Fluffy Gluten Free Yeast Donuts

Gluten Free Yeast Donuts were originally posted in May 2020 and have been updated with new pictures, a new updated video, and new tips and information.

Are you missing Krispy Kreme style donuts in your gluten free life? Have I got a treat for you! You’re gonna FLIP over these incredible gluten free yeast donuts that are so much like the original, you’ll think you’re cheating on your gluten free self!!

variety of gf donuts in white box.

We no longer have to sit and salivate when gluten-eating people around us bite into a soft, fluffy Krispy Kreme donut because we can have our very own!!

I don’t know about you, but back in my before celiac days, I rarely ate donuts. But like I’ve said before (especially with my cinnamon rolls), when we’re told we can’t have something, we want it even more (or at least I do). And since developing this recipe, I haven’t made donuts every single weekend. Not even every six months.  But I definitely like having the option to make them whenever I want.

why you should make this donut recipe

  • It is the BEST gluten free yeast donut recipe you’ll find on the internet (see the comments if you don’t believe me).
  • It will fool even the toughest gluten-eating critics into thinking they’re eating a real gluten-filled donut.
  • The donuts are actually quite easy to make.
  • You can not only deep fry these, but there’s also an air fry option for those who don’t like deep frying (and they’re very tasty, too!).
  • Make as many flavors as you’d like. Pretend you’re in line at Krispy Kreme ordering a dozen mixed donuts. Or just make a dozen glazed if that’s what you’re feeling. It’s up to you!

Ingredients needed to make GF yeast donuts

ingredients individually measured and labeled on granite countertop.
  • Kim’s gluten free bread flour blend — I know it’s a pain to make your own flour (believe me, I do it more times than I’d like), but if you want the best outcome, you gotta put in the effort. I’m still working on selling my flours, but until then, I offer the recipe to make them in your own home.
  • Baking powder — this might seem unusual for a yeast recipe, but gluten-free recipes need all the help they can get. Baking powder offers a little extra lift.
  • Sugar — all donuts need some sugar and you might balk at the amount in this recipe. But sugar is hygroscopic and plays an important role in not only the sweetness of dough, but more importantly the texture. Texture is EVERYTHING when it comes to gluten free baking.
  • Butter — With enriched dough, you need a form of fat and butter takes that role in this recipe. Dairy-free butter can be substituted with great results.

Time to Make the Donuts

  1. Make the dough. Add wet ingredients to the bowl of a stand mixer, followed by dry ingredients, and knead for 5 minutes. Scrape dough into the center of the bowl and cover. Place in the fridge to cold proof overnight.
  2. Prepare toppings and fillings. While dough is proofing (or at the end of proofing), prepare any toppings and/or fillings you may want for your donuts. Easy and quick recipes can be found in the recipe card below, but BYOC (be your own chef) and make any of your favorites.
  3. Knead dough on a well-floured surface until smooth.
  4. Roll out to 1/2-inch thick.
  5. Cut with donut cutter (affiliate link) or round cutters in different sizes to create the inner hole. For filled donuts, either cut out with cookie cutter or shape into round, smooth balls and flatten with your hand.
  6. Fry at 320 F until golden brown and cooked through.
  7. Drain on cooling rack and top with choice of toppings.

Making the Glaze

What makes this glaze unique is that it includes melted butter. This makes it a little richer. It helps keep the glaze slightly soft instead of drying to a hard covering on a soft donut. It cracks only slightly, exactly what I remember from a Krispy Kreme donut!

Combine all the glaze ingredients in a small bowl and whisk to incorporate. Drop warm donuts into the glaze and let dry on a cooling rack set over a baking sheet to catch drips. I will sometimes double dip the donuts if I want an extra dose of glazy goodness 🙂

Topping and Filling Ideas

You can leave these donuts as big, beautiful glazed donuts and call it a day. And they’ll still be so good, you won’t care about a thing in the world. But if you have the time and want to delve a little further into the donut making world, go crazy with some different fillings and toppings like these:

  • Jelly or jam–to thicken up store bought jelly or jam, put it in a saucepan and bring it to a boil. Reduce the heat and allow it to simmer for 15-20 minutes, or until reduced by about 1/3. Let it cool completely.
  • Creme–I don’t mean whipped cream (that would just melt into a puddle when added to the center of a warm donut). I mean stable vanilla creme filling, like the one I use in my Hostess style cupcakes. This is basically the same filling used in donut shops.
  • Pie filling–crack open a can of gluten free pie filling and spoon it into a decorating bag (or plastic baggie with the corner cut off).
  • Maple glaze–make a maple glaze by adding maple extract or maple syrup to the vanilla glaze recipe.
  • Candied bacon–dredge bacon slices in brown sugar and bake at 375 F for 20-25 minutes, or until caramelized. Cut or break into small pieces and top maple glazed donuts with candied bacon.
  • Chocolate donuts–add a little bit of unsweetened cocoa powder and corn syrup to my glaze recipe to produce a perfect chocolate glaze for topping the donuts.
  • Granulated sugar–simple granulated sugar surrounding a jelly donut is SO GOOD!!
  • Cinnamon sugar–fill a donut with apple pie filling and roll it in cinnamon sugar. YUM!!
two cream-filled glazed gf donuts stacked on top of each other on white plate.

Gluten Free Yeast Donuts Frequently Asked Questions

What oil is best for frying donuts?

I find that solid vegetable shortening works best for producing the best Krispy Kreme copycat donuts (that is what they use) to produce a softer crust. You can also use vegetable oil, canola oil, sunflower oil, or any neutral-flavored oil.

What’s the best temperature to fry donuts in?

Most recipes call for an oil temperature of 350-360, but I feel like this is way too high as it will produce a dark, crispy donut. I prefer frying donuts at a temperature of between 320-330 degrees F. Cooking the donuts at a lower temp will assure even browning and super soft donuts.

Can donuts be air fried?

The answer you want to hear is…YES!!!! These donuts “fry” beautifully in an air fryer! “Fry” in a preheated 350 degree F air fryer for 4 minutes. Once cool enough to handle, dunk them in donut glaze or melted butter for dry toppings (they will need something to help the dry toppings stick to the donuts).

How long will donuts last?

Gluten-free donuts, just like regular donuts, are best when fresh. However, kept well wrapped, they will last a few days beyond that.

several varieties of gf yeast donuts in white box, focused in on cream-filled donut in the middle.

more recipes using gluten free sweet dough

What are you waiting for? Get a batch of my special dough going and make up these donuts pronto. You won’t believe how easy they are to make, but you REALLY won’t believe they’re gluten free 🙂

variety of gluten free yeast donuts in white box.

