Proper Gluten Free Doughnuts (Yeasted) – Fried to Perfection

INCREDIBLE yeasted gluten free doughnuts, fried to perfection. I’ve taken the ‘impossible’ and found the Coeliac holy grail. Soft, fluffy and characteristically doughy on the inside with a golden, sugared crust ready to burst with messy, delicious filling… Lip-licking heaven brought to your kitchen! (They’re surprisingly easy to make too. And optional dairy free).

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Brace yourselves for heaven! For Coeliac perfection… Nirvana… The best happy place ever! Because I bring you the holy grail of gluten free treats… Yeasted, fried Gluten Free Doughnuts (or if you’re stateside, Donuts!). I make no hesitation in stating that this is the ONLY gluten free doughnut recipe you’ll ever need. It’s been tested and tweaked until it’s exactly as it should be… The real deal… Proper fried donuts that are indistinguishable from the best of their gluten-based cousins. And YOU can make and eat them at home!

In search of gluten free fried doughnuts…

When I was a gluten eater, doughnuts weren’t at the top of my ‘must find’ list. Sure, I enthusiastically ate them when someone brought them into the office, or I found a good street food stall selling them freshly fried. But they were cheap and easy to get hold of… and as enjoyable as they were, consequently never that special.

Fast forward to the Coeliac years and suddenly unobtainable, doughnuts became more significant… A quested treat, craved for their elusiveness as much as for the remembered joy of eating them.

There were plenty of gluten free baked versions. But ‘real deal’ fried doughnuts seemed a distant dream. And although, with the passing of time, gluten free options have become available, they come with a hefty price tag and (unless you’re lucky enough to get a fresh-from-the-pan batch) are often starting to stale into sugary bricks that disappoint.

The only way back to donut nirvana is to make them at home! And no… They are NOT difficult. These babies are within everyone’s reach! Read on and I’ll take you through everything you need to know to achieve gluten free fried donut perfection.

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Why you’ll love this recipe

• These gluten free doughnuts are the *real deal*… Yeasted and fried with a taste and texture that is as proper as it is nostalgic.
• They’re easy to make… I promise!
• Cooked as instructed, they are neither oily or greasy.
• They’re golden and gently-chewy on the outside with the soft, airy, perfectly ‘doughy’ interior you expect.  
• The dough can be made ahead ready to shape, proof and fry when you want to eat them.
• They can be filled with anything you like. Want pistachio cream? You can have it!
• They’re 100% gluten free AND wheat free and can also be made dairy free.

Ingredients for homemade gluten free fried doughnuts

So… Let’s get started with the ingredients you need (and why!) to make the best gluten free donuts:

The gluten free flour blend

These doughnuts are made with a specific combination of gluten free flours. After extensive testing with different blends and ratios, the flours listed are the ones that create fried doughnuts with the *right flavour and texture*. And that matters!

I give you two recipes… One with gluten free oat flour AND one that is entirely oat free. There is no wheat starch in either. The flours used are:

• Tapioca starch
• Mochiko flour (also known as sweet rice flour/Asian rice flour/sticky rice flour/glutinous rice flour). It can be bought most cheaply from any Asian supermarket (or online). This is the brand I use: Click Link.
• Sorghum flour
• Either gluten free Oat flour OR Buckwheat flour (you can also use millet flour, but the texture and flavour profile is slightly different)

Psyllium husk

Psyllium husk is an essential ingredient for gluten free fried donuts and cannot be substituted. It ensures the dough is accurately hydrated and has the correct structure to allow it to be shaped, proofed and fried. It also contributes to the final sought-after doughnut texture with a soft, doughy chew and perfect ‘pull’.

I use psyllium husk that has been partially ground… NOT psyllium powder. This is because partially ground psyllium gives better and more even absorption and structure. To partially-grind, pop whole psyllium husks in a blender for (literally) a few seconds. For everything you need to know about psyllium husk in a gluten free kitchen, head over to my Complete Guide: Psyllium Husk in Gluten Free Baking.

Xanthan Gum

Xanthan gum also acts as a binder. However it’s composition and impact are very different to psyllium husk. In gluten free doughnuts, the addition of xanthan gum supports a fluffier internal texture and enhances the doughy ‘pull’ of the crumb. For everything you need to know about xanthan gum in a gluten free kitchen, head over to my Complete Guide to Xanthan Gum in Gluten Free Baking.

