Amazing Gluten Free Buttermilk Donuts Doughnuts Food

facebook share image   twitter share image   pinterest share image   E-Mail share image


Gluten-Free Buttermilk Doughnuts image

Doughnuts are making a trendy comeback...look for them in high end restaurants, retro diners and right in your own home, thanks to this recipe.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 12

Number Of Ingredients 15

Vegetable oil for deep frying
1 egg
1 cup buttermilk
2 tablespoons butter, melted
2 1/2 cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
1/2 cup granulated sugar
1/4 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon xanthan gum
1/2 teaspoon gluten-free baking powder
1/2 cup powdered sugar
1 tablespoon unsweetened baking cocoa
1 tablespoon butter, melted
3 to 4 teaspoons milk


  • In deep fryer or 2-quart heavy saucepan, heat 2 to 3 inches oil to 375°F.
  • To make Doughnuts, in large bowl, beat egg, buttermilk and 2 tablespoons melted butter with whisk until blended. In medium bowl, stir remaining doughnut ingredients. Slowly fold dry ingredients into egg mixture; coat hands with flour blend, and mix with hands, if necessary. Cover and let dough rest 15 minutes.
  • Meanwhile in small bowl, stir together Chocolate Glaze ingredients, stirring in enough milk until smooth and desired glaze consistency. Cover; set aside while frying doughnuts.
  • Sprinkle flour blend on work surface. Roll out dough on surface to 1/2-inch thickness. If dough is sticky, coat hands and rolling pin with flour blend. Cut dough with 3-inch round doughnut cutter. Fry doughnuts and holes in hot oil about 2 minutes, turning once, until golden brown. Drain on paper towels. Dip top of each doughnut and holes into glaze. Serve warm.

Nutrition Facts : Calories 220, Carbohydrate 35 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Doughnut and Doughnut Hole, Sodium 360 mg, Sugar 15 g, TransFat 0 g


Baked Buttermilk Donuts image

Finally a recipe for a baked buttermilk doughnut that is crispy on the outside and light and airy on the inside! You won't think you're eating a donut-shaped muffin with this one! You could also toss the donuts in a cinnamon-sugar mix, glaze them with a powdered sugar-water icing, or frost them with chocolate frosting.

Provided by brownie

Categories     Bread     Quick Bread Recipes

Time 1h

Yield 12

Number Of Ingredients 13

cooking spray
2 cups all-purpose flour
1 cup white sugar
2 tablespoons cornstarch
1 teaspoon baking powder
1 teaspoon freshly grated nutmeg
½ teaspoon salt
1 cup buttermilk
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
4 tablespoons vegetable shortening, melted and cooled slightly
1 cup sifted powdered sugar


  • Preheat the oven to 375 degrees F (190 degrees C). Adjust an oven rack to upper-middle position. Spray a donut pan with cooking spray.
  • Sift flour, sugar, cornstarch, baking powder, nutmeg, and salt together in a large mixing bowl.
  • Whisk buttermilk, eggs, baking soda, and vanilla extract together in a smaller bowl.
  • Pour melted and cooled shortening into flour mixture and stir until absorbed. Add buttermilk mixture and mix well. Let batter rest for 10 to 15 minutes.
  • Pour a scant tablespoon of batter into the well of each donut cup in the prepared pan. Use the back of a spoon to distribute batter evenly across the bottom of each; you won't use up all of the batter in this batch.
  • Bake in the preheated oven on the upper-middle rack until golden brown, 12 to 15 minutes. Remove from the oven; let cool in the pan for 2 to 3 minutes before removing onto a wire rack.
  • Place powdered sugar into a small paper bag. Toss warm doughnuts in powdered sugar to coat.
  • Spray the donut pan with cooking spray again. Spoon batter in tablespoonfuls into the hot pan for the next batch.
  • Bake donuts in the preheated oven on the upper-middle rack until golden brown, 12 to 15 minutes. Let cool for 2 to 3 minutes before removing from the pan and toss in powdered sugar.

