Gluten-Free Basic Raised
- 30m Prep Time
- 20m Cook Time
- 2h Ready In
These gluten-free raised doughnuts are light, fluffy, and perfect for satisfying a doughnut craving. Made with a gluten-free baking mix, they are a delicious alternative for those avoiding gluten.
Ingredients
- Gluten-Free Baking Mix for Yeast Doughnuts
- 1/2 tbsp baking powder
- 1 1/2 tbsp active dry yeast divided
- 3 tbsp superfine sugar
- 3/4 cup whole milk heated to 110 degrees F
- 2 eggs at room temperature
- 1 egg white at room temperature
- 2 tbsp unsalted butter or vegetable shortening at room temperature
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1/2 tsp kosher salt
- Tapioca starch for dusting
- Vegetable oil for greasing and frying
Nutrition (per serving, estimated)
Estimated based off 9 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 62.1 mg
- Iron: 0.46 mg
- Magnesium: 10.6 mg
- Phosphorus: 74.2 mg
- Potassium: 69.4 mg
- Zinc: 0.49 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- Gluten-Free Baking Mix for Yeast Doughnuts
- 1/2 tbsp baking powder
- 3 tbsp superfine sugar
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1/2 tsp kosher salt
Prepare
- 1 1/2 tbsp active dry yeast, divided
- 3/4 cup whole milk, heated to 110 degrees f
- 2 eggs, at room temperature
- 1 egg white, at room temperature
- 2 tbsp unsalted butter or vegetable shortening, at room temperature
- Tapioca starch, for dusting
- Vegetable oil, for greasing and frying
Let's Cook
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Step 1.
In a medium bowl, whisk together 2 to 3 cups gluten-free baking mix and ½ tablespoon baking powder. Set aside.
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Step 2.
In the bowl of a stand mixer fitted with the paddle attachment, dissolve 1½ tablespoons active dry yeast and 3 tablespoons superfine sugar in ¾ cup whole milk heated to 110°F. Add 1 cup of the baking mix mixture and mix on low speed until a thick paste forms.
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Step 3.
Add 2 eggs, 1 egg white, 2 tablespoons unsalted butter (at room temperature), 1 teaspoon vanilla extract, 1 teaspoon apple cider vinegar, and ½ teaspoon kosher salt to the yeast paste. Mix on medium speed for 1 minute.
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Step 4.
Switch to the dough hook attachment. With the mixer off, add the remaining baking mix mixture about ¼ cup at a time, kneading on medium speed between additions, until the dough starts to pull away from the sides of the bowl and forms a ball, 1 to 2 minutes. The dough will be very soft and moist but not overly sticky. You may have some baking mix left over.
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Step 5.
Lightly grease your hands with vegetable oil, form the dough into a ball, and place it in a large ziplock bag. Let it rest in a warm spot for 30 minutes.
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Step 6.
On a surface lightly dusted with tapioca starch, roll out the dough to ½ inch thick. Using a doughnut or cookie cutter, cut out 3-inch rounds with 1-inch holes (for filled doughnuts, do not cut out the holes).
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Step 7.
Line a baking sheet with a non-terry cloth dish towel lightly dusted with tapioca starch. Place the doughnuts at least 1 inch apart on the baking sheet, cover with plastic wrap, and let them sit in a warm spot until nicely rounded on top, about 45 minutes.
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Step 8.
While the doughnuts are proofing, in a heavy-bottomed pot, heat at least 2 inches of vegetable oil until a deep-fat thermometer registers 340°F. Using a metal spatula, carefully place the doughnuts into the hot oil without overcrowding. Fry for 1 to 2 minutes per side, until light golden brown. Remove with a slotted spoon, drain on a wire rack set over paper towels, and let cool slightly before glazing or filling.