low fodmap ✓ | gluten-free ✓ | nut-free ✓ | lactose-free ✓ | soy-free ✓ | vegetarian ✓
What do you say for gluten-free doughnuts that taste like the gluten ones from your favorite bakery? I say, YES PLEASE! on repeat! Fried and stuffed doughnuts were my favorite thing when I was young. When I started eating gluten free-diet back in 2014, there were not so many gluten-free options, and my cooking skills at that time weren’t so good. So I thought that I’ll never again gonna eat my favorite things like doughnuts, cinnamon rolls, and other similar gluten foods. But you’d be surprised what you can achieve with practice and persistence. I certainly was, when I made these Gluten-Free Yeast-Raised Doughnuts With Pumpkin Filling! They taste so good, you can’t even tell that they are gluten-free!
Gluten-free Yeast-Raised Doughnuts with Pumpkin Filling Recipe.
These Doughnuts are super light, airy and soft. The pumpkin filling is super creamy and perfectly spiced. They taste so delicious, you will get addicted to them from the first bite!
How to make these Gluten-Free Yeast-Raised Doughnuts with Pumpkin Filling?
If you ever thought that gluten-free doughnuts are hard to make, let me assure you. THEY MOST CERTAINLY ARE NOT! In fact, they are super simple and easy to make, you’d be surprised! They take longer to make only because you need to wait for them to rise. Otherwise, there are only 4 simple steps. Making the dough, shaping the doughnuts, frying them and filling them. And voila the doughnuts are done!
For the detailed step-by-step scroll at the end of this page.
Baked, Deep Fried or Air-Fried?
You can choose any of these methods. However, the old-fashioned way is to deep fry them. That’s also the one I like the most, as they taste like the real doughnuts I remember from my childhood. However, baked or air-fried is healthier as it contains less fat. If you’d like baked donuts I’d recommend a cake donut recipe like my pumpkin donuts. Because when you bake yeast-raised donuts they tend to taste more like bagels.
what flour to use to make them?
I like to use my universal homemade gluten-free flour blend, if you can’t make that one, you can try with any gluten-free flour mix (just make sure it contains xanthan gum because that helps in binding the dough). The final result using different flour mix might vary slightly, depending on what flours your mix contains.
* fodmap tip:
*To make sure that your flour mix is fodmap friendly I recommend that you make your own gluten-free flour mix, I always make this one. Or always read the ingredients of the store-bought gluten-free flour mixes. Make sure your mix doesn’t contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.
*As a general rule always read the labels of the ingredients that you use as there can be sneaky FODMAP’s in any product. To educate yourself of which foods are high in FODMAP’s I’d strongly recommend downloading Monash Unversity FODMAP Diet App
*To make the pumpkin cream filling I use canned pumpkin puree. Canned pumpkin puree is Low FODMAP in 75g per portion. Here I use 220g but this recipe makes about 14 donuts so that would be for about 16g per donut.
*Another option is using Japanese Pumpkin and making a puree yourself. That type of pumpkin is a low FODMAP pumpkin.
If you are celiac or highly sensitive to gluten, buy certified gluten-free baking soda. Baking soda is naturally gluten-free, however, depending on the manufacturing place and process it could be cross-contaminated.
Gluten-Free Yeast-Raised Doughnuts with Pumpkin Filling
- 350 g gluten-free flour
- 1 tsp salt
- 1/4 tsp cream of tartar
- 1/4 tsp baking soda
- 50 g sugar (1/4 cup)
- 3 tsp instant yeast
- 1 tsp apple cider vinegar
- 2 large eggs
- 240 ml lactose-free milk (1 cup) full-fat
- 60 g unsalted butter (1 /4 cup) melted and cooled
- light cooking oil for frying.
For the Pumpkin Filling
- 220 g canned pumpkin puree (1 cup) * see Low FODMAP notes above in the post
- 115 g lactose-free cream cheese (1/2 cup)
- 60 g powdered sugar (1/2 cup)
- 1 1/2 tsp pumpkin spice
- In the bowl of your stand mixer, whisk together the flour, salt, cream of tartar, baking soda, sugar, and instant yeast. Fit the mixer with the paddle attachment and add the vinegar, eggs, lactose-free milk and melted butter, and mix to combine. Mix on low speed until the liquid is absorbed by the dry ingredients, then turn the mixer speed to high and mix for about 3 minutes or until everything is very well combined. The dough will be slightly wet.
- Place the donut dough .in a lightly greased bowl or container, cover it and place it in a warm spot to rise for about 1 hour or until double in size. (you can keep the dough for up to 2 days in the refrigerator).
- When you’re ready to work with the dough, turn it out onto a lightly floured surface. Line rimmed baking sheets with unbleached parchment paper and set them aside. Sprinkle the dough lightly with some extra flour. Using a rolling pin, lightly roll it out to about 1inch (2.5cm) tick.
- Using a round cookie cutter or a jar, cut the doughnuts rounds and place them on the prepared baking sheet, leaving space apart. Cover the baking sheets with oiled plastic wrap, and place in a warm spot. Let them rise for about 40min.
- In a large, heavy-bottom pot heat at least 2 inches of oil to about 350 degrees F (170 degrees C).
- Fry the donuts in small batches, for about half a minute per side, or until golden brown. Remove with a slotted spoon and place them over kitchen paper to drain.
- Toss the donuts in sugar and cinnamon or just dust them with powdered sugar.
- Spray the bottom of the Air Fryer basket with non-aerosol cooking oil spray. Place as many donuts as will fit comfortably in the basket of your Air Fryer in a single layer, without crowding. Spray or brush the tops of the donuts generously with cooking oil, and place in the Air Fryer. Set the machine to fry at 380°F for 12 minutes. Let them cook for about 6 minutes. Remove the basket carefully from the fryer and, using heat-safe tongs, flip each of the donuts over. Spray or brush again generously with cooking oil, and return to the fryer. They are done when they are lightly brown all over. Remove the donuts and place on a wire rack to cool. Repeat with the remaining donuts.
- Heat the oven to 350 degrees F (175 degrees C). Line a baking tray with a baking paper, place the doughnuts and brush them with melted butter.
- Bake for about 15min or until risen and golden brown. Rotate tray during baking if needed to get color all over.
To Make the Pumpkin Filling
- Beat all of the ingredients on high in a stand-alone mixer until smooth.
- Refrigerate until donuts are finished.
- Add the cream into a piping bag with a long filling tip.
- Poke a hole in each donut and fill with cream.