Gluten-free lemon-glazed doughnuts

Making doughnuts from scratch is so rewarding - especially when they are gluten free and covered in a delicious lemon glaze like these ones!

  • 1 hr 20 mins preparation + proving, cooling & standing
  • Makes 16 doughnuts
  • Print
For more delicious topping ideas, check out our collection of 4 ways with gluten-free doughnuts.


  • 3 cups gluten-free plain flour
  • 1/2 cup cornflour
  • 1/2 cup white rice flour
  • 1/2 cup gluten-free self-raising flour
  • 2 tsp dried yeast
  • 1/4 cup caster sugar
  • 3 eggs
  • 180 g butter, melted
  • 1 tsp vanilla essence
  • 1 1/2 cups milk
  • Cooking oil spray
  • Vegetable oil, to deep-fry
Lemon glaze
  • 2 cups gluten-free icing sugar
  • 1/4 cup lemon juice


  • 1
    Combine sifted flours, yeast and sugar in a large bowl.
  • 2
    Beat eggs, butter, vanilla and 1 cup of the milk in a large bowl with an electric mixer on medium speed for 3 minutes. Add remaining milk and the flour mixture, 1 cup at a time, beating until combined and smooth.
  • 3
    Spoon mixture into a large piping bag fitted with a plain 2cm piping tube.
  • 4
    Pipe mixture onto two oven trays lined with baking paper, into 7cm circles. Spray doughnuts with cooking oil spray. Cover with plastic wrap; stand in a warm place for 40 minutes or until doubled in size.
  • 5
    Heat oil in a large deep frying pan to 180°C (see notes). Using a pair of scissors, cut baking paper into squares around the doughnuts. Pick up the doughnuts with baking paper and gently place, one at a time, upside-down, into the hot oil. (The baking paper will fall off as the doughnut cooks; remove baking paper from oil with tongs.) Cook for 3 minutes on each side or until golden brown. Remove from oil using a slotted spoon; drain on paper towel.
  • 6
    Sift 2 cups gluten-free icing sugar into a medium bowl. Add ¼ cup lemon juice; stir until smooth.
  • 7
    Dip cooled doughnuts, upside-down, into lemon glaze. Transfer to a wire rack. Stand until set. Serve immediately.


Use a thermometer suitable for deep-frying to get an accurate temperature. Doughnuts are best eaten just after they're cooked. Doughnuts will firm on standing, so microwave on High (100%) in 10-second bursts until warm and soft.