Go Back Email Link
gluten-free sufganiyot, gluten-free donuts, gluten-free sufganiyot for chanukah, gluten free jelly donuts, gluten free fried donut recipe, gluten free fried donuts, Hanukkah dessert, Chanukah dessert, chanukah donut recipe, Chanukah gluten free donuts, Hanukkah gluten free sufganiyah recipe, sufganiyah recipes, sufganiyot, sufganiyot recipe, best sufganiyot ever, fried donut, fried jelly donuts, fried gluten free donuts
Print Recipe
No ratings yet

Gluten-Free Sufganiyot (Donuts)

Author: Dalya Rubin


  • 1 tablespoon Instant Yeast
  • 2 tablespoons granulated sugar
  • ¾ cup water
  • 3 large eggs
  • ½ teaspoon molasses
  • 1 tablespoon Pure Vanilla Extract
  • 1 tablespoon pure maple syrup or granulated sugar
  • 1 tablespoon Apple Cider Vinegar
  • ¼ cup grapeseed oil or other flavorless oil
  • 2 cups tapioca starch
  • 1 cup white rice flour
  • 1 and ½ teaspoons xanthan gum
  • pinch salt
  • 48 fluid ounces vegetable oil


Make the Dough:

  • Pour the water into a microwave-safe cup/bowl. Microwave for 15-30 seconds or until warm.
  • Then, sprinkle the 2 tablespoons of granulated sugar and yeast into the warm water.
  • Mix with a fork and set aside for 5 minutes so that the yeast can activate.
  • Meanwhile, in a bowl of an electric mixer fitted with a whisk attachment (or in a bowl with a handheld mixer), beat together the eggs, molasses, vanilla extract, maple syrup or sugar, apple cider vinegar, and oil. Beat on medium-low speed until well combined.
  • Next, add the yeast mixture to the egg mixture and beat for 1 minute on medium speed until all the ingredients are thoroughly combined.
  • Then, add the tapioca starch, white rice flour, xanthan gum and salt to the egg-yeast mixture. Beat on medium speed for 3 minutes, scraping down the sides of the bowl every 30 seconds.
  • The mixture will look like a thick batter and totally NOT kneadable.
  • Line a large cookie sheet with 10 parchment paper squares. Let aside.
  • Then, fit a piping bag with a large circle piping tip. Alternatively, cut about ¾ inch off the corner of a gallon ziplock bag.
  • Fill the bag half way with the batter and pipe large donut-shaped mounds onto each parchment square on the prepared pan. *My donuts were about 2 inches in diameter.
  • Optional: If you have the time, allow the piped donuts to rise on the counter for 20-30 minutes.
  • Then, place all the piped donuts on the baking sheet into the freezer for 30 minutes to 1 hour.
  • Then, allow the donuts to defrost for 20-30 minutes on the counter.

Fry the Sufganiyot

  • When you’re ready to start frying, heat two inches of oil in a large, deep pan until it reaches 350 degrees Fahrenheit.
  • Drop the frozen donuts on the parchment into the hot oil. Only fry two to three donuts at a time or else they won’t cook evenly.
  • Cook the donuts on each side for two to three minutes or until golden brown.
  • Transfer the fried donuts to a plate lined with paper towel and place paper towels on top of the donuts to soak up any excess oil.
  • Serve immediately or within a few hours of making for best results. If eating the second or third day, microwave the donut for 30 seconds for best results.


  • These donuts can be filled with jam, custard, or any other filling you like. I highly recommend filling them with a good quality raspberry jam. These are super delicious with a sprinkle of confectioners sugar.