Gluten-Free Buttermilk Donuts with Rice Flour Mix
Tender gluten-free donuts made with buttermilk and rice flour blend, creating a classic bakery-style treat that rivals traditional versions. The combination of buttermilk's tang and warm spices like nutmeg and cinnamon delivers rich flavor, while xanthan gum provides the perfect chewy texture. These hand-rolled beauties are fried to golden perfection and rolled in sugar while warm. Perfect for weekend breakfast treats, special occasions, or satisfying gluten-free family members without compromising on taste or texture.
Ingredients
- 2 eggs, beaten
- 2 cups buttermilk
- ¼ cup butter, melted
- 5 cups gluten-free rice flour mixregular all-purpose flour1:1gluten-freeadds gluten
use only if gluten tolerance
- 1 cup sugar
- 1 teaspoon nutmeg
- ½ teaspoon cinnamon
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons salt
- 2 teaspoons xanthan gum
- ½ cup sugar, set aside in a bowl
- canola oil, for frying
Instructions
- 1
Beat the eggs, buttermilk, and melted butter in a large bowl with a whisk
- 2
Combine dry ingredients in a separate bowl and fold slowly into the wet ingredients, mixing by hand with a wooden spoon
- 3
Use your hands to knead a few times to ensure ingredients are fully incorporated
- 4
Let the dough rest for 15 minutes
- 5
Sprinkle extra rice flour mix on your countertop or large cutting board
- 6
Roll out dough to between 1/3 and 1/2 inch thick, working in more rice flour blend if dough is sticky
- 7
Heat 2-3 inches of canola oil in the bottom of a pot until 375 degrees F
- 8
Cut dough with doughnut cutter or use a 3-inch diameter glass to cut disks and bottle cap to cut center holes
- 9
Roll remaining dough scraps into balls for donut holes
- 10
Carefully drop each doughnut in hot oil with fingers, avoiding oil splash
- 11
Cook until golden brown on both sides for just a few minutes
- 12
Remove donuts from oil with slotted spoon and place on plate lined with two layers of paper towel
- 13
While still warm, roll each donut in the bowl of sugar to coat fully
- 14
Serve while warm
Tips
Let dough rest the full 15 minutes to allow flour to hydrate and make rolling easier
Work in extra rice flour if dough feels sticky during rolling, but avoid adding too much which can make donuts dense
Maintain oil temperature at 375°F for even cooking - use a thermometer for best results
Good to Know
Store covered at room temperature for up to 2 days
Dough can be prepared and refrigerated overnight, bring to room temperature before rolling
Best served warm and fresh, reheat briefly in 300°F oven
Common Mistakes
Maintain proper oil temperature to avoid greasy or undercooked donuts
Don't overwork dough when kneading to avoid tough texture
Use slotted spoon when removing from oil to avoid burns
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
use only if gluten tolerance
FAQ
Can I bake these donuts instead of frying?
These are specifically formulated for frying. Baking would require different ratios and likely won't achieve the same texture and flavor.
What if I don't have xanthan gum?
Xanthan gum is essential for gluten-free baking structure. Without it, donuts may fall apart or have poor texture.
How long will these donuts keep fresh?
Best eaten within 24 hours. Store covered at room temperature for up to 2 days, though texture will soften over time.