Nutrition Facts : Calories 246.6 calories, Carbohydrate 45.5 g, Cholesterol 31.8 mg, Fat 5.6 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 1.5 g, Sodium 276.2 mg, Sugar 28.1 g


Brown Butter Buttermilk Donuts image

Provided by Molly Yeh

Time 2h45m

Yield 5 to 6 donuts (3- to 4-inch donuts)

Number Of Ingredients 17

3 tablespoons unsalted butter
2 cups cake flour, plus more for dusting
1/2 cup almond flour
2 1/4 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup granulated sugar
Zest of 1/2 lemon (1 to 2 teaspoons zest)
1/4 teaspoon almond extract
1 large egg plus 1 yolk
1/3 cup buttermilk
2 to 3 quarts neutral oil (vegetable or peanut are good)
2 1/2 cups powdered sugar
1/4 cup buttermilk
1/4 teaspoon almond extract
1/4 teaspoon kosher salt
Juice of 1/2 lemon (1 to 2 tablespoons juice; include the pulp)


  • For the donuts: In a small saucepan, melt the butter over medium-low heat. Let it cook on low heat, swirling occasionally while it crackles and hisses, until the crackling stops and the milk solids in the butter smell toasty and nutty and have turned golden brown, 3 to 4 minutes. Remove from the stove and let cool to room temperature.
  • Combine the cake flour, almond flour, baking powder, salt and baking soda in a bowl, whisk together and set aside.
  • In a mixer with the paddle attachment, beat together the melted butter, granulated sugar and lemon zest. Add the almond extract, whole egg and egg yolk and beat until light and fluffy, 2 to 3 minutes. Add the dry ingredients and buttermilk and mix just until a soft dough forms. Remove onto a piece of plastic wrap, flatten out to a disc, cover and refrigerate for at least 1 hour (or overnight if you want to make the night before and finish in the morning).
  • Unwrap the dough onto a liberally floured surface and pat out with your hands (or you can use a rolling pin) to 3/4 inch thick. Using a 3- to 4-inch glass or round cutter, punch out as many dough circles as you can and place on a baking sheet. Reroll until all the dough is cut. Using a small bottle cap or a round pastry tip, cut a hole in the center of each donut (you can use these pieces to test the oil or to have as snacks). Cover with plastic wrap and refrigerate for 30 minutes to 1 hour. It is important that the dough is cold when frying (chilled dough is easier to handle and results in a nicer crust with well-defined cracks).
  • Heat 2 inches of oil in a heavy-bottomed pot to 350 degrees F.
  • For the glaze: Right before frying the donuts, combine the powdered sugar, buttermilk, almond extract, salt and lemon juice in a medium bowl and whisk until smooth.
  • When the oil is hot, carefully drop the donuts in the oil (2 to 3 at a time; do not crowd the pot). They will sink to the bottom but pop up after 15 to 20 seconds (don't disturb them during this time). Fry, flipping frequently, until deep golden brown, 3 to 5 minutes. Remove from the oil onto a rack.
  • While still warm but cool enough to handle, drop each donut into the glaze, flip to coat the entire thing, then let set on the rack. These are the best right away, but they actually keep pretty well for a day or two because they are very moist.


Gluten-Free Sugar-Glazed Doughnuts image

Provided by Shauna Ahern

Time 1h35m

Yield 12 doughnuts

Number Of Ingredients 18

520 grams Gluten-Free Pastry Flour Mix, recipe follows, plus more if necessary
1/2 teaspoon psyllium husk
1 tablespoon instant yeast
210 grams whole milk (about 3/4 cup)
1/3 cup cane sugar
2 teaspoons kosher salt
2 large eggs, at room temperature
1 teaspoon vanilla extract
60 grams (4 tablespoons) unsalted butter, cut into 1/2-inch cubes, at room temperature, plus more for greasing the bowl
Pure olive oil, for frying (you can also use canola or safflower oil)
1/4 cup whole milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
400 grams white rice flour
300 grams tapioca flour
150 grams cornstarch
100 grams millet
50 grams milk powder


