Grain Free Jelly Donuts!

photo 1-10

 

These donuts are killer good!!  They nearly made me crazy trying to create them. 8 recipe trials later, and I finally nailed them. Totally worth all the hard work, and giant mess that happened in my kitchen.

 

Before we get started here are a few important notes:

 

  • I used Potato Flour in this recipe because it has magical magical abilities. It helps give these donuts the perfect texture! Potato flour is different than potato starch! Very different. It soaks up liquid like a sponge!! Make sure to buy the right thing!!
  • For the yeast, I used Fast Acting yeast! Its important you purchase and use this type as well, or else your donuts wont rise as quickly as intended for this recipe.
  • I DO NOT recommend making ANY Changes to the recipe. Donuts are finicky, and if one ingredient is changed, the whole recipe may change.  (hence why it took me so many trials to get the recipe exactly how I wanted!)
  • If you can't have yeast- check out some of the other donut recipes on the site!

 

Brittany Angell

51 comments | Leave your own

  1. Katie Holquist

    The only yeast I could find was Fleischmann’s Quick Rise and I don’t think it did it’s job on the bagels! What brand do you recommend?

  2. Katie Holquist

    I meant Red Star yeast.

  3. Elizabeth See

    That brand did not work for me either!

  4. Yvonne Crozier

    Would love to hear the brand of yeast you use Brittany? Seems like there is a universal rising issue with us luddites! 😉 I do bake a considerable amount of my own bread but these recipes that require rising are elusive for me for some reason. Oooh, how about a video? I would love to see you demonstrate both brand and style for the yeast part of your recipes! Thanks so much for all your work!! Yvonne

  5. Emily Unrue

    what powdered sugar did you use? Is there are way to stay sugar free….I know for the yeast you need sugar, and I found coconut sugar, but otherwise we are sugar free. Your thoughts since you said don’t change a thing.

  6. Sheree Murphy

    Im from Australia and mine didn’t rise at all either. :( I would love to know what so do too :) xx I tried twice with 2 different brands of yeast.

  7. Crystal Rediske

    What yeast do you use?

  8. Jessica Alfonso-Baez

    So disappointed… These didn’t turn out for me. Once I was frying the outer layer just kept burning… Don’t understand what was happening. It wasn’t the oil temp, since I stopped and tried and again letting it cool down. It just kept burning the outside. It would fry off, then would burn off another layer. It was very strange. Any ideas?

  9. Brooke Mcdougal

    Could you use active dry yeast here?

  10. L C Claar-Pressley

    Snowed in in Atlanta… I tried this recipe this morning, but I didn’t measure carefully. When I tried to fry them, they flew into the tiniest pieces. I baked them instead and they were delicious sugar cookies. I tried again this afternoon…. and failed again. The only change I made is that I do not have potato flour. I reduced the liquid in the recipe (in the form of water) by 25grams (I measured the weights as I was measuring the ingredients). I thought that by decreasing the liquid, I would more than compensate for the potato flour’s ability to soak up moisture. However, the exact same thing happened. I had a nice, thick, sticky dough both times. I was able to cut out rounds and let it rise. The second time, the dough also flew into pieces in the oil. So, do you think it was the potato flour? It seems like there is more than enough starch in the recipe between the tapioca, potato and powdered sugar for the dough to stick together, in addition to the eggs. I’ve only encountered this before when there was not enough “stick together-ness” in a recipe. Also, I used guar gum because it was listed as an option in the recipe. I find that to be less binding than xanthan gum, so I wondered if you had tested using that? Many thanks, I always enjoy your recipes and I’m sure I’ll figure this one out too!

  11. L C Claar-Pressley

    Ok, when we can get out, I will make it my first item of business! FWIW, they do make delicious sugar cookies. :)

  12. Angela Manchester

    What do you think about substituting the powdered sugar in the donut dough, but still using regular sugar to feed the yeast? I used powdered coconut palm sugar in the dough (and cane sugar to feed the yeast), but would like to use half powdered coconut sugar/half powdered xylitol. They are delicious. I might use your buttercream frosting on top, next time, modified into a chocolate buttercream. Also, I sliced some of the dough into churro-like strips, which worked very well.

  13. Rachel Marcisin

    Made these tonight! They didn’t fry up as pretty for me, but they were delicious! How do you store leftovers?

  14. Nicole Williams

    The only type of yeast I’ve found are regular, rapid rise and instant. Which kind do I use?

  15. MICHELE QUAST

    Can these be made with the xanthan or guar gum?

  16. MICHELE QUAST

    oops…I meant without the guar…

  17. Patty Dixon

    You say that you used potato flour; however, the list of ingredients states potato starch. Confused… Thanks for the great recipes!

    1. Patty Dixon

      Ok…..I see that it calls for both! Sorry!!

  18. Jennifer McCarty

    is it potato flour or starch? your comments seem to indicate flour but the recipe lists starch. which one?

  19. Amy Ree

    For the shortening….is that regular shortening or should I use palm shortening in the dough mix?

