I'm not GF, but my dad has a gluten allergy, doughnuts used to be one of his favorites. I made these yesterday, GF or not, these are some damn good Doughnuts, he loved them. I would highly recommend this recipe to anyone!
My sister has celiac and I have a gluten allergy. I came across gluten free Red Lobster cheddar biscuits at Walmart. They are very good. I also am lactose intolerant so I eat them without cheese.
My god it’s beautiful! I’ve been gluten free since I was 13 and I’m 23 now, I haven’t had a cream or jelly filled dough nut since before I was diagnosed with Celiac. I’m so excited to try and make these it’s keeping me up lol!
Kim I’ve made these about 3 weeks ago and they’re amazing!!! I also wanted to share that I froze half a batch after shaping into a ball and just tried one today and they freeze really well! I froze them individually and when I wanted a treat a took one out left at room temperature then fried! Still amazing! You’re my favourite GF channel 🙏🏻❤️
ahhh I did it !! :D best doughnuts 🍩 I ever had. Wow. Incredible!!!!! I didn’t find potato starch so I substituted it for 50% corn starch and 50% tapioca starch. And worked out beautifully. Only difference I noticed was that I had to put the dough 60 min in de freezer instead of 30min mixing once mid way so the edges did not freeze.
Thank you so much for sharing I am from Sweden and have had plenty bad gluten free mixes and non enjoyable options at all! So excited to try you recipe on both bread, croissant and donuts :)
We had to take the truck to be fixed today and across the road was a.... you guess it, a Krispy Kreme shop. I miss Krispy Kreme donuts sooo much now that I can not have gluten at all. So I came home and thought that I might try to making some and your channel came up on utube on Krispy Kreme donuts. And they look soo good! I like it when someone that cooks gluten free also cannot eat it also, because they want the taste to be like the real thing, if you know what I mean. I am going to try some today, since I have everything to make them. Keep up the great work. And thank you.
I totally know what you mean, Pam! It means so much more to me to have the taste and TEXTURE be as close to the real deal than if I were creating these recipes for someone else. I hope that you liked these donuts! And thank you so much for your kind words 😍😍😍
Thank you so much, you are my new favourite channel, I never though of putting parchment paper on the bottom to stop the sticking, much much love and appreciation ❤️❤️❤️
YUMMMMY!! Thank you again for the video. I’d like to see a video of you actually making the dough. I made my first batch and it turned into liquid? I’m going to keep working at it but would like to see the making process or maybe you already have one? Thank you.
Check out this video for hamburger buns. It's essentially the same dough used for the donuts with psyllium husk powder added. The dough is very sticky and similar to a batter until it goes into the fridge to chill for several hours. ruclips.net/video/5H7Q58-jhLs/видео.html If your dough is liquidy, are you using my bread flour blend? If not, that could be your problem.
@@LetThemEatGlutenFreeCake I did use your flour. I made up a 20 Cup batch. I will watch the video and try again. I must of done something wrong. Thank you.
There's really no substitute for protein, but if you just need a different type of protein, there are plenty of options that are clickable links directly on the chart for my flour blend 😊
I have never made donuts. Too bad there is no Smell-O-Vision I can only imagine your home smelled amazing. I would love to make these for my boys. Thank you for posting. BTW I just subbed your channel. Great content!
@@LetThemEatGlutenFreeCake is this it? FLUFFY FILLING 1 cup shortening, softened 1 cup (125 g) powdered sugar 1⅓ cups marshmallow cream ¼ tsp fine salt 2 tsp vanilla extract ? What is marshmallow cream. How can I make this ingredient
@@LetThemEatGlutenFreeCake ahhh I did it !! :D best doughnuts 🍩 I ever had. Wow. Incredible. I didn’t find potato starch so I substituted it for 50% corn starch and 50% tapioca starch. And worked out beautifully. Only difference I noticed was that I had to put the dough 60 min in de freezer instead of 30min mixing once mid way so the edges did not freeze.
