Gluten Free Donut Recipe (2024)

FAQs

What can you use instead of flour in donuts? ›

There are a few different options for making flourless doughnuts, including using alternative flours or ingredients to bind the dough together. Here are a few ideas: Use a nut or seed flour: You can use nut or seed flours, like almond flour or sunflower seed flour, to make a flourless doughnut.

Use real cake flour – not DIY cake flour!

DIY substitutions don't really cut it, and AP flour will not create doughnuts with that same soft texture. Also, bleached cake flour will work best. Unbleached (like King Arthur Baking) won't absorb as much moisture, and you may end up with doughnuts that crumble while frying.

In addition to donuts only occasionally being gluten free Krispy Kreme donuts, you run a strong possibility of cross contamination. According to their FAQ page “Our facilities produce products with peanuts, tree nuts, soy, milk, eggs, and wheat.

Baking powder is typically a combination of an acid (like cream of tartar), baking soda, and a starch to absorb moisture. These days, the starch found in baking powder is usually either potato starch or regular cornstarch, both of which are gluten-free. This, in turn, makes most baking powder gluten-free.

Measurement Adjustment: When substituting pancake mix for flour, you need to adjust the measurements. For every cup of flour required in the recipe, reduce it by 2.5 tablespoons to account for the leavening agents and sugar already present in the pancake mix [3].

Use REAL Bleached Cake Flour

AP flour will not create doughnuts with that same soft texture. Bleached cake flour will work best. Unbleached (like King Arthur Flour) won't absorb as much moisture and you may end up with doughnuts that crumble while frying. You can learn more about cake flour here.

Baking powder is a leavening agent, which causes your batter to rise. It has a built-in acidic ingredient, so you don't need to add anything else (unlike with baking soda). Too much baking powder results in a bitter tasting product. If you do not use enough, you will end up with a tough cake with little volume.

How to Make Super Soft and Fluffy Sugar Glazed Doughnuts | Fried or Baked. There's only one way to make doughnuts even softer and fluffier and that is by scalding some of the flour. Scalding is a technique used to not only make bread softer, but also to make it stay soft for longer.

Flour: All-purpose flour is the dough's structure. You'll be tempted to add more and more flour as you mix the dough, but don't. You want a very soft, pillowy dough for soft, pillowy doughnuts. The dough can still be slightly sticky.

DIETARY REQUIREMENTS

Due to manufacturing methods and potential risk of cross contamination, we cannot guarantee that our vegan doughnuts are suitable for those with egg or milk allergies. We consider our products to be suitable for anyone who follows a Halal diet, however we are not Halal certified.

What is the secret ingredient in Krispy Kreme donuts? ›

The doughnuts may contain potato

No one knows for sure, as the recipe is reportedly locked in a vault at the company HQ in Winston-Salem, North Carolina. However, according to food historians, mashed potato may be the secret ingredient – and the company claims it hasn't changed the recipe much since the early days.

There are some frozen brands of gluten-free doughnuts available, but it's not nearly the same. Sometimes you just have that impulsive need to buy a fresh doughnut.

Katz Gluten Free Glazed Donuts (1 donut) contains 34g total carbs, 34g net carbs, 17g fat, 1g protein, and 300 calories.

According to The Spruce Eats, early gluten-free bread iterations in the 90s heavily relied on rice, corn, potato starches, and xanthan gum to help the texture and elasticity. When it comes to gluten-free baking, starches can emulate the structural backbone of gluten and gums can support the viscosity.

Gluten is a protein found in some grains, including wheat, rye, barley, farro, and spelt. It is common in baked goods such as breads, doughnuts, muffins, and pastries (1). Cross contamination may occur during food production and preparation, so foods that you think are gluten-free may not be.

Baked goods: Baked goods like cake, cookies, doughnuts, muffins, and pies contain gluten, as well as pancakes and waffles. Pasta: All wheat pasta contains gluten, including spaghetti, fettuccine, macaroni, lasagna, and ravioli.