Incredible Gluten Free Yeast Donuts

Are you missing Krispy Kreme style donuts in your gluten free life? Have I got a treat for you then. You're gonna FLIP over these incredible gluten free yeast donuts that are so much like Krispy Kreme, you'll think you're cheating on your gluten free self!!  
4.21 from 153 votes
Prep Time 30 minutes
Cook Time 3 minutes
Chilling Time 8 hours
Total Time 8 hours 33 minutes
Course Breakfast
Cuisine American
Servings 24 donuts


Sweet Dough

  • cups (490g) Kim's gluten free bread flour blend
  • 1 cup (200g) granulated sugar
  • 1¾  tsp baking powder
  • 2 tbsp plus 1½ tsp (24g) instant yeast
  • 2 tbsp (10g) whole psyllium husks (or 1½ tbsp psyllium husk powder), optional  (see notes)
  • 1 tsp salt
  • cups (360ml) whole milk (or dairy-free alternative)
  • 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 tsp pure vanilla extract

Chocolate Glaze

  • ¼ recipe vanilla glaze (above) (you can just eyeball it)
  • ¼ cup (25g) unsweetened cocoa powder
  • 1 tbsp corn syrup
  • hot tap water by the tbsp or more powdered sugar as needed to achieve the right thickness

Maple Glaze

  • ¼ recipe vanilla glaze (above) (eyeball it)
  • 2 tbsp real maple syrup
  • ¼ to ½ tsp maple extract (more or less to taste)

Strawberry Glaze

  • ¼ recipe vanilla glaze (above) (eyeball it)
  • 3-4 small strawberries, quartered
  • 3-4 tbsp freeze dried strawberries (just eyeball it–no need to get absolutely precise)
  • hot water or powdered sugar as necessary for achieving desired thickness

Cream Filling


For the Dough

  • In the bowl of a stand mixer, add the milk first, followed by all the other ingredients. Using the dough hook, knead dough for 5 minutes on medium speed. Dough will be very sticky. Scrape dough into center of bowl and cover bowl. Refrigerate overnight for a cold proof (bulk fermentation).
  • Remove dough from the refrigerator and knead it on a well floured surface until smooth. Roll out to about ½-inch thick.  Cut the dough with donut cutter dipped in flour, or biscuit/cookie cutter to make fillable donuts. Reroll scraps. Place donuts and holes on parchment squares on a baking sheet.  Cover with plastic wrap and let rise in a warm, draft-free area until a little less than doubled in size.  

Frying in Oil

  • When donuts are almost completely risen, heat the oil in a deep fryer or large heavy duty Dutch oven to 320-330° F.  Carefully lower donuts, only a few at a time, into the oil, parchment and all (especially if they're sticking to the parchment). Use tongs to remove the parchment from the oil. Fry for 1-2 minutes on each side (longer for donuts without a hole in the center).
  • Remove donuts from the oil and place onto a wire rack set over a baking sheet.   Glaze or garnish and fill as desired. Donuts are best eaten fresh, but will keep for a day, well covered, and can be heated very briefly in the microwave (15 seconds or so).

Air Frying

  • Preheat air fryer to 350°F. Carefully place as many donuts as can fit in your air fryer in one layer, still on their parchment squares. "Fry" for 4 minutes (time may need adjusting depending on your specific air fryer.
  • Remove donuts from air fryer.   Glaze or garnish and fill as desired. To add dry toppings, such as sugar, powdered sugar, or cinnamon sugar, first dunk donuts in melted butter so toppings will adhere.

For Vanilla Glaze:

  • In the microwave, melt butter with milk in a one-quart measuring cup or bowl.  Add powdered sugar and vanilla, whisking constantly until a pourable consistency.  Dunk donuts in the glaze as desired.

For Chocolate Glaze:

  • Add unsweetened cocoa powder and corn syrup to the vanilla glaze and whisk to combine fully. If too thick, add 1 tbsp of hot top water at a time until smooth. If too thin, add more powdered sugar to thicken.

For Maple Glaze:

  • Add maple syrup and maple extract to vanilla glaze and stir or whisk to combine.

For Strawberry Glaze:

  • Add strawberries and freeze dried strawberries to vanilla glaze and use an immersion blender or regular blender to blend everything together. Adjust thickness by adding a tbsp at a time of hot water for thinner glaze, or powdered sugar, a little bit at a time, for thicker glaze.

To Fill

  • Take a chopstick or something similar (the end of a wooden spoon or a long, skinny decorating tip) and puncture a hole on the side of the donut. Wiggle and move it around to create more space to fill the entire donut. Fill with jelly, fluffy filling, or anything else you'd like (see other suggestions within the post itself).


It is not absolutely necessary to use psyllium husks (whole or powder).  You will still be able to roll out the dough and cut the donuts, but it will be a little bit stickier.  To omit the psyllium husks, reduce the milk to 1 1/4 cups (300ml).  
A Word on Sugar:  The total amount of sugar for this entire recipe is one cup, which seems like a lot.  However, the amount of yeast in this dough requires a lot of sugar to feed the yeast and to obtain the correct soft texture.  If you reduce the sugar, you will NOT get the same texture to the final donuts.  If you’re okay with this, then proceed.  The amount of sugar is for the whole recipe, which I don’t suggest using all at once.  The dough is so versatile, I strongly suggest using half for donuts (1 dozen) and keeping the other half in the fridge for another use (see within the post for several options).  You may also halve the recipe, although then you won’t have another half of the dough in the fridge when you’re ready to make something else 🙂
For the above donut holes, I rolled them in a mixture of granulated sugar (about 1/4 cup), 1/2 tsp cinnamon, and 1/4 tsp cardamom (because I love cardamom).  They’re almost like a chai-spiced donut hole!  
***Per reader Lauren, these donuts can be made without refrigerating the dough and instead placing it in a piping bag and piping into a donut pan.  Bake at 350 degrees F for about 15 minutes.  Alternatively, they can be piped onto a sheet of parchment paper and placed in the freezer for about 10 minutes before frying as directed above.  
Keyword donuts, Gluten Free, yeast
Tried this recipe?Tag @letthemeatglutenfreecake on Instagram so we can see!

155 thoughts on “Fluffy Gluten Free Yeast Donuts”

  • Instead of cake this year for my birthday, I made these donuts. I truly cannot thank you enough for giving me the gift of my favorite dessert back.

