Gluten Free Boston Cream Doughnuts Recipe

Introduction

These Gluten Free Boston Cream Doughnuts are a delightful treat, featuring a soft, fluffy dough filled with rich vanilla pastry cream and topped with a luscious chocolate ganache. Perfect for those avoiding gluten but still craving a classic dessert indulgence.

Ingredients

• Vanilla pastry cream filling: ½ batch vanilla pastry cream recipe
• 10 g (2½ tsp) active dried yeast (8 g if using instant yeast)
• 50 g (¼ cup) caster/superfine or granulated sugar, divided
• 90 g (⅓ cup + 2 tsp) whole milk, warm
• 10 g (2 tbsp) whole/rough psyllium husk (8 g psyllium husk powder)
• 140 g (½ cup + 4 tsp) cold water
• 160 g (1⅓ cups + 1 tbsp) tapioca starch (or arrowroot, cornstarch, potato starch)
• 130 g (¾ cup + 3½ tbsp) millet flour, plus extra for flouring (or finely ground brown rice flour)
• 25 g (3 tbsp) sorghum flour (or light buckwheat, white teff, or oat flour)
• 5 g (2 tsp) xanthan gum
• 5 g (1 tsp) salt
• 8 g (2 tsp) baking powder
• 1 large egg (cold from the fridge)
• 35 g (2½ tbsp) unsalted butter, softened
• Oil for frying (neutral flavour, high smoke point, e.g. sunflower oil)
• Chocolate ganache glaze:
  • 80 g (2¾ oz) dark chocolate (60-70% cocoa solids), chopped
  • 120 g (½ cup) double/heavy cream

Instructions

1. Step 1: Prepare the vanilla pastry cream filling using half of the full recipe. Cover the cream with cling film touching its surface and refrigerate until needed. Bring to room temperature and whisk until smooth before filling.
2. Step 2: Activate the yeast by mixing it with 10 g sugar and warm milk. Let it froth for 10-15 minutes. If using instant yeast, add it directly to the dry ingredients instead.
3. Step 3: Make the psyllium gel by mixing psyllium husk with cold water. Wait 30-45 seconds until a gel forms.
4. Step 4: In a stand mixer with the dough hook, combine tapioca starch, millet flour, sorghum flour, xanthan gum, salt, baking powder, and remaining sugar. Create a well in the center.
5. Step 5: Add the egg, yeast mixture, and psyllium gel into the well. Knead for 5-10 minutes until smooth, scraping the bowl as needed.
6. Step 6: Add softened butter and knead until fully incorporated. The dough should be soft and sticky.
7. Step 7: Transfer dough to a lightly oiled bowl, cover with cling film, and chill for 1-2 hours (or overnight).
8. Step 8: Divide chilled dough into 8 equal pieces (~88 g each). On a floured surface, shape each into a flattened ball by folding edges inward, sealing seams, rotating dough in a claw motion, and flattening to about 3 inches wide and 1-1¼ inch thick.
9. Step 9: Place shaped doughnuts on parchment squares on a baking sheet. Cover lightly and proof in a warm place for 1½ hours until doubled in size (79ºF / 26ºC ideal).
10. Step 10: Heat oil to 320-330ºF (160-165ºC) in a deep pan or fryer. Use a thermometer to maintain temperature.
11. Step 11: Fry doughnuts carefully, using the parchment squares to lower them. Remove paper after 10-15 seconds. Fry for 2½ minutes per side until deep golden brown. Drain on paper towels.
12. Step 12: Let doughnuts cool to warm or lukewarm. Create a hole using a knife or skewer and fill with pastry cream using a piping bag.
13. Step 13: For ganache, heat cream until boiling and pour over chopped chocolate. Let sit 2-3 minutes, then stir until smooth. Dip doughnut tops in ganache and let set for 10-15 minutes at room temperature before serving.

Tips & Variations

• Use a digital scale to weigh dough pieces equally for even cooking.
• Chilling the dough overnight improves texture and makes shaping easier.
• Replacing millet or sorghum flour with alternatives may slightly affect fluffiness and flavor but works well.
• Maintain oil temperature to avoid greasy or undercooked doughnuts.
• Shape doughnuts by hand for a rounder, more traditional appearance compared to cutting with a cookie cutter.

Storage

Store the filled doughnuts at room temperature covered lightly with paper towels or a clean tea towel for up to five hours. They are best enjoyed warm or within an hour of frying. Avoid refrigeration as it may affect texture. Reheat gently if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the pastry cream in advance?

Yes, the vanilla pastry cream can be made 1-2 days ahead and stored in an airtight container in the fridge. Cover it with cling film directly on the surface to prevent skin formation. Whisk before using to restore its smooth texture.

What oil is best for frying the doughnuts?

Choose a neutral-flavored oil with a high smoke point, such as sunflower oil. It ensures the doughnuts fry evenly without absorbing too much oil or developing off-flavors.

Gluten Free Boston Cream Doughnuts Recipe

Print Recipe

★★★★★

4.9 from 101 reviews

These Gluten Free Boston Cream Doughnuts are soft, fluffy, and enriched, filled with luscious vanilla pastry cream and topped with a glossy dark chocolate ganache. Using a thoughtfully crafted gluten-free dough and traditional frying, these homemade doughnuts offer indulgence without gluten, perfect for a special treat or celebration.

