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

Gluten-Free Krispy Kreme Copycat Donuts

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.
Love This Recipe?
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!
https://www.sidechef.com

30MINS

Total Time

Ingredients

Servings
10
us / metric
Vanilla Donut
Tapioca Starch
1 cup
Tapioca Starch
Bob's Red Mill® Gluten Free 1-to-1 Baking Flour
1 cup
Bob's Red Mill® Gluten Free 1-to-1 Baking Flour
Granulated Sugar
1/3 cup
Granulated Sugar
Baking Powder
2 tsp
Baking Powder
Salt
1/4 tsp
Salt
Whole Milk
2/3 cup
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
3 cups
Vegetable Oil
up to 4 cups, for frying
Classic Glaze
Powdered Confectioners Sugar
3/4 cup
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
Love This Recipe?
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!
https://www.sidechef.com

Cooking Instructions

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step 1
In the bowl of a stand mixer combine Tapioca Starch (1 cup), Bob's Red Mill® Gluten Free 1-to-1 Baking Flour (1 cup), Granulated Sugar (1/3 cup), Baking Powder (2 tsp) and Salt (1/4 tsp).
step 2
To the dry mixture add Whole Milk (2/3 cup), 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 (3 cups) to 330 degrees F (165 degrees C).
step 9
Make the glaze. Combine the Powdered Confectioners Sugar (3/4 cup), 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.

Tags

Breakfast
American
Comfort Food
Snack
Shellfish-Free
Dessert
No-Bake Dessert
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