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  • Author: Simone Miller
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 18 donuts
  • Category: Dessert


real deal, fried donuts. gluten-free, grain-free and dairy-free.


  • ½ cup water (warmed to about 95ºF*)
  • ½ cup full fat canned coconut milk ( warmed to about 95ºF*)
  • 1 tablespoon active dry yeast
  • ¼ cup honey
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup (74 grams) potato starch, (plus more for dusting)
  • 1/2 cup (70 grams) cassava flour, (plus more for dusting)
  • 1/4 cup (30 grams)) ground psyllium husk**
  • ¼ teaspoon finely ground sea salt
  • 2 ½3 cups oil for frying ((something neutral tasting like avocado or light olive oil))


  1. In a large mixing bowl, dissolve the yeast in the water and coconut milk. Set aside for 5-10 minutes, it should get foamy and active.
  2. Add the honey, eggs and vanilla extract and whisk until well combined.
  3. Stir in the potato starch, cassava flour, psyllium husk, and salt. Whisk until thickened slightly. (At this point, it will still look more like cake batter than dough. Don’t panic.)
  4. Cover with plastic wrap and set in a warm place for 60-90 minutes. During this time, it will thicken into a dough and rise a bit. Alternately, you can refrigerate overnight.
  5. Stir the dough and turn out onto a liberally dusted surface. (I like using a combination of cassava flour and potato starch but you could use one or the other)
  6. Sprinkle some flour onto the dough, and knead until smooth and no longer too sticky to work with.
  7. Roll out to about ¼ inch thick. Cut into circles with a donut cutter or wine glass, anything that’s 2-3 inches in diameter will work. Lightly knead the remaining dough and repeat. If you have a few scraps left, keep them for testing the oil temperature (and eating while you fry the other donuts, obviously)
  8. Cover with a tea towel, and let rise for 45 minutes to one hour. They will aerate a bit and become more delicate but it won’t be super dramatic (again, don’t panic)
  9. In a medium pan, heat the oil to 350-375ºF. Line a baking sheet with paper towels.
  10. Using a metal spatula, lower the donuts into the oil one by one, in batches of 3-5 at a time, depending on how many comfortably fit in your pan. Fry for 45 seconds to 1 minute per side, being careful when you flip them. Transfer to the paper towel lined baking sheet. Repeat with the remaining dough.
  11. Dust the donuts with powdered sugar or glaze them, if desired (recipe below). You can also fill them with jelly if you are more patient than I am.

To make the glaze:

  1. Whisk together 1/2 cup coconut milk, 1/2 cup water and 1/4 teaspoon vanilla extract. Sift in 1 cup powdered sugar and whisk until smooth.
    For the chocolate glaze, I just mixed in chocolate syrup (I didn’t measure, I just added until it looked right). You could also add melted chocolate, which would harden better and be less sweet! 


*When a drop is placed on the inside of your wrist, it should feel warm, but not hot.

**You can buy psyllium husk already ground, which works fine but is typically dark in color, and gives baked goods a strange brownish purplish tint. I prefer to buy it whole and grind it myself, either a small amount in a coffee or spice grinder, or a larger amount in my blender.