4.19 from 65 votes
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
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
  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.