    • I followed the recipe exactly but the dough is so wet it sticks to everything. There’s no way I can knead it. I’m worried if I add more of the flour mix it will get too bready.

      • Did you use my flour blend? If you used my flour blend without any substitutions, there is no way your dough will be that sticky. You must use the proper ingredients or you won’t get the same results.

  • I have been searching for a great GF donut recipe for a long time now, and have tried many that have flopped! This is by far the best! We have food allergies to egg and dairy as well so after multiple test batches, we’ve finally perfected (actually more my sister has than me!) this recipe for those allergens!

    Some tips for those that need egg and dairy free also:
    *Use vegan butter like Country Crock avocado or olive oil sticks
    *Oatly Oat milk (don’t get low fat) for this is the best for all milk requirements! (Yes it’s GF)
    *To substitute the whey powder in the bread mix, coconut milk powder works well but does have a slight aftertaste. The best sub for this is actually Oat Milk Powder – you can find this on Amazon, Anthony’s brand is GF and works AMAZING here!
    *To sub the eggs use 2.5 TBSP of Aquafaba – this is the water in a can of chickpeas. There is ZERO aftertaste in baking and it’s by far the most superior egg substitute in my opinion, and I’ve tried them all!

    If you’re missing donuts, make these, you may even cry with that first bite! Non GF folks can’t tell the difference!

    Also – refrigerating changes the texture somewhat and dries it out a little, but if you freeze it the FIRST day and let it defrost on the countertop when you want it, it’s still perfect! We make the whole cinnamon roll batch so we have extra donuts to freeze. We made these into glazed, chocolate glazed, glazed jelly filled, blueberry glazed, strawberry glazed, and Boston cream donuts!

    My only criticism that does frustrate me with this website is having to click from recipe within a recipe multiple times. It’s extremely confusing and overwhelming. It would be much better to have all ingredients and instructions in one place. I know when I recommend this site to others, it is something that can cause them to not make the recipes because it’s too overwhelming the way it’s laid out. Having a separate page for the flour blend is one thing, but the cinnamon roll recipe could be written out here meant for the donuts.

    Thank you for the perfect donut recipe!

    • Just wanted to say thank you for updating the recipe to include the sweet roll recipe in this one for less clicking!!! 😍

    • Thank you so much for the feedback, Tina, and you’ll be happy to know that I’ve added the dough recipe right to this one and will be changing all my others to reflect the same. I want to make it as easy as possible for everyone to be able to get to my recipes with little to no difficulty 😊

  • Wow! Amazing! I tried a regular gluten recipe from Bon Appetite and tried to convert it to gluten free but it didn’t go well. This has such good texture!! I will say i didn’t use your flour blend because i already have a lot of bobs red mill 1 to 1 (i made my wedding cake with it a few months back) so it could be the reason i had a little issue but i think it’s because i didn’t cover the dough when it was proofing.

    Ok so my issue i had was when i proofed the dough the first time i saw it had somewhat of a crust on top and i was like eh no big deal it doesn’t look thick. And then when i rolled it out it seemed fine. And then when i proofed the cut donuts they also got a sort of crust on the top and then when i fried them it cracked and they got super duper greasy like a funnel cake. But the texture was still light and fluffy and perfect.

    I proofed the first time for 2hrs then left it in the fridge for around 8 hours. Then proofed the cut donuts for an hour. Did i overproof? Or is this bc i was supposed to cover the dough and it like dried it out sort of?

    Thank you for this recipe it is amazing! I really didn’t think I’d ever have a Krispy Kreme donut again. I found out i was celiac 6 years ago as i was working as a dessert and cake baker at the local bakery in my small town. They taught me so much in my time there but there are still things i have trouble with converting into gluten free. I need to check your site for a croissant recipe.

    Thanks again 💗

  • These were easy and delicious! I even had forgot that I had the multi grain bread flour in the container and used that🤦‍♀️ they did great! We sub the regular sugar with date sugar and swerve as my little is a type 1 diabetic but the dough still rises and they puff up just the same🥰 thank you for sharing your recipes!!!

  • Wow! I have a son who is vegan and gluten free and his class is visiting a local donut shop. So I made these for him so he could also have donuts with his class. To make them vegan I used 6 Tbsp aquafaba for the eggs and I substituted garbanzo bean flour for the whey protein in the flour blend (same grams). They are incredible!! The rise on these was amazing. They feel and taste like the best gluten donuts! I feel like I hit the jackpot!

  • I made this recipe once and enjoyed how it turned out, but I realized that I did it wrong because I spaced (my 4 year old was also helping which complicates thinking while cooking) and used all five of the cups that I made in my attempt to try Kim’s gluten-free bread flour mix. I decided it’s too confusing for me to have a recipe in a recipe in a recipe printed out, and so I afterward wrote out the gram measurements assuming that this recipe needs half of the cinnamon roll dough ingredients and 3.5/5 (fraction) in grams of the 5 Cup flour mix ingredients. Here are the recipe ingredients that my calculations gave me:

    (For flour)
    100 grams potato starch
    87.5 tapioca starch
    26.25 grams tapioca flour
    26.25 grams whey protein isolate
    5.25 grams xanthum gum

    (Rest of recipe)
    1/2 cup granulated sugar
    3/4 plus 1/8 tsp baking powder
    12 grams instant yeast
    1Tbs psyllium husks
    1/2 tsp salt
    3/4 cups milk
    3/4 stick butter
    1 egg lightly beaten

  • I’m in the middle of making these donuts and I’m so excited! I’ve made the cinnamon rolls before and they were the best. As I was remaking the cinnamon roll dough I remembered a few challenges I encountered. The cup and gram measurements in the recipe were pretty off for me….the grams were about a half cup less than the cup measurements. I decided to go by grams thinking they’re more precise. When I added the liquid to my dough it wasn’t like the initial cake batter texture but much thicker. I read in the cinnamon roll comments that someone said they added milk until the texture was more like Kim’s pictures because they used a milk substitute and assumed it was some discrepancy with using an alternative milk. I didn’t use any substitutes but still added milk until the texture matched the picture and that was helpful in getting the texture and properties of the dough I expected. I’m not sure why I didn’t get the right texture the first time. I read all the comments and tired to avoid any mistakes. 🤷‍♀️

    • Hmmm. I’ve always measured everything by weight (grams) and not cups, but when I first created my flour blends, I used my measuring cups to give an estimate as to how many grams are in one cup. My cup yielded 140 grams, but I don’t trust cups as much as grams so I always go by grams. Maybe it’s a component of your flour blend that is off, such as a brand that isn’t quite the same texture as what I use. I found that when I had to substitute one brand of tapioca starch with the one I’m used to (Anthony’s) because of supply issues, it was very grainy and terrible and none of my baked breads were having the usual results.

