Make irresistible gluten-free old-fashioned buttermilk doughnuts with tender cake-like centers, crisp golden exteriors, nutmeg, and cinnamon sugar.
Crisp and golden on the outside with a soft, tender center, these Irresistible Gluten-Free Old-Fashioned Buttermilk Doughnuts deliver the nostalgic flavor and texture of a traditional bakery treat. Buttermilk provides moisture and richness, while ground nutmeg creates the familiar flavor associated with classic old-fashioned doughnuts.
A carefully balanced blend of brown rice flour, potato starch, and tapioca starch produces a gluten-free dough that can be rolled, cut, and fried. Finished with a generous cinnamon sugar coating, these homemade doughnuts are perfect for breakfast, weekend brunch, holidays, and special occasions.
Directions
Step 1: Prepare the Wet Ingredients
Place the beaten eggs, buttermilk, and melted butter in a large mixing bowl. Whisk until the ingredients are smooth and thoroughly combined.
Make sure the melted butter has cooled slightly before adding it. Butter that is too hot may begin cooking the eggs or separate when combined with the buttermilk.
Step 2: Combine the Dry Ingredients
In a separate large bowl, whisk together the brown rice flour, potato starch, tapioca starch, granulated sugar, baking soda, baking powder, salt, xanthan gum, and ground nutmeg.
Mix thoroughly to distribute the leavening agents, xanthan gum, and nutmeg evenly throughout the flour mixture.
Step 3: Make the Dough
Gradually add the dry ingredients to the wet ingredients. Stir gently with a sturdy spoon until a soft, slightly sticky dough forms and no dry pockets remain.
Avoid using an electric mixer. Mixing the dough by hand helps prevent overworking it and keeps the finished doughnuts tender.
Step 4: Rest the Dough
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Allow the dough to rest at room temperature for 15 minutes. This resting period gives the gluten-free flours and starches time to absorb moisture, making the dough smoother and easier to handle.
While the dough rests, lightly dust a clean work surface and a large baking sheet with additional brown rice flour.
Step 5: Roll the Dough
Transfer the rested dough to the prepared work surface. If the dough is too sticky to handle, gently work in a small amount of additional brown rice flour.
Roll or pat the dough to an even ½-inch thickness. Keeping the dough at a consistent thickness will help the doughnuts cook evenly and develop tender centers.
Step 6: Cut the Doughnuts
Dip a doughnut cutter in brown rice flour, then cut out as many doughnuts as possible. Transfer the doughnuts and doughnut holes to the prepared baking sheet.
Gather the remaining scraps, reroll them gently, and continue cutting until all the dough has been used. Handle the scraps as little as possible to preserve the doughnuts’ tender texture.
Step 7: Heat the Oil
Pour 1 to 3 inches of frying oil into a deep fryer or heavy-bottomed pot. Leave plenty of room at the top of the pot to prevent the hot oil from overflowing.
Heat the oil to 375°F. Use a deep-fry or candy thermometer to monitor the temperature accurately.
Step 8: Fry the Doughnuts
Carefully lower a few doughnuts into the hot oil without overcrowding the pot.
Fry for approximately 1 to 2 minutes on the first side, or until golden brown. Carefully turn the doughnuts and fry the second side until evenly browned and cooked through. Doughnut holes may cook more quickly than full-size doughnuts.
Remove the cooked doughnuts with a slotted spoon or spider strainer. Transfer them to a wire rack set over a baking sheet or to a paper towel-lined tray.
Allow the oil to return to 375°F before frying the next batch.
Step 9: Prepare the Cinnamon Sugar Coating
Combine the granulated sugar and ground cinnamon in a shallow bowl. Stir until the cinnamon is distributed evenly throughout the sugar.
Step 10: Coat the Doughnuts
While the doughnuts are still warm but cool enough to handle, roll each one in the cinnamon sugar. Turn the doughnuts several times to coat the entire surface evenly.
If the cinnamon sugar does not adhere easily, lightly brush the warm doughnuts with melted butter before coating them.
Step 11: Serve
Serve the gluten-free buttermilk doughnuts while they are fresh and warm. Pair them with coffee, tea, milk, or hot chocolate for a comforting breakfast, brunch, or dessert.
Notes
Measure the brown rice flour and starches using the spoon-and-level method. Scooping directly from the package can compact the ingredients and produce dry or dense doughnuts.
Use finely ground brown rice flour for the smoothest texture. Coarsely ground flour may give the doughnuts a slightly gritty consistency.
Do not skip the 15-minute resting period. Resting allows the gluten-free flour blend to hydrate and makes the dough easier to roll and cut.
The dough should be soft and slightly sticky. Add more brown rice flour only when necessary and in small amounts.
Keep the frying oil as close to 375°F as possible. Oil that is too cool can make the doughnuts greasy, while oil that is too hot may brown the exterior before the center is fully cooked.
Fry one test doughnut before cooking the full batch. Cut it open to check the center, then adjust the oil temperature or frying time if necessary.
Do not overcrowd the pot. Adding too many doughnuts at once can lower the oil temperature and prevent even cooking.
Use a deep, heavy-bottomed pot and never leave hot frying oil unattended. Lower the doughnuts into the oil carefully to prevent splashing.
These doughnuts are best enjoyed on the day they are made. Store leftovers in an airtight container at room temperature for up to 2 days.
To refresh a leftover doughnut, warm it in the microwave for approximately 8 to 10 seconds. Heating times will vary by appliance.
Uncoated doughnuts may be frozen in an airtight, freezer-safe container for up to 2 months. Thaw them at room temperature, warm gently, and coat them with cinnamon sugar before serving.
For vanilla-glazed doughnuts, allow the fried doughnuts to cool slightly before dipping the tops in a glaze made with confectioners’ sugar, milk, and pure vanilla extract.
For a fall-inspired variation, replace some or all of the cinnamon in the coating with pumpkin pie spice or apple pie spice.
For chocolate doughnuts, dip the cooled tops in melted chocolate or chocolate glaze and allow the coating to set before serving.
For maple doughnuts, finish them with a glaze made from confectioners’ sugar, pure maple syrup, and a small amount of milk.
When preparing this recipe for someone with celiac disease or gluten sensitivity, check all packaged ingredients for appropriate gluten-free labeling. This includes the brown rice flour, potato starch, tapioca starch, baking powder, baking soda, xanthan gum, spices, and frying oil. Prevent cross-contact by using clean preparation surfaces, bowls, utensils, cutters, trays, and frying equipment.
