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Sourdough Donuts

Name: Sourdough Donuts
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 7 servings
Ingredients: 205 g Water; 200 g Active Starter; 20 g Psyllium Husk; 10 g Maple Sugar; 160 g Millet Flour; 64 g Sorghum Flour; 70 g Arrowroot Powder; 8 g Xanthan Gum; 8 g Baking Powder; 7 g Salt; 50 g Maple Sugar; 12 g Vanilla Extract; Tallow; Duck Fat

These Gluten-Free Sourdough Donuts are soft, fluffy, and perfectly golden with a rich depth of flavor that only sourdough can bring. Lightly crisp on the outside and tender on the inside, they fry or bake up beautifully for that classic bakery-style texture. They’re perfect glazed, coated in cinnamon sugar, or filled with your favorite creams and jams. Fresh, nostalgic, and completely irresistible.

Prep

15m

Cook

4h

Total

4h 15m

Sourdough Donuts

These Gluten-Free Sourdough Donuts are soft, fluffy, and perfectly golden with a rich depth of flavor that only sourdough can bring. Lightly crisp on the outside and tender on the inside, they fry or bake up beautifully for that classic bakery-style texture. They’re perfect glazed, coated in cinnamon sugar, or filled with your favorite creams and jams. Fresh, nostalgic, and completely irresistible.

Prep

15m

Cook

4h

Total

4h 15m

Ingredients

Method

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Step 1

In a bowl, mix together the active starter, warm water and psyllium husk and let sit for a minute.

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For

7

M

I

Ingredients

Dough

205

g

Water, warm

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Rebekah W

2 months ago

Could these possibly be air fried?

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Farm Fresh Family

a month ago

They could but I wouldn't make them as thick so they cook evenly before getting to crisp on the outside.

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R

Rosie

2 months ago

I made these donuts and they were delicious! They were dense and was wondering if it was something I did incorrectly or it’s bc it’s gluten free. Not sure if it’s possible to make soft, airy donuts that are gluten free.

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Farm Fresh Family

a month ago

They shouldn't be dense, you should be able to push down on them. If they're dense - I'd look at the texture of the dough before frying. It should be sticky, hold a shape and still be soft/lighter feeling. If it's not , add more liquid to the dough to soften it little by little.

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