  • Do these donuts use psyllium husks? The cinnamon roll recipe has it as an ingredient but I dont see anywhere in the instructions to add it. Just want to make sure I dont mess up when I make them!

    • I’m so glad you caught that! Yes, they are supposed to and I left it out of the instructions.

      Thanks so much for alerting me! It has been corrected 🥰

  • I have not tried them YET but they look like just what I want. Thank you so much for your recipes and for giving us options!

    I have a question: How would I make these into chocolate donuts? Do I just add cocoa?

    I am going to try them tomorrow so wish me luck!

  • Oh my goodness… thank you for sharing this recipe! It’s been years since I’ve had a yeasty, fried donut. YEARS!! I nearly cried when I ate this, it was so delicious. My husband who can eat gluten even loved them (is that a good thing? Lol) I did use JUST egg as a substitute, since I am allergic to eggs. They turned out fantastic! Can’t wait to make some cinnamon rolls next!

    • Awe, yay!!!! I’m so glad you liked them! I’m also thrilled JUST egg worked as well for your egg allergy. That’s awesome 🥰

  • I love you, and my husband says he loves you too. You just made two Celiac people incredibly happy and over the moon. THANK YOU!

  • Hi! Not sure what I did wrong, made your flour to the T, and allowed to chill dough overnight. It proofed beautifully and had the buttercream look. When I went to knead it and roll out, it was SO sticky I couldn’t even get my hands on it as it stuck everywhere and had to keep adding more flour but I’m worried that’s what caused it to be so tough and dense. The donuts have more thick bagel like texture and very dense. Could also be I fried too long but feels more like it is the flour. How could I fix this because not sure I would have been able to roll them out and cut them without adding so much but maybe should have been okay with the sticky and not assumed it shouldn’t have been?

    • So I just read on one of your other posts that you stated that using Bob’s red Mill rice flour can cause this issue… So that’s likely what caused this… But unfortunately I was dumb and made a 20 cups of this flower blend before I realize that… Is there anyway I can adjust the blind do you think to help counteract this problem or other recipes that I can use it for that won’t create such a tough dough? Or a way to add to it to make it better?

      • Oh, yes, that’s why I state “superfine white rice flour” in the flour blend table and give a link to where you can find it. Bob’s Red Mill is not superfine and is very gritty. Having said that, you may be able to adjust each of the recipes by reducing the liquid, but how much I’m not sure. I would start with about 1/4 cup (60 ml) and adjust from there.

        • I got the right ingredients now – but sad I have this huge flour blend to waste now 😭 going to try it with new blend tomorrow. But hoping I can figure out something that works with the old blend.

  • This dough is voodoo! Just kidding, no evil here! I am an experienced baker and even had a GF home bakery business for almost 2 years. I have NEVER worked with such a BEAUTIFUL GF dough!
    I have cut out 6 long johns (from 1/2 batch) to be filled and frosted. They’re resting now and I’m so excited to try them. Seriously, I haven’t been this excited for a recipe in quite a while – are you looking for a new BFF?! 🙂
    THANKS for all your (I know to be) hard work in formulation and then to freely sharing with all of us!

  • These were delicious. The dough was easy to work with after letting it rest in the fridge. That recommendation was clutch. I left it for over 12 hours but the dough did not seem to be harmed. They puffed up beautifully and were crisp on the outside and pillowy perfect on the inside. They were amazing even without the glaze. I ate way too many of them. After learning that I could not have wheat, I missed donuts the most. Thank you for helping me get a donut fix. The ones from the freezer section at my local Sprouts can’t hold a candle to these.

    • Awe, I’m so glad you enjoyed them! I had a small list of things that I missed when I first was diagnosed with Celiac and donuts was at the top. Then my list grew longer as time went on, haha! It’s the things you can’t have that you miss the most sometimes 🙂

  • Hi..the recipe for the cinnamon rolls states it takes psyllium powder but the recipe for the donuts says nothing about psyllium powder. Just want to clarify.

  • Thank you so much for this recipe!!
    I made my family and I some delicious donuts last night, and although it took most of the day to make, for rising time and stuff, they were definitely worth all the effort. I am Gluten free and have been most of my life, but the one thing I miss is donuts and these hit the spot! Thank you so very very much for this! I will definitely make them again!

  • Made these tonight. Even though I didn’t let them prove long enough (they were a little dense), these were so good they made my celiac husband cry. They were amazing!!!
    Thank you for your tireless efforts to make a perfect donut!

  • Thank you for this recipe! I have loved donuts since I was a small child. My favorite are the yeast raised donuts with glaze or frosting. Finding recipes for gluten free yeast raised donuts has been nearly impossible. I’ve missed donuts. It was the one thing I just wasn’t finding a good recipe for or even a bakery that made them. This was so good!

    The last thing I’ve been on a search to recreate is something called Indian Fry Bread. It’s used to make tacos. The GF fry bread recipes I’ve tried have been heavy or don’t puff up. My hope is renewed that I might be able to figure out a successful version now that I’ve tried your recipes.

    • Thanks so much! I’m so glad you liked the donuts!

      I’ve had fry bread before and you’re not the first person to mention it to me. I’m trying to think of any of my recipes that will work as a substitute for it right now, and can’t really think of one. But I DO have it on my list of many things to attempt to make gluten free so eventually I’m sure I’ll get it 🙂

  • Hi Kim!! I love your work!
    This recipe is killer! I have never worked with such wonderful dough! Felt like I was working with the real deal! It’s been so long since I’ve felt that lol.
    I definitely forgot to weigh my whey protein and add it to my first mixture. I carried on with the recipe & found the dough was amazing still & everything went pretty good. The only thing was they didn’t brown when I fried them. They stayed the same colour & just “parched” up on the outside is the best to describe it. I even turned the temperature up higher & tried leaving them longer. No browning. I am currently waiting for my dough to finish chilling and was curious if perhaps using canola oil is a problem too?? I hope it’s just the missing whey that threw it. Thank you so much!! <3

    • Hi, Colesey and thanks so much for your kind words!!

