I had so much trouble finding GF donuts that I had to play around in the kitchen to make one myself. The consistency is light, airy, and resembles a yeast donut. Enjoy!

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a deep fryer or in a large saucepan to 300 degrees F (150 degrees C).

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  • Beat coconut milk, all-purpose flour, egg, almond flour, coconut flour, honey, and guar gum together in a bowl using a hand blender until batter resembles thick pancake batter.

  • Drop batter by rounded spoonfuls, working in batches, into the hot oil; fry until donuts are dark brown, 3 to 5 minutes. Remove donuts with a slotted spoon. Pour confectioners' sugar into a shallow bowl. Roll donuts in confectioners' sugar until coated.

Cook's Note:

Any nut flour would work in place of the almond flour.

Substitute agave nectar for honey for vegan donuts.

Always make one test donut to check for time and texture before making the remainder.

Cinnamon-sugar can be used in place of the confectioners' sugar if desired.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

391 calories; protein 4.2g 8% DV; carbohydrates 29.5g 10% DV; fat 29.9g 46% DV; cholesterol 46.5mg 16% DV; sodium 20.2mg 1% DV. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/13/2014
Definitely a keeper recipe! If you are looking for a "feed that craving" donut this is for you! The fact that it is GF is simply a plus, but will satisfy anyone; celiac or not. The coconut flavour is not overpowering which is something I was concerned about. They are easy and fast to make. The ratios of flours and liquids are right on as are the instructions. I used a soup spoon to drop the batter in the oil and they held together perfectly. The first half of the batter I used as directed, then I added about 1/2 Tbsp of baking powder and that lightened them up even more. The original recipe yields a light and delicious donut. The addition of the baking powder rendered even more light and delicate giving it the stretch and airy texture you get with yeast donuts, the kind that simply melt in your mouth. I ended up with 15 donuts, each about 2.5 inches in diameter. Thank you Michelle2s for this fantastic recipe. No need to cry when passing by the donut shop anymore! :-) Read More
(28)

Most helpful critical review

Rating: 2 stars
11/26/2019
These turned out super mediocre. I followed the recipe to a T and they just did not live up to the expectations of flavor. We ate 2 whole batches of them in a couple hours anyway and are now filled with tremendous regret so I guess they were worth the efforts the batter looked great the doughnuts looks okay texture was okayish but as most GF baking the flavor was lacking and the texture was not that of a doughnut. Read More
16 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/13/2014
Definitely a keeper recipe! If you are looking for a "feed that craving" donut this is for you! The fact that it is GF is simply a plus, but will satisfy anyone; celiac or not. The coconut flavour is not overpowering which is something I was concerned about. They are easy and fast to make. The ratios of flours and liquids are right on as are the instructions. I used a soup spoon to drop the batter in the oil and they held together perfectly. The first half of the batter I used as directed, then I added about 1/2 Tbsp of baking powder and that lightened them up even more. The original recipe yields a light and delicious donut. The addition of the baking powder rendered even more light and delicate giving it the stretch and airy texture you get with yeast donuts, the kind that simply melt in your mouth. I ended up with 15 donuts, each about 2.5 inches in diameter. Thank you Michelle2s for this fantastic recipe. No need to cry when passing by the donut shop anymore! :-) Read More
(28)
Rating: 4 stars
11/23/2014
These were pretty good. However the taste was very bland. I added about 2 teaspoons of nutmeg. It was also not sweet enough so i made a cream cheese pumpkin filling and that turned out great. (If you like pumpkin) Otherwise a great treat. Read More
(6)
Rating: 4 stars
10/14/2014
This was a fantastic recipe and it was so happy to find it. I was a little nervous at the lack of other's reviews but needed a gf recipe for a school function. I made the recipe as instructed with only modifying the baking powder as mentioned in the review. They did puff up a lot more but almost had that bp aftertaste. Frying them in exclusively olive oil seemed like a bad idea b/c of the low smoke point of evoo so I went with half coconut oil and half evoo which worked fine. We are not a gf house but our diet is close so instead of powdered sugar I rolled the lovely donuts in evaporated cane juice. YUM. Thanks for this recipe! It is good and easy enough to make weekly and keep my family out of dunkin donuts. Read More
(5)
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Rating: 5 stars
07/30/2016
I had been craving donuts for about a month now and I cant have gluten so this recipe was a God send in this situation.. I printed the recipe and started to make it.. I made a cpl substitutions like almond milk for the coconut milk and xanthan gum instead of guar. The result was amazing. They were delicious and super satisfying.. They were a slight bit more dense than your average donut but still just light enough..I rolled them in brown sugar and cinnamon and all I can say is thank you for sharing this recipe. the measurements were perfect for me so they didn't yield a surplus that id end up wasting in the next cpl day.. just perfect..thank you a million times thank you. Read More
(5)
Rating: 5 stars
11/30/2015
I have not tried this recipe yet, but I intend to soon. It looks delicious. In response to foodiegoodie, you should be able to substitute xanthan gum for the guar gum. It is more commonly used in gluten free baking and is handy to have on hand if you intend to bake more gluten free. You would use just a little less of the xanthan. Read More
(5)
Rating: 4 stars
06/10/2016
I gave this recipe four stars as is but with a few modifications it gets five stars.:-) Based on some other reviews I added 1 T. baking powder and 1 T. of sugar and I upped the honey from 2 tsp. to 1 T. I found that you need to make them very small (no more than 2 T. each) or they burn before the center can cook. Keep that oil under 300 degrees! Rolling them in powdered sugar just created a gummy mess and poor coverage so I sifted the sugar on to far better effect. I also dusted them with some cinnamon. Finally they have no shelf life so eat them hot. The recipe is small by design so that shouldn't be too much of a problem! Read More
(2)
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Rating: 5 stars
04/22/2018
Wow! So amazing. I added an extra egg (by accident) because I quadrupled the recipe. I also replaced the honey with brown sugar because I didn't have honey and I got Gluten Free Louisiana style beignets! Oh my! I could eat the whole batch! So basically I quadrupled but put in 5 eggs instead of 4. Read More
(1)
Rating: 4 stars
12/05/2017
dip in raw honey to serve:) but I will use coconut oil for frying - olive oil is best used cold for quality purposes. Read More
Rating: 4 stars
01/01/2017
It ended up being bland so added some additional sweetener and spice Read More
Rating: 2 stars
11/26/2019
These turned out super mediocre. I followed the recipe to a T and they just did not live up to the expectations of flavor. We ate 2 whole batches of them in a couple hours anyway and are now filled with tremendous regret so I guess they were worth the efforts the batter looked great the doughnuts looks okay texture was okayish but as most GF baking the flavor was lacking and the texture was not that of a doughnut. Read More