Today is a very special day… I think I’ve finally reached my cooking life goal: the ultimate gluten free doughnuts a.k.a. a pretty damn good version of Krispy Kreme original glazed doughnuts. Complete with their characteristically soft, bouncy, chewy texture.
I didn’t even think it was possible, but guys I think this is as close as it can get! And this is all thanks to my favourite gluten free flour of all time: the wonderfully stretchy and elastic glutinous rice flour. I talked about it in more details in previous posts (likeΒ here), but basically it hasΒ a uniquely sticky and much more elastic texture than most (if not all) other gluten free flours. On its own, the chewiness can be a bit intense but when combined with a standard gluten free flour blend, it can really improve the texture. So why isn’t it used more often in gluten free baking? I just don’t know.
Ever since I madeΒ mochi doughnutsΒ recently (which are 100% glutinous rice), I just knew this had to be the next step. Experimenting with a combination of flours to get it closer to the ‘real’ thing. And my god, did it work. My boyfriend even got himself a real Krispy Kreme doughnut for comparison purposes and he was impressed.
Unlike my mochi doughnuts, you can’t roll this dough and cut out the doughnuts with a cookie cutter. With half of it being made with Doves Farm flour, the batter is too wet to handle… so it has to be frozen first. For that reason I initially made these into doughnut holes to make my life easier, but you can easily do rings as well. Just spoon the batter into a piping bag, pipe it out in ring shapes (on a baking tray lined with baking paper), freeze until solid and then deep fry. Just like I did here for my βΒ churro doughnut ringsΒ β.
NOTES / TIPS:
1. The glutinous rice flour is essential in this recipe and can’t be substituted! Otherwise the texture won’t be right.
2. You can use as much or as little sugar as you want. From a few teaspoons up to 60g. Bear in mind that the more sugar you add, the darker your doughnuts will be.
3. The doughnuts will have a slightly crispy outer layer when freshly cooked, but will turn soft after sitting at room temperature for some time.
4. Store the cooked doughnuts in an airtight container at room temperature.
5. Maintain the oil temperature at 165C (330F) throughout the cooking process.
6. Make sure the doughnuts don’t stick at the bottom of the pan. They will sink at first and then float back to the top, but unstick them with a metal spoon or strainer if necessary.
7. If using a plain flour blend as your second flour, add 1 extra teaspoon of baking powder.
8. Don’t use a single flour as your second flour. If you don’t have access to Doves Farm gluten free self-raising flour where you are, make sure you use a similar gluten free blend.
UPDATE: I remade them with yeast! π
It’s just as easy to make, except you need a bit of patience to let the dough rest/proof for 1 to 2 hours. π
It’s not necessary, but it really makes all the difference. The texture is even better than it ever was!
I used Allinson easy bake yeastΒ i.e. the powdered type of yeast which can be added directly in with the dry ingredients and does not need to be dissolved and activated first.
My Gluten Free Krispy Kreme Doughnuts Recipe:
- 115g glutinous rice flour (do not substitute for standard rice flour)
- 115g gluten free flour blend (I used Doves Farm (self-raising))
- 60g caster sugar
- 1 tsp baking powder (or two if using a plain flour blend)
- ¼ tsp salt
- 150g whole milk
- 35g unsalted butter
- 1 large egg (50g)
- Optional: 1 tsp easy bake yeast (I use Allinson)
- Vegetable oil (to deep fry)
- 100g icing sugar
- Pinch of salt
- 20g corn syrup (or honey)
- 1 tsp vanilla extract
- 10g unsalted butter
- 1-2 tsp whole milk
COOKING TEMPERATURE: 165C (330F)
FRYING TIME (per batch): 5 minutes
* If using a plain flour blend instead of self-raising, add 1 extra teaspoon of baking powder.
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Directions
HOW TO MAKE THE GLAZE:
- Mix the icing sugar, vanilla extract, corn syrup, salt and butter (melted in the microwave first).
- Then add the milk, half a teaspoon at a time, until you get a thick smooth consistency. Note: icing sugar really soaks up liquid so be careful not too add too much milk. But if the glaze accidentally becomes too runny, just add more icing sugar.
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PREPARE THE DOUGH:
1) FOR THE YEAST RISEN VERSION:
- Mix all dry ingredients together in a bowl, including the yeast. Note: as said above, I’m using easy bake yeast i.e. the powdered type that can be added directly in with the dry ingredients, without being activated and dissolved first.
