Ingredients

1 cup Tapioca Starch

1 cup Bob’s Red Mill® Gluten Free 1-to-1 Baking Flour

5 tablespoons Granulated Sugar

2 teaspoons Baking Powder

1/4 teaspoon Salt

2/3 cup Whole Milk

2 1/2 tablespoons Unsalted Butter

1 Egg

1/2 teaspoon Distilled White Vinegar

1 teaspoon Vanilla Extract

3 cups Vegetable Oil (for frying)

3/4 cup Powdered Confectioners Sugar

1/4 teaspoon Salt (for glaze)

1 tablespoon Corn Syrup

1 teaspoon Vanilla Extract (for glaze)

1 tablespoon Unsalted Butter (for glaze)

3 teaspoons Whole Milk (for glaze)

Sprinkles, to taste

Instructions

Step 1: In the bowl of a stand mixer, combine tapioca starch, gluten-free baking flour, granulated sugar, baking powder, and salt.

Step 2: Add whole milk, unsalted butter, egg, distilled white vinegar, and vanilla extract to the dry ingredients. Mix until a thick, smooth batter forms.

Step 3: Transfer the dough into a large sealable bag.

Step 4: Cut parchment paper into 5×5-inch squares and arrange them on a tray or baking sheet.

Step 5: Cut a ¼-inch slit in the corner of the bag and pipe the donut batter onto the center of each parchment square.

Step 6: If needed, smooth the tops with a little milk.

Step 7: Place the tray in the freezer and chill the donuts for at least 20 minutes or until ready to fry.

Step 8: Heat the vegetable oil in a wide frying pan over medium-high heat to 330°F (165°C).

Step 9: While the oil heats, prepare the glaze by combining powdered sugar, vanilla extract, corn syrup, salt, and unsalted butter in a bowl. Add the milk one teaspoon at a time to reach the desired thickness.

Step 10: Using a spatula, carefully place a donut with parchment paper into the hot oil. Fry for 2-3 minutes per side until golden brown. The donut will separate from the paper—remove the paper and transfer the donut to a wire rack to cool.

Step 11: Dip each donut into the glaze, flipping to coat both sides evenly.

Step 12: Garnish with sprinkles as desired and serve immediately.

Tips & Variations

Use room temperature ingredients for smoother batter and better texture.

For a chocolate glaze, add 2 tablespoons of cocoa powder to the powdered sugar mixture.

Substitute the whole milk with a non-dairy alternative if needed, but keep it unsweetened.

Make sure the oil temperature is steady to avoid greasy or undercooked donuts.

FAQs

Can I use a different flour blend?

Yes, but choose a gluten-free baking flour that is a 1-to-1 substitute to maintain texture and structure. Avoid blends that are too dense or gritty.

How do I know when the oil is at the right temperature?

You can use a cooking thermometer to check for 330°F (165°C). If you don’t have one, drop a small bit of batter into the oil—it should sizzle and rise to the surface quickly without burning.