  • Whisk the dry ingredients: Put the flour, psyllium and yeast into the bowl of a stand mixer. Whisk them together on low speed to aerate the flour.
  • Heat the milk: Set a small pot on low heat. Pour in the milk and heat until just warm (75 degrees F if you are using a thermometer). Turn off the heat.
  • Make the doughnuts: With the stand mixer running at low speed, add the sugar, salt and warm milk to the flour mixture.
  • With the mixer still running at low speed, add 1 egg at a time until all the eggs are fully incorporated into the batter. Dribble in the vanilla extract. Scrape the batter down the sides of the bowl fully. Run the mixer until the batter is airy and light, about 5 minutes.
  • Add the butter: Scrape down the sides of the bowl again. With the mixer running at low speed, add the butter, one cube at a time, until fully incorporated into the batter.
  • At this point, the dough should gather around the paddle of the stand mixer and gently slump off when you turn the mixer off. If it feels too wet, add a bit more flour. Turn the dough onto a lightly-floured surface. Wet your hands lightly.
  • Gently pat the dough, which will be sticky. Don't worry. That's why you wet your hands. Gently shape the dough, stretching and pulling as you can, into a large ball. Make a seam with the edges of the dough together. Put the dough, seam-side down, into a greased bowl. Cover the bowl with plastic wrap and let it sit in a warm place in the kitchen for 1 hour.
  • Roll out the dough: With wet hands, gather the dough and plop it onto a lightly-floured piece of parchment paper. Flour a rolling pin and roll out the dough just shy of the edges of the parchment paper. (Remember to go slowly. This will not feel like gluten dough.) The dough should be about 1-inch thick. Put the parchment paper onto a baking sheet and place it in the freezer for 10 minutes.
  • Cut out the doughnuts: Using a 3-inch doughnut cutter (or biscuit cutter or an empty tin can, if that's all you have), cut out 8 rounds from the dough. Cut holes in the rounds with a much smaller cutter. (You could also use your finger.) Set them aside on a piece of parchment paper.
  • You can roll out the remaining dough and cut out more doughnuts, if you want. They won't be quite as light as the first batch, but they are still doughnuts!
  • Let the doughnuts rest while you prepare the oil.
  • Heat the oil: Set a Dutch oven over medium-high heat. Pour in enough oil to fill the pot 1/3 of the way. Heat the oil to 350 degrees F. Fry the doughnuts: Using a slotted spoon, gently lower a doughnut into the hot oil. Add three more doughnuts.
  • Fry the doughnuts for 30 seconds on one side, then 45 seconds on the other side, then another 30 to 45 seconds on the first side again, until the doughnuts are a deep golden brown.
  • Remove the doughnuts to a baking rack set over a baking sheet. Fry the remaining doughnuts the same way.
  • Make the glaze: Whisk together the milk and vanilla extract in a medium bowl. Continue whisking as you add the confectioners' sugar. Whisk until all the lumps of sugar have been blended into a smooth glaze.
  • Dunk the warm doughnuts into the sugar glaze and return them to the cooling rack.
  • Eat immediately. Doughnuts are really only good the day they are made and they're best within an hour of being made.
  • Pour all the flours and milk powder into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.


Baked Double Chocolate Donuts (Gluten Free) image

Yes, you can make delicious, cakey, gluten free donuts. Recipe #155392 was my inspiration for the glaze. The recipe makes six regular donuts or 12 mini-donuts. If using the mini-pan the cooking time may need to be adjusted.

Provided by PaulaG

Categories     Breads

Time 25m

Yield 6 donuts

Number Of Ingredients 20

2/3 cup all-purpose flour, blend gluten free
2 tablespoons tapioca starch (Expandex)
1/4 cup cocoa
1/2 cup sugar
1 teaspoon xanthan gum
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
3 tablespoons dried dry buttermilk
2 large eggs
3 tablespoons coconut oil, melted
2 -4 tablespoons water, divided
1 1/2 tablespoons melted coconut oil
1 1/2 tablespoons unsweetened cocoa
1 1/2-2 tablespoons hot water, divided
3/4 cup confectioners' sugar
1/2 teaspoon vanilla
chopped peanuts (optional)
sweetened flaked coconut (optional)
nonpareils (optional)


  • Preheat oven to 375 degrees. Spray a 6 hole donut pan with non-stick cooking spray.
  • In a medium bowl blend together the flour, tapioca starch, cocoa, sugar, gum, baking powder, salt, cinnamon and buttermilk powder.
  • In a small bowl beat together the eggs, oil and 2 tablespoons water. Pour the mixture into the dry ingredients and mix until well combined. If mixture is to thick add in additional water until a smooth, thick, cake batter consistency is achieved.
  • Spoon the mixture into the prepared pan, smoothing with a spatula. Place in pre-heated oven and bake for 10 to 12 minutes. Allow to rest in pan a minute or two and then turn out onto a wire rack to cool for a few minutes.
  • In a small bowl, blend together the coconut oil, cocoa, 1 1/2 tablespoons hot water, sugar and vanilla. Stir until smooth adding in additional water as needed. Place the cooling rack with donuts on a cookie sheet and spoon the chocolate glaze over the donuts allowing the glaze to drip down sides. Immediately top with topping of choice; i.e., peanuts, coconut or nonpareils. Enjoy!