- Warm up the milk and butter together in the microwave (in 10 second increments) until the butter is fully melted. It should be somewhere between lukewarm and hot, but not boiling hot.
- Add the milk/butter mixture along with the egg and mix (with a spatula, whisk or an electric hand mixer with hook attachments) until you have a thick smooth batter, like in the pictures above.
- Let the dough rest:Β cover the bowl with cling film and let the dough rise in a warm place for 1 to 2 hours. Note: on a warm sunny day, you can place it on a window sill in the sun. But on a cold/winter day, you can place it near a radiator/heater. Or you can switch your oven on to a very low temperature and place the bowl near or on the opened door.
- At this point it’s ready to use! But if needed, you can also refrigerate it. It should keep for a couple of days. Refrigerating it overnight can greatly improve the texture even more. π
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2) FOR A QUICK VERSION WITHOUT YEAST:
- Mix all dry ingredients together in a bowl (except the yeast).
- Add the milk, butter (softened in the microwave in 10 second increments) and egg and mix (with a spatula, whisk or an electric hand mixer with hook attachments) until you have a thick smooth batter, like in the pictures above.
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MAKE THE DOUGHNUTS:
A) For doughnut holes:
Prep everything:
- Cover the bowl with cling film and place in the freezer for 30 to 45 minutes, until it’s solid enough to shape into balls with your hands.
- Pre-heat your fryer to 165C (330F). Or you can simply use a saucepan or wok with a few inches of oil and track the temperature with a food thermometer (once you reach the right temperature, turn the heat down to the lowest setting. Keep tracking the temperature on and off. If it starts to drop, raise the temperature slightly and if it starts to rise too high, turn the heat off. And so on.).
- Once the oil is ready, shape the dough into little balls. You’ll want toΒ wet your hands before handling the dough to prevent sticking (and shake off any excess). Note: be careful not to make them too big, a bit less than a tablespoon of dough for each, otherwise you risk ending up with a raw centre (particularly with those without yeast).
Cook the doughnuts:
- Add your first batch of doughnut holes into the hot oil and cook for 3 to 5 minutes, until nice and golden. Make one small batch at a time (you don’t want to overcrowd the fryer or pan). And make sure your doughnuts don’t stick at the bottom if using a pan (they will sink briefly first and then float).Β Note: I recommend trying one as a test first to figure what cooking time the exact shape of your doughnuts ideally requires.
- Fish them out of the oil (with a metal spoon or strainer if using a pan) and let them cool down briefly on a cooling rack or a plate with paper towel to get rid of excess oil.
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B) For doughnut rings:
Prep the doughnuts:
- Spoon your Krispy Kreme doughnut batter into a piping bag with a large nozzle.
- On a baking tray lined with baking paper, pipe the dough out into rings. For larger doughnuts, you can pipe a second layer on top. Note: to make the process easier, pipe a bit of dough underneath the baking paper to secure it so it’s not moving all over the place while you pipe the rings.
- Then smooth and fix the shape with your fingers (wet them slightly first to prevent sticking).
- At this point you can either cover the tray with cling film and freeze the doughnuts until solid enough to handle (45 minutes to an hour). OR, for a much quicker version, you can cut the paper around the doughnuts and flip them upside down into the oil (you can fish out the baking paper as it will naturally peel off soon after the doughnuts start cooking).
Cook your doughnuts:
- Pre-heat your fryer to 165C (330F). Or you can simply use a saucepan or wok with a few inches of oil and track the temperature with a food thermometer (once you reach the right temperature, turn the heat down to the lowest setting. Keep tracking the temperature on and off. If it starts to drop, raise the temperature slightly and if it starts to rise too high, turn the heat off. And so on.).
- Once the oil is ready, carefully lower your first batch of doughnuts into the oil (be careful not to overcrowd the pan or fryer). As said above, if using the baking paper method, flip them upside down into the oil. Note: and make sure your doughnuts don’t stick at the bottom if using a pan (they will sink briefly first and then float)
- Cook for 4-5 minutes (or 6 minutes if frozen), until nice and golden. Note: I recommend trying one as a test first to figure what cooking time the exact shape of your doughnuts ideally requires.
