Gluten Free Glazed Donuts
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Learn more →Ingredients
12 servings
For the dough
- 2 ¼ tsp active dry yeast (1 standard packet)
- ¾ cup warm whole milk (105–110°f / 40–43°c)
- 2 tbsp granulated sugar, divided
- 1 ½ cups white rice flour
- ½ cup tapioca starch
- ¼ cup potato starch
- 1 tsp xanthan gum
- ½ tsp fine salt
- 2 large eggs, room temperature
- 3 tbsp unsalted butter, melted and cooled
- 1 tsp pure vanilla extract
For frying
- 4 cups neutral oil (such as canola or vegetable oil), for frying
For the glaze
- 2 cups powdered sugar, sifted
- 4–5 tbsp whole milk
- ½ tsp pure vanilla extract
Instructions
- 1
In a small bowl, combine the warm milk, 1 teaspoon of the granulated sugar, and the yeast. Stir briefly and let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty. If it does not foam, the yeast is inactive — start over with fresh yeast.
- 2
In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer), whisk together the white rice flour, tapioca starch, potato starch, xanthan gum, salt, and the remaining granulated sugar.
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