Gluten free doughnuts….hot, covered in vanilla glaze, pillowy soft, fluffy, and so delicious you want to swoon when you take the first bite. Yes! You’re reading that right. Hot, yeast-risen doughnuts can be yours on a gluten free diet.
Keep reading… and make you sure you clear your schedule for Friday night and Saturday morning, because you’re going to be making gluten free doughnuts this weekend!
How did these doughnuts come about? Well, after a couple of months of living in our RV and not making any new recipes, I was ready for a challenge. We happened to pass a doughnut display in a grocery store one Friday night and John and I both looked at each other and without a word being spoken I knew what I would be making for breakfast the next morning.
The recipe that I’m giving you here is actually the 2nd attempt at this. The first flour mix that I tried was too heavy, so I tried a different one a few weeks later and it worked perfectly. It’s just another good example that the flours you use do make a difference.
There are several steps to this recipe and I was serious when I said to clear your Friday night. You dough has to be started on Friday night and if you don’t get a relatively early start, then you’ll be up to 1:00 AM like I was =)
Also, set an alarm for Saturday morning if you’ll need to wake up before your kitchen assistants. The doughnuts need to sit for an hour before they go into the fryer, so I try to get up and do that early, before little people with little hands wake up and start trying to flatten my gluten free doughnuts.
These doughnuts are delicious with the glaze recipe at the end of this post, but we also enjoyed them spread with Nutella.
Instructions
Yield: Approximately 1.5 dozen doughnuts.
- 1 c. warm water
- 2 envelopes active dry yeast (1.5 Tbsp)
- 1 c. Bob’s Red Mill Gluten Free All Purpose Flour
- 2/3 c. sugar
- 2/3 c. butter, softened *
- 3 large eggs
- 2 tsp. vanilla extract
- 1 tsp. salt
- 3.5 c. Bob’s Red Mill Gluten Free All Purpose Flour
- 2 tsp. xanthan gum
- 1/2 gallon of oil (for frying)
*ÂDairy free butter substitutes like Vegan Buttery Sticks or coconut oil would work.
Step 1:
Add the yeast to the warm water and proof for 5 minutes. Stir in 1 cup of flour, cover the bowl with plastic wrap, and let it sit for 30 minutes.
Step 2:
Whisk the sugar, butter, eggs, vanilla, and salt together and add it to the yeast/flour mixture. Then add in the remaining 3.5 c. of flour and the xanthan gum. Mix the dough together for several minutes. The dough should be somewhat thick but still soft, not thick enough that you think “this is going to be easy to roll out”, but more like “this dough may be a bit too soft to work with”
Step 3:
Cover the bowl with plastic wrap and let it sit in a warm spot for 2 hours. Then put it in the refrigerator for at least 3 hours, (but up to 16 hours) and get some sleep.
Step 4:
Rise and shine! Roll out the dough to 3/8″ thick. Use a 3″ round cookie/biscuit cutter to cut out the doughnut, and then cut a 1″ hole (or thereabouts) in the middle of each with a floured knife. Re-roll the scraps and continue as above until you’ve used all of the dough. Let the doughnuts rise in a warm place for an hour. Do not cover them – the exterior needs to dry out slightly.
Step 5:
Pour the oil into a large deep skillet (or stock pot) and heat it to 375 degrees F. I start the oil after the doughnuts have risen for 45 minutes so that everything is ready at the same time. Carefully drop a few doughnuts into the hot oil, being careful not to crowd. When one side has browned nicely (this doesn’t take long) flip the doughnut over and cook until the other side has browned as well. Cut one of the first doughnuts in two to make sure they are completely cooked and adjust your oil temperature as needed.
Step 6:
When the doughnuts come out of the oil, lay them on a cooling rack or paper towels to drain. Once they’ve cooled just a little bit, roll them in the vanilla glaze and set them on a cooling rack.
Step 7:
Sit down and eat while these are still hot. Keep eating until you can’t move or the doughnuts are all gone =)
Vanilla Almond Glaze
- 1 c. confectioner’s sugar
- 2 – 3 Tbsp. water
- 1/4 tsp. vanilla extract
- 1/4 tsp. almond extract
Just stir briskly until all of the ingredients are combined. Make more as needed!
FAQs
All of Krispy Kreme's donuts are made with wheat flour, meaning they don't have gluten-free donuts. Moreover, they warn that because they use wheat flour in their primary product all the other items can come in contact with gluten and other allergens.
What is the secret ingredient in Krispy Kreme donuts? ›
What is the secret to Krispy Kreme Donuts? The secret to Krispy Kreme doughnuts is of course the sweet glaze, and this is achieved by bathing the doughnuts in a glaze of icing sugar, vanilla extract and milk, for a thicker glaze increase the quantity of icing sugar by a few spoons.
