Amazing Gluten-Free Buttermilk Donuts / Doughnuts

I made these for my mom as a mother's day present. Since she found out she had celiac disease, she's been craving doughnuts. They were very well received by everyone. The only discrepancy I found between the recipe and the actual making of the doughnuts, was that I had to add about 2 extra cups of flour mix to get the dough to a stiff enough consistency to actually be able to work with it. Also, i used a shot glass to punch out the holes. For the toppings, I thought I would post how to make glazes in case people don't want to go searching the internet. Creamy vanilla glaze: 1/4 cup butter, 2 cups powdered sugar, 1 tbsp vanilla, 4-6 tbsp hot water. Melt butter, add sugar and vanilla. Add water a tbsp at a time until you reach desired consistency. Chocolate glaze: 1/4 cup butter, 4 oz milk chocolate, 2 cups powdered sugar, 1 tbsp vanilla, 4-6 tbsp hot water. Melt butter and chocolate over low heat, add vanilla and sugar. Add water a tbsp at a time until consistent. Other toppings, roll warm doughnuts in powdered or granule sugar. For filling, fill icing pipe (using long thin head) with jelly or custard, insert and squeeze 1/2 to 1 tbsp inside warm doughnut.

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Dough was very soft when mixed according to recipe, but just dropped tablespoonfuls into hot oil and made doughnut holes. Shook in a bag with cinnamon and sugar after they were cooked, and they were very tasty! Took them to work to share with GF and non-GF coworkers - everyone loved them!

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I thought this recipe worked out perfectly. To those who had trouble with the dough I wonder if you used the GF flour mix suggested or your own. That would make a big difference since different flours react very differently.

I think I would add more vanilla or other flavoring next time, but I thought this were great.

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We made these while camping and used pamela's baking & pancake mix for the flour mix. They were awesome!!! They were even better the next day - they seemed to tighten upmambit more after 24hrs.

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I think the amount of buttermilk used, since the butter is melted, needs to be reduced to 1 1/2 cups. Also the baking powder could be increased to 2 tsp and the salt reduced to 1 tsp. You might try not melting the butter, but bringing it to room temperature and then cutting it into the flour/dry ingredient mixture, then add the wet ingredients and mix. The dough should stay firmer without becoming too dry. They do have a good flavor.

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This was the first time I've made donuts and these came out great! Since my husband is gluten/soy/dairy free I used rice milk w/a tsp of vinegar. Dough texture was perfect but since I chose a chocolate glaze, next time will leave out the nutmeg and cinnamon in favor of vanilla extract.

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I made this recipe as a Christmas gift for my mother and brother, both of whom are allergic to wheat. They were fabulous, and easy to make (a little messy, though, but very worth it). Mom and bro aren't big fans of the sugar crystal coating on donuts, so I made up a maple topping, which was poured on after cooling (2 TBSP milk + 1 cup powdered sugar + 2 TBSP maple syrup). Tasted just like store bought cake donuts!

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My son is on a gluten free diet and we are always looking for great recipes to substitute so he does not feel left out. As my son said, These are GREAT! I made them 3 different ways, cinnamon/sugar, powdered sugar, and chocolate glaze on top. My son had the chocolate glaze and powdered sugar. He said that they taste like the original ... Great warm.. Thank you so much for posting this .

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all in all a very nice donut. i'm not exactly sure how people roll them out to get the donut shape, but i was more than happy making them into donut holes. day one they tasted great. day two a little chewy and day three i turned them into bread pudding. i personally think i used a little too much rice flour when attempting to roll the dough out, but i'll skip that step next time and stick with the donut holes. by the way, it made some pretty nice bread pudding.

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Excellent! I used rice milk in place of buttermilk and maple sugar in place of regular sugar. The maple sugar needs to be fine to stick well to the donuts, you can throw maple sugar in the blender or food processor for a few seconds to get it finer. We also added some cinnamon to the sugar that went on top of the donuts. Wonderful donuts, will definitely make again and again and again!

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My GF daughter absolutely loved these donuts. The best part is that my non-GF kids loved them just as much. The recipe makes a lot so we froze a bunch (without toppings) which I then reheated and covered with powdered sugar whenever she wanted one for breakfast. They reminded me of the home-made donuts my mom used to make when I was a kid. Thanks so much for the recipe!

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Yummy! We are a gluten free family and love this recipe! The dough is very sticky, but if you keep adding the flour mixture to small parts of dough it can be rolled/patted to use the doughnut punch. If I don't have left over flour I just use Sweet Rice flour or any all purpose gluten free flour. I put my doughnut on my spoon and gently place into oil to keep the circle shape together.
Thank you for a great recipe.

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My better half, who's gluten intolerant mentioned she was craving a donut Monday, so I found this recipe, and made a batch last night... I used Bob's Red Mill brown rice flour, and Xanthan Gum, and they turned out fantastic.

Thanks for posting this recipe, I've shared it on my Facebook page for my GF sister in law.

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I made these for my daughter when she was home and she thought they were ok, the ones she bought tasted a little better. She really wanted glazed so I did a few that way and sent home with her frozen. AFter she had the frozen ones she said these tasted just as good. Not the great raised ones she likes but at least it's a start.

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Thank you so much for this recipe!! These were wonderful. It has been at least 4 years since my fiance has had a donut. He ate three!!! I made a double batch and invited the neighbors over for cider and doughnuts. There are next to none left!
I recomend makeing these is several small batches rather than one large batch. The more you have to re-roll the dough, the tougher the donuts get. Will definately making these again!

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What most amazed me about this recipe is that the dough never firmed up. I kept adding flour mix and finally had to resort to shaping the donuts by hand, like bagels, because cutting was just not possible. The taste was kinda nice while they were still warm, but they became really dry (I suspect because of all the extra rice flour) when cooled.

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This recipe is really amazing and easy to make. If you like plain donuts and/or buttermilk donuts, you're in for a treat. I've uploaded a picture of the ones we made. I've posted a more complete review of them with more pictures and some notes on my website, Gluten Free Portland Oregon

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yay! I missed old fashioned doughnuts! Thanks so much for the recipe!!

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Excellent recipe, they really taste like donuts in every way. Thanks.

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These donuts are great- they taste just like the "real" thing. Thank you for a delicious gluten free donuts recipe!

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