Buttermilk Doughnuts Donuts image

I got this recipe when I was a teenager and have been making it ever since. Anytime my nephews and nieces spend the night, they request these. They take some time but they sure are worth it!

Provided by Marg CaymanDesigns

Categories     Breads

Time 2h

Yield 14 doughnuts

Number Of Ingredients 11

1 tablespoon dry active yeast
1/2 cup warm water
1/2 cup buttermilk
3 tablespoons shortening, melted (DO NOT use oil)
3 tablespoons sugar
2 1/2-3 cups flour
3 teaspoons baking powder
1 teaspoon salt
vegetable oil
2 1/2 cups sifted powdered sugar
1/4 cup milk


  • Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
  • Add buttermilk, shortening, sugar and 1 1/2 cup flour, baking powder and salt; mix well.
  • Add enough remaining flour to make a soft dough.
  • Turn dough onto a floured surface and knead several times.
  • Roll dough to 1/2 inch thick and cut with a 2 1/2 inch doughnut cutter.
  • Place doughnuts on lightly floured surface, cover and let rise 45 minutes or until double in bulk.
  • Heat 2-3 inches of oil to 375°F.
  • (I use my Fry Daddy) Drop in 4 or 5 doughnuts at a time.
  • Cook about 2 minutes or until lightly golden in color, turning once.
  • Drain well on paper towels.
  • Combine 2 1/2 cups powdered sugar with 1/4 cup milk, stir until smooth.
  • Dip each doughnut in glaze while still warm; allow excess glaze to drip off.
  • Cool on wire rack or serve warm.

Nutrition Facts : Calories 208.9, Fat 3.3, SaturatedFat 0.9, Cholesterol 1, Sodium 256.8, Carbohydrate 42.3, Fiber 0.8, Sugar 24.1, Protein 3.1


Amazing Gluten-Free Buttermilk Donuts / Doughnuts image

They look like the real thing, they taste like the real thing, and best of all they're really not all that hard to make. The Gluten-Free Rice Flour Mix for this recipe is made of 3 cups white rice flour, 3 cups brown rice flour, 2 cups potato starch (not flour) and 1 cup tapioca starch. Based on a recipe from the GF-Utah site.

Provided by Whats Cooking

Categories     Breads

Time 40m

Yield 16 serving(s)

Number Of Ingredients 12

2 eggs, beaten
2 cups buttermilk
1/4 cup butter, melted
5 cups gluten-free rice flour mix (see note)
1 cup sugar
1 teaspoon nutmeg
1/2 teaspoon cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons salt
2 teaspoons xanthan gum
1/2 cup sugar, set aside in a bowl


  • Beat the eggs, buttermilk, and melted butter in a large bowl with a whisk.
  • Combine dry ingredients in a separate bowl. Fold slowly into the wet ingredients, mixing by hand with a wooden spoon. When the ingredients are mostly combined, use your hands to knead a few times to make sure the ingredients are fully incorporated.
  • Let the dough rest for 15 minutes. Sprinkle extra rice flour mix on your countertop or a large cutting board. Roll out dough to between 1/3 and 1/2 inch thick. If dough is sticky, work in more rice flour blend.
  • Heat 2-3 inches of canola oil in the bottom of a pot until very hot (375 degrees F).
  • Cut dough with doughnut cutter OR use a glass, biscuit cutter or jar with approximately 3-inch diameter to cut disks out of the dough and use the cap of the oil bottle to cut out the center hole.
  • Remaining dough scraps can be rolled into balls ("donut holes") and fried.
  • Carefully drop each doughnut in hot oil with fingers, being cautious not to splash oil. Cook until golden brown on both sides (just a few minutes). You will need to cook just a few at a time, but the cooking doesn't take long at all so this goes quickly.
  • Remove donuts from oil with a slotted spoon or spatula, and place on a plate lined with two layers of paper towel or brown paper to absorb oil. While still warm, roll each donut in the bowl of sugar to coat fully. Alternately, you may omit this step and apply a glaze at this time.
  • Serve while warm.

