Are you craving that iconic melt-in-your-mouth experience of Krispy Kreme donuts, but need to stay gluten-free? This Gluten Free Krispy Kreme Donuts recipe brings that beloved taste and texture right to your kitchen, offering a perfectly sweet indulgence that everyone can enjoy.
Key Ingredients for Gluten Free Krispy Kreme Donuts
- 1 ½ cups (210g) gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- ½ cup (100g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- 2 tablespoons unsalted butter, softened
- ¾ cup (180ml) buttermilk (or 1/2 cup milk + 1/2 tbsp lemon juice, let sit for 5 minutes)
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- Vegetable oil or other neutral oil, for frying (about 4-6 cups)
For the Glaze:
- 2 cups (250g) powdered sugar
- ½ cup (60ml) milk (or water)
- 1 teaspoon vanilla extract
- Pinch of salt
How to Make Gluten Free Krispy Kreme Donuts
This Gluten Free Krispy Kreme Donuts recipe provides an incredibly easy path to achieving that signature fluffy texture and irresistible glaze. With straightforward steps, you’ll be enjoying warm, delicious donuts in no time, boasting a sweetness that rivals any bakery. The simple technique makes it a satisfying weekend treat, with a total preparation time of approximately 45 minutes, plus chilling time.
Step-by-Step Instructions
1. Prepare the Dry Ingredients:
In a large mixing bowl, whisk together the gluten-free all-purpose flour, granulated sugar, baking powder, baking soda, salt, and nutmeg. Ensure these ingredients are thoroughly combined for even distribution.
2. Incorporate the Wet Ingredients:
Add the softened butter to the dry ingredients and use a pastry blender or your fingertips to cut it into the flour mixture until it resembles coarse crumbs. In a separate small bowl, whisk together the buttermilk, egg, and vanilla extract until well blended.
3. Combine Wet and Dry:
Pour the wet ingredients into the dry ingredients. Mix until just combined. The batter will be thick and slightly sticky, which is normal for gluten-free recipes. Be careful not to overmix.
4. Chill the Dough:
Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This chilling period is crucial for gluten-free dough as it allows the flours to hydrate properly, making the dough easier to handle and resulting in a better texture for the donuts.
5. Roll and Cut the Dough:
Lightly flour a clean work surface with gluten-free flour. Turn out the chilled dough onto the floured surface. Gently roll out the dough to about ½ inch thickness. Use a floured donut cutter or two round cutters (one about 3 inches and one about 1 inch for the hole) to cut out your donuts. Reroll scraps gently once.
6. Heat the Oil:
Fill a large, heavy-bottomed pot or Dutch oven with about 3-4 inches of vegetable oil. Heat the oil over medium heat until it reaches 350°F (175°C) on a deep-fry thermometer. It’s important to maintain this temperature for evenly cooked donuts.
7. Fry the Donuts:
Carefully slide 2-3 donuts at a time into the hot oil, making sure not to overcrowd the pot. Fry for 1-2 minutes per side, or until golden brown and puffy. Use a slotted spoon or spider strainer to gently flip the donuts and remove them from the oil.
8. Drain the Donuts:
Place the fried donuts on a wire rack set over a baking sheet lined with paper towels to drain any excess oil. Allow them to cool slightly before glazing.
9. Make the Glaze:
While the donuts cool, prepare the glaze. In a medium bowl, whisk together the powdered sugar, milk (or water), vanilla extract, and pinch of salt until smooth and drizzleable. If the glaze is too thick, add a tiny bit more milk; if too thin, add a bit more powdered sugar.
10. Glaze the Donuts:
Once the donuts are slightly cooled but still warm, dip the top of each donut into the glaze, allowing any excess to drip back into the bowl. You can also spoon the glaze over them if you prefer a lighter coating. Place them back on the wire rack to allow the glaze to set.
Why You’ll Love This Gluten Free Krispy Kreme Donuts
You’ll absolutely adore these Gluten Free Krispy Kreme Donuts for their incredibly light and airy texture that just melts in your mouth, a true testament to a well-crafted gluten-free recipe. The joy of recreating that iconic coffee shop treat at home is immense, offering a substantial cost-saving compared to purchasing specialty gluten-free donuts. Plus, the simple, sweet glaze is the perfect complement, creating a delightful contrast that’s sure to satisfy your sweet cravings, much like their traditional counterparts but with a gluten-free twist.
