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.
Notes
Store leftover Gluten Free Krispy Kreme Donuts in an airtight container at room temperature for up to 2 days. For longer storage, 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.