Nutrition Facts : Calories 120.3, Fat 3.8, SaturatedFat 2.2, Cholesterol 32.1, Sodium 537.3, Carbohydrate 20.5, Fiber 0.1, Sugar 20.2, Protein 1.8

People also searched

More about "amazing gluten free buttermilk donuts doughnuts food"

gluten-free-baked-doughnuts-recipe-king-arthur-baking image
Web 12 doughnuts Save Recipe Shop this Recipe Instructions Preheat the oven to 425°F. Lightly grease two standard doughnut pans. In a medium …
4.3/5 (9)
Calories 240 per serving
Total Time 27 mins
  • In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth.

gluten-free-old-fashioned-doughnuts-faithfully-gluten image
Web Jan 8, 2019 Roll dough 1/2" thick. Cut with a doughnut cutter. Fry in 1 to 3 inches of very hot oil (375 degrees F) until brown on one side. Turn …
Estimated Reading Time 3 mins
  • Combine dry ingredients in a separate bowl and add to the wet. Mix by hand with a large spoon. (Do not use an electric mixer).
  • Let batter rest for about 15 minutes. Turn dough onto a well-floured surface. If dough is sticky, work in more rice flour blend.

gluten-free-baked-buttermilk-doughnuts-flour-farm image
Web Mar 3, 2021 Gluten Free Baked Buttermilk Doughnuts taste moist, springy, delicately spiced and beautifully balanced. Coat or frost with …

healthy-gluten-free-baked-donut-recipe-sugar-cloth image
Web Dec 12, 2019 Melt the butter in a microwave safe bowl and allow it to cool, but not harden. Stir in the eggs, yogurt, and vanilla extract until the mixture is smooth and set aside. In a large mixing bowl, mix the flour, sugars, …

how-to-make-gluten-free-doughnuts-taste-of-home image
Web Apr 8, 2021 Step 1: Make the doughnut batter. Molly Winsten MS, RD for Taste of Home. Combine dry ingredients in a large bowl. Using a stand mixer or hand mixer, slowly mix in water, eggs, vanilla and oil. Once all …

glutenfree-donuts-recipe-with-cinnamon-sugar image
Web Jan 11, 2021 Ideally you want them to just 'pop' out, so make sure to generously grease the pan! Put into a preheated oven at 375° F for 14-16 minutes. Check at the 14-minute mark, depending on your oven they …

mini-gluten-free-baked-buttermilk-donuts-just-a image
Web In a small bowl make the buttermilk by combining the almond milk and cider vinegar. In another small bowl, mix the ground flax seed meal and water. Allow to thicken up for about 5 minutes.

Web Mar 11, 2013 Step 1. For the doughnuts, whisk the sugar, buttermilk, melted butter and eggs in a large bowl until smooth. In a separate bowl, sift the rice flour, tapioca starch, …

Web Mar 29, 2022 Stir together flour, sugar, baking powder, baking soda, and nutmeg in a mixing bowl. Stir together vegan buttermilk, melted butter, water, and vanilla. Make the …

Web Nov 10, 2021 Prepare the dough: In a separate bowl, add the butter and sugar. Using a stand-alone mixer with the paddle attachment, beat the butter and sugar at medium-high …

Web Mar 10, 2019 In large bowl, sift together the flours, baking powder, baking soda, nutmeg, and salt. In bowl of electric mixer (or large bowl if using handheld mixer) beat the egg …

Web AMAZING GLUTEN-FREE BUTTERMILK DONUTS / DOUGHNUTS INGREDIENTS 2 eggs, beaten 2 cups buttermilk 1⁄4 cup butter, melted 5 cups gluten-free rice flour mix …

Web Sep 25, 2014 Preheat oven to 325 degrees F. Spray a donut baking pan with cooking spray and set aside. Whisk together dry ingredients (along with the sugar) in a mixing …

Web Jan 7, 2022 The first Friday of the year definitely calls for doughnuts Get the recipe for Amazing Gluten-Free Buttermilk Doughnuts: :...

Web Mar 17, 2014 In a medium-size, heavy-bottom pot or fryer, place about 3-inches of frying oil. Clip a deep-fry/candy thermometer to the side of the pot or fryer, and place the oil …

Related Search