Gluten Free Buttermilk "Donuts"

Gluten Free Buttermilk "Donuts"

My sister-in-law hosts these American Horror Story nights at her house every Wednesday, and she invites me each time. I've always had to reject her invitation due to my busy college life, but last week, I actually had free time due to a canceled class on Wednesday, and minimal reading of modern poetry. So while I started getting ready, I thought to myself that I should bring something. A dish of some sort. Is it possible to whip up a gluten free dish (and one that they'll eat) in under an hour? Oh it was possible.

While I waited for the hot water to run in the shower, I quickly searched with the key words:  "gluten free buttermilk" because I only had buttermilk and gluten free flours. Maybe I had an egg or two, and a tiny bit of butter left if anything. I pinned a few things and bolted into the shower.

Minutes later, I'm in the kitchen with a wet head of hair and only in my underwear, searching the pantry and fridge to make possible of this gluten free buttermilk donuts recipe from Who doesn't love donuts??

Now these aren't your actual traditional donuts that you get from Krispy Kreme or whatever, hence the quotations in the title, but they do taste pretty awesome. I'll admit, since I've only been off the elimination diet very recently, and my last sugar intake was pretty awful, I only had one donut before leaving the house, just for taste. While it was dense, like really dense, and not airy like a traditional donut, it definitely had the flavors and it was pretty delicious. While the recipe called for sugar topping, I wish I had enough time to make a glaze. If you try that, let me know how it paired with these stiff yummy rounds.


  • 2 eggs
  • 2 cups buttermilk
  • 1⁄4 cup butter, melted, then cooled
  • 3 cups white rice flour (and some for sprinkling the surface)
  • 3 cups brown rice flour
  • 2 cups potato starch
  • 1 cup tapioca starch
  • 1 cup sugar
  • 1 teaspoon nutmeg
  • 1⁄2 teaspoon cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons salt
  • 2 teaspoons xanthan gum
  • 1⁄2 cup sugar, set aside in a bowl
  • vegetable oil (or other frying oil of your choice)


  1. in a small bowl, mix the eggs, buttermilk and melted butter, set aside
  2. in a bigger bowl, combine all the rest of the dry ingredients (from white rice flour to xanthan gum)
  3. add the wet ingredients to the dry, and start mixing with your hands until batter becomes thick, start kneeding until all ingredients are combined
  4. let rest for 15 minutes (I let it sit for at least 30 minutes so length of time did not seem to be crucial)
  5. fill a sauce pan or pot with 2-3 inches of oil over medium-high heat. let temperature reach 350-375°F
  6. line a plate with paper towel and set aside the bowl of sugar for dipping the donuts into
  7. cut dough into circle with a cookie cutter, then using the back of a piping tip, cut a smaller circle in the center.
  8. place circles into the oil in batches depending on the size of your pot (I fried 4 at a time), and fry for a few minutes on each side
  9. once the donuts reaches a medium brown coat, remove from pan and place on the paper towel plate. wait just a minute or two, but still warm, to toss the donuts in the sugar. if you wait until it's cools, the sugar wont stick, but at the same time, you don't want to burn yourself while the donut is too hot.
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