Dried Active Yeast

These are proper yeasted doughnuts, and are thus leavened with yeast! Yeast brings the characteristic bready yet airy doughnut structure and texture, as well as offering a subtle ‘yeasty’ flavour.

Because of the lengthier hydration and proof process, I use Dried Active Yeast. This needs to be ‘activated’ with a little hand warm water and a sprinkle of sugar (for the yeast to feed). But this process also checks whether the yeast is alive (the yeast liquid will froth when active). If it’s dead, the doughnuts won’t rise.

Yeast won’t activate either because it’s too old, cold or has been killed by adding liquid that is too hot. Thus, if it doesn’t froth (with adequate warmth), it should be thrown away and a new batch of yeast activated for the recipe.

I haven’t tested the doughnuts with instant yeast. However, if you want to try using it as a substitute, the amount should be reduced to around 6g easy bake yeast added directly to the dry ingredients. (Then add the listed water and sugar with the wet stuff).

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Caster sugar, salt and vanilla

A little sugar in the dough supports yeast activation and growth (doughnut rise) and also offers very subtle sweetness. The amount added is not enough to make the dough ‘sweet’ however… this comes from the fillings and crunchy sugar coating.

Salt enhances all the flavours. But it also gently inhibits the yeast so that it proofs in a controlled way.

Vanilla brings a wonderful flavour profile to each and every doughnut, offsetting the sweetness from the sugar into something with more depth and richness on the palate.

Baking powder specifically for gluten free doughnuts

I tested my gluten free fried doughnuts both with and without baking powder as well as with varying amounts. While not an ingredient added to traditional yeasted donuts, baking powder in gluten free doughnuts supports their shape and gives a lighter, more airy texture. Because gluten free flours lack gluten, sometimes they need an extra helping hand to expand effectively. With fried doughnuts, this is most notable at the cooking stage.

Milk and water

Milk and water hydrate and enrich the dough and are both warmed before adding to the mixture. This ensures it stays even and active prior to chilling. I prefer to use full fat milk for flavour, but any milk (including dairy free options) are fine.

Egg

Egg is added to enhance dough structure, for rise and for richness. I have specified the liquid egg weight used in the recipe, not least because eggs vary considerably and are sized variably around the world. I use UK large-sized eggs, with the amount for each doughnut batch being equivalent to one. If necessary, I top up the liquid egg weight with a drop of carton egg white as the 57g stated is the minimum egg weight you need.

I have not tried making these gluten free doughnuts vegan. It is possible they would work using a straight sub of lightly beaten aquafaba, but I can’t say for sure.

Unsalted butter

Butter gives the donuts a creamy richness and also further supports their shaping structure. It is important that the butter is of the BLOCK variety (so it firms sufficiently when the dough is chilled). It can be substituted for a dairy free option, but again this MUST be a creamier vegan BLOCK butter alternative. In the UK, I recommend using either Flora Plant B+tter or Stork or Naturli vegan baking blocks.

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Additional ingredients for frying, filling and coating gluten free doughnuts

The ingredients above are all required for the base gluten free donut dough. You will also need:

• Oil – for deep frying. I use vegetable oil, but any neutral-tasting oil (sunflower, corn, etc) with a high smoking point is suitable.
• Sugar (with optional ground cinnamon) for rolling and coating the doughnuts. For extra crunch, use a combination of fine caster and coarser granulated sugar.
• Jam (or alternative – see below) to generously fill the doughnuts. Any flavour jam works well (raspberry is my favourite). But make sure it’s seedless and smooth enough to pipe through the small hole of the piping tip.

Important equipment to make gluten free doughnuts

While gluten free fried doughnuts are not hard to make, you do need a couple of specific bits of equipment:

Dough-making

• Accurate digital kitchen scales. I cannot emphasise enough how important this is. Cups and spoons are NOT an accurate way to bake/cook gluten free and grams are the best measurement to use, because they are accurate to the smallest degree. I use these dual platform digital scales, which allow me to measure yeast, salt, baking powder, etc in micro amounts (perfect for smaller batches).
• A Stand Mixer with dough hook. Or if you don’t have one, an Electric Hand Mixer with a Dough Hook. Donut dough needs the power of electric to get it properly blended, light and airy! While you can mix by hand, the resulting doughnuts will be more dense in texture.
• A Fridge to chill and firm the dough before shaping.
• Proofing the dough balls on squares of baking paper helps you transfer them safely to the fryer without squashing them.

