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Gluten-Free Krispy Kreme Copycat Donuts
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18 INGREDIENTS • 12 STEPS • 30MINS

Gluten-Free Krispy Kreme Copycat Donuts

Recipe

4.7

3 ratings
There is nothing quite like the taste of a fresh, warm fried donut coated in a sweet classic glaze. With memories and desperation, I developed this gluten-free version of a Krispy Kreme donut recipe. With rich vanilla flavor throughout, a crisp crust with a soft and fluffy center this is the ultimate indulgence.
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There is nothing quite like the taste of a fresh, warm fried donut coated in a sweet classic glaze. With memories and desperation, I developed this gluten-free version of a Krispy Kreme donut recipe. With rich vanilla flavor throughout, a crisp crust with a soft and fluffy center this is the ultimate indulgence.
author_avatar
Joy Nemerson at SideChef
Hi, I'm Joy! When I’m not developing recipes or producing SideChef content I explore entomophagy aka I EAT BUGS! I cook “Uncomfortable Comfort Food” -See GetBuggie on IG for more!

30MINS

Total Time

$0.75

Cost Per Serving

Ingredients

Servings
10
us / metric
Vanilla Donut
Tapioca Starch
125 g
Tapioca Starch
Bob's Red Mill® Gluten Free 1-to-1 Baking Flour
155 g
Bob's Red Mill® Gluten Free 1-to-1 Baking Flour
Granulated Sugar
60 g
Granulated Sugar
Baking Powder
2 tsp
Baking Powder
Salt
1/4 tsp
Salt
Whole Milk
160 mL
Whole Milk
Unsalted Butter
2 1/2 Tbsp
Unsalted Butter, melted
Egg
1
Large Egg
Distilled White Vinegar
1/2 tsp
Distilled White Vinegar
Vanilla Extract
1 tsp
Vanilla Extract
Vegetable Oil
720 mL
Vegetable Oil
up to 4 cups, for frying
Classic Glaze
Powdered Confectioners Sugar
80 g
Powdered Confectioners Sugar
Salt
1/4 tsp
Salt
Corn Syrup
1 Tbsp
Corn Syrup
Vanilla Extract
1 tsp
Vanilla Extract
Unsalted Butter
1 Tbsp
Unsalted Butter, melted
Whole Milk
1 Tbsp
Whole Milk
Garnish
Sprinkles
to taste
Sprinkles

Nutrition Per Serving

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Calories
779
Fat
70.3 g
Protein
2.0 g
Carbs
40.5 g
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author_avatar
Joy Nemerson at SideChef
Hi, I'm Joy! When I’m not developing recipes or producing SideChef content I explore entomophagy aka I EAT BUGS! I cook “Uncomfortable Comfort Food” -See GetBuggie on IG for more!

Cooking Instructions

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step 1
In the bowl of a stand mixer combine Tapioca Starch (125 g), Bob's Red Mill® Gluten Free 1-to-1 Baking Flour (155 g), Granulated Sugar (60 g), Baking Powder (2 tsp) and Salt (1/4 tsp).
step 2
To the dry mixture add Whole Milk (160 mL), Unsalted Butter (2 1/2 Tbsp), Egg (1), Distilled White Vinegar (1/2 tsp), and Vanilla Extract (1 tsp). Mix together until thick and smooth batter forms.
step 3
Transfer the dough into a large sealable bag.
step 4
Cut parchment paper into 5x5-inch squares and the paper on a tray or baking sheet.
step 5
Cut the piping bag with a ¼-inch slit in the corner. Pipe the donuts onto the center of parchment squares.
step 6
Smooth the top with milk if needed.
step 7
Place the tray in the freezer and chill for at least 20 minutes or until you’re ready to fry.
step 8
In a wide frypan over medium high heat, warm Vegetable Oil (720 mL) to 330 degrees F (165 degrees C).
step 9
Make the glaze. Combine the Powdered Confectioners Sugar (80 g), Vanilla Extract (1 tsp), Corn Syrup (1 Tbsp), Salt (1/4 tsp), and Unsalted Butter (1 Tbsp). Add in the Whole Milk (1 Tbsp) one spoon at a time to control the thickness.
step 10
Using a spatula place the donut, with parchment paper into the hot oil. Cook for 2-3 minutes on each side until golden brown. The donut will separate from the parchment and then you can fish it out. Once cooked, place on a wire rack to cool.
step 11
Place the donut into the glaze, flip and coat the other side.
step 12
Garnish with Sprinkles (to taste) and serve.

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