Gluten Free Yeast Doughnuts (Chocolate Frosted)

Fluffy yeast doughnuts fried till golden brown and dressed up with melted chocolate. All the things you love about chocolate doughnuts but without the gluten.


Units Scale
  • 3/4 cup Cashew milk
  • 2 TBS Coconut oil
  • 1 TBS Instant Yeast
  • 1/4 cup Sugar
  • 2 cups Bob's Redmill 1 to 1 Gluten free Flour blend
  • 1/4 cup Sweet Rice Flour
  • 1/4 tsp Salt
  • 1 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 2 Eggs
  • 1/2 a Package of Semi-sweet Chocolate Chips
  • Corn starch for dusting
  • Oil for frying


Combine the Cashew milk and Coconut oil in a small microwaveable measuring cup or bowl and microwave for 1 minute.  Add in the sugar and the yeast and stir to combine. Leave this mixture for 2 to 3 minutes to proof.

Meanwhile, in a large bowl combine the flours, salt, baking powder and baking soda.

After the yeast mixture has proofed, lightly whisk in the eggs to combine. Then slowing add the liquid to the flour mixture. Stir until completely incorporated. It should be a wet dough that's a bit sticky. Let rest for 5 to 10 minutes.

After the dough has rested, flour the work surface with cornstarch and turn the dough out onto it. Flour the top of the dough and pat down into a disk shape. Using a rolling pin, roll the dough out to 1/4" or so. Using a doughnut cutter (see notes for alternatives) cut out the doughnuts and carefully place on a lightly greased baking sheet (it's handy to use a bench scraper or flat spatula for this).

Once all the doughnuts are cut and on a baking sheet ( it might take more that one to hold them all), cover the sheet with cling wrap and place the baking sheet(s) in a cold oven. Let them rise for around 45 minutes.

After about 30 minutes prepare the fry oil. You can fry these in a large pot or a counter top fryer. You want the oil to be around 325F. This lower fry temp will allow the doughnuts to cook thoroughly without overbrowning or burning on the outside.

Once the oil is to temp, transfer the doughnuts one at a time with a scraper or spatula. Do not overcrowd the fryer. Cook the doughnuts until they are golden brown on each side.  They will take less than a minute on each side.  I use a metal mesh strainer and 1 chopstick to turn my doughnuts and fish them out.  When the doughnuts are done, remove them from the oil and  place on a paper towel lined baking tray. Repeat this until all the doughnuts are fried.

Once all the doughnuts are fried,  place the chocolate chips in a microwave safe bowl and microwave 1 minute or so, until the chocolate is melted. Starting with the coolest doughnut, place in the melted chocolate and then carefully remove to coat the top. The more melted the chocolate the smoother it will appear on the finished doughnut. Repeat with all the doughnuts, reheating the chocolate if need be.

These are best enjoyed right away and within a few hours of making. They can also be enjoyed the next day but just like their gluten counterparts they definitely taste like day old doughnuts.


If you don't have a doughnut cutter you can improvise with a few other kitchen tools. For the main shape you can use a biscuit cutter, circular cookie cutter or an overturned drinking glass. For the smaller doughnut hole you can use the  sheath of a candy thermometer, a tiny circular cookie cutter, or the end of a bottle (wine bottle, disposable water bottle etc.).

The one tool that will make making doughnuts easier is a bench scraper. It helps move the delicate dough from rolling surface to cookie sheet and from cookie sheet to fry oil.

Keywords: Gluten free, doughnuts, donuts, chocolate, chocolate doughnut, Yeast, Bread, Fried,