@@katherinekeyser7382 on youtube, no matter where in the world you are, there is a description "box" below every video. If you are on a computer or laptop, click on "show more" underneath the video. If you are on a phone or tablet (mobile), tap the down arrow. Wherever you are in the world has this same area on every one of the videos you watch on youtube (if the youtube creator adds information to their description box). It's a youtube standard and has nothing to do with where you live.
Hello, Your recipes look amazing, we’re going to try them. I would like to know if you think it would be possible to make a vegan and gf variant of the dough?
can you explain how you slice down the middle and then twist babka? I was reading that recipe, but I don't understand how to do that part. Is there a video?
I haven't, but I have added it to my cinnamon roll dough (which is essentially the same dough) and it makes a huge difference! I wasn't sure if these donuts absolutely needed it, but I think it would definitely work 😊
That's not a dumb question at all! It's a really good question, actually. Something I never thought of. Since I haven't done it, I don't know for sure without experimenting, but I would start with adding maybe 1/2 cup (50 g) of cocoa powder to the dough, but then you'll probably need to increase the amount of milk as the cocoa powder will dry out the dough. I might start with increasing the milk by 1/4 cup (60 ml). If you try it, please let know how you do! I'll keep my fingers crossed for you 🤞🤞🤞
I just made these, they disintegrated completely in the hot oil. The only thing I changed from your recipe was substituting hemp protein for whey protein isolate. I will try again in the future with whey protein isolate.
I fry my donuts at a much lower temp than what's normally recommended, which is 320-330 F. This is because of the amount of sugar in the dough, which can lead to a very dark color on the outside without the inside being fully cooked.
@@LetThemEatGlutenFreeCake thank you for responding. I appreciate it muchly. -my relate with the dark colour but didn't know it was due to sugar content. This response was very informative. Your channel is amazing 👍
I have also starting to do a double cook process where I transfer them in a low tem oven. This ensured the inside was cooked for me and I got zero striking as the day went by. I was told to fry in vegetable shortening for a less oily product. What oil would you recommend?
I love your channel and have made many of your recipes successfully One recommendation would be to please list the ingredients in the description box rather than listing links and one link takes to the other and we are lost that way , thank you very much !
I appreciate the suggestion and your support so much 😍 You would not believe how much work goes into making these videos, my blog pages, and everything else on social media that goes into running a successful blog. One recipe can take almost a week to publish completely! I had no idea it would take so much time and effort when I first started out, but I feel like making videos is something that's needed for gluten free baking so you can see the way the dough behaves. However, my blog is my main source of income and if I don't direct my followers to it, I won't make enough money to provide all of my recipes free to the public and won't be able to continue making videos.
@@LetThemEatGlutenFreeCake it’s a 100% obvious the amount of work you put in there . It’s professionally done and well researched and produces amazing results ! Keep up the great work ! I am making eatable gluten free bread now all thanks to you :) I am just a little lazy , that’s all 😉
YES!!! I actually have a separate recipe on my blog strictly for making these in either the air fryer OR the oven! Here's the link: www.letthemeatgfcake.com/air-fried-gluten-free-yeast-donuts/
this is amazing! i tried to make it myself, but the dough didn’t rise well and the donuts absorbed a lot of oil and stayed flat in the fryer. any suggestions??
I recently discover i have a gluten allergy and your recipes saved my life, so yummy and tasty. Thanks for the time you put into these videos/recipes. Tried this one yesterday but with King Arthur M4M flour instead of yours, endup great but bit dense, like old fashion or sour cream donut texture. I dont have all the ingredients for your flour locally, any sugestion to make this fluffier with the flour i have in hand(KA_M4M)? Once again, thanks for sharing!
Hi, Alexander and thanks so much for your comment! Unfortunately, I don't know of any way to make King Arthur flour more fluffy. This is the problem I faced when first trying to bake gluten free with store bought flours. Hence, the reason I developed my own flour blend because none of the ones available to us were soft and fluffy enough to handle breads and pastries. However, I do believe you could use what flour you have for things like cookies and cakes so it won't go to waste.
