Guilt-less Desserts & Treats for your Family

Gluten Free Donuts

“Progress not Perfection”

I heard this last week and I’ve been thinking about it ever since. You see, I’m a long-term wannabe perfectionist. I’d prefer to think of it as wanting to be my best (all the friggin time) but if I had to circle a box in a personality quiz then It would be the need for perfection over making do every time. Having kids (and the copious amounts of mess that comes with it) has taught me to lower my standards, but it hasn’t taught me to relax about doing it.

So “Progress not Perfection’ made me think about how stifling waiting for perfect can be. Seriously, when does perfect really ever happen and why are we waiting around for it when we could be out enjoying new things and have a wonderfull time?! Moving forward, at whatever pace it may be, is far better than standing still or worse, rapidly moving on the spot and going nowhere.
I like to apply the “PnP” mantra to my running. I am not a good runner; I have a wonky style, I’m not very fast and I found out during a recent race that I have a tendency to breathe very heavily (and loudly) when under the pump. Add to that awkward sweat stains, a salty sweat that makes me look (and taste!) like I’ve been rolling around in the beach and the occasional camel toe and I’m definitely not the perfect runner. But I keep getting out there and trying; not to be perfect but just to keep moving forward because that’s the only direction I want to be going in (plus it justifies my cake addiction).

Despite what some people may think my food choices aren’t always perfect (and nor do I think that they should be – more on that another day). I have a fondness for fried foods. Luckily for my waistline GF fried food is hard to come by locally (I did find some GF fried dim sims 1 hour away… don’t think I’m not tempted to make that drive every week!) but every now and then we make our own and indulge!

These Gluten Free Donuts are the perfect indulgence… especially when they’re still hot… and sprinkled in cinnamon coconut sugar… or covered in chocolate and sprinkles.  

Did I mention hot Gluten Free Donut Holes dunked in your hot chocolate. Now THAT sounds like perfection!

These Gluten Free Donuts are based on the traditional yeasted donuts that you find at your local bakery. The dough is mixed and lightly kneaded before being left to rise in a warm spot for 90 minutes (I know it seems like torture to have to wait that long but it will be worth it!). The dough is then rolled out and the donut shapes cut out. Make sure you don’t roll your dough too thin; err on the side of thicker if you are unsure. Somewhere around 1.5-2cms will be perfect. The next step is deep frying your Gluten Free Donuts. Ideally the oil should be heated to 180C, which is easy if you have a deep fryer or a good thermometer. If you are like me and you like to live dangerously and ‘just wing it’ you may need to test the oil on a donut hole to make sure it’s not too hot (which will cause a charred outside and a raw inside). I often end up altering the stove heat a few times, and even take the pot off the element to allow it to cool down when necessary.

Once your Gluten Free Donuts are cooked to perfection (Donuts are allowed to be perfect!) drain the oil from them and roll them in your prepared cinnamon sugar. If you have the will power you can wait for them to cool and cover them in melted chocolate and sprinkles. These were definitely a hit with the kids!!

Gluten Free Donuts

These Gluten Free Donuts are the perfect treat when you're feeling like indulging!
Prep Time10 mins
Cook Time10 mins
Total Time2 hrs 30 mins
Servings: 4



  • 1 Cup Arrowroot
  • 1/3 Cup plus 1 Tablespoon plus 1 teaspoon Coconut Flour
  • 1 Tablespoon Sugar coconut, maple etc. (or 1 Tablespoon maple syrup/rice malt syrup and reduce milk by 1 Tablespoon)
  • 1 teaspoon dried instant Yeast
  • Pinch Salt
  • 1/4 Cup plus 1 Tablespoon Milk of choice
  • 2 Tablespoons Coconut Oil
  • 1 Egg
  • Extra Sugar and Cinnamon for dusting



  • Combine the flours, sugar, yeast and salt in a bowl. Make a well in the centre.
  • In a small saucepan, place the milk and coconut oil and warm over a low heat until the coconut oil has melted and the milk is warm to touch. This should not boil or bubble. Add the egg and lightly whisk.
  • Pour the wet ingredients into dry ingredient well and stir until combined. The mixture will be sticky.
  • Knead the dough; either by hand or using the hook attachment on a kitchen stand mixer until the dough is smooth and shiny (2-5 minutes). Place the mixture in a greased bowl and cover with a cloth. Place in a warm area to rise for 1 1/2 hours.
  • Knead again on a greased surface for 2 minutes or until smooth and then roll out the dough until it’s 1.5 cm thick.
  • Use an 8cm round cutter (I used an egg ring) to cut out donut shapes. Cut out as many shapes as will fit on the dough and then reroll the remains and cut more. The left over dough can be used to make extra donut holes. Use a 3.5cm round cutter (I used a piping tip) to cut out centres. Place the donuts and holes on a piece of baking paper and leave to rest for 15 minutes.
  • Combine extra sugar and cinnamon on a small bowl or plate. Heat oil in medium sized saucepan to 180°C. If you don’t not have a thermometer be like me and just wing it. Allow 5-10 minutes for the oil to heat up over a medium temperature. The oil is ready when the donut floats to the top and the oil bubbles when the donut is added. Use a donut hole as a tester.
  • Place the donuts and holes in the oil and cook, for approximately 60-90 seconds on one side and then flip and cook for a further 60-90 seconds. The donuts should be a golden colour on each side. The time will vary according to the size of the donuts and the temperature of the oil. If the oil is too hot the donuts will be dark on the outside and uncooked in the middle. Do not over crowd the saucepan with the donuts, 1 or 2 at a time is enough.
  • Roll the donuts in the cinnamon sugar and serve and/or spread melted chocolate over the top and top with sprinkles, coconut etc.

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