[{"data":1,"prerenderedAt":789},["ShallowReactive",2],{"item:\u002Fbreads-baking\u002Fgluten-free-sugar-glazed-doughnuts":3,"platform:site":357,"more:\u002Fbreads-baking\u002Fgluten-free-sugar-glazed-doughnuts":735},{"id":4,"title":5,"aiRevisedAt":6,"authors":7,"body":12,"canonical":240,"category":241,"categorySlugs":252,"cid":253,"cover":254,"description":259,"extension":260,"featured":261,"language":262,"meta":263,"navigation":264,"noindex":261,"ogImage":265,"path":266,"publishedAt":267,"readingMinutes":236,"recipe":268,"related":312,"revisedAt":240,"seo":342,"seoDescription":259,"seoTitle":5,"sortKey":240,"sources":343,"stem":347,"tagSlugs":348,"tags":350,"translations":353,"type":354,"url":355,"__hash__":356},"platformItems\u002Fplatform\u002Fitems\u002F116164.md","Homemade Gluten-Free Doughnuts with a Sweet Sugar Glaze","2026-10-22T03:22:37.000Z",[8],{"name":9,"slug":10,"role":11},"Alex Foster","alex-foster","author",{"type":13,"value":14,"toc":228},"minimark",[15,20,36,40,45,77,81,91,95,112,116],[16,17,19],"h2",{"id":18},"info","Info",[21,22,23,27,30,33],"ul",{},[24,25,26],"li",{},"Prep time: 10 minutes",[24,28,29],{},"Cook time: 15 minutes",[24,31,32],{},"Total time: 1 hour 35 minutes",[24,34,35],{},"Yield: 12 doughnuts",[16,37,39],{"id":38},"ingredients","Ingredients",[41,42,44],"h3",{"id":43},"for-the-doughnuts","For the Doughnuts",[21,46,47,50,53,56,59,62,65,68,71,74],{},[24,48,49],{},"520 grams gluten-free pastry flour mix (recipe follows), plus extra if needed",[24,51,52],{},"1\u002F2 teaspoon psyllium husk",[24,54,55],{},"1 tablespoon instant yeast",[24,57,58],{},"210 grams whole milk (about 3\u002F4 cup)",[24,60,61],{},"1\u002F3 cup cane sugar",[24,63,64],{},"2 teaspoons kosher salt",[24,66,67],{},"2 large eggs, at room temperature",[24,69,70],{},"1 teaspoon vanilla extract",[24,72,73],{},"60 grams (4 tablespoons) unsalted butter, cut into 1\u002F2-inch cubes, at room temperature, plus additional for greasing the bowl",[24,75,76],{},"Pure olive oil, for frying (canola or safflower oil also works)",[41,78,80],{"id":79},"for-the-sugar-glaze","For the Sugar Glaze",[21,82,83,86,88],{},[24,84,85],{},"1\u002F4 cup whole milk",[24,87,70],{},[24,89,90],{},"2 cups confectioners' sugar",[41,92,94],{"id":93},"for-the-gluten-free-pastry-flour-mix","For the Gluten-Free Pastry Flour Mix",[21,96,97,100,103,106,109],{},[24,98,99],{},"400 grams white rice flour",[24,101,102],{},"300 grams tapioca flour",[24,104,105],{},"150 grams cornstarch",[24,107,108],{},"100 grams millet",[24,110,111],{},"50 grams milk powder",[16,113,115],{"id":114},"instructions","Instructions",[117,118,119,126,132,138,144,150,156,162,168,174,180,186,192,198,204,210,216,222],"ol",{},[24,120,121,125],{},[122,123,124],"strong",{},"Combine dry ingredients."," In the bowl of a stand mixer, whisk together the flour, psyllium, and yeast on low speed to aerate the mixture.",[24,127,128,131],{},[122,129,130],{},"Warm the milk."," In a small pot over low heat, warm the milk until just heated through (about 75°F if using a thermometer). Remove from heat.",[24,133,134,137],{},[122,135,136],{},"Begin the dough."," With the mixer on low, gradually add the sugar, salt, and warm milk to the flour mixture.",[24,139,140,143],{},[122,141,142],{},"Incorporate eggs and vanilla."," Continuing on low speed, add the eggs one at a time, mixing until each is fully incorporated. Drizzle in the vanilla. Scrape down the bowl thoroughly, then mix until the batter is light and airy, about 5 minutes.",[24,145,146,149],{},[122,147,148],{},"Add butter."," Scrape the bowl again. With the mixer on low, add the butter cubes one at a time, mixing until fully absorbed.",[24,151,152,155],{},[122,153,154],{},"Adjust consistency."," The dough should cling to the paddle and gently fall away when the mixer stops. If it seems too wet, add a little more flour. Turn the dough onto a lightly floured surface and wet your hands lightly.",[24,157,158,161],{},[122,159,160],{},"Shape and let rise."," The dough will be sticky—wet hands help. 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Repeat with the remaining doughnuts.",[24,205,206,209],{},[122,207,208],{},"Make the glaze."," In a medium bowl, whisk the milk and vanilla. Continue whisking while adding the confectioners' sugar. Whisk until smooth and free of lumps.",[24,211,212,215],{},[122,213,214],{},"Glaze the doughnuts."," Dip the warm doughnuts into the sugar glaze and return them to the cooling rack.",[24,217,218,221],{},[122,219,220],{},"Serve immediately."," Doughnuts are best the day they are made—ideally within an hour.",[24,223,224,227],{},[122,225,226],{},"Make the flour mix."," Combine all the flours and milk powder in a large container (a large plastic container from a restaurant supply store or a large glass jar works well). 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With the mixer on low, gradually add the sugar, salt, and warm milk to the flour mixture.",{"@type":272,"text":279},"Incorporate eggs and vanilla. Continuing on low speed, add the eggs one at a time, mixing until each is fully incorporated. Drizzle in the vanilla. Scrape down the bowl thoroughly, then mix until the batter is light and airy, about 5 minutes.",{"@type":272,"text":281},"Add butter. Scrape the bowl again. With the mixer on low, add the butter cubes one at a time, mixing until fully absorbed.",{"@type":272,"text":283},"Adjust consistency. The dough should cling to the paddle and gently fall away when the mixer stops. If it seems too wet, add a little more flour. Turn the dough onto a lightly floured surface and wet your hands lightly.",{"@type":272,"text":285},"Shape and let rise. The dough will be sticky—wet hands help. Gently pat and shape it into a large ball, pulling and stretching as needed, then pinch the edges together to form a seam. 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