I really am missing Krispy Kreme donuts... Used to get them regularly in Toronto... Great GF version here, I’m also focusing on GF baking on my channel ;-)
@@jg4585 Usually people have the opposite effect (it's too wet) because they don't allow it enough time in the fridge. I'm not sure, without being there, what might have gone wrong. Can you double check your ingredient measurements? Maybe something got measured incorrectly? I've made these donuts way more times than I can count so I know my measurements are correct.
Can you please post a link for the sweet dough. I went to website and could not find it. I have been gluten free for almost 9 years and the only thing I would eat gluten for (have not done it) is a real yeast donut. I just ran across this video and I wanted to cry when I seen how yours turned out. Please help me. 😁
Hi, LaDonna! I'm not sure why you're not finding it. The link to the recipe is below, in the description box. But here it is again if this is easier for you 😍www.letthemeatgfcake.com/incredible-gluten-free-yeast-donuts/
Not with my dough. I understand that normally kneading develops gluten, but in this case it's important to knead the dough to knock out all those air bubbles that were created when the dough was rising. Otherwise, you will get donuts with lots of huge holes (not just the one in the middle that's supposed to be there).
@@LetThemEatGlutenFreeCake fair enough, different strokes for different folks. I pat it down firmly when forming and that works fine at knocking out air. Excuse my directness. Keep making these great videos!
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
I'm not GF, but my dad has a gluten allergy, doughnuts used to be one of his favorites. I made these yesterday, GF or not, these are some damn good Doughnuts, he loved them. I would highly recommend this recipe to anyone!
Awe, yay for your dad (and you!!). So glad you both liked them 😍😍
My brother and my dad have celiac disease and finding non-cake donuts that are gluten free is super hard, thank you for looking out for us :)
Awe, it's my pleasure to share my recipes, especially because I'm coming from the same place so I completely understand 😍
THANK YOU! I have celiac, and all the GF doughnut recipes are for cake doughnuts. I’m going to try this.
My sister has celiac and I have a gluten allergy. I came across gluten free Red Lobster cheddar biscuits at Walmart. They are very good. I also am lactose intolerant so I eat them without cheese.
My god it’s beautiful! I’ve been gluten free since I was 13 and I’m 23 now, I haven’t had a cream or jelly filled dough nut since before I was diagnosed with Celiac. I’m so excited to try and make these it’s keeping me up lol!
You'll LOVE them!!!
The yeast doesn’t rise
Kim I’ve made these about 3 weeks ago and they’re amazing!!! I also wanted to share that I froze half a batch after shaping into a ball and just tried one today and they freeze really well! I froze them individually and when I wanted a treat a took one out left at room temperature then fried! Still amazing! You’re my favourite GF channel 🙏🏻❤️
Awe, thank you so much! I'm so glad you liked them, too!!
Greetings from Norway! These look amazing, and I'm going to cook them for my celiac wife. Thank you!
Hello from America!! Thanks so much! I hope your wife enjoys them :)
Same^
ahhh I did it !! :D best doughnuts 🍩 I ever had. Wow. Incredible!!!!!
I didn’t find potato starch so I substituted it for 50% corn starch and 50% tapioca starch. And worked out beautifully.
Only difference I noticed was that I had to put the dough 60 min in de freezer instead of 30min mixing once mid way so the edges did not freeze.
So glad you liked them!!
Thank you so much for sharing I am from Sweden and have had plenty bad gluten free mixes and non enjoyable options at all! So excited to try you recipe on both bread, croissant and donuts :)
Hello how do you make the dough?
You had me at that jelly-filled squishy goodness 😋 🍩
We had to take the truck to be fixed today and across the road was a.... you guess it, a Krispy Kreme shop. I miss Krispy Kreme donuts sooo much now that I can not have gluten at all. So I came home and thought that I might try to making some and your channel came up on utube on Krispy Kreme donuts. And they look soo good! I like it when someone that cooks gluten free also cannot eat it also, because they want the taste to be like the real thing, if you know what I mean. I am going to try some today, since I have everything to make them. Keep up the great work. And thank you.