      Yes, I do believe not having the protein powder would make a huge difference in both the texture of the donuts and the color. If you eventually make the dough with the whey protein, you’ll be amazed at how much better the donuts are 🙂

  • Currently have cut donuts and waiting for 2nd rise. I didn’t really feel like my dough doubled in size the first time so I’m a little nervous.

    How long does the other half of the dough last in the fridge?

    • No donuts (gluten free or not) keep very long and are best eaten fresh. But they can be reheated in the microwave for a few seconds to refresh them.

  • These were simply AMAZING! My 2 teenagers “these taste like normal donuts”, my husband “I don’t like donuts”, one bite of these and the comment was “leave me the rest” haha. These are going to me made again for sure.

  • Thank you, Kim! My sister has not had a donut in 4 years since developing IBS and these made her, and the rest of the family, so happy! As a note, I used almond milk in the recipe as we also have a lactose intolerant family member and they turned out great!

  • Kim, I just wanted to express my heartfelt THANK YOU for sharing your tried and true recipes. I have had a lot of gluten free baking fails over the years, following recipes that promise light, airy gluten free creations, only to be severely disappointed by the taste and texture. I had accepted that gluten free baking just wasn’t going to be as good as the ‘real’ thing… until I made YOUR recipes! I haven’t had a donut in over ten years and making these has seriously changed my life and I am forever grateful!

  • So I was diagnosed with celiac back in 2010 and haven’t experienced working with a dough like this in so long — it was such a treat! Directions were very straight forward, recipes for the flour blends are fabulous, and I am so excited to try more of your recipes. I’ll admit, I tried making yeast dough one other time back in like 2015 or something (for cinnamon rolls) and it was a complete disaster, so I was a little hesitant trying again but I’m so happy that your recipe turned out to be such a masterpiece.

    I actually halved the dough and used half for cinnamon rolls (amazing) and half for donuts! I have an allergy to casein as well, so I made the recipes vegan and I’m going to do more experimenting because look and texture wise the donuts turned out AMAZING, but flavor wise there is a strange aftertaste that I need to pinpoint but that’s definitely from the vegan tweaks and not the original recipe!

    Just wanted to make sure I left a review because it is well deserved, and to comment what I used to see if maybe someone knows the answer to my aftertaste problem — and also once I figure it out I will comment on my post with an update 🙂 but the vegan alternatives I did were: Country Crock plant butter, oat milk, JUST Egg, and then I used Hemp protein in the bread flour blend!

    • So I’m 99.9 percent sure it’s the hemp protein, so if anyone has any suggestions for a vegan protein to use please let me know! Unfortunately I can’t do too much soy, and JUST Egg is one of the only soy products I don’t react to so I’d like to avoid using soy protein if I can!

        • I did! It actually caused me to go down a rabbit hole of a bunch of vegan protein options and how to diy them at home with my spice grinder, so I’m going to try a few things and I’ll be sure to comment how everything goes!

    • Aubrey – use Oat Milk Powder (Anthony’s brand) and Aquafaba (2.5 TBSP water from a can of chickpeas) – no aftertaste with these!!! We also use Oatly Oat milk and Country Crock sticks. When we used coconut milk powder there was an aftertaste but switching to the oat milk powder took this over the top in deliciousness!

  • I love your recipes and have had success with the Cinnamon rolls. I just find my dough very sticky. I like the video you posted. should I be adding that much more flour to get the ‘smoothness’?

    • It’s less sticky if you leave it in the fridge overnight. But don’t be afraid to add more flour to make it smooth enough 🙂

  • Unfortunately, this recipe did not work well for me. After cutting and proving the doughnuts, the texture of the dough was so soft that I could barely handle them to get them into the fryer. When I did, the super-soft dough started absorbing grease faster than it cooked. The result was a doughnut so greasy that it was transparent about 3/4 of the way through rendering them inedible. The bite or two I took proved that they were a nice texture and taste, but unfortunately, too greasy to eat, I wonder if I over proved them?

      • Yes, I used your blend. Yes, I saw the texture the donuts were supposed to be at each step. They were good after the first prove. They were good the next day when I took them out of the fridge to roll and cut, but by the time the hour of proving was done they were super fragile . As soon as I dropped them in the oil and pulled out the parchment they started absorbing oil like a sponge.

        • Then they probably were over proofed. I would try again, Charmaine. Maybe only proof them for 30 minutes this time. I’m crossing my fingers they’ll work for you this time 🤞

  • After reading every single comment, I am beyond excited to make these donuts. One question: can i use egg whites instead of the powder? Thank you for sharing your recipes <3

    • Instead of the whey protein powder? You’d need to reconfigure the entire recipe by reducing the amount of liquid in the dough. A better option would be to use egg white powder/meringue powder/egg white protein powder. Check Amazon. They have a lot of those special types of powders that aren’t made from milk.

  • Amazing! They taste amazing! But At 350 my donut gets almost immediately very dark. Never a light gold, instead its a dark caramel colour. By about the 30 second mark. Does this ever happen to you?

    If I went lower, they didn’t cook properly inside.

    • Hmmm. What type of oil are you using? I would turn your temp down by maybe 25 degrees and then fry them a little longer.

  • Hi Kim — I REALLY want to make these, but am hesitant given all I have is a handheld mixer. Any new tips for using one with this recipe?

    • Hi, Laura! I think you could get away with using a handheld mixer. Does yours have the dough hook attachments? Even better if it does. Also, there’s a dough whisk that I’ve been meaning to try but haven’t gotten around to it yet. This should also work if you can mix the dough vigorously with it: https://amzn.to/3oNM0db

    • I had to look up Dutchies to see what you meant and I do believe this dough could be made into square donuts with raisins, if that’s what you’re looking for.

  • Turned out really good. I used Kims bread flour as recommended. The dough didn’t seem to rise much but it definitely did poof a little after 2 hours. Then after chilling overnight and cutting donuts they rose a bit when I proofed them but not as much as in your pictures. Maybe I didn’t roll it thick enough? Luckily I think the baking powder makes it also poof in the fryer. Very soft donuts!

    • I tend to rise my dough in a fairly warm environment. I turn my oven on to the “warm” function, which I believe is 170, and then turn it off and stick my dough in the oven. This really helps get a good rise on both the dough for the initial bulk fermentation and also for the shaped donuts before frying. I think people are often afraid to put their dough in a warmer environment for fear of killing the yeast, but I have yet to kill any of my yeast using this method, and my dough/bread always rises significantly.

