Amazing Gluten Free Glazed Buttermilk Doughnuts

by Donna Hann on 05/28/2015

Gluten Free Glazed Doughnuts

Today is the last day of school for my chillins’ before summer vacation begins. I can hardly believe another school year has come and gone. I know most parents lament this, but post accident I have significant difficulty tracking the passing of time. My Nicholas is finishing up seventh grade, while my Aubrey is completing fourth. Where have my babies gone?

We have loads of fun summer activities dreamed up. I’ve started a Summer Bucket List, in fact. Tucked in between band camp and tennis camp we hope to take a ferry across Lake Erie to visit Put-In-Bay and Kelley’s Island, take a road trip to Niagara Falls, spend some time floating in our aluminum canoe catching blue gill in the lake behind our house, and I’d really like to sit down with my hubbie and kids and create our own individual vision boards. If you haven’t heard of the concept of creating a visual display of the emotions and feelings you would like to cultivate, the people/ideas who inspire you, your goals for the future, ideas for personal growth, financial/material goals, and perhaps visions for your health, then check out both this and this¬†to get you started. I wholeheartedly believe, and try to teach my children, that those things we visualize, imagine, and believe about ourselves and our future are likely to manifest (whether they are positive or negative!). Creating our own vision boards may help bring us closer to knowing and loving ourselves, achieving our goals, and being the best person we were brought into this world to be.

I’m hopeful that more than a few mornings this summer we’ll start our day off with doughnuts (and a hot cup of pour over half-caf coffee for Mom). As a kid, I loved making fried doughnuts using canned biscuit dough. Was this a tradition in your house? I loved to peel the paper wrapper off the can and whack the can on the counter to open it. I jumped every time! We would use the lid to a small bottle or jar to poke out doughnut holes from the biscuit and then we’d fry them all up. I think a simple sprinkle with sugar on the still warm doughnuts was the last step before devouring them.

gluten free glazed doughnuts

Missing a good glazed cake doughnut after going gluten free, I began experimenting. I have recently found bliss with this recipe. My family usually eats up all the glazed doughnuts first, although I typically mix a bowl of cinnamon sugar to roll some of the doughnuts in, as well as have a bowl of powdered sugar for topping, too. The secret is to place the hot doughnuts just from the fryer into your topping of choice. Consuming immediately is recommended, although rewarming in the microwave for 8-10 seconds later in the day isn’t half bad, either.

Gluten Free Glazed Doughnuts

Gluten Free Glazed Doughnut Dough

gluten free doughnut dough

cutting doughnuts out of gluten free dough

Gluten Free Doughnuts Ready to Fry

Gluten Free Glazed Doughnuts Hit the Oil

Gluten Free Glazed Buttermilk Doughnuts
Recipe type: Breakfast
For Doughnuts
  • 3½ cups gluten free flour, I prefer my gluten free flour recipe but you can experiment with your own favorite, plus extra for dusting surfaces
  • 2 teaspoons xanthan gum (unless your flour blend contains it already)
  • ½ teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 cup granulated sugar
  • 1 teaspoon table salt
  • 1½ teaspoons freshly grated nutmeg
  • ¾ cup buttermilk, your choice of dairy or a dairy free alternative (almond, cashew, etc) with the addition of
  • ½ teaspoon lemon juice to create a buttermilk tang (lemon juice only used if creating a "mock buttermilk"
  • 4 tablespoons unsalted butter, melted and cooled slightly (I have used coconut oil and palm fruit shortening with success)
  • 1½ teaspoons pure vanilla extract
  • 2 large eggs
  • 1 egg yolk
  • 5-6 cups vegetable shortening for frying
For Glaze
  • 2 tablespoons butter, melted
  • 1⅓ cups powdered sugar
  • pinch of salt
  • 2 teaspoons milk
  • 2 teaspoons pure vanilla extract
  • 3-4 teaspoons hot water
For the Doughnuts
  1. In the bowl of an electric mixer, add all the dry ingredients and mix to blend.
  2. In a small bowl, combine the buttermilk (or the dairy free milk plus the ½ teaspoon lemon juice). If creating your own mock buttermilk, allow the mixture to sit for a few minutes to "sour". If using dairy buttermilk, proceed with directions without waiting.
  3. Add the butter, vanilla, and eggs to the the buttermilk mixture and whisk to combine. Add half the liquid ingredients to the dry ingredients and mix on medium low to combine. Add the remaining liquid ingredients and mix on medium to combine. Using a rubber spatula scrape down the side of the bowl to ensure all the ingredients are blended.
  4. Add vegetable shortening to an electric skillet and set to 375 degrees. Alternatively, add vegetable shortening to a large Dutch oven or soup pot set over medium heat and fitted with a candy thermometer to monitor the temperature of the oil. You can proceed with frying when your oil reaches 375 degrees.
  5. Dump the dough out onto a lightly floured work surface and either pat by hand or roll with a floured rolling pin to a ½" thickness. Make certain that the dough is not sticking to your surface as you flatten. Add more flour under your dough circle to ensure an easy release, if necessary. Using a heavily floured doughnut cutter, a drinking glass, or round cookie cutters, cut doughnut shapes out of the dough. Gently reroll dough scraps as needed to cut out remaining doughnuts. Place formed doughnuts on a jelly roll pan.
  6. When fat is at 375 degrees, drop doughnuts, 4-5 at a time, or an amount that fits in your pot without crowding. As doughnuts rise to the surface (or get golden brown), gently flip them over with tongs or a slotted spoon. Cook approximately 45-50 seconds per side. Transfer to a paper towel lined sheet pan or cooling rack.
For the Glaze
  1. Combine melted butter, powdered sugar, salt, milk, and vanilla extract to combine. Add hot water to make a thick but pourable glaze. Before doughnuts cool significantly, dip one side in vanilla glaze. Return to cooling rack set over a sheet pan, glazed side up, to set up briefly. Enjoy while warm!

I’m sharing this on the weekly blog hop Allergy Free Wednesdays. Check it out for more yummy allergy friendly recipes.

Please share this post with your friends or co-workers who are gluten free so they, too, can enjoy a warm doughnut this summer. And if you’d like to receive more of my upcoming scrumptious recipes and party planning tips simply share your email with me on the right sidebar and click “submit”.

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