sourdough-donuts-glutenfree

Gluten-Free Old-Fashioned Sour Cream Donuts

 

4.19 from 65 votes
sourdough-donuts-glutenfree
Gluten-Free Old-Fashioned Sour Cream Donuts
Prep Time
1 hr 15 mins
Cook Time
10 mins
Total Time
1 hr 25 mins
 
These gluten-free donuts will make your kitchen smell just like a bakery. Refrigerate in an airtight container up to 2 days; reheat before serving. This recipe can be made egg-free; see instructions.
Course: Dessert
Servings: 18
Calories: 139 kcal
Author: Chrystal Carver
Ingredients
Gluten-Free Donuts
  • 1 cup white rice flour , more for dusting work surface
  • ½ cup tapioca starch/flour
  • ½ cup potato starch (not potato flour)
  • teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon ground nutmeg
  • 2 tablespoons unsalted butter or non-hydrogenated shortening , room temperature
  • ½ cup granulated sugar
  • 2 large egg yolks
  • ½ cup sour cream of choice
  • Canola oil , for frying
Gluten-Free Glaze
  • 1 cup confectioners’ sugar
  • 3 tablespoons milk of choice
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon salt
Instructions
  1. In a medium bowl, combine rice flour, tapioca starch/flour, potato starch, baking powder, salt and nutmeg.
  2. In a large bowl, beat butter and sugar together until sand-like. Add egg yolks, one at a time, mixing until evenly distributed. Add dry ingredients and sour cream and mix until combined.
  3. Scoop dough into a big ball in the center of the bowl and cover with plastic wrap. Refrigerate 1 hour.
  4. Dust a clean work surface with gluten-free flour. Drop chilled dough on floured surface and roll it out to ½-inch thickness using a floured rolling pin. Use a donut cutter or two different-size biscuit cutters to cut out donuts. Save the holes to fry separately. Roll remaining dough scraps back into a ball and re-roll to ½-inch thickness. Cut out donuts, repeating the process until all dough is used. If donut cutter sticks, dip it in gluten-free flour and try again.
  5. Pour 2 inches of oil into an electric fryer and heat to 325°F.
  6. Gently lower 2 to 4 donuts or donut holes, one at a time, into preheated oil. Fry 2 minutes or until golden brown. Using a slotted spoon, carefully flip donuts or donut holes over. Fry 2 more minutes or until brown. Remove donuts or donut holes and drain on a paper towel-covered plate. Repeat until all donuts and donut holes are cooked.
  7. To make the glaze, whisk together confectioners’ sugar, milk, vanilla and salt in a small bowl until smooth. To remove stubborn lumps, microwave glaze 30 seconds and stir.
  8. Dip tops of each donut into glaze and transfer to a wire rack placed over a sheet pan (to catch any drips). Let sit 15 minutes or until glaze sets.
Recipe Notes

For Egg-Free Sour Cream Donuts, omit 2 egg yolks. Add 1 tablespoon arrowroot powder or cornstarch to the dry ingredients in step 1. Combine 1 tablespoon golden flax meal with 3 tablespoons hot unsweetened applesauce and 1 tablespoon hot water; let cool. Use this mixture to replace 2 egg yolks in step 2. TIP: No electric fryer? Pour 2 inches of oil into a heavy pot and attach a deep-fry thermometer to monitor temperature. Contributor Chrystal Carver (glutenfreepalate.com) is author of Sweet & Simple Gluten-Free Baking: Irresistible Classics in 10 Ingredients or Less (Inkwater Press).

Nutrition Facts
Gluten-Free Old-Fashioned Sour Cream Donuts
Amount Per Serving
Calories 139 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Cholesterol 28mg9%
Sodium 171mg7%
Potassium 99mg3%
Carbohydrates 26g9%
Sugar 12g13%
Protein 1g2%
Vitamin A 110IU2%
Vitamin C 0.2mg0%
Calcium 31mg3%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Written by Chrystal Carver, originally published in Gluten Free & More.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Doughnuts Sour Cream
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  1. Jane
    March 28, 2020

    Mine are falling apart in the hot oil
    What did i do wrong?

    1. Carol Kicinski
      March 30, 2020

      Hi Jane,
      Sorry to hear that! Did you refrigerate the dough for longer than the instructions say? And was your oil at the proper temp or might it have been hotter or colder than that?

      1. Christina
        April 13, 2020

        Mine fell apart in the oil too…I had my oil at 325 degrees. I don’t have an electric thermometer—used stovetop with a candy thermometer. I made a yeast doughnut recipe a few days ago, using the same cooking method, but that recipe had me have the oil between 360 and 370 degrees. Do you think I should have had the oil that hot for this one as well?

  2. Chelsea MacDonald-McGuirk
    March 31, 2020

    Hi just wondering if I can sub the potatoes starch for another starch ? I’m allergic
    Thanks

    1. Carol Kicinski
      April 1, 2020

      Hi Chelsea,
      I haven’t tried substituting the potato starch but typically yes, you can substitute potato starch with tapioca starch, arrowroot starch, or corn starch.

  3. Chelsea MacDonald-McGuirk
    April 1, 2020

    great thank you !!

  4. ashley
    April 6, 2020

    I just tried one fresh from the fryer and it is amazing, even without the icing :) I have a potato allergy so I subbed 2 cups namaste GF flour and they turned out wonderfully. Will make again and again and again… thanks for helping me get my cravings met during this crazy scary time.

  5. Carol
    April 9, 2020

    Absolutely AMAZING! Will double the recipe next time since there are 5 of us (3 GF) and for me this made 9 donuts, 11 holes (3.5″ cookie cutter). They won’t last the day.

    I followed the recipe exactly but I’m rationing my superfine white rice flour (for my next batch!) so I used brown rice flour to roll them out. Good to know from the other reviewer that another GF flour mix worked too. My first time deep frying was a grand success!

    Thank you for the step-by-step instructions to give me the confidence to try something new during this extra time at home. It’s been 7+ years since I’ve had an old fashion donut – my favorite type!

  6. Dee
    May 9, 2020

    I found the dough very dry and crumbly with almost no liquid. I ended up adding more sour cream.

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