Frying

• A Deep fat fryer OR large heavy-based saucepan. The pan needs to be deep enough to fill to a depth of 6 to 8 cm and wide enough to fry a couple of doughnuts at a time. I have an Aigostar fryer which is brilliant. It’s really easy to clean and has great temperature control.
• If not using a deep fat fryer, it’s essential you use a digital cooking thermometer  both for safety and to ensure an accurate frying temperature!
• A slotted spoon is useful for removing the doughnuts from the hot oil once cooked. The slots allow excess oil to drain before the donuts are transferred to kitchen paper. Make sure the spoon is stainless steel, to withstand the high oil temperature.
• When it comes to filling doughnuts, a piping bag fitted with a Bismarck Tip is the tool of choice! The long, thin tip reaches right into the centre of each and every doughnut, to make sure there’s no jammy disappointment.

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Tips for making the best yeasted gluten free donuts

I’ve given detailed, step-by-step instructions to make my epic fried gluten free doughnuts on the main recipe card. As I said above, they are not difficult (even if there are a few stages involved). Nonetheless, to get the best out of any recipe, a few pro tips always help! So…

Mixing and shaping

• If the yeast is slow to activate, set the bowl over a mug of steaming water to give it a gentle heat boost. If it still doesn’t become frothy, the yeast is probably dead. Throw it away and start the yeast activation stage again!
• Use an electric mixer fitted with a dough hook for an even, well-blended, light and airy doughnut dough.
• Thoroughly chill the dough in the fridge (1 to 2 hours) before rolling and shaping. This firms and sets the butter, making the dough easier to knead and shape into balls. It also allows time for the gluten free flours to hydrate completely, for an even-crumbed result.
• If possible wear vinyl food gloves to roll and shape the dough balls. They make the whole process less sticky!
• When shaping, do not add more flour other than a light dusting to prevent sticking. Extra flour will make the dough dry and negatively affect the rise and texture.
• For 11 equal-sized doughnuts, weigh each dough ball at around 83g. Shape into balls using hands and squish out any cracks as you roll them for an even surface.

Proofing the dough

• Proof the dough balls on cut pieces of baking paper (about 10 cm/4 inches square). This makes it easier to transfer them to the hot oil safely and without compressing any of the rise.
• For best structure and a controlled rise, proof at room temperature rather than forcing a quick rise in an extra-warm position.
• Proof for around 1½ hours, or until they have about doubled in size. During the proof, loosely cover them with clingfilm to prevent drying.

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Frying gluten free doughnuts

Providing gluten free doughnuts are fried as instructed, they should be deep golden, evenly cooked to perfection and shouldn’t be oily or greasy at all! The optimum temperature tested for frying is between 165 and 170 C (329 to 338 F). If the oil is too hot, the outside will brown before the inside is cooked. Too cool and the dough will absorb the oil and become greasy and heavy. So…

• Monitor and keep the oil temperature consistent at around 168 C (334 F) – give or take a couple of degrees -during the entire frying process. If using a saucepan on the hob, it is essential to use a digital cooking thermometer for safety as well as consistency.
• Maintaining the correct temperature if using a saucepan is more tricky and may require adjustment of the hob setting to keep the temperature in range.
• Carefully transfer each doughnut to the fryer on their individual baking paper squares. The paper should come away easily.
• Do not over-fill the fryer. While the number of doughnuts you can fry at one time will partly be dependent on the size of the fryer, keeping to 2 or 3 ensures the temperature of the oil doesn’t drop excessively.
• Fry each doughnut for 2½ to 3 minutes on each side (flipping gently over mid-way) until evenly deep golden brown.
• Remove from the hot oil with a slotted draining spoon and place on a couple of layers of kitchen paper to remove any remaining excess oil. Turn over after a few seconds or dab the tops with additional kitchen towel.
• Toss the donuts in sugar while still warm so the sugar sticks nicely to the surface. The initial crispness of the crust will mellow and soften as they cool.

Want to see the ‘pull’?

Check it out here:

Can gluten free doughnut dough be made in advance?

Yes… absolutely! Once the dough is made and in the fridge it should be good for up to 2 days (as long as the dough is well-covered and sealed in an oiled bowl). This means that it can be made ahead ready to shape and fry the next day (great if you want to share fresh doughnuts with friends). Or can be shaped and fried in smaller batches to be eaten as fresh as possible (so the joy is lengthened!).

The resulting doughnuts are just as good regardless!

You can also prepare the dry mix ahead if you want to cut down preparation time on the day. Simply weigh into an airtight container and shake well to mix.  

