Gluten-free Donuts (or Doughnuts)

I like ’em, whether they are called donuts or doughnuts, especially when they are fried, ring-shaped, and covered with a cinnamon-and-sugar powder. I recently impulse-bought a donut maker – one of the kinds that drops rings of batter into hot oil – and was looking forward to making some of my favourite kind.

However, when I went to search for a gluten-free, fried ring donut recipe, I couldn’t actually find one. I checked my trusty gluten-free recipe books and did several versions of web searches, but I didn’t find what I was looking for. I did discover some interesting yeasted donut recipes that I have put aside to try another time, though.

So, after a bit of experimentation, here is my recipe for gluten-free, fried ring donuts. It was based on this recipe for gluten-and-dairy free donuts that was pretty similar to the (glutinous) one on the box of the donut maker, but was for oven-baked donuts rather than fried ones.

Before you begin

bottom outlet of a plastic donut maker showing the rod centred in the middle of the outlet

It is important to ensure your donut maker is going to work for you. Perhaps I can’t be too fussy about a $13 donut maker, but it still needs to work. After it arrived, mine needed to be gently adjusted by pushing the internal component to re-seat itself in the plastic channels. Also, the plastic rod was a little warped, so when I pressed down on the top of the donut maker, the plastic rod – that ultimately forms the “hole” in the final donut – wasn’t centred correctly. I needed to spin the rod in place until when I pressed the button at the top, the rod stayed centred in the circular outlet at the bottom of the donut maker. I then used a permanent marker on the button at the top of the rod and the outer rim of the donut maker to help show me where it needed to stay aligned to for a good donut shape to be created.

three donuts in a frypan on a bbq with a bbq thermometer reading the oil temperature as 171 degrees Celcius

You also want to be able to control your oil temperature. For me, I used a BBQ thermometer and heated the oil in a frypan outside (to keep the hot oil smell out of the house). I could then control the oil temperature by either raising/lowering the lid of the BBQ or adjusting the gas setting. Around 180 degrees Celcius is the best temperature to fry your donuts, so ensure you can manage that +/- 10 degrees. A thermometer of some kind is highly recommended!


  • 140 g of gluten-free plain flour (a type with no xanthan gum)
  • 1/2 teaspoon (2.5 mL) of xanthan gum
  • 1 teaspoon (5 mL) of gluten-free baking powder
  • 1/2 teaspoon (2.5 mL) of table salt
  • 50 g of caster sugar
  • 1 teaspoon (5 mL) of ground cinnamon
  • 1 large egg
  • 1 teaspoon (5 mL) of vanilla extract
  • 80 mL of canola (or vegetable) oil
  • 175 mL of milk
  • 1 teaspoon (5 mL) of vinegar
  • At least 1 L of canola oil, or other suitable oil, for frying
  • Extra caster sugar and ground cinnamon for coating


  1. Heat up the oil for frying, but keep an eye on it that it doesn’t get too hot.
  2. Sieve the dry ingredients into a large mixing bowl, and then combine well with a fork.
  3. Lightly beat the egg, and then add it and the other wet ingredients into the same mixing bowl. Beat until smooth, and then scrape into the donut maker.
  4. When oil is at temperature (near to 180 degrees Celcius), begin using the donut maker. Hold it just above the oil and press down on the button. The mix will be quite thick, but gently shake the donut maker and after about 5 seconds, there should be a good quantity of donut mix held at the end of the donut maker. Release the button and it should cut the mix away from the donut maker to drop a nicely-shaped ring of batter into the hot oil. Cook a batch of donuts together, maybe 3 or 4, or more depending on the size of your frypan or pot.
  5. Let the donuts cook for a couple of minutes, and then using a slotted metal spoon (or a potato masher in my case), gently turn the donuts over to cook for a couple more minutes. When they are done they should be a dark golden colour.
  6. Remove the batch of donuts to a plate covered with paper towel, allowing you to start another batch of donuts.
  7. Toss the cooked donuts in a mix of caster sugar and cinnamon (maybe 1 teaspoon of cinnamon to 50 g of caster sugar, but do whatever you feel tastes best), and then move to a cooling rack or plate.
  8. As with most gluten-free baking, these donuts will taste best when you’ve allowed them to cool to room temperature. It can be very tempting to eat them while they are still warm, but they will taste like they are undercooked at that point, sorry.

Makes 20 or so 6 cm-diameter donuts.