want so they’re ready when the donuts are cooked.
- Knead and roll. Knead the chilled dough on a well-floured surface until smooth, then roll to about 1/2-inch thickness.
- Cut donuts. Use a donut cutter or round cutters to form rings. For filled donuts, cut rounds or shape balls to flatten.
- Fry or air fry. Deep fry at 320–330°F until golden and cooked through, or air fry at 350°F for a few minutes per batch.
- Drain and top. Drain on a wire rack, glaze while warm, and add fillings or toppings as desired.
Making the glaze
This vanilla glaze includes melted butter, which keeps the coating slightly soft and richer than a hard crystallized icing. Whisk powdered sugar with warm milk and melted butter plus vanilla until pourable. Dip warm donuts and set on a rack to drain. For a thicker shine, double-dip after the first layer sets slightly.
Topping and filling ideas
These donuts are delicious simply glazed, but they also take well to fillings and fancy toppings. Try some of these variations:
- Jelly or jam — reduce store-bought jam on the stove to thicken it before filling.
- Stable vanilla creme — a bakery-style filling that holds up inside a warm donut.
- Pie filling — spoon into a piping bag and inject into the center.
- Maple glaze — add maple syrup or extract to the vanilla glaze for a true maple flavor.
- Candied bacon — top maple-glazed donuts with bacon coated in brown sugar and baked until caramelized.
- Chocolate glaze — stir cocoa powder and corn syrup into the vanilla glaze for a glossy chocolate finish.
- Granulated sugar or cinnamon sugar — roll warm donuts for classic textures and flavors.
Gluten free yeast donuts — FAQ
Solid vegetable shortening produces a soft crust similar to commercial donuts. Neutral oils like vegetable, canola, or sunflower oil also work well.
Fry at a slightly lower temperature than many recipes recommend. Around 320–330°F promotes even browning and a soft crust rather than a dark, crisp shell.
Yes. Air frying works well: preheat to 350°F and “fry” for about 4 minutes, then glaze or brush with butter so dry toppings stick.
Donuts are best fresh, but stored well-covered they will keep a day or two. Brief reheating (about 15 seconds in the microwave) refreshes them.
More recipes using gluten free sweet dough
- Ultimate overnight monkey bread
- German stollen
- Cinnamon knots
- Beignets
- Bakery-style apple fritters
- Ultimate cinnamon rolls
- Orange rolls
- Mexican conchas
So what are you waiting for? Mix up a batch of this dough and make a dozen or more donuts. They’re easier to make than you might expect, and the results are delightfully close to classic glazed donuts.
Incredible Gluten Free Yeast Donuts
Ingredients
- 1 recipe gluten free sweet dough (recipe follows)
- oil for deep frying (canola, vegetable, or melted shortening)
Sweet Dough
- 3½ cups (490g) gluten free bread flour blend
- 1 cup (200g) granulated sugar
- 1¾ teaspoon baking powder
- 2 tbsp plus 1½ teaspoon (24g) instant yeast
- 2 tbsp (10g) whole psyllium husks (or 1½ tbsp husk powder), optional
- 1 teaspoon salt
- 1½ cups (360ml) whole milk (or dairy-free)
- ¾ cup (169g) butter, very soft or melted (or dairy-free butter)
- 2 large eggs, at room temperature
Vanilla Glaze
- 2 cups (250 g) powdered sugar
- 4 tbsp (½ stick or 56 g) butter
- 4 tbsp (60 ml) whole milk
- 1 teaspoon pure vanilla extract
Chocolate Glaze
- ¼ recipe vanilla glaze (above)
- ¼ cup (25g) unsweetened cocoa powder
- 1 tablespoon corn syrup
- hot tap water or more powdered sugar to adjust thickness
Maple Glaze
- ¼ recipe vanilla glaze (above)
- 2 tablespoon real maple syrup
- ¼ to ½ teaspoon maple extract (to taste)
Strawberry Glaze
- ¼ recipe vanilla glaze (above)
- 3-4 small strawberries, quartered
- 3-4 tablespoon freeze dried strawberries
- hot water or powdered sugar to adjust consistency
Cream Filling
- ½ recipe Fluffy Filling
Instructions
For the Dough
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In a stand mixer bowl add the milk followed by the remaining ingredients. Using a dough hook, knead on medium for 5 minutes. Dough will be sticky. Scrape into the bowl, cover, and refrigerate overnight for a cold proof.
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Remove chilled dough and knead on a well-floured surface until smooth. Roll to about ½-inch thickness. Cut with a donut cutter or round cutters. Place donuts and holes on parchment-lined sheets, cover, and let rise in a warm place until nearly doubled.
Frying in Oil
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Heat oil to 320–330°F in a deep fryer or heavy Dutch oven. Carefully lower donuts (parchment and all) a few at a time, remove parchment with tongs, and fry 1–2 minutes per side. Filled donuts will need longer.
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Drain on a wire rack set over a baking sheet. Glaze, fill, or top as desired. Donuts are best fresh; store covered and reheat briefly if needed.
Air Frying
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Preheat the air fryer to 350°F. Place donuts in one layer on parchment and air fry about 4 minutes, adjusting time for your model.
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Remove and glaze or brush with melted butter before adding dry toppings so they adhere.
For Vanilla Glaze
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Melt butter with milk, whisk in powdered sugar and vanilla until smooth and pourable. Dunk warm donuts into the glaze.
For Chocolate Glaze
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Stir cocoa powder and corn syrup into the vanilla glaze. Thin with hot water by tablespoon if needed, or thicken with more powdered sugar.
For Maple Glaze
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Add maple syrup and maple extract to the vanilla glaze and whisk to combine.
For Strawberry Glaze
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Blend fresh and freeze-dried strawberries into the vanilla glaze with an immersion blender. Adjust thickness with hot water or powdered sugar.
To Fill
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Puncture the side of a donut with a chopstick or wooden spoon end to create a cavity and pipe in jelly, custard, or fluffy filling.
Notes
About the sugar: The recipe uses a full cup of sugar to feed the yeast and achieve the soft texture typical of enriched donuts. Reducing the sugar will change the texture. Consider using half the batch for donuts and saving the other half of dough for another recipe.
For cinnamon or spiced donut holes, roll in granulated sugar mixed with cinnamon and a pinch of cardamom for extra warmth and complexity.
Reader tip: You can skip the refrigeration by placing dough in a piping bag and piping into a donut pan to bake at 350°F for about 15 minutes, or freeze piped donuts on parchment for 10 minutes before frying.