Gluten-Free Old-Fashioned Sour Cream Donuts
Updated Jun 04, 2025, Published Feb 21, 2017
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Indulge in Sweet Nostalgia: Gluten-Free Old-Fashioned Sour Cream Donuts
Craving a warm, nostalgic treat that fills your kitchen with bakery-like aromas? The Gluten-Free Old-Fashioned Sour Cream Donuts recipe from Gluten Free & More Magazine delivers just that. These delectable donuts, with their tender crumb and sweet glaze, offer a gluten-free twist on a classic dessert that’s perfect for breakfast or an afternoon treat. In just over an hour, you can whip up a batch that’s sure to impress family and friends. Let’s explore why these donuts are a must-try, what you’ll need to get started, some handy tips to perfect them, and answers to common questions about making these irresistible treats.
Why You’ll Love This Recipe
First and foremost, the Gluten-Free Old-Fashioned Sour Cream Donuts stand out for their rich, nostalgic flavor. The sour cream adds a delightful tanginess, while the glaze provides just the right amount of sweetness. Moreover, these donuts are gluten-free, making them a fantastic option for those with dietary restrictions without sacrificing taste or texture. At only 139 calories per donut, they’re a guilt-free indulgence you can enjoy any time. For this reason, they’re perfect for sharing at brunches, family gatherings, or even as a special weekend treat.
Additionally, this recipe’s versatility makes it a winner. You can easily adapt it for egg-free diets, ensuring everyone can dig in. What’s more, the donuts store well, so you can savor them over a couple of days (if they last that long!). In short, these donuts combine classic comfort with modern dietary needs, making them a crowd-pleaser for all occasions.
What You Will Need
- White rice flour
- Tapioca starch
- Potato starch
- Baking powder
- Salt
- Ground nutmeg
- Unsalted butter (or non-hydrogenated shortening)
- Granulated sugar
- Egg yolks
- Sour cream
- Canola oil (for frying)
- Confectioners’ sugar (for glaze)
- Milk (for glaze)
- Vanilla extract (for glaze)
- Salt (for glaze)
Beyond ingredients, a few tools make the process seamless. A donut cutter (or two biscuit cutters of different sizes) shapes the donuts perfectly. Additionally, a rolling pin and a floured work surface help with dough prep. For frying, an electric fryer or a heavy pot with a deep-fry thermometer ensures the right temperature. Finally, a wire rack and sheet pan catch glaze drips for easy cleanup. With these essentials, you’re ready to create bakery-worthy donuts at home.
Tips and Variations
To make your Gluten-Free Old-Fashioned Sour Cream Donuts truly shine, follow these pro tips. First, chill the dough thoroughly—it makes rolling and cutting a breeze. Also, keep your oil at a steady 325°F to achieve that perfect golden-brown finish. If the dough sticks, dust your cutter and work surface generously with rice flour. Moreover, fry in small batches to avoid overcrowding, which can lower the oil temperature and lead to greasy donuts.
For fun variations, get creative with the glaze. For instance, add a splash of lemon extract for a citrusy twist or mix in cocoa powder for a chocolatey vibe. If you’re egg-free, use the recipe’s flax meal and applesauce substitute for equally delicious results. Alternatively, sprinkle crushed nuts or gluten-free sprinkles on the glaze before it sets for extra flair. To save time, prep the dough a day ahead and refrigerate overnight. By experimenting with these tweaks, you can customize the donuts to suit any palate or occasion.
Frequently Asked Questions
What makes these donuts “old-fashioned”?
The “old-fashioned” label comes from the sour cream in the dough, which gives the donuts their signature tangy flavor and tender, cake-like texture, reminiscent of classic bakery donuts.
Can I bake these instead of frying?
While frying gives the authentic texture, you can bake the donuts at 350°F for 10-12 minutes for a lighter option. However, the texture may be slightly less crisp.
Are these donuts suitable for other dietary restrictions?
Yes! The recipe is naturally gluten-free, and the egg-free option makes it adaptable for those avoiding eggs. Always check ingredient labels to ensure they meet your specific dietary needs.
For all substitutions, check out our SUBSTITUTIONS PAGE
How do I store leftover donuts?
Store the donuts in an airtight container in the fridge for up to two days. To enjoy them warm, reheat in a 300°F oven for 5-7 minutes before serving.
Can I make the glaze thicker or thinner?
Absolutely! For a thicker glaze, reduce the milk by half a tablespoon. For a thinner glaze, add a bit more milk, a teaspoon at a time, until you reach your desired consistency.
In conclusion, the Gluten-Free Old-Fashioned Sour Cream Donuts recipe brings the joy of a classic treat to your kitchen with a modern, gluten-free twist. With simple ingredients, a few handy tools, and endless ways to customize, these donuts are perfect for any sweet craving. So, roll up your sleeves, heat up that oil, and treat yourself to a batch of homemade deliciousness!
Check out more gluten-free donut recipes!
Gluten-Free Old-Fashioned Sour Cream Donuts
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
TIP: No electric fryer? Pour 2 inches of oil into a heavy pot and attach a deep-fry thermometer to monitor temperature.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Written by Chrystal Carver, originally published in Gluten Free & More Magazine. Contributor Chrystal Carver (glutenfreepalate.com) is author of Sweet & Simple Gluten-Free Baking: Irresistible Classics in 10 Ingredients or Less (Inkwater Press).
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.