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Best Fried Grain Free Donuts

March 26, 2020 by predominantlypaleo 25 Comments

 

Look no further! I have perfected the very Best Fried Grain Free Donuts your mouth has ever met. Preheat that oil and let’s get frying!


Best Fried Grain Free Donuts

If you saw my post earlier this week, you know that I was rage frying, a new term I coined in the wake of people being selfish jerkholes and not staying home. I have been working through the stages of grief, and while I understand fully that’s what they are, I cannot help but be livid at people who are not only putting themselves and others at risk, but are also overwhelming hospital staff who are already wearing thin. 

Best Fried Grain Free Donuts

Ok, now that THAT’S out of the way, let’s chat about donuts. There are a lot of alleged paleo donut recipes out there, most of which are baked and more like muffins with holes. I’m not saying they’re bad, and I’ve made some similarly before. BUT… I’ll say that a real fried donut always takes the cake. Get it? I’ll be here all week at the Shoneys. 

Best Fried Grain Free Donuts

So my stress baking took a turn and this week I rage fried. After that moment, I went back yesterday and perfected the donuts so I could share them as an official recipe. It uses my braidable challah as the base as some of my newer recipes do, but there are a few different steps involved to make them donuts vs baked bread. I’ll also include an air fryer method BUT I need to let you know the texture is not nearly as delicious as when they are fried. 

I recommend following the directions closely. You’ll get the best end result and if you’re like me, your rage will be gone. Everyone wins and there’s donuts to eat. 

Best Fried Grain Free Donuts

 

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Best Fried Grain Free Donuts

Best Fried Grain Free Donuts
Print Recipe

★★★★★

5 from 3 reviews

  • Author: Jennifer Robins

Ingredients

Scale
  • 1/4 cup maple syrup
  • 2 tablespoons organic powdered sugar
  • 1/2 cup warm water
  • 2 packets quick rise yeast
  • 3 eggs, room temperature
  • 3 tablespoons olive oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons psyllium husk powder
  • 1/4 teaspoon ground nutmeg
  • 1 cup potato starch
  • 1.25 cups tapioca starch
  • Avocado oil for frying
  • 2 cups organic powdered sugar
  • 4 tablespoons water

Instructions

  1. Start by combining the warm water, 2 tablespoons powdered sugar, and maple syrup. If your maple syrup is cold from the fridge, warm it just slightly.
  2. Stir in the active yeast into the maple/water mixture and set aside for at least 10 minutes or until it is activated and frothy
  3. While the yeast proofs, combine the flours, sea salt, nutmeg and psyllium husk powder in a separate bowl. Do not add any wet ingredients YET
  4. In a 3rd bowl, combine the eggs, apple cider vinegar, vanilla, and oil
  5. Once the yeast has bloomed, combine the mixture with the egg/oil mixture
  6. Whisk them together thoroughly
  7. Then pour wet ingredients into the dry starch mixture and stir QUICKLY
  8. The starches will start absorbing the liquid quickly and there will be lumps so the quicker you stir the easier will be to smooth the dough
  9. Once smooth, cover the bowl and set aside in a warm spot to let the dough rise. You will let it rise twice.
  10. The first rise is 30 minutes. After 30 minutes has passed, “punch” the dough down in its bowl and cover it once more
  11. The 2nd rise is 1 hour. Make sure to cover your bowl as the dough can dry out (don’t worry there’s a remedy to this if it does)
  12. Preheat the oil to low/mildly medium (around 240F). You do not want the oil too hot or it will cook the outside of the donut before the inside. Keep it low enough so you can leave the donut on each side in the oil for a few minutes to lightly brown and cook through.
  13. You can use a smaller saucepan to heat the oil so that you can use less. I recommend at least 1/2″ of oil or an inch.
  14. Take a couple tablespoons of dough and roll them with VERY OILED HANDS into a little “snake”. Seal the ends into a donut shape and set aside on parchment paper. Repeat with remaining dough.
  15. Let shaped donuts sit for about 10 minutes, they’ll rise a little more. Now lower one into your oil.
  16. Carefully flip it after a few minutes or when the underneath turns golden brown. Remove and place on a slotted rack to cool.
  17. Repeat with remaining dough, frying a few donuts at a time.
  18. Once all the donuts are cooked and cooled, mix together the 2 cups powdered sugar and the 4 tablespoons water, stir until smooth
  19. Dunk the cooled donuts until completely coated in the icing. Allow the glaze to harden on the donuts and repeat this step for a second layer of glaze if desired
  20. This will make 16-18 donuts. Uneaten donuts can be stored in an airtight container in the fridge and warmed the next day.

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Filed Under: Air Fryer, baked goods, dairy free, gluten free, grain free, nut free, soy free, treats

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Comments

  1. Debbie Stieritz says

    April 5, 2020 at 12:00 am

    Can you use sweet potato starch in place of the potato starch?

