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Old-Fashioned Sour Cream Donuts GF


These gluten-free donuts will make your kitchen smell just like a bakery. Refrigerate in an airtight container up to 2 days; reheat before serving.

Rate this recipe 4.5/5 (15 Votes)
Old-Fashioned Sour Cream Donuts GF 1 Picture


  • 1 cup white rice flour, more for dusting work surface
  • 1/2 cup tapioca starch/flour
  • 1/2 cup potato starch (not potato flour)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 2 tablespoons unsalted butter or non-hydrogenated shortening, room temperature
  • 1/2 cup granulated sugar
  • 2 large egg yolks
  • 1/2 cup sour cream of choice
  • Canola oil, for frying
  • Gluten-Free Glaze
  • 1 cup confectioners’ sugar
  • 3 tablespoons milk of choice
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon salt


Servings 15
Adapted from


Step 1

1. In a medium bowl, combine rice flour, tapioca starch/flour, potato starch, baking powder, salt and nutmeg.

2. In a large bowl, beat butter and sugar together until sand-like. Add egg yolks, one at a time, mixing until evenly distributed. Add dry ingredients and sour cream and mix until combined.

3. Scoop dough into a big ball in the center of the bowl and cover with plastic wrap. Refrigerate 1 hour.

4. Dust a clean work surface with gluten-free flour. Drop chilled dough on floured surface and roll it out to ½-inch thickness using a floured rolling pin. Use a donut cutter or two different-size biscuit cutters to cut out donuts. Save the holes to fry separately. Roll remaining dough scraps back into a ball and re-roll to ½-inch thickness. Cut out donuts, repeating the process until all dough is used. If donut cutter sticks, dip it in gluten-free flour and try again.

5. Pour 2 inches of oil into an electric fryer and heat to 325°F.

6. Gently lower 2 to 4 donuts or donut holes, one at a time, into preheated oil. Fry 2 minutes or until golden brown. Using a slotted spoon, carefully flip donuts or donut holes over. Fry 2 more minutes or until brown. Remove donuts or donut holes and drain on a paper towel-covered plate. Repeat until all donuts and donut holes are cooked.

7. To make the glaze, whisk together confectioners’ sugar, milk, vanilla and salt in a small bowl until smooth. To remove stubborn lumps, microwave glaze 30 seconds and stir.

8. Dip tops of each donut into glaze and transfer to a wire rack placed over a sheet pan (to catch any drips). Let sit 15 minutes or until glaze sets.

Each donut contains 141 calories, 3g total fat, 2g saturated fat, 0g trans fat, 30mg cholesterol, 198mg sodium, 27g carbohydrate, 0g fiber, 13g sugars, 1g protein, 19Est GL.

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