• Author: Yana
• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 40 minutes
• Yield: 8 doughnuts 1x
• Category: Dessert
• Method: Frying
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Vanilla Pastry Cream Filling

• ½ batch vanilla pastry cream (prepared according to recipe)

Gluten Free Doughnuts

• 10 g (2½ tsp) active dried yeast (or 8 g instant yeast)
• 50 g (¼ cup) caster/superfine or granulated sugar, divided
• 90 g (⅓ cup + 2 tsp) whole milk, warm
• 10 g (2 tbsp) whole/rough psyllium husk (or 8 g psyllium husk powder)
• 140 g (½ cup + 4 tsp) cold water
• 160 g (1⅓ cups + 1 tbsp) tapioca starch (or arrowroot/corn/potato starch)
• 130 g (¾ cup + 3½ tbsp) millet flour (or finely milled brown rice flour)
• 25 g (3 tbsp) sorghum flour (or buckwheat, teff, or oat flour if tolerated)
• 5 g (2 tsp) xanthan gum
• 5 g (1 tsp) salt
• 8 g (2 tsp) baking powder
• 1 large egg (US large/UK medium), cold
• 35 g (2½ tbsp) unsalted butter, softened
• Oil for frying (sunflower oil preferred)

Chocolate Ganache Glaze

• 80 g (2¾ oz) dark chocolate (60-70% cocoa solids), chopped
• 120 g (½ cup) double/heavy cream

Instructions

1. Prepare Vanilla Pastry Cream: Prepare half a batch of vanilla pastry cream according to your recipe. Chill in an airtight container with cling film touching the surface to avoid skin. Bring to room temperature and whisk until smooth before filling.
2. Activate Yeast: Mix yeast with 10 g sugar and warm milk; let froth for 10-15 minutes. If using instant yeast, add it directly to dry ingredients later.
3. Make Psyllium Gel: Combine psyllium husk with cold water and stir until a gel forms, about 30-45 seconds.
4. Mix Dry Ingredients: In a stand mixer bowl, whisk tapioca starch, millet flour, sorghum flour, xanthan gum, salt, baking powder, and remaining sugar.
5. Combine Wet Ingredients: Make a well in the dry mix. Add egg, yeast mixture, and psyllium gel. Knead on low with dough hook for 5-10 minutes until smooth, scraping bowl as needed.
6. Add Butter: Incorporate softened butter into dough and knead until fully mixed. Dough will be soft and sticky.
7. Chill Dough: Place dough in an oiled bowl, cover tightly with cling film, and refrigerate for 1-2 hours or overnight for better handling.
8. Shape Doughnuts: Divide dough into 8 equal pieces (~88 g each). On a lightly floured surface, shape each into a flattened ball about 3 inches diameter and 1-1¼ inch thick at center using a pouch-and-claw technique to form a smooth round shape.
9. Proof Doughnuts: Place shaped doughnuts on parchment squares on a baking sheet. Cover lightly and proof in a warm place for 1½ hours until doubled in size.
10. Prepare Frying Station: Heat neutral oil (sunflower preferred) in a deep pot or fryer to 320-330ºF (160-165ºC). Maintain oil temperature throughout frying.
11. Fry Doughnuts: Carefully lower doughnuts with parchment into hot oil. Remove parchment after 10-15 seconds. Fry each side 2½ minutes until deep golden brown. Avoid overcrowding. Drain on paper towels.
12. Fill Doughnuts: Cool doughnuts to warm or lukewarm. Poke hole in side and pipe vanilla pastry cream until filled (about 45 g each).
13. Make Ganache Glaze: Place chopped chocolate in a bowl. Heat cream until just boiling, pour over chocolate, wait 2-3 minutes, then stir smooth and glossy.
14. Glaze Doughnuts: Dip doughnut tops into ganache, allow excess to drip off. Let set at room temperature for 10-15 minutes before serving.
15. Serve and Store: Serve doughnuts warm or within an hour. Store up to 5 hours lightly covered or in container.

Notes

• Using a stand mixer with a dough hook makes the dough easier to knead and results in a smoother dough.
• Chilling the dough firms up the butter and hydrates the gluten-free flours, reducing stickiness and improving handling.
• Shaping doughnuts by hand into flattened balls creates a nicer, rounder shape compared to cutting out circles.
• Proof doughnuts in a warm spot or a lukewarm oven at about 79ºF (26ºC) for best rising results.
• Maintain oil temperature strictly to ensure golden, non-greasy doughnuts; use a thermometer.
• Removing parchment paper shortly after immersion makes frying easier and avoids burning paper.
• Fill doughnuts once lukewarm to prevent the pastry cream from melting inside.
• Use a neutral oil with a high smoke point like sunflower oil for best frying results.
• Pastry cream can be made a day or two ahead; cover surface with cling film to prevent skin.

Keywords: gluten free doughnuts, Boston cream doughnuts, vanilla pastry cream, fried doughnuts, chocolate ganache, gluten free dessert