Gluten Free French Cruller Donuts

This recipe ended in me crying and dancing in my kitchen. I live in Canada and I haven’t had a donut in almost 5 years! I have been craving donuts the whole time. To the point where I have dreams of eating donuts. So I finally decided to face my fears and make my own.

Well I should have done this sooner. I ate almost a whole pan before the others were even finished baking as tears streamed down my face and the little girl in me danced. I am still dancing as I type this recipe out. Nothing could have made me happier then these delicious heavenly bites.

Now that I’m sure you are drooling over these light fluffy morsels lets get to the recipe.


1 cup of water
3/8 cup (6 tbsp) of butter
1 tbsp sugar
1/4 tsp salt
1 cup sifted gluten free all purpose flour
1 tsp xantham gum
3 eggs
2 egg whites

11/2 cups icing sugar
1 tbsp honey
3 – 6 tbsp of milk or water

Okay to start these donuts we need to make a  påte å choux. In a pot you are going to bring your water,






and salt, to a boil.


Once it is boiling turn the heat down to mid heat and put in both the flour and the xantham gum and mix well until you get a film on the bottom of the pan. Make sure to get as much moisture out as possible. Keep stirring the dough so it doesn’t burn on the bottom of your pan.



Bring the dough to an electric mixer and mix it for a couple minutes on medium to cool it down while you get the eggs ready.

Once the dough is cooled down mix in the eggs one at a time waiting until the first one is mixed in thoroughly before adding the next. Do this for all three eggs.

Then slowly add in your 2 egg whites until the mix can hold a shape and starts to get shiny.



Once your dough is ready put it in a piping bag with a star tip and start shaping your donuts on parchment paper. I made these into small bite size circles. You can make them as big as you would like. I also made little timbit (or donut hole) shaped ones when I got down to the end of my dough.


Make sure the oven is preheated to 450. This is where it is going to get a little tricky. First you  bake them for 5 minutes at 450 then for 15 more minutes at 350. Then turn off the oven and let them cool in the oven with the door opened a crack for 5 – 10 minutes. Then you can take them out of the oven. Once they are cool its time to glaze.



To make the glaze all you do is put  your three glaze ingredients in a bowl slowly adding the milk until you get a runny consistency. If you find it is too thick you can add more liquid until you are happy with it.

Once your glaze is ready take your donuts and place them half way in the glaze the pretty side down and put them on a rack to drip.


I didn’t have a drying rack so I improvised with a clean rack for my deep fryer and a cookie sheet. It worked just fine.

Once they are glazed all that is left is to eat them. These little treats are addictive. My husband ate four before I caught him and realized I hadn’t taken photos yet. Almost half of them were gone before the last one was out of the oven.


As I dance into a sugar high frenzy I wish you delicious dreams and until next time, happy eating!



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