YAY! I did it! I made delicious gluten free Sufganiyot for my gluten free girls!….and my husband who said they were fantastic and may start going gluten free:)

Seriously, this was one of my goals for Chanukah and although I couldn’t taste them because they have sugar, I am tempted to make them again and omit the sugar!

It really was not difficult at all, just set everything up so you are ready and prepared for each step of the recipe!

This is the recipe for your Gluten Free Flour Mixture to be used in making your doughnuts. (Store any leftover flour in a ziploc bag in the fridge for future recipes…or more doughnuts:)

Gluten Free Flour Blend for Doughnuts:

3 cups Brown Rice Flour (fine ground) A superfine grain makes for a no grittiness texture.) (The Rice flour I used was stone ground).

1 cup Potato Starch (not potato flour)

1/2 cup Tapioca Flour (or Tapoioca Starch)

1 1/4 teaspoons Guar Gum or Xanthan Gum (I used Xanthan Gum)


 1 Egg, lightly beaten

1/2 cup Milk (I used Almond Milk)

1/2 cup Sugar

2 tsp. Baking Powder

1/4 tsp. Nutmeg

1/2 tsp. Salt

1 Tbs. Butter (I used Earth Balance)

1 3/4 – 2 cups Gluten free Flour Blend  Start with 1 3/4 cups, then add more if needed. I used just a little bit less than 2 cups.

Oil for frying (I used Sunflower oil)

(I used a mixture of icing sugar and water to make a glaze to top some of the doughnuts as well as plain sifted icing sugar for the rest. I filled the Jelly Doughnuts with Strawberry jam by take a small sharp knife and gently slicing into the middle of the doughnuts, moving it somewhat up and down to make a little pocket. Then I piped the jam (I first spooned it into a Small Ziploc and cut the corner) into the hole!)

Happy Chanukah!

Original recipe is from Thanks goes to Devorah Leah, my daughter who found this great recipe!

7 Responses

Leave a Reply

Your email address will not be published. Required fields are marked *