Shaping your gluten free donut dough…

I’ve seen many variations in recipes regarding how to shape yeasted doughnuts, so it seems anything goes! Some recipes suggest rolling the dough and cutting out rounds with a large cookie cutter. For larger batches, this is no doubt a good option! Others suggest making round ‘pouches’, before rolling into a ball with a ‘claw’ motion. Which (frankly) seems quite unnecessary!

I take the simple route of pulling off lumps of dough and using lightly floured hands (with or without food gloves) to roll them into balls. If you’re obsessive like me and want them all the same size, then weigh the balls to about 83g (which will give you 11 doughnuts). The balls are then gently flattened to about 2½ cm in height before proofing and frying… The result is perfectly rounded gluten free doughnuts with no fuss!

You can also use the dough to make gluten free ring donuts. The best and neatest way to do this is to roll the dough to a thickness of about 2½ cm… Cut out rounds with a large floured cookie cutter (approx. 7½ cm/3 inch diameter)… then cut out the centre hole of each one using a smaller cutter. If you don’t have a small cutter, use the tube from a cupcake corer or the open end of a large piping nozzle.

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How to fill doughnuts

Doughnuts are filled after they are coated in sugar. Regardless of the type of filling, they must be cooled to the point they are either at room temperature or just warm. If using a filling that ‘goes off’ easily, they must be filled when completely cold. Either way, keep them at room temperature. Do NOT put the doughnuts in the fridge as this will cause them to harden.

Make a hole through the side and into the centre of each doughnut using something pointy. I use a chopstick or skewer.

Next, fit a piping bag with a suitable small-ended nozzle. The best nozzle is a Bismarck Tip as this is specifically designed with a long, thin end… Perfect to pipe jam deep into the centre of each doughnut. Before filling the bag, it helps to seal the base with a clip placed just above the fitted nozzle. This prevents the filling dripping out before you are ready to use it.

Give the filling a good stir before transferring to the bag. Make sure it is loose enough to pipe. If it isn’t, gently warm it first (if suitable).

Now remove the clip and pop the tip deep into the doughnut. Squeeze and fill until you feel the doughnut expand slightly and the filling starts to spill from the hole. Your doughnut is now generously filled with juicy, messy, yumminess.

Great fillings for gluten free fried doughnuts

Red jam is the traditional filling for yeasted doughnuts. However, if you are making them at home, you can be as adventurous as you like. These are YOUR doughnuts, so feel free to go wild! But whatever filling you choose, it needs to be appropriately ‘loose’ and free from lumps so that it can be piped easily. Here are some of my favourite fillings to start the inspiration…

• Any seedless jam! (Mine are filled with raspberry)
• Pistachio Cream (less easy to source as it is Italian, but increasingly available now it is more popular in the UK)
• Chocolate-Hazelnut Cream or Nutella spread or other Chocolate Spread (white, milk or dark)
• Custard or Pastry Cream (needs to be mid-consistency… pipeable but not too runny)
• Lemon Curd (or other curds)
• Chocolate Custard

How long do these gluten free fried doughnuts last (and how should they be stored)?

Like ALL fried doughnuts, my gluten free yeasted doughnuts are best eaten on the day they are made. But they do last pretty well within that timescale… So for example, I have made them first thing in the morning and then eaten them last thing at night and they’ve still been superb… Soft and perfectly doughy as they should be! Actually, I prefer them after 3 or 4 hours.

They are best stored lightly covered with clingfilm or a clean tea towel at room temperature to limit drying on day 1. Then any that are left at the end of the day are best stored in an airtight container at room temperature.

The following day, you may prefer to warm them slightly. They won’t quite return to ‘just fried’ tenderness and you will need to reroll them in sugar, but they are still darn good! To reheat:

• Reheat in the air fryer or oven: At 180C for about 5 minutes (air fryer) or 6 to 8 minutes (preheated oven).
• Reheat in microwave: On medium-high for about 20 seconds + 20 seconds rest time, before re-rolling in sugar.

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Ready to make proper fried Gluten Free Doughnuts?

I think that’s all you need to know to make the most incredible gluten free yeasted, fried doughnuts. Thank you for reading and happy frying! I know you’re going to love them too. If you have any questions just shout and I’ll do my best to help!

You can reach me by comment at the bottom of this post; through direct message on social media (Instagram, Facebook, Pinterest); or by email at kate@glutenfreealchemist.com

I also have loads more great gluten free recipes on the blog… There are more than 500 to inspire you. So why not head over to my main Gluten Free Recipe Index and take a look? Let me know if you can’t find what you’re looking for.