  • Wow! Just wow! These doughnuts are spectacular! Just like Krispy Kreme and better than anything GF you can buy here in old Blighty. You are a genius, Kim, thank you soo much! Not only are the doughnuts amazing, but the glaze is sensational too. Perfection!

  • Oh my golly gee! Donuts!! Actual, real, fluffy DELICIOUS donuts!!!! I do wish you would increase the stars available for rating your items, thinking a thousand would be about right!!

  • My teenage daughter was diagnosed with Celiac Disease 3 years ago and the food she misses most is Krispy Kreme donuts. We have tried every product and recipe we could find with disappointing results until finding your recipe. A godsend! The sheer joy on my daughter’s face when she tried her first donut was priceless to us, thank you! We’ve also made a filled version with a marshmallow fluff cream mixture that was delish. Just tried your cinnamon rolls, too, and they are amazing! One question, what size donut cutter do you use?

    • Hi, Jeannie! Thank you so much for your kind words!! And I understand your daughter’s emotions with the donuts. I think I might have cried when I first made them, haha!

      I use a 3-inch donut cutter. This is the one I have: https://amzn.to/31kkk4Z

  • I have no idea how you did this….but these donuts were EVERYTHING to both my 20-year-old son and my (recently diagnosed) 24-year-old nephew. My son was diagnosed at the age of 13, and I have tried anything and everything, either making every recipe I found or (even worse) purchasing any GF version of his favorite gluten filled treats so that he wouldn’t have to “miss out”. While some options we came across or made were “good” the non GF peeps in the house wouldn’t ever say they were “spot on”….until yesterday when these donuts came out of the fryer. They were so good, I literally packed half of them up and drove them over to my nephew for him to have while they were still warm. THANK YOU for all your work with this recipe and all the others. You have made 2 celiac boys VERY happy!

    • Oh my gosh, Amy! I’m so happy I could make your son and nephew happy through baking (or in this case frying), haha! Being Celiac myself, I totally get the difference between something being “good” and “spot on” and that’s why I never give up when creating my recipes, because I refuse to settle for “good”.

      Thanks so much for your kind words 🙂

  • These tasted so great! however my dough was so soft i wasn’t even really able to shape it after the first rise . In the end i just scooped it out into the hot oil which worked a treat but I’m unsure if i should add more flour to the mix initially? or what texture it should be?

    • Hi! Did you refrigerate it after the first rise? It’s supposed to be refrigerated overnight so it makes the dough so much easier to roll out. Unless you choose to pipe the donuts from a piping bag. The dough is similar to yeast dough, which is able to be kneaded until smooth on a well-floured surface. If it hasn’t been refrigerated long enough, it will be way too fluid and sticky to work with by hand.

  • This recipe was absolutely amazing!!! 8/5 stars!! The glaze was also incredibly delicious! And the dough is actually dough!

    Some other gluten free donut recipes have given me a big ball of mush, or a batter, which just looks so unappealing, and another recipe I tried looked good but ended up tasting just like a vanilla cake instead of a donut.

    This recipe created beautiful dough! And even more beautiful doughnuts! Super excited to try out more recipes!

    However,I did not follow the recipe exactly because I used a stored bought all purpose gluten free flour blend instead of creating the blend myself (because I was lazy hahaha) however even with the store bought one, the donuts turned out so delicious! Mine were a little on the denser side but I believe that is due to my own laziness of buying the already mixed flour. So I’m determined to do this recipe again with the correct flour mixture and I’m looking forward to them turning out even better!!

    • Thanks so much, Lizzy!!! I really appreciate your comment! And I can’t wait for you to try them with my flour blend. They are so light and fluffy, you seriously may question whether they’re gluten free or not, haha 🙂

    • Good question! I think that would work, maybe substituting 1/2 cup of the regular flour with cocoa. Otherwise, the dough will end up dense I think.

        • I made the chocolate yeast donuts replacing 1/2 cup flour with 1/2 cup cocoa. I did not put the hole in the center. They came out delicious. I glazed them with chocolate glaze. The next time I make them, I am going to make a simple mousse and fill the inside with it.

          • Yay!!!!! I think I’ll go ahead and put that in the post, in case anyone wants to try chocolate! Thanks for testing it out, Nancy 🙂

  • Another outstanding recipe, Kim! I can’t tell you how glad we are to have found your blog! I have multiple tabs open of recipes I want to try and am desperate for you to publish a bread cookbook. I’m ready to resell the other one I’ve purchased. These donuts were we’re heavenly! I made a chocolate glaze and a vanilla glaze (adding a 1/2 c. Of cocoa powder and 1 square of baking chocolate to your recipe for glaze while still warm). Oh my goodness. Words cannot convey the amazingness. My 4-year-old was covered in chocolate and sprinkles but not a crumb of donut was left. I will never look longingly as a DD or KK donut again!

  • I’m going to attempt making these tonight. It’s my daughter’s birthday tomorrow and I know she’ll be thrilled if these turn out! I myself am not celiac and live in a small town without access to much for gluten free flours etc so I’m using what I have on hand which is a gluten free flour mix that I’ve been very happy with for other baking I’ve done. Have you ever tried making these with buttermilk? I love the flavour buttermilk brings to my muffins or loaves. Or I also have skim milk in the house. Which one would you suggest might be better?
    Also for the future, should I want to freeze and save for another day, would you freeze the bowl of dough after the first rise or roll and cut out and freeze the doughnuts themselves, ready for proofing and frying?

    • Hi, Karen! I think the buttermilk would work great!! And you could freeze the dough as a whole, but if it were me I would cut the donuts out before freezing. Place them on a baking sheet to flash freeze for about an hour and then they won’t stick together if you place them in a large ziptop type bag.

      I hope your daughter loves them 🙂

      • I decided to go with the skim milk as I thought the buttermilk might be too heavy, but maybe next time I’ll try and then compare. Just glazed them and they turned out AMAZING!! My celiac daughter is going to be so happy! Thanks for this great recipe!

  • These were amazing! I made the recipe and flour blend exactly, but I halved it because I would eat through a dozen doughnuts way too quickly….

    Also, I used fresh baker’s yeast instead of active or instant yeast, just doubled the amount as is necessary with fresh yeast (so the amount of yeast was as written, 24g, and all the other ingredients halved).

    I recommend thoroughly oiling your parchment paper for the doughnuts’ second rise as I did not oil mine enough and they were a bit tricky to remove. They still fried perfectly though, and re-shaped themselves in the oil.

