Introