Gluten Free Glazed Donuts
Fluffy, golden, and finished with a glossy vanilla glaze, these yeasted donuts are the kind of weekend treat that makes the whole kitchen smell incredible. The blend of white rice flour, tapioca starch, and potato starch does the heavy lifting here, creating a tender crumb that fries up beautifully without any wheat flour in sight. Xanthan gum steps in to give the dough just enough structure and stretch, so you get that satisfying chew that's usually the hardest thing to replicate. The dough is softer and stickier than a traditional wheat dough, but a light dusting of rice flour and a little patience during the rise makes it totally manageable. Frying in batches at a steady 350°F is the key to that deep golden color and a light, airy interior — no dense or greasy results here. A simple glaze of powdered sugar, whole milk, and vanilla gets dipped on while the donuts are still warm, setting into that perfect crackly finish. This recipe makes 12 donuts, which means there's just enough to share — or not.
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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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