Introduction

These gluten free Boston cream doughnuts combine a light, fluffy dough with a rich vanilla pastry cream filling and a glossy chocolate ganache glaze. Perfect for a special treat, they offer all the classic flavors with a gluten free twist. Whether you’re gluten sensitive or just looking to try something new, this recipe is a delightful indulgence.

Gluten Free Boston Cream Doughnuts Recipe - Recipe Image

Ingredients

Vanilla pastry cream filling: ½ batch vanilla pastry cream recipe
10 g (2½ tsp) active dried yeast (If using instant yeast, use 8g.)
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 (If using psyllium husk powder, use only 8g.)
140 g (½ cup + 4 tsp) cold water
160 g (1⅓ cups + 1 tbsp) tapioca starch (or equal weight arrowroot, cornstarch, or potato starch)
130 g (¾ cup + 3½ tbsp) millet flour, plus extra for flouring surface (or equal weight finely milled brown rice flour)
25 g (3 tbsp) sorghum flour (or equal weight 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 US large/UK medium egg, cold from the fridge
35 g (2½ tbsp) unsalted butter, softened
Oil for frying (preferably neutral flavor oil with high smoke point like sunflower oil)
Chocolate ganache glaze:
- 80 g (2¾ oz) dark chocolate (60-70% cocoa solids), chopped
- 120 g (½ cup) double/heavy cream

Instructions

Step 1: Prepare the vanilla pastry cream filling following your recipe, using only half the quantities. Store it covered with cling film directly on the surface in the fridge until needed.
Step 2: Activate the yeast by mixing it with 10g sugar and warm milk. Let it sit for 10-15 minutes until frothy. (If using instant yeast, add it directly to the dry ingredients.)
Step 3: Make the psyllium gel by mixing the psyllium husk with cold water. Wait about 30-45 seconds for a gel to form.
Step 4: In a stand mixer bowl, whisk together tapioca starch, millet flour, sorghum flour, xanthan gum, salt, baking powder, and remaining sugar.
Step 5: Make a well in the dry ingredients and add the egg, yeast mixture, and psyllium gel. Knead with a dough hook for 5-10 minutes until smooth and well combined, scraping the bowl as needed.
Step 6: Add softened butter and continue kneading until fully incorporated. The dough will be soft and sticky—this is normal.
Step 7: Transfer dough to a lightly oiled bowl, cover with cling film, and chill for at least 1-2 hours (or overnight) to firm up and hydrate the flours.
Step 8: Divide the chilled dough into 8 equal pieces (about 88g each), shape each into a flattened ball about 3 inches in diameter and 1-1¼ inch thick, using the “claw” motion to seal seams.
Step 9: Place doughnuts on parchment squares on a baking sheet and proof in a warm place for 1½ hours until doubled in size, lightly covered with cling film to prevent drying.
Step 10: Heat oil to 320-330ºF (160-165ºC) in a deep pan or fryer. Using parchment squares, carefully lower doughnuts into the oil without crowding.
Step 11: Fry each side for about 2½ minutes until deep golden brown. Drain on paper towels, covering with towels on top to absorb excess oil.
Step 12: Let doughnuts cool to warm or lukewarm. Poke a hole with a long knife or skewer and fill each with about 45g vanilla pastry cream using a piping bag.
Step 13: For the ganache, heat cream until just boiling and pour over chopped chocolate. Let sit 2-3 minutes, then stir until smooth and glossy.
Step 14: Dip the top of each filled doughnut into the ganache, shake off excess, and let set at room temperature for 10-15 minutes before serving.

Tips & Variations

Use a digital scale to weigh dough pieces for even cooking and consistent doughnut size.
Chill dough overnight for easier handling and better hydration of flours.
If your kitchen is cool, proof doughnuts in a warm (about 79ºF/26ºC) oven to help rise.
For different flour options, you can substitute tapioca starch with arrowroot or cornstarch, and millet flour with brown rice flour for a slightly different texture.
Choose a neutral oil with a high smoke point like sunflower or canola oil for frying to avoid unwanted flavors.
Cover the pastry cream with cling film pressed against the surface to prevent skin formation.

Storage

Gluten free Boston cream doughnuts are best enjoyed warm or within an hour of frying. You can store them for up to five hours lightly covered with paper towels or a clean tea towel, or in an airtight container. Reheating is not recommended, as it may soften the crust and affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the doughnuts ahead of time?

Yes, you can prepare the dough and chill it overnight. Shape, proof, fry, and fill the doughnuts the following day for fresher results.

What if I don’t have psyllium husk?

Psyllium husk helps with texture and moisture retention in gluten free dough. If unavailable, some xanthan gum can help, but the dough texture may differ and be less elastic.

Gluten Free Boston Cream Doughnuts Recipe

Print Recipe

★★★★★

4.7 from 244 reviews

Delicious Gluten Free Boston Cream Doughnuts filled with smooth vanilla pastry cream and topped with a rich dark chocolate ganache glaze. These doughnuts are made with a blend of gluten free flours and are fried to golden perfection, offering a soft, fluffy interior and a beautifully crisp exterior. Perfect for those avoiding gluten but craving a classic, indulgent treat featuring a creamy filling and chocolate topping.