Always shared with my love for free

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5 from 3 votes

Gluten Free Yeasted Fried Doughnuts

The most INCREDIBLE yeasted gluten free doughnuts, fried to perfection. Soft, fluffy and characteristically doughy on the inside with a golden, sugared crust ready to burst with messy, delicious filling. Optional dairy free.

Cook ModePrevent your screen from going dark

Prep Time40 minutes mins

Cook Time20 minutes mins

Chill and proof time2 hours hrs 30 minutes mins

Total Time3 hours hrs 30 minutes mins

Course: Dessert, Sweet Treats, Tea Time

Cuisine: British, Gluten Free, optional dairy free

Keyword: donuts, doughnuts

Servings: 11 doughnuts

Calories per serving: 328.4kcal

Author: Gluten Free Alchemist – Kate Dowse

Key equipment

• Kitchen scales
• electric hand whisk or stand mixer with dough hook
• fridge
• baking paper
• deep fat fryer or large saucepan

Ingredients 

0.33x0.5x0.66x1x1.5x2x

MetricUS Customary

Yeast Activation

• ▢ 9 g dried active yeast
• ▢ 10 g caster sugar (superfine sugar)
• ▢ 100 g warm (hand hot) water – 39 to 40 C (102 to 104 F)

Dry Flour Mix

• ▢ 150 g tapioca starch
• ▢ 35 g Mochiko flour (also known as sticky Asian rice flour/sweet rice flour/glutinous rice flour)
• ▢ 110 g sorghum flour
• ▢ 75 g gluten free oat flour OR buckwheat flour (can also use millet flour, but the texture and flavour profile is slightly different)
• ▢ 18 g rough-ground psyllium husk (NOT powder) – see NOTES
• ▢ 1½ tsp xanthan gum
• ▢ ½ tsp fine sea salt
• ▢ 8 g baking powder
• ▢ 40 g caster sugar (superfine sugar)

Wet Ingredients

• ▢ 250 g warm (hand hot) milk (preferably full fat, but not essential) – or DF alternative
• ▢ 1 tsp vanilla extract
• ▢ 1 large egg – liquid weight 57g – lightly beaten. UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
• ▢ 45 g unsalted block butter (softened) or DF creamy vegan block alternative

Sugar coating

• ▢ 100 g caster sugar (or a mix of 75g caster sugar + 25g granulated sugar)
• ▢ 1 tsp ground cinnamon (optional)

Filling

• ▢ 300 g seedless raspberry jam or alternative jam/chocolate spread/custard/pistachio cream (approx. weight)

Instructions

Make the dough

• In a small bowl, mix together the yeast, sugar and warm water for the ‘yeast activation’ stage and set aside. Stir again after a minute or two to ensure the yeast and sugar dissolves. If the yeast is slow to activate, set the bowl over a mug of steaming water to give it a gentle heat boost. When activated, the mixture will become frothy and give off a yeasty smell. If it doesn’t do this, the yeast is not working properly. Throw it away and start this stage again.
• In a large mixing bowl (for a full batch, it is best to use a stand mixer for ease of mixing, but this is not essential), weigh and mix together all the ingredients listed under ‘dry flour mix’. Set aside.
• Weigh and mix together the milk and vanilla and warm gently either in a microwave, saucepan or by standing the jug in a bowl of hot water. Set aside
• Weigh the egg into a small bowl and beat with a fork until blended. If the liquid egg is significantly underweight, either crack a second egg and mix it in (the weight can be calculated for the doughnuts when adding to the bowl in a minute) or top up with a drop of egg white from a carton.
• Make a well in the centre of the flour mix and add the weighed egg (to about 57g), followed by the warmed milk and yeast mixture.
• Beat through with an electric mixer until smooth and even. It is best to use a dough hook as the mixture is very sticky and may ‘ride up’ a whisk head.
• Add the softened butter and beat again until smooth. Continue to beat for a further 5 to 8 minutes to allow for even hydration of the psyllium and flours and aeration of the dough. The dough should now be soft and very sticky.

Chill the dough

• Lightly oil the inside of a medium-sized bowl and transfer the dough. Cover the bowl with clingfilm or a bowl cover and place in the fridge for a minimum of 1 to 2 hours (up to 2 days). This helps the dough to firm by setting the butter and allows the flours to hydrate completely.
• While the dough is chilling, cut some baking paper into squares about 10 cm/4 inches in size.

