Gluten-Free Old-Fashioned Sour Cream Donuts
These Gluten-Free Old-Fashioned Sour Cream 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.
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Gluten-Free Old-Fashioned Sour Cream Donuts
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.
Servings: 18
Calories: 139kcal
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)
- 1½ 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
- In a medium bowl, combine rice flour, tapioca starch/flour, potato starch, baking powder, salt and nutmeg.
- 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.
- Scoop dough into a big ball in the center of the bowl and cover with plastic wrap. Refrigerate 1 hour.
- 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.
- Pour 2 inches of oil into an electric fryer and heat to 325°F.
- 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.
- 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.
- 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.
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.
TIP: No electric fryer? Pour 2 inches of oil into a heavy pot and attach a deep-fry thermometer to monitor temperature.
Nutrition
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. Contributor Chrystal Carver (glutenfreepalate.com) is author of Sweet & Simple Gluten-Free Baking: Irresistible Classics in 10 Ingredients or Less (Inkwater Press).
Disclaimer: All nutrition facts on Gluten Free & More 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.
Mine are falling apart in the hot oil
What did i do wrong?
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?
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?
Hi just wondering if I can sub the potatoes starch for another starch ? I’m allergic
Thanks
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.
great thank you !!
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.
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!
I found the dough very dry and crumbly with almost no liquid. I ended up adding more sour cream.
The flavor was great but mine crumbled and fell apart in the oil too. I think the flour blend needs something, maybe xanthan gum or psyllium. The other issue may be that since it isn’t in gram weights, it’s hard to know if we have measurements the same as the author.
When measuring a cup of gluten free flour when weight isn’t listed, I use a small spoon to scoop the flour into the cup as to not compress the flour.
For the Namaste flour I have good luck at about 150 grams per cup.
What can I sub for the sour cream?
You can use dairy-free sour cream alternative, such as Tofutti Better Than Sour Cream or Follow Your Heart.
I had to leave in the fridge longer than expected. Can I still get them if left in fridge overnight? Can I do anything to save them?
They can last in the fridge for about 2 days. Dampen a paper towel with water and cover the donut with it, then reheat for a short time in the microwave, just until soft enough. What would probably be better than that is to use a toaster oven or oven on low heat.
I have read most of the comments and something is similar for everyone. The issue was the donuts fell apart. When it comes to gluten free baking you need to add xanthan gum to the recipe. Rule of thumb is 1/2 teaspoon per cup of flour. Xanthan gum acts as a binder, like gluten. When I made them they came out perfect with the xanthan gum.
If you ever want to try a gluten free recipe and your flour doesn’t have xanthan gum in it, don’t forget to add with the rule of thumb above. Most grocery store blends already have the gum inside.
can these be baked rather than fried?
We haven’t tested baking this recipe, so unfortunately I can’t say for certain.
Thank you for the recipe. I fried mine in coconut oil instead because it’s all I had, absolutely amazing melt in mouth!
They are super yummy! So glad you liked it!