Author: Sophie
Prep Time: 30 minutes (excluding pastry cream preparation and chilling time)
Cook Time: 15 minutes (frying time total)
Total Time: 3 hours (including chilling and proofing times)
Yield: 8 doughnuts 1x
Category: Dessert
Method: Frying
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Vanilla Pastry Cream Filling

½ batch vanilla pastry cream recipe (use half of your prepared vanilla pastry cream)

Gluten Free Doughnuts

10 g (2½ tsp) active dried yeast (or 8g 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 8g psyllium husk powder)
140 g (½ cup + 4 tsp) cold water
160 g (1⅓ cups + 1 tbsp) tapioca starch (or arrowroot, cornstarch, or potato starch)
130 g (¾ cup + 3½ tbsp) millet flour, plus extra for flouring surface (or finely milled brown rice flour)
25 g (3 tbsp) sorghum flour (or light buckwheat, white teff, or oat flour if not sensitive)
5 g (2 tsp) xanthan gum
5 g (1 tsp) salt
8 g (2 tsp) baking powder
1 US large/UK medium egg, cold from fridge
35 g (2½ tbsp) unsalted butter, softened
Oil for frying (sunflower oil recommended)

Chocolate Ganache Glaze

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

Instructions

Prepare Vanilla Pastry Cream Filling: Make half a batch of vanilla pastry cream according to your recipe. Chill it in an airtight container covered with cling film touching the surface to avoid skin. Before filling, bring to room temperature and whisk until smooth.
Activate Yeast: In a small bowl, combine yeast, 10 g sugar, and warm milk. Let sit 10-15 minutes until frothy. (If using instant yeast, skip this step and add yeast directly to dry ingredients.)
Make Psyllium Gel: Mix psyllium husk with cold water in a separate bowl and let sit 30-45 seconds until a gel forms.
Mix Dry Ingredients: In a stand mixer bowl, whisk tapioca starch, millet flour, sorghum flour, xanthan gum, salt, baking powder, and remaining sugar together.
Combine Ingredients: Make a well in dry ingredients. Add egg, yeast mixture, and psyllium gel. Knead using dough hook for 5-10 minutes until smooth and even, scraping bowl sides occasionally.
Add Butter: Add softened butter and knead until fully incorporated. Dough will be soft and sticky.
Chill Dough: Place dough in lightly oiled bowl, cover with cling film, and chill in fridge for 1-2 hours or overnight to firm up for easier handling.
Shape Doughnuts: Divide chilled dough into 8 equal pieces (~88g each). On a floured surface, shape each into a ball, fold corners to center forming a pouch, pinch seams, flip seam side down, rotate with hand in circular motion to tighten, then flatten to ~1-1¼ inch thick and 3 inch diameter.
Proof Doughnuts: Place shaped doughnuts on parchment squares on a baking sheet. Cover lightly with cling film and proof in a warm place (around 79ºF/26ºC) until doubled in size, about 1½ hours.
Heat Oil for Frying: Fill a deep heavy pot or fryer with neutral-flavored oil (sunflower recommended) about 2 inches deep. Heat to 320-330ºF (160-165ºC), maintaining temperature throughout frying.
Fry Doughnuts: Using parchment squares to gently lower doughnuts into hot oil, remove parchment after 10-15 seconds. Fry for 2½ minutes on the first side until deep golden brown, then flip and fry another 2½ minutes. Remove with slotted spoon and drain on paper towels.
Fill Doughnuts: Cool doughnuts until warm or lukewarm. Make a hole with a long thin knife or skewer. Fill pastry cream into piping bag and pipe about 45g of filling into each doughnut until cream emerges from the hole.
Prepare Chocolate Ganache: Place chopped dark chocolate in bowl. Heat heavy cream until just boiling. Pour hot cream over chocolate and let sit 2-3 minutes. Stir until smooth and glossy.
Glaze Doughnuts: Dip top of each filled doughnut into ganache, shake off excess, and let set at room temperature for 10-15 minutes.
Serve and Store: Best served slightly warm or within an hour of frying. Store for up to 5 hours covered lightly with paper towels, tea towel, or in a closed container.

Notes

Use a digital scale for precise portioning to ensure even cooking.
Chilling the dough overnight improves handleability and dough texture.
Maintain oil temperature carefully to avoid greasy or burned doughnuts.
Cover pastry cream tightly to prevent skin formation.
Proof doughnuts in a warm place or lukewarm oven if kitchen is cold.
Doughnuts develop a crisp crust when freshly fried that softens after a few minutes.
Use neutral oil with high smoke point like sunflower for frying.
Shape doughnuts by hand for best round shape rather than using cutters.
Pastry cream can be made 1-2 days in advance and whisked smooth before use.

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