Imagine the aroma filling your kitchen as you prepare these delightful rings of joy – it’s an experience that’s both rewarding and surprisingly easy to achieve. Unlike some complicated gluten-free baking projects, this recipe is designed for success, ensuring you get that melt-in-your-mouth goodness without the fuss. So go ahead, treat yourself and your loved ones to a batch of these sensational homemade donuts; they’re a testament to delicious gluten-free indulgence!
Storing and Reheating Tips
Store leftover Gluten Free Krispy Kreme Donuts in an airtight container at room temperature for up to 2 days. Because they are fried, they tend to lose their ideal texture more quickly than baked goods. For longer storage, you can freeze them.
- Freezing: Once completely cooled and the glaze is set, wrap individual donuts tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 1-2 months.
- Reheating: To reheat, you can gently warm them in a toaster oven at a very low temperature for a few minutes, or simply let them come to room temperature from the freezer. For the best texture, it’s often recommended to enjoy them fresh, but proper storage and reheating will still yield a delightful treat.
Final Thoughts
Creating these Gluten Free Krispy Kreme Donuts at home is an incredibly rewarding experience, bringing a beloved treat into your gluten-free lifestyle. Give this recipe a try, and savor the sweet taste of accomplishment and deliciousness!
Gluten Free Krispy Kreme Donuts
Ingredients
Equipment
Method
- In a large mixing bowl, whisk together the gluten-free all-purpose flour, granulated sugar, baking powder, baking soda, salt, and nutmeg. Ensure these ingredients are thoroughly combined for even distribution.1.5 cups gluten-free all-purpose flour blend, 0.5 cup granulated sugar, 1 teaspoon baking powder, 0.5 teaspoon baking soda, 0.25 teaspoon salt, 0.25 teaspoon ground nutmeg
- Add the softened butter to the dry ingredients and use a pastry blender or your fingertips to cut it into the flour mixture until it resembles coarse crumbs. In a separate small bowl, whisk together the buttermilk, egg, and vanilla extract until well blended.2 tablespoons unsalted butter, 0.75 cup buttermilk, 1 large egg, 1 teaspoon vanilla extract
- Pour the wet ingredients into the dry ingredients. Mix until just combined. The batter will be thick and slightly sticky, which is normal for gluten-free recipes. Be careful not to overmix.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This chilling period is crucial for gluten-free dough as it allows the flours to hydrate properly, making the dough easier to handle and resulting in a better texture for the donuts.
- Lightly flour a clean work surface with gluten-free flour. Turn out the chilled dough onto the floured surface. Gently roll out the dough to about ½ inch thickness. Use a floured donut cutter or two round cutters (one about 3 inches and one about 1 inch for the hole) to cut out your donuts. Reroll scraps gently once.
- Fill a large, heavy-bottomed pot or Dutch oven with about 3-4 inches of vegetable oil. Heat the oil over medium heat until it reaches 350°F (175°C) on a deep-fry thermometer. It’s important to maintain this temperature for evenly cooked donuts.4-6 cups Vegetable oil or other neutral oil
- Carefully slide 2-3 donuts at a time into the hot oil, making sure not to overcrowd the pot. Fry for 1-2 minutes per side, or until golden brown and puffy. Use a slotted spoon or spider strainer to gently flip the donuts and remove them from the oil.
- Place the fried donuts on a wire rack set over a baking sheet lined with paper towels to drain any excess oil. Allow them to cool slightly before glazing.
- While the donuts cool, prepare the glaze. In a medium bowl, whisk together the powdered sugar, milk (or water), vanilla extract, and pinch of salt until smooth and drizzleable. If the glaze is too thick, add a tiny bit more milk; if too thin, add a bit more powdered sugar.2 cups powdered sugar, 0.5 cup milk, 1 teaspoon vanilla extract, 1 pinch salt
- Once the donuts are slightly cooled but still warm, dip the top of each donut into the glaze, allowing any excess to drip back into the bowl. You can also spoon the glaze over them if you prefer a lighter coating. Place them back on the wire rack to allow the glaze to set.