  20. Miranda Applegate

    I tried this recipe twice. First with Fleischman’s rapid rise yeast, then again with the recommended brand. It didn’t turn out either time (heavy, dense, greasy dough that didn’t rise and broke apart or cracked in the oil), so I’m pretty frustrated that I wasted a lot of time and ingredients. I definitely used all of the right materials and followed the steps precisely. :(

  21. Bethany Petri

    Would these fry up in a deep fryer? Or would a pan be the recommended frying method?

  22. L C Claar-Pressley

    Tried these a third time today with the potato flour. I’m glad there are more comments coming in, because I learn from those too. These are tasty, but I don’t think they look like the picture. I did make mine smaller so the kids could eat “more”. They did hold together! I switched from the guar gum to xanthan gum because I think it is more reliable. I use Let’s Do Organic Coconut flour and that didn’t seem to be an issue. I also use palm shortening from tropical traditions. Because I have eggs from my own chickens, which are smaller than the eggs you can buy, I always put in an extra egg. A conventional (store bought organic Grade A large) egg is 50+ grams and mine are smaller than that. When there are 3+ eggs in a recipe, this causes the recipe to be off by about 1 egg. So, the person above using “pastured eggs” may also have that problem. Brittany, thank you for all your wonderful recipes. I would LOOOOOOVE it if you provided weights for your recipes because the very first thing I do is convert them. Especially because you frequently call for “packed” cups of things, it’s so much easier to just have a weight. This also helps with variables like eggs. Many, many thanks!

    1. Stephanie Koochack

      totally agree!

  23. Tamsin Green

    Can you sub more potato starch instead of the tapioca?

  24. Stephanie Koochack

    made these tonight and they are fantastic! so good!I put the leftovers in a sealed container in the fridge and the next day they were still great. I’m going to try and freeze them and see how it goes.

  25. Nicolle Colvin

    Mine didn’t work either. I followed it to a t :(. When I fried them they disintegrated. What could have gone wrong.?

  26. Mark Moke

    Can I use sweet potato starch and flour? Can I use coconut sugar for the yeast and donuts?

  27. Birgit Kerr

    Just made these – yum!

    Here are some of my observations (in addition to what other have already contributed) that might help others make this a success too:

    – I cut 14 donuts from the dough, thinking that I would make mini-donuts, but they still ended up only slightly smaller than a regular size donut once risen, so I’m thinking that the people that had trouble with burning them or the middles not cooked through, need to make them smaller!

    – You DO need several inches of oil, as stated. I only had about 2.5 inches in a large pot, and it contributed to them browning much earlier, even on a “low” fry. They puff up again once they hit the oil, making them rounder, which gets them closer to the pan bottom, where the hottest oil resides – even when your overall fry is low.

    Mine were however much smaller, so I would image a larger size donut would still be raw in the middle, while burnt on the outside in this scenario.

    – It seems that frying grain free things just works differently. You generally need a lower frying temperature right from the start -if it’s too hot, it all seems to disintegrate” and “fly away” upon putting it in the hot oil.
    In regular frying, we are used to getting the temperature fairly high, because once we add our stuff, the temperature will be lowered naturally. Not in this case! The donuts are nice and warm out of the rising oven temp, and they are light and fragile, so even if you add several, the temperature hardly lowers at all. I measured! :)

    So that could be part of the disintegration problem.

    The other one could be the brushing with water.

    It’s very easy to overdo it on the water when you use a brush, especially with this kind of fragile dough that is prone to absorb moisture.

    If in doubt, use a small mister bottle with water – it covers evenly and only a little bit, making sure the tapioca starch on the outside and the water form a little bit of a “skin” so nothing falls apart when it goes in the oil.

    The combination of too hot oil and too wet dough (even though it won’t feel too wet anymore after rising, but it makes it more fragile) will likely cause it all to disintegrate, even if all the rest of it was done right.

    Oh and btw, I used SAF yeast, worked just fine! :)

  28. Megan Finch

    I made these today using powdered coconut palm sugar, and regular coconut palm sugar. They were darker, and not as fluffy looking as the ones in the picture, but they tasted great. Has anyone tried baking these instead of frying?

  29. Anna Potter

    Hi Brittany! I read the disclaimer that this recipe needs to be made with potato flour but the actual recipe itself calls for potato starch. Is it flour or starch? Thank you! I am looking forward to making these!

    1. Anna Potter

      Nevermind! I see that it calls for both!

  30. Michele Prince

    Did anyone ever find out why they wouldn’t rise even if using the correct yeast?

  31. Michelle Olejar

    Brittany, I want to try these but I have a question before I do as substitutions are important. I cannot have the spectrum shortening or regular shortening (allergic to palm and soy) so I make my own shortening out of coconut oil and olive oil. It words pretty good and honestly tastes like the real deal. Do you think that is an ok substitution for the 5 T of shortening? Thanks!

  32. Kristine McGee

    Wondering where you get Potato Flour at? Have never seen it. In California. Thanks

  33. Karen Alessi

    You said you would update this soon to gram measurements. It’s been a year and a half. Help us out here.

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