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Yeast Raised Glazed Donuts Gluten & Dairy Free

Donuts that are yeast raised and light in texture
Prep Time2 hrs
Cook Time2 mins
Cuisine: Dessert
Servings: 12 servings
Calories: 601kcal


  • Large kettle


For the Donuts

  • 3 Cups Gluten Free All Purpose Flour King Arthur Flour Measure for Measure or Bob's Red Mill 1:1 Baking Flour
  • 1 pkt Instant Yeast Quick Rising Yeast, or Bread-maker Yeast
  • 1/2 tsp baking powder
  • 1/4 tsp cream of tartar
  • 1/2 tsp salt
  • 1/2 cup sugar organic
  • 1/4 cup coconut oil melted
  • 1 cup plant milk Almond or Coconut Milk
  • 2 eggs organic large
  • 2 Cups avocado oil for frying

For the Glaze

  • 1 1/2 cup Powdered Sugar Confectioners Sugar
  • 1 tsp vanilla extract Pure
  • 1 Tbsp plant milk Almond or Coconut


  • In a large bowl combine your GF flour, instant yeast, baking powder, cream of tartar, salt, and sugar.
    In another bowl or measuring cup, combine melted coconut oil, beaten eggs and almond or coconut milk. Whisk until well mixed.
    Add the egg mixture into the dry flour mix. Mix with a wooden spoon or a silicone spatula till the flour is well combined and there is no dry spot. Then using clean and well-floured hands, bring everything together into a sticky dough.
    Cover and keep the dough in a warm, dry spot for two hours. I like keeping mine inside my oven.
    After two hours, the dough will be double in size. Transfer it into the fridge to chill for at least 4 hours to overnight. The chilling make the dough firmer and easier to handle. Do not skip this step.
    Once the dough is chilled, roll it out between 2 parchment papers, into a ½ inch disk.
    Use a cookie cutter to cut out donuts shapes. Gather the scrapes and re-roll the dough and cut more donut shapes.
    Arrange the donuts and the donut holes in a parchment lined baking sheet. Cover and let it rise for another hour. This will ensure light and airy donuts.
    While the donuts are getting their final proofing, make the glaze - Combine confectioners’ sugar, vanilla and milk in a bowl. Whisk it well into a smooth glaze. 
    Add a teaspoon of milk, if the glaze is too thick or add a tablespoon of powdered sugar, if the glaze is too thin.
    In a large sauce pan, heat 2 cups of oil. Insert a candy thermometer and let the oil come up to 375 F.
    Gently slide a couple of the donuts into the hot oil. Leave it undisturbed for a minute or so. 
    When it rises to the top, flip it and let the other side fry for another minute, till it is rich golden brown in color.
    Remove from the oil and let it rest on a paper towel lined baking sheet.
    Dip the warm donut in the glaze and let it cool on a wire rack. 
    Repeat with the remaining donuts and the donut holes.
    Store the leftover in the fridge, an airtight container. 


Sodium: 184mg | Calcium: 78mg | Vitamin A: 219IU | Sugar: 21g | Fiber: 3g | Potassium: 87mg | Cholesterol: 151mg | Calories: 601kcal | Saturated Fat: 9g | Fat: 46g | Protein: 8g | Carbohydrates: 42g | Iron: 2mg