    Reply
    • predominantlypaleo says

      April 5, 2020 at 12:16 am

      Yes that should work fine!

      Reply
  2. Angie says

    April 6, 2020 at 10:08 pm

    Would cassava flour work in place of the potato flour?

    Reply
    • predominantlypaleo says

      April 7, 2020 at 12:45 am

      This has potato starch so cassava flour would be too heavy. Amazon has potato starch in stock if you need some. Sweet potato STARCH would also work from an Asian grocery.

      Reply
      • Angie says

        April 28, 2020 at 1:16 am

        Thank you!

        Reply
  3. Gretchen says

    April 7, 2020 at 2:59 am

    Could I use coconut oil instead of avocado for frying?

    Reply
    • predominantlypaleo says

      April 7, 2020 at 12:53 pm

      Yes you could!

      Reply
      • Gretchen says

        April 8, 2020 at 1:56 pm

        Thank you!

        Reply
  4. JoAnne says

    April 7, 2020 at 5:40 pm

    Hi! Is there another sub for the potato flour? I don’t have potato or sweet potato flour :/

    Reply
    • predominantlypaleo says

      April 9, 2020 at 8:18 pm

      I’m not sure what subs would work.

      Reply
      • Amanda says

        September 5, 2021 at 10:00 pm

        This is a favorite labor of love around here. I made a double batch of a paleo pumpkin donut and I’m tempted to add the yeast mixture to see what happens
        Thoughts?

        Reply
        • predominantlypaleo says

          November 4, 2021 at 3:49 pm

          Did you try it? Sounds delicious

          Reply
  5. SCN says

    April 7, 2020 at 11:20 pm

    Where are the air fryer instructions for this recipe or did I miss something?? Interested in that method even if texture is not the same 🙂

    Reply
    • predominantlypaleo says

      April 9, 2020 at 8:20 pm

      Well I lied. I ended up not including them because I didn’t like how hard they were. They were really dense. I’d have to experiment again to see if I could figure out how to make them less so.

      Reply
  6. Michael Cap'n O'Shea Miller says

    April 25, 2020 at 4:12 pm

    Wow! I have been making donuts since I was a teenager, and these are way better than Krispy Kreme. Thanks so much!

    5.0 rating

    ★★★★★

    Reply
  7. Nola says

    May 25, 2020 at 2:15 pm

    No eggs listed in ingredients but they are in the instructions

    Reply
    • predominantlypaleo says

      May 25, 2020 at 3:23 pm

      They are there, 5th line down:
      1/4 cup maple syrup
      2 tablespoons organic powdered sugar
      1/2 cup warm water
      2 packets quick rise yeast
      3 eggs, room temperature
      3 tablespoons olive oil
      1 teaspoon vanilla extract
      1/2 teaspoon sea salt
      1 tablespoon apple cider vinegar
      3 tablespoons psyllium husk powder
      1/4 teaspoon ground nutmeg
      1 cup potato starch
      1.25 cups tapioca starch
      Avocado oil for frying
      2 cups organic powdered sugar
      4 tablespoons water

      Reply
  8. Robin Nelson VanDyke says

    October 3, 2020 at 9:06 pm

    Any thoughts on the best egg replacer for this one? I’m tempted to try apple sauce or aquafaba. TIA!

    Reply
    • predominantlypaleo says

      October 8, 2020 at 4:12 pm

      I really hesitate to say you can replace eggs. I think you will end up with a gummy mess 🙁

      Reply
  9. Charlly says

    November 11, 2020 at 3:13 am

    Can I use a vegan egg substitute for this recipe?

    5.0 rating

    ★★★★★

    Reply
    • predominantlypaleo says

      November 15, 2020 at 1:05 am

      It really doesn’t work well without eggs. It’s very gummy unfortunately

      Reply
  10. Emi E says

    December 1, 2020 at 10:57 pm

    I have a sugar intolerance, do you think powdered monk fruit would work in this recipe? Thank you so so much!

    Reply
    • predominantlypaleo says

      December 11, 2020 at 1:33 am

      Yes it should!

      Reply
  11. Holly M Mulholland says

    May 17, 2021 at 6:24 pm

    What texture am I looking for?? After mixing everything up, it’s VERY wet. Will it thicken up as it rises? I’m also double-checking to make sure I didn’t miss something…haha

    Reply
  12. Alana says

    May 23, 2021 at 7:43 pm

    I used a almost equal mix of tapioca starch with arrowroot. They were fantastic. I just made one error and fried them in rapeseed oil which was a little overpowering in flavour. But the consistency of these doughnuts is amazing! Thank you so much for your effort in creating this recipe!

    5.0 rating

    ★★★★★

    Reply

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About

Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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