    I cannot wait to make these again! Thank you for a lovely recipe!

    • Thanks so much, Eliana! A trick I just found out about that might work also is to cut the parchment into squares and drop the donut and parchment into the oil. The parchment then slides right off and can be taken right out of the oil with tongs or a spider or whatever you’re using to flip the donuts. I’m going to try this next time I make donuts 🙂

  • Add all the stars any of your recipes have recieved and multiply that by a million and that’s how many stars you deserve! These donuts are giving me life….! 😻

    • Oh my gosh! You are too kind!! Thank you so much for this wonderful comment. It made my day 😍😍😍😍😍

  • We deep fried these over the camp fire last night. Let me tell you they are the absolute best. Until these, the closest I have come to a good gluten free donut is an apple fritter. Since I have had celiac since I was 3 these donuts add another first time food to my list at age 23 haha. Thank you Kim. Your bread recipes are revolutionary and I hope they make you as famous as you deserve to be. 🙂

    • Oh my gosh, Sal! You are way too kind!! Thank you so much for the comment. I’m just trying to have things I was used to before my diagnosis, so I’m very glad that I can share those things with people like yourself 🙂

  • Hello Kim, this recipe I am DYING to make because my family misses Krispy Kreme sooo much! We have one problem-an allergy to tapioca…I’m bummed. Is there anything we can substitute for the tapioca starch? I know it won’t be your flour exactly and may change the outcome, but something tells me that this is such a successful recipe, and I really want to try it. I wanted to ask this on your cinnamon roll dough page but couldn’t find the comment link. I have been baking gluten free for 12 years and made and used all types of flours (which is how I found out about the allergy to tapioca) and at this point can tell a good flour mix by seeing the ingredients. Even if I can’t use this recipe I will pass it on to ones I know that can! Thanks for your hard work!

    • Hi, Lee! I think you could probably use arrowroot in place of the tapioca. It’s not all that much tapioca in the scheme of things anyway so I don’t believe a substitution will change the dynamics of the flour blend as a whole.

      Good luck and please let me know how it goes 🙂

  • I used the all purpose mix of flours by mistake, and made half a batch of doughnuts, and six cinnamon rolls… and they were both amazing! My partner, who can eat gluten, told me the doughnuts are the best he has ever had. I agree- they are even better than my old days of having gluten! I’m also happy this worked with brown rice flour, as it’s all I had on hand. Thank you for making these recipes available to us!

  • Hey!
    Thanks so much for this recipe. Made the donuts for my son’s birthday and they turned out great! I’ve made your cinnamon rolls before and also had wonderful luck making those. I wanted to let you know that I did not make the dough the night before and I did not have time to refrigerate after proofing. Because the dough was runny due to lack of time on my part, I put the dough into a piping bag and piped it into a donut pan. I then baked in the oven. They were absolutely perfect! I baked for 15 minutes at 350 degrees. If some of your readers are short on time, this is for sure a great option! I saved half of the dough to make something else later and would like to maybe make the cinnamon rolls and then freeze them. If I were to go about this would I just make them to the point of baking and then freeze them? What would you recommend for unthawing?

    • Hi, Lauren! I’m so glad you had a great outcome with both the cinnamon rolls and donuts!! It’s funny because when I first made the donuts, I didn’t refrigerate the dough and it was too soft to roll out so I also piped it from a pastry bag, but into a donut shape onto a piece of parchment. Then I froze those for a few minutes before frying. But I was looking for something that would be more like a true yeast donut complete with rolling it out and shaping and then letting it rise, like Krispy Kreme. But this is definitely a great alternative for those who don’t want to or don’t have time to refrigerate the dough!!

      You sure can freeze the cinnamon rolls!! Check out the notes on the recipe card for the cinnamon rolls. It lists exactly how to do just that 🙂

  • I have honestly never enjoyed a gluten free recipe more. Thank you so much for bringing us donuts back! I actually also used your bread flour recipe to make super successful gf pasta/raviolis!!!! Thank you again <3

    • Oh, thank you so very much!! I am so glad you liked the donuts 🙂 And yay to you for the gf pasta as well. I have a pasta recipe that I’ve been meaning to post, but haven’t gotten around to it yet. I love when my recipes or flour blends can bring joy to people 🙂

  • How far in advance do you think I could make the dough? I was thinking of making a double batch and splitting it up. Half for donuts one morning and then cinnamon rolls maybe the day after. Does anyone have insights on if the dough would be okay, after 48 Hours in the fridge instead of just overnight? Christmas and many gluten free guests:)

    • Oh, yes, it will last at least 3 days, maybe even longer. I wouldn’t go past 5, though, because of the eggs in the dough.

    • I made the donut shapes /dough balls (for filled donuts) and froze the ones I didn’t fry between pieces of parchment paper in a freezer bag. I was making one-off donuts in my air fryer for months! I need to make this recipe again.

  • I would like to make these, I’m just wondering something. All I have right now is regular yeast, not rapid rise. How would I go about using that instead of rapid rise yeast?

    • Hi, Ashley! From what I understand, if you use active dry (regular) yeast, you will need to add 25% more, which I think is 6 grams more, if my calculations are correct. So it would be 30 g of yeast, and you should be able to add it to the dry ingredients as per the recipe.

      Hope this helps!

  • Hi, this recipe sounds amazing and I would love to try it. However, I don’t deep fry. Do you think it would be possible to bake the doughnuts? And, if so, could you recommend a temperature and length of time to bake them? Thank you.

    • Hi, Janice! I’ve never tried these baked as they’re really meant to be fried. I would suggest checking out a baked donut recipe and see what they use as the temperature and then going from there. I wish I could be more helpful. I’m just not familiar enough with baked donuts to give you a confident answer to your question.

    • Absolutely!! I haven’t tried jelly, but I’ve made some filled with cream and they were fabulous. Just use a round cutter (like a biscuit cutter) instead of the donut cutter. You may have to fry one first to test how long it takes until the inside is completely done.

  • Wow! Brilliant I’ve tried other recipes and the donuts taste like muffins. But these are very good. Followed recipe completely. Only issue I had is no donut cutter but I shaped with my hands and also had a little trouble transferring into the oil after they were left to rise. But brilliant taste and texture. Used some of the dough to make cinnamon rolls. I am loving your recipes this is the third one I have tried now. Well done!

