facebook twitter youtube
RECIPESarrowBreadmakersarrowGluten & Guilt Free Donuts
Gluten & Guilt Free Donuts
  Don’t shy away from these donuts just because they’re gluten-free! Even without gluten they’re super fluffy and super delicious, your friends won’t even know they’re gluten-free! TIP: Throw them in the microwave for 15 seconds if they get cold and hard.
Ingredients (for 2-lbs. breadmaker, makes approx. 20 donuts):

  • 1-1/3 cups (320mL) (75°F) milk
  • 4 large eggs, beaten
  • 1 tsp. (4.5g) lemon juice
  • 1 Tbsp. (14g) coconut oil
  • 2 cups (296g) brown rice flour
  • 1 cup (140g) potato starch
  • 1/3 cup (58g) potato flour
  • 1/2 cup (64g) tapioca flour
  • 1 cup (62g) dry milk
  • 2 tsp. (5g) xanthan gum
  • 1/3 cup (66g) sugar
  • 1 tsp. (5.6g) salt
  • 3 tsp. (8.4g) active dry yeast
For Frying:

  • Oil for frying (coconut oil recommended)

  • 2 cups powdered sugar
  • 3 Tbsp. water
  • 1 tsp. vanilla extract
Ingredients (for 1-lb. breadmaker, makes approx. 10 donuts):

  • 2/3 cup (160mL) (75°F) milk
  • 2 large eggs, beaten
  • 1/2 tsp. (2.3g) lemon juice
  • 1/2 Tbsp. (7g) coconut oil
  • 1 cup (148g) brown rice flour
  • 1/2 cup (70g) potato starch
  • 3-1/2 Tbsp. (35.4g) potato flour
  • 1/4 cup (32g) tapioca flour
  • 1/2 cup (31g) dry milk
  • 1 tsp. (2.5g) xanthan gum
  • 3 Tbsp. (34.8g) sugar
  • 1/2 tsp. (2.8g) salt
  • 1-1/2 tsp. (4.2g) active dry yeast
For Frying:

  • Oil for frying (coconut oil recommended)

  • 1 cup powdered sugar
  • 1-1/2 Tbsp. water
  • 1 /2 tsp. vanilla extract
*You will a donut piping bag or thick plastic zipper bag with one corner cut at 2/3” and parchment paper (cut into 3-1/4” squares for the number of donuts you are making).

This recipe was developed for the Home Bakery Virtuoso® Breadmaker (BB-PAC20), Home Bakery Supreme® Breadmaker (BB-CEC20) and the Home Bakery Mini Breadmaker (BB-HAC10). Adjustments may be required for making this bread in other models of the Home Bakery.

In a large bowl, mix the flour ingredients (brown rice flour, potato starch, potato flour, tapioca flour, skim milk, xanthan gum) and sugar well with a whisk.


Make sure the kneading blades are properly attached, and add the liquid ingredients (milk, beaten egg, lemon juice) and coconut oil to the baking pan.

Add the flour mixture from step 1 and salt to the baking pan. Make a small indentation in the flour with a spoon, and place the yeast there. (Make sure that the yeast does not touch the liquid, salt and oil.)

Place the baking pan in the Home Bakery, and set to REGULAR DOUGH course for BB-PAC20 model, BASIC DOUGH course for BB-CEC20 model and DOUGH SETTING for BB-HAC10 model, and press START. For BB-PAC20/BB-CEC20 models, when the add beeps sound, use a rubber spatula to push down flour that may be stuck to the side. Please be careful if the kneading blades are moving.

When the DOUGH course completes, transfer the dough to the piping bag. On each 3-1/4” square parchment paper, pipe the dough and draw a 3 inch circle. To fix its shape, wet your finger with water and reform the dough.

Place each dough with parchment paper onto a baking pan with at least 2” height. Cover with foil and allow dough to rise in an oven preheated to 98°F for 30 minutes or until they doubles in size.

Deep fry the dough with parchment paper in oil heated to 360°F (do not remove dough from parchment paper as it can be easily removed later). Turn donut over a few times and fry for 1-1/2 to 2 minutes, or until golden brown Transfer to a baking rack.

Make the glaze by mixing powdered sugar, water, and vanilla extract in a medium bowl. Remove parchment paper and coat donuts with glaze while still hot. Return to rack to drain excess and let dry. 

Serve while fresh.

Printable Page
Artichoke and Mushroom Stuffed Calzone
Avocado Shrimp Croissant Sandwich
Bacon Pain d'Epi with Coffee Spread
Banana Bread
Bourbon Street Beignets
Broccoli Salmon Crescent Pocket
Butter Mochi
Basic White Bread
Challah Bread
Cheese 'N' Onion Bread
Chilled Zaru Udon
Chocolate Bread
Chocolate Cake
Chocolate & Fig Cake
Cinnamon Pecan Sour Cream Coffee Cake
Crispy Matcha Rusk
Donuts Baked, Not Fried
Earl Grey Afternoon Tea Bread
Fresh Pasta Marinara
Garlic Rusk Sticks with Eggplant Dip
Gluten & Guilt Free Donuts
Gluten Free Apple Walnuts Cake
Gluten Free Brown Rice Bread
Gluten Free Carrot Cake
Gluten Free Green Tea Bread
Gluten-Free Raisin Bread
Gluten Free Smoked Salmon Salad Pizza
Gorgonzola Honey Bread
Half and Half Bread
Hearty Tempura Udon
Homemade Kalguksu Noodle
Homemade Lo Mein Noodle
Home Made Ravioli
Homemade (Teuchi) Udon
Lemon Cake
Light Sourdough Bread
Luscious Blueberry Loaf
Mango Jam
Meatloaf Miracle
Mushroom Pizza Toast
Orange Peel Tea Bread
Pizza Toast and Mayo Corn Toast
Pizza - BBQ Chicken (Thick Crust)
Pizza - Gorgonzola & Honey (Thick Crust)
Pizza - Pepperoni (Thick Crust)
Pizza - Tomato & Basil Appetizer Style (Thin Crust)
Pumpkin and Ricotta Cannelloni
Pumpkin Bread
Quick White Bread
Roasted Chicken and Porcini Mushroom Ravioli with Sherry Sauce
Rosemary Cranberry Whole Wheat Bread
Royal Bread Pudding
Savory Bread Stuffing
Sinful Cinnamon-Raisin Rolls
Smoky Sausage Roll
Spinach and Turkey Lasagna
Spinach Fettuccine with Bacon and Shrimp
Strawberry Cheesecake
Stir-fried Yaki Udon
Summer Panzanella
Tricolore Vegetable Gratin in Baguette Bowl
Tomato Basil Bread
Turkey Bagel Better Burger
Whole Wheat Bread
Whole Wheat Chicken Pizza with Spinach and Fresh Tomatoes