- Fish them out of the oil (with a metal spoon or strainer if using a pan) and let them cool down briefly on a cooling rack or a plate with paper towel to get rid of excess oil.
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ADD THE GLAZE:
- While the doughnuts are still warm and freshly cooked, completely cover them in the Krispy Kreme glaze (let any excess drip off) and then let them sit on a plate or cooling rack until the glaze dries up.
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NOTE: don’t skip the glaze! It plays an essential role in reproducing the Krispy Kreme flavour as well as keeping the doughnuts fresh and soft for a few days! π
Enjoy!
Your place is valuable for me. Thanks!
I made these today, they were incredible!!! As long as you follow the recipe carefully (watch the temperature of the oil) they’re also pretty fool proof! I ended up with 6 doughnuts (so slightly less than the recipe suggested), and they were delicious – no one could tell they were gluten free, and they disappeared in minutes!
I made it today..my husband is anti- gluten free hahaha ?? gluten free hater ?
He was shocked when he knew it is gluten free recipe ?
What if the flour blend im using already has glutinous rice flour in the mix? I donβt have access to doves gluten free flour where I live..
What flour blend is it? It’s really hard to tell without knowing exactly what else is in that mix and what is the ratio. Glutinous rice flour should make up half of the recipe to get the right texture.
You don’t have to use Doves Farm, this is just the brand that’s available to me here. You can substitute it for any all purpose gluten free flour blend that’s available where you live. π
I canβt believe how amazing these doughnuts were. Thank you so much. Feeling included
Again now that I can eat doughnuts alongside everyone else in my family
No yeast ?
Hi! Not in this version, but I am planning to make another one soon using yeast. π
I loved the recipe.
OMG!!! THANK YOU SO MUCH!
For 4 years, I craved this kind of donuts!
I made it just like you did and they taste like paradise. Pregnant me love you! Hahaha!!!
Awww I’m so glad to hear you enjoyed them!! π
Hi! I really want to try this but The Doves Farm flour isnβt sold in the US. Is there another gluten free flour brand you would recommend that will give the same results? I canβt find one that has similar ingredients, itβs only similar in that they contain rice flour, potato starch, tapioca, and xanthan gum. The ones I saw are missing the self rising ingredients that Doves Farm has.
Hey! I only use Doves Farm as this is what’s available here in the UK. You can use any standard all purpose gluten free flour blends. The only difference with self-raising flour is that it has baking powder and xanthan gum already added. It’s quite common here, but you can use a plain blend and add these yourself separately. π
If using a plain blend in this recipe, just add 2 teaspoons of baking powder instead of one and, if possible, add half a teaspoon of xanthan gum.
We made these last week on our cheat day and they were absolutely delicious. I’ve been craving Krispy Kreme level doughnuts since I had to go gluten free some years ago and I’m so happy to have finally found a recipe that’s perfect. Thank you so much for developing and sharing it!
Oh. My. Goodness. Those are some of the most delicious doughnuts I’ve ever had, and THE most delicious GF doughnuts ever. Holy cow they were amazing! I made enough to share with friends, but me and my husband accidentally ate them all…..
The ingredients did not turn into a thick batter, but a thick, slightly sticky dough. Should that work still?
Hey once the batter rises do you stir it again? and then put it in the fridge to form into balls?
Thanks for sharing this amazing recipe.my family loved it.will be sharing this recipe with my friends.they will like it.
Do you still have to freeze the dough if you make the yeasted version?
Hi! No, you don’t need to freeze the dough. This is what I used to do when I first posted this recipe many years ago, but eventually I discovered the other technique (piping the doughnuts on baking paper and simply flipping them upside down into the oil). You can use either technique with both yeasted or yeast free doughnuts. π
Hi! Iβm really looking forward to trying this recipe out. How would you recommend freezing and then cooking the dough? Do you reckon straight from the freezer to the oil would work, or would you defrost overnight in the fridge before deep frying? Thanks so much π
Hello! Thank you so much for developing the recipe. If i freeze the doughnuts to use another time, should I let them defrost or fry them straight from frozen? Thanks π€©
These are wonderful! I used 230g all purpose gluten free flour and skipped the glutinous rice flour (didnβt have any), and my family LOVED them. I used to make homemade donuts prior to my daughter being diagnosed celiac, and these were better than any wheat flour donuts that I ever made.