Gluten-Free Sufganiyot - Jelly Donuts for Chanukah

Total Time
35mins
Prep
30 mins
Cook
5 mins

The traditional Chanukah jelly donut, made without gluten. So yummy! These can be made without sugar - If you omit the sugar, add 1/4 cup of the flour mix. The flour mix is made of 3 cups white rice flour, 3 cups brown rice flour, 2 cups potato starch (not flour) and 1 cup tapioca starch.

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Ingredients

Nutrition

Directions

  1. Beat 2 eggs, buttermilk, and melted butter in a large bowl with a whisk.
  2. Combine dry ingredients in a separate bowl. Fold slowly into the wet ingredients, mixing by hand with a wooden spoon. When the ingredients are mostly combined, use your hands to knead a few times to make sure the ingredients are fully incorporated.
  3. Let the dough rest for 15 minutes. Sprinkle extra rice flour mix on your countertop or a large cutting board. Roll out dough to 1/4 inch thick. If dough is sticky, work in more rice flour blend.
  4. Heat 2 inches of canola oil until very hot (375 degrees F).
  5. Use a glass, biscuit cutter or jar with approximately 3-inch diameter to cut disks out of the dough. Place 1/2 teaspoon of jelly in the center of one disk. Brush the beaten egg you've set aside around the outer edge of the dough. Place a second disk of dough on top, and use your fingers to crimp the edges until they are sealed. Repeat until you've used up all the dough. Remaining dough scraps can be rolled into balls ("donut holes") and fried.
  6. Carefully place sufganiyot in hot oil with a slotted spatula. Cook until very brown on one side. If necessary, turn the donut over and brown on the second side. Remove from oil and place on a plate lined with two layers of paper towel or brown paper. While warm, roll sufganiyot in the bowl of sugar to coat.
  7. Serve while warm.
Most Helpful

5 5

Thank you, thank you, thank you! Here in Israel, sufganiyot are all over the place, and we don't do gluten. I've been meaning to make this one for a few days now, finally did it today, and I'm NOT sorry I did. I've never made these in any way before, so I was nervous, but this recipe was really great, easy to follow, and I thank you again! I didn't have buttermilk so I curdled some milk with a splash of vinegar, and left it for a minute or two.

4 5

Not being Jewish, I really can't vouch for the authenticity of this recipe, we were just looking for something different, but gluten and dairy free. I made the first 8 or so jelly, and we weren't too thrilled with them actually. However, I made the rest of them doughnut holes rolled in cinnamon and sugar, and they were sooooo good! We'll certainly make these guys again!