Shape and proof the doughnuts

• Once chilled, take the dough and knead between lightly floured hands (it will still be quite sticky, but it is important to avoid adding additional flour).
• Divide the dough into about 11 equal pieces each around 83g (for larger standard-sized doughnuts) and shape into balls with lightly floured hands (or wearing vinyl food gloves). If possible, squish out any larger cracks as you roll.
• Place each rolled ball in the centre of one of the cut baking paper squares and gently flatten the top to a height of about 2½ cm.
• Cover with clingfilm to prevent drying and set aside to proof for around 1½ hours, until more or less doubled in size. The proof may take slightly less or more time depending on the warmth of the kitchen, but it is better to proof the doughnuts naturally at room temperature.
• While proofing, weigh the sugar and cinnamon into a bowl large enough to toss and coat each doughnut. Set aside.

Fry the doughnuts

• After about an hour of proof time, set up the fryer (a designated deep fat fryer is safest, but a large heavy-based saucepan filled with vegetable/corn oil to a minimum depth of 6 to 8 cm is also fine).
• Prepare a large plate or wire rack by lining with two to three layers of kitchen paper and have ready a large slotted spoon to remove and drain the doughnuts once fried.
• Heat the oil to a temperature of between 165 and 170 C (329 to 338 F). (IMPORTANT: If using a saucepan, it is essential that you check and continue to monitor the temperature using a kitchen thermometer, both for safety and to ensure a consistent temperature during frying).
• When proofed, fry a maximum of 2 to 3 doughnuts at a time. Carefully transfer the dough-balls to the oil on the paper. The dough will release from the paper immediately, or (if it doesn’t) can be carefully removed with tongs after a couple of seconds.
• Fry for 2½ to 3 minutes on each side until a deep golden brown colour, before carefully removing from the oil with a slotted spoon and placing on the prepared kitchen towel to remove excess oil. Dab the top of the doughnuts with additional kitchen towel.
• Continue to fry and drain the doughnuts as above until all the dough balls are cooked.

Coat and fill the doughnuts

• While the doughnuts are still warm (if you can, work as you cook, while frying the remaining doughnuts), toss each doughnut in the sugar and set aside on a wire rack to cool.
• When all the doughnuts are cooked, coated and cooled (be sure to turn off the hob/fryer when done), prepare a piping bag by inserting a Bismarck piping tip. Clip the bag to seal just above the tip.
• Poke a hole into the centre of each doughnut using either a skewer, chop stick or narrow-bladed knife.
• Take the jam (or other filling) and beat with a spoon or fork to loosen. Some jams and spreads may require gently warming to help them loosen. Transfer to the piping bag and twist or clip the top to seal.
• Remove the lower clip from the bag and carefully insert the piping tip into the doughnut centre through the hole.
• Fill each doughnut until it gently swells in the hand and the jam starts to release from the hole (as the tip is removed).
• Best eaten the day they are made. See NOTES for reheating if necessary.

Notes

* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.

Psyllium Husk Notes: Use psyllium husk that has been partially ground… NOT psyllium powder. This is because partially ground psyllium gives better and more even absorption and structure. To partially-grind, pop whole psyllium husks in a blender for (literally) a few seconds

Reheating instructions : Like all doughnuts (wheat or gluten free), these will start to firm up a few hours after frying. And while it is better to eat them fresh, if you have leftovers, they can be carefully reheated to bring back softness. They will NOT be quite the same as when first cooked (and the sugar will dissolve in the heat, so will need re-coating), but are nonetheless still delicious.
Reheat in the air fryer or oven: At 180C for about 5 minutes (air fryer) or 6 to 8 minutes (preheated oven).
Reheat in microwave: On high for about 20 seconds + 20 seconds rest time, before re-rolling in sugar.
Be aware that filling may now be very hot!

Nutrition

Calories: 328.4kcal | Carbohydrates: 63g | Protein: 3.6g | Fat: 7.7g | Saturated Fat: 3g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 28.4mg | Sodium: 246.9mg | Potassium: 148.8mg | Fiber: 3.6g | Sugar: 28.4g | Vitamin A: 164.1IU | Vitamin C: 2.4mg | Calcium: 91.5mg | Iron: 1.1mg

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© 2019-2026 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist

Gluten Free Fried Doughnuts shared with

• Full Plate Thursday #755 with Miz Helen’s Country Cottage
• Fiesta Friday #601 with Angie