I totally know what you mean, Pam! It means so much more to me to have the taste and TEXTURE be as close to the real deal than if I were creating these recipes for someone else. I hope that you liked these donuts! And thank you so much for your kind words 😍😍😍
Thank you so much, you are my new favourite channel, I never though of putting parchment paper on the bottom to stop the sticking, much much love and appreciation ❤️❤️❤️
Awe, thanks so much 😍😍😍
OMG! I’m so excited. I must make these soon.
YES, we GF people love variety too. 💜 I want to try this recipe so bad. Buying GF donuts are so expensive.
YUMMMMY!! Thank you again for the video. I’d like to see a video of you actually making the dough. I made my first batch and it turned into liquid? I’m going to keep working at it but would like to see the making process or maybe you already have one? Thank you.
Check out this video for hamburger buns. It's essentially the same dough used for the donuts with psyllium husk powder added. The dough is very sticky and similar to a batter until it goes into the fridge to chill for several hours. ruclips.net/video/5H7Q58-jhLs/видео.html If your dough is liquidy, are you using my bread flour blend? If not, that could be your problem.
@@LetThemEatGlutenFreeCake I did use your flour. I made up a 20 Cup batch. I will watch the video and try again. I must of done something wrong. Thank you.
Thank you. You are the best ever. I think you helped me follow my diet. I love you. Greetings from Saudi Arabia.
Awe, thank you so much! You are too kind 😍
This reminds me of malasadas (Portuguese donuts) how is the texture?
Oh my goodness❣️ Thank you❤️
It's my pleasure 😍
Your videos are so amazing! Love them!!!
Thank you so much! I'm very amateur at the video making process, but learn something new every day :)
33-year-old guy with gluten allergy here. I CANNOT WAIT to make sure. Wonder if I can use my air fryer instead?
Yes, you can!! I actually have a blog post about doing just that! Here's the link: www.letthemeatgfcake.com/air-fried-gluten-free-yeast-donuts/
They are looking so yummy!!!
What can i use instead protein?
Thank you
There's really no substitute for protein, but if you just need a different type of protein, there are plenty of options that are clickable links directly on the chart for my flour blend 😊
I have bob red mills baking flour 1to 1 is that okay 🥲? I will be purchasing the ingredients to make ur flour❤️
I have never made donuts. Too bad there is no Smell-O-Vision I can only imagine your home smelled amazing. I would love to make these for my boys. Thank you for posting. BTW I just subbed your channel. Great content!
Hi. I'm curious for the vanilla cream what is the recipe it looks like a really good one to go with doughnuts.
You'll find that recipe within the blog post itself. It's really easy 😊
@@LetThemEatGlutenFreeCake oh is it the cucpake vanilla butter cream ?
No, it's the vanilla cream filling. Read the toppings and fillings section within the post.
@@LetThemEatGlutenFreeCake is this it?
FLUFFY FILLING
1 cup shortening, softened
1 cup (125 g) powdered sugar
1⅓ cups marshmallow cream
¼ tsp fine salt
2 tsp vanilla extract ?
What is marshmallow cream. How can I make this ingredient
@@LetThemEatGlutenFreeCake ahhh I did it !! :D best doughnuts 🍩 I ever had. Wow. Incredible.
I didn’t find potato starch so I substituted it for 50% corn starch and 50% tapioca starch. And worked out beautifully.
Only difference I noticed was that I had to put the dough 60 min in de freezer instead of 30min mixing once mid way so the edges did not freeze.
Can i use oven?
We do not have ready made flours in South Africa what flours /ingredients do you use
The link to the recipe for my flour blend is in the description box
@@LetThemEatGlutenFreeCake we don't have boxes or descriptions in South Africa. Just need to know what has been put into this mix in ratios
@@katherinekeyser7382 on youtube, no matter where in the world you are, there is a description "box" below every video. If you are on a computer or laptop, click on "show more" underneath the video. If you are on a phone or tablet (mobile), tap the down arrow. Wherever you are in the world has this same area on every one of the videos you watch on youtube (if the youtube creator adds information to their description box). It's a youtube standard and has nothing to do with where you live.