What makes Krispy Kreme donuts so fluffy? ›
Mixing and Extruding
A batch of original glazed starts with Krispy Kreme doughnut mix, water and yeast, the same single-cell fungi used to make bread rise. The yeast is what makes the original glazed so light -- it puffs the dough up with air, so it's not dense like a cake doughnut (more on this later).
What does Krispy Kreme do with unsold doughnuts? ›
It is understood the chain only sells food which is baked on the day and if the doughnuts are not sold within 24 hours, they have to be thrown away. Krispy Kreme said: 'We're proud that our doughnuts are made fresh daily.
What kind of oil does Krispy Kreme fry their donuts in? ›
We use vegetable shortening (palm, soybean, and/or cottonseed and canola oil) for zero gram of trans fat per one serving of doughnut. All monoglycerides and diglycerides are vegetable based. Enzymes are also present. The lecithin we use is soy-based.
Does Krispy Kreme baked or fry their donuts? ›
Like most doughnuts, Krispy Kremes are fried (cooked in oil). Frying cooks the dough rapidly from the outside in to give the doughnuts their distinctive crispy texture. The conveyer belt carries the doughnuts through a vegetable oil bath heated to between 355 and 360 degrees Fahrenheit (about 180 C).
Does Krispy Kreme use eggs in their donuts? ›
The only animal by-products used in our doughnuts are eggs (whites and yolks) and dairy products (including milk, butter, yogurt, whey, nonfat milk and nonfat whey). To get further information about our products, call us at 1-800-4KRISPY. Are Krispy Kreme Doughnuts Kosher? All of our doughnuts are ingredient Kosher.
Does Krispy Kreme make their donuts fresh every morning? ›
Each Krispy Kreme generally makes glazed doughnuts twice a day: around opening time, and again in the p.m., says a Krispy Kreme customer service representative. Specialty doughnuts are baked just once a day, and it's up to management to pick that time.
Can you use water instead of milk for donuts? ›
Water makes for a lighter dough with a more delicate bite. Milk produces a tender and soft dough with more of a chewy texture. These are super important in donuts as they provide richness as well as making them fluffy. Using egg yolks make the donuts super tender.
Why are my donuts not light and fluffy? ›
There's only one way to make doughnuts even softer and fluffier and that is by scalding some of the flour. Scalding is a technique used to not only make bread softer, but also to make it stay soft for longer.
As a Krispy Kreme Rewards member, you'll earn 10 points for every $1 you spend at participating Krispy Kreme locations. You can redeem your points for your favorite treats, including doughnuts, coffee, and hot chocolate. You will receive a welcome offer of a free doughnut of choice after you sign up.
Why did Krispy Kreme franchises fail? ›
Supply Chain Inefficiencies
With the small amount of franchises, it was more costly and inefficient for Krispy Kreme to distribute goods, per store, than it was for franchisors with thousands of locations. The costs were passed on to franchisees that were required to buy all ingredients and products at marked-up costs.
Why does Krispy Kreme give away so many free donuts? ›
Today, the freebie is a pillar of Krispy Kreme marketing, tied to all manner of occasions and events—from news of a big lottery prize to vaccination participation, and earns the company a lot of free press. Still, the tactic only works if the payoff outweighs the giveaway cost.
Is Krispy Kreme original glazed gluten-free? ›
Made fresh and delivered to stores daily, you can be confident that buying a Krispy Kreme Original Glazed™ Doughnut at your local 7-Eleven will always be fresh and delicious. PRODUCT CONTAINS: Wheat, Gluten, and Soy.
Are Krispy Kreme Jelly Belly gluten-free? ›
Original Glazed®, Strawberry Iced, Chocolate Iced with Sprinkles, Glazed Blueberry Cake, Cinnamon Apple Filled. All Jelly Belly jelly beans are OU Kosher, gluten-free, peanut-free, dairy-free, fat-free, and vegetarian-friendly.
Can gluten-free people eat donuts? ›
Baked goods: Baked goods like cake, cookies, doughnuts, muffins, and pies contain gluten, as well as pancakes and waffles. Pasta: All wheat pasta contains gluten, including spaghetti, fettuccine, macaroni, lasagna, and ravioli.
Does hurts make gluten free donuts? ›
FRESH Gluten Free donuts just hit the case!! 😍👏🏼 Did you know we also offer Dairy Free donuts?! 🍩 Call us today and ask how you can get your hands on some of these YUMMY donuts!! (480) 765-2101.