  • Mine turned out really heavy and tough. I followed the recipe exactly. They rose beautifully but has the texture of a bagel or pretzel when fried. Abby thoughts out suggestions would be really appreciated. 3 members of my family have celiacs and REALLY miss krispie Kremes😢😜

    • Hi, Natalie! I’m so sorry they didn’t turn out well!! They are definitely not like a bagel when fried. I’m trying to figure out what happened, but I’d have to go over it step by step with you. When making the bread flour, did you use all the ingredients I suggested, or were there any substitutions? How was the dough when you were working with it?
      Was it supple and fairly smooth, or dense? Did you go through the first rise and allow it to be properly chilled before beginning? When you let the doughnuts rise, they should be super light when you pick them up to put them in the fryer. Were they light or heavy? Was your oil temperature high enough? It should be about 350 degrees. Anything much lower or higher could affect the outcome.

      Please don’t give up! These doughnuts truly are so soft and airy, just like Krispy Kreme (I just made some the other day and they were heaven!). Most of the time when someone says my recipes haven’t turned out (fairly rare), it’s because of a substitution somewhere in the gf bread flour blend. Let me know what happens.

      • I used EVERYTHING as written. Maybe my floor was old ( even though I just bought it) I’m not giving up. In fact I’m trying it again as I type. Thank you so much for your reply

        • You are welcome. That’s what I’m here for, to make sure you have success with my recipes! I will send good gluten free baking (or in this case frying) vibes to you 🙂

  • It was glutinous sweet rice flour, but since I was already committed I went ahead with it and they still turned out pretty well, but I imagine they’ll be even better with the proper ingredients! Thanks for the recipe, he loved them!

    • You’re welcome! I’m so glad he loved them. When you get the right flour, you’ll see such a difference in how easy it is to work with and the end results will blow your mind!

      Thanks for trying my recipe 🙂

    • I enjoyed making these donuts. I didn’t have rapid yeast so I proofed the yeast in the called for milk with 1 tsp of honey then mixed it in . I used Namaste flour blend. I would for sure make the dough a head of time. The only thing I would change is making sure I don’t roll the dough to thin.

  • My husband has celiac and has severely missed a good fried donut, so thank you for this recipe! I haven’t fried these yet, but I made the dough last night and it’s currently in my fridge. I have 2 questions though: I had in my pantry something like”gluten white rice flour” which confusingly enough IS gluten free and from the ingredients is simply fine white rice flour. My dough turned out really sticky and stretchy, and I was wondering if that was how it was meant to be. I’m frying it either way, but in case they don’t turn out I just want to know if that’s the reason! (I tend to be a pessimist. 😂)

    My second question is much simpler: could I freeze the dough either before or after the first proofing?

    • Hi, Amanda! By chance, was the flour in your pantry “glutinous sweet rice flour?” If so, that’s not the same as regular white rice flour, or superfine white rice flour. That may be why your dough is so sticky. It is a little sticky when you first pull it out of the fridge, but if you have the right ingredients, kneading it with as much extra gf flour blend as needed will make it smooth and supple.

      As for freezing, it can be frozen. I would do it after the first proofing. It may deflate a bit after being frozen, but shouldn’t make much of a difference.

      Hope this helps, and I hope your husband likes the donuts!! (if they don’t turn out, I would suggest trying to get the ingredients I list in my flours page and try again).

  • You have me so hooked. I cannot believe the big poofy rise in this dough. I,v made the kolache’s, cinnamon rolls, doughnuts, and the bread. I had made a Reuben last week with the white bread, but will make your new recipe for “mock rye” soon.
    Keep up the y
    tasty work… I love ya,
    Denise M

    • You’re too kind, Denise! I’m so glad you’re having fun baking your way through my blog!! You’re gonna love the mock rye bread. I think I’ve had about 6 Reubens since I baked the bread. Lol!

  • This is a really solid recipe and I love that you did the measurements in grams. There were a few confusing parts though, that I just had to wing on. It was difficult flipping between the cinnamon roll dough recipe and this recipe. Then the part about letting them proof for 2 hours and then chill for 2 hours (overnight) then back to proofing for an hour. Also the recipe states that you should use “flour” your surface but doesn’t specify with what kind of flour. In the end, my donuts turned out really amazing! Thanks for the recipe. Kind regards! 🙂 -D

    • Hi, Dana! I am so sorry it was confusing and I totally understand. When I first started the blog last year, the cinnamon roll recipe was one of my first posts and it was an amateur post. I really appreciate the feedback because that’s why I’m here–to help you all recreate my recipes–and if you can’t understand them, you can’t recreate them! I’m going to work on both of these posts (the cinnamon rolls AND the donuts) in the next week to get them more user friendly.

      Thanks again for the feedback, and thanks also for visiting my blog and trying my recipes 🙂

      • I am still unclear about the proving thing. The cinnamon roll dough requires proving before refrigeration. So, If I am to use it in this recipe, should I do that proving, refrigerate it and then prove again as instructed in this recipe? Or do I take the cinnamon roll dough straight from the mixer to the fridge and simply do the one prove described in this recipe.

        • You make the cinnamon roll dough as per the instructions in that recipe, up through refrigeration. So you need to let it proof 2 hours (or until doubled) before putting it in the fridge. Then you proceed with the donuts by taking the dough out of the fridge, rolling it out, etc. You will proof the donuts before frying them.

          Hope this makes sense!

    • Hi, Vanessa! Just like regular gluten donuts, unfortunately they don’t keep too long. However, you can put them in the microwave for a few seconds (10-15) and they’ll “freshen up” a bit the next day or two 🙂

        • Have you ever tried Bob’s Red Mill one to one GF flour? Any idea if this flour would work for this recipe? I use it in most of my recipes. Your recipe looks amazing!!!

          • Thank you!! I’ve tried it in other recipes, but not this one. The reason I developed my own bread flour blend is because I didn’t get the results I wanted (mainly texture) from the store bought blends. While you may get satisfactory results, they just weren’t what I was looking for.

    • when I was home in January my Celiac 98 year old father asked if I had ever made GF donuts. The next time I came in, it was with a batch of these already shaped and frozen. Thawed overnight, let rise and fried them up. Dad’s reaction “MMMMMmmmm”. He had two fresh out of the oil before his dinner. Less than 2 weeks later my dad died. Thank you Kim for making it possible for him to have his donuts.

      • I am so, so sorry for your loss 😢 I literally had tears stream down my face as I read this. It is such an honor that my donuts were able to make your dad happy in his last days, and I wish you and your family much sympathy and all the best 🥰🥰🥰🥰🥰

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