Ma'am you made my day 😂👋👍
Hello,
Your recipes look amazing, we’re going to try them. I would like to know if you think it would be possible to make a vegan and gf variant of the dough?
I’m going to try making them vegan as well and I’ll leave a comment if I remember 👍🏼
Amazing thank you! I hope it will work.
can you explain how you slice down the middle and then twist babka? I was reading that recipe, but I don't understand how to do that part. Is there a video?
Incredible donuts ! Kim , have you tried adding psyllium husk to the donut flour ? Will it do any good or will the donut absorb a lot of oil ?
I haven't, but I have added it to my cinnamon roll dough (which is essentially the same dough) and it makes a huge difference! I wasn't sure if these donuts absolutely needed it, but I think it would definitely work 😊
@@LetThemEatGlutenFreeCake Thank you ! Your recipes are great !
@@feastongluten-free1763 thank you so much!!!
Are these more like cake donuts, or donuts like the wheat flour based glazed donuts?
Not cake donuts. They are yeasted and light and airy, like Krispy Kreme.
@Let Them Eat Gluten Free Cake This may be a dumb question but....how do I make them chocolate donuts?
That's not a dumb question at all! It's a really good question, actually. Something I never thought of. Since I haven't done it, I don't know for sure without experimenting, but I would start with adding maybe 1/2 cup (50 g) of cocoa powder to the dough, but then you'll probably need to increase the amount of milk as the cocoa powder will dry out the dough. I might start with increasing the milk by 1/4 cup (60 ml). If you try it, please let know how you do! I'll keep my fingers crossed for you 🤞🤞🤞
@@LetThemEatGlutenFreeCake Thank you so much!!
💗 your gluten free yeast donut videos!
I just made these, they disintegrated completely in the hot oil. The only thing I changed from your recipe was substituting hemp protein for whey protein isolate. I will try again in the future with whey protein isolate.
How did it turn out after you tried the other protein?
I successfully used pea protein powder as the replacement due to my dairy allergy. A few of her recipes I did came out just like hers.
Great post! What heat do you fry them at ?
I fry my donuts at a much lower temp than what's normally recommended, which is 320-330 F. This is because of the amount of sugar in the dough, which can lead to a very dark color on the outside without the inside being fully cooked.
@@LetThemEatGlutenFreeCake thank you for responding. I appreciate it muchly.
-my relate with the dark colour but didn't know it was due to sugar content. This response was very informative. Your channel is amazing 👍
I have also starting to do a double cook process where I transfer them in a low tem oven. This ensured the inside was cooked for me and I got zero striking as the day went by.
I was told to fry in vegetable shortening for a less oily product. What oil would you recommend?
@@bmbm1213 thank you so much! You're too kind 😍😍😍
@@bmbm1213 I also really like frying in vegetable shortening (for doughnuts at least). 😊
That one doughnut that was acting up. Lol
Can you freeze the doh ? 🌷🌷
Yes, you can! Wrap it well before freezing and allow it to thaw in the fridge overnight.
I love your channel and have made many of your recipes successfully
One recommendation would be to please list the ingredients in the description box rather than listing links and one link takes to the other and we are lost that way , thank you very much !
I appreciate the suggestion and your support so much 😍 You would not believe how much work goes into making these videos, my blog pages, and everything else on social media that goes into running a successful blog. One recipe can take almost a week to publish completely! I had no idea it would take so much time and effort when I first started out, but I feel like making videos is something that's needed for gluten free baking so you can see the way the dough behaves. However, my blog is my main source of income and if I don't direct my followers to it, I won't make enough money to provide all of my recipes free to the public and won't be able to continue making videos.
@@LetThemEatGlutenFreeCake it’s a 100% obvious the amount of work you put in there . It’s professionally done and well researched and produces amazing results ! Keep up the great work ! I am making eatable gluten free bread now all thanks to you :)
I am just a little lazy , that’s all 😉
Is it possible to make theses in an air fryer?
