Gluten-Free Vanilla-Glazed Old-Fashioned Sour Cream Doughnuts

These traditional old-fashioned gluten free vanilla doughnuts are tangy and moist with crispy, cracked edges, just like their glutenous counterparts. Adorn them with vanilla glaze or coat them with melted dark chocolate or cinnamon and sugar. The temperature of the oil is important: too hot and the outside will cook too quickly. And don’t overcrowd the pot with doughnuts; add only a few at a time.

Gluten-Free Vanilla-Glazed Old-Fashioned Sour Cream Doughnuts

MAKES ABOUT 16 (3-1/2-INCH) DOUGHNUTS
Course Breakfast, Dessert
Cuisine American
Servings 16
Calories 227 kcal
Author Shannon Mercado

Ingredients

For the Doughnut Dough:

For the Vanilla Glaze:

  • 3-1/2 cups powdered sugar
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon gluten-free pure vanilla extract
  • 1 tablespoon light corn syrup
  • 1/2 cup hot water

Instructions

Make the doughnut dough:

  1. In a mixing bowl, cream the sugar, shortening, egg yolks, and salt with a wooden spoon or a power mixer on medium speed until smooth, 2 to 3 minutes. Add the sour cream and mix until smooth.
  2. In another bowl, mix together the flour, cornmeal, baking powder, and nutmeg. Gently mix the flour mixture into the sour cream mixture, 1 cup at a time, until fully incorporated. The dough should be slightly tacky but not too sticky to handle; add more flour, if needed.

Doughnut Shaping and Cooking Instructions:

  1. In a large pot, heat 3 inches of canola oil to 350°F on a candy thermometer; track and adjust the heat to maintain the temperature. Line a sheet pan with parchment paper.

  2. Scoop the dough into 16 (1/4-cup) portions. Shape each into a ball. Roll each ball into a 5-inch snake and pinch the ends together to make a ring 3-1/2 inches in diameter. Set the rings on the prepared sheet pan and slightly flatten them to 1/2 inch thick.
  3. Gently drop a few dough rings into the oil. After they sink to the bottom and rise back to the surface, wait 20 seconds, then, using a slotted spoon, flip them and let cook for 90 seconds longer. Flip them again and let cook for another 30 seconds. (The tops of the doughnuts will begin to crack open; that’s okay.) With the slotted spoon, lift the doughnuts from the oil, transfer to a cooling rack, and cool for at least 10 minutes.

Make the glaze:

  1. In a mixing bowl, whisk the sugar, salt, vanilla, corn syrup, and half of the hot water until smooth. Slowly add more hot water until the glaze is slightly thick.
  2. Dip each doughnut, cracked side down, into the glaze, submerging only one side of the doughnut. Let excess glaze drip back into the bowl. Set the doughnuts, unglazed side down, to dry on a cooling rack before serving.

Recipe Notes

The amount of GF flour blend you need for these doughnut recipes may vary depending on the brand you use: Shannon uses Pillsbury Best Multi-Purpose Gluten Free Flour Blend, and we also like the results using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. (Cup4Cup didn’t work well.) If your dough is still too sticky to handle after mixing in all the dry ingredients, add more flour, 1 tablespoon at a time, until the dough is slightly tacky but easy to shape with your hands.

Nutrition Facts
Gluten-Free Vanilla-Glazed Old-Fashioned Sour Cream Doughnuts
Amount Per Serving (1 doughnut)
Calories 227 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 51mg 17%
Sodium 189mg 8%
Potassium 102mg 3%
Total Carbohydrates 45g 15%
Dietary Fiber 3g 12%
Sugars 26g
Protein 4g 8%
Vitamin A 1.7%
Calcium 5.7%
Iron 6.4%
* Percent Daily Values are based on a 2000 calorie diet.

NOTE: We only recommend products that we truly LOVE, use, and are confident to recommend. Thanks to affiliate partnership opportunities, we sometimes earn a small commission if you make a purchase through a product link on our site at no cost to you. But this has no influence on what we recommend. When we do score a few shekels, know that your purchase helps support our work to bring you trustworthy, unbiased information on an amazing gluten-free food and lifestyle.

Photography Paul Mehaffey

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.