YES!!! I actually have a separate recipe on my blog strictly for making these in either the air fryer OR the oven! Here's the link: www.letthemeatgfcake.com/air-fried-gluten-free-yeast-donuts/
Can I change the milk for rice or almond or oat milk?
Yes!
i have a gluten allegry thank you!
I don’t even think these donuts know they’re gluten free 😃
I’m a new sub here. This is amazing!
Thank you so much 😍
this is amazing! i tried to make it myself, but the dough didn’t rise well and the donuts absorbed a lot of oil and stayed flat in the fryer. any suggestions??
oh no! Did you use my bread flour blend?
@@LetThemEatGlutenFreeCake ahh i did not. i’ll try it! thank you, you make life seem bearable again 🙏🏼
Anyone from UK knows which flour will be best to try these?
I've heard Dove's Farm gluten free bread flour has worked great for some of my followers in the UK.
I recently discover i have a gluten allergy and your recipes saved my life, so yummy and tasty. Thanks for the time you put into these videos/recipes. Tried this one yesterday but with King Arthur M4M flour instead of yours, endup great but bit dense, like old fashion or sour cream donut texture. I dont have all the ingredients for your flour locally, any sugestion to make this fluffier with the flour i have in hand(KA_M4M)? Once again, thanks for sharing!
Hi, Alexander and thanks so much for your comment! Unfortunately, I don't know of any way to make King Arthur flour more fluffy. This is the problem I faced when first trying to bake gluten free with store bought flours. Hence, the reason I developed my own flour blend because none of the ones available to us were soft and fluffy enough to handle breads and pastries. However, I do believe you could use what flour you have for things like cookies and cakes so it won't go to waste.
I really am missing Krispy Kreme donuts... Used to get them regularly in Toronto... Great GF version here, I’m also focusing on GF baking on my channel ;-)
Hi.. can I replace whey protein isolate with whey from yogurt or cheese?
You might be able to, but you'd need to reduce the liquid in the recipe the same amount as your whey adds. You'd have to play around with it.
@@LetThemEatGlutenFreeCake okay, thank you!
My dough came out very dry Any suggestions. yours appeared to be very wet.
Did you use my flour blend?
Yes
@@jg4585 Usually people have the opposite effect (it's too wet) because they don't allow it enough time in the fridge. I'm not sure, without being there, what might have gone wrong. Can you double check your ingredient measurements? Maybe something got measured incorrectly? I've made these donuts way more times than I can count so I know my measurements are correct.
Used a hand mixer was the only difference
This is the holy grail of GF
Oh, thank you so much!!!
I’m so stressed out by the donut that wouldn’t stay flipped over omg 🤣
Hahaha! I know, right?!?!
Recipe??
The link for the recipe is below the video :)
Ummm can we be friends? I will be right over for doughnut time.
Haha!! Sure!
Can you please post a link for the sweet dough. I went to website and could not find it. I have been gluten free for almost 9 years and the only thing I would eat gluten for (have not done it) is a real yeast donut. I just ran across this video and I wanted to cry when I seen how yours turned out. Please help me. 😁
Hi, LaDonna! I'm not sure why you're not finding it. The link to the recipe is below, in the description box. But here it is again if this is easier for you 😍www.letthemeatgfcake.com/incredible-gluten-free-yeast-donuts/
Has anyone tried air frying these? 🤔
Yes, I have air fried these with great results! Check out this post here: www.letthemeatgfcake.com/air-fried-gluten-free-yeast-donuts/
Kneeding a gluten free dough is absolutely pointless. The entire process was designed for gluten. Just form shape and cut gluten free doughs.
Not with my dough. I understand that normally kneading develops gluten, but in this case it's important to knead the dough to knock out all those air bubbles that were created when the dough was rising. Otherwise, you will get donuts with lots of huge holes (not just the one in the middle that's supposed to be there).
@@LetThemEatGlutenFreeCake fair enough, different strokes for different folks. I pat it down firmly when forming and that works fine at knocking out air. Excuse my directness. Keep making these great videos!
“We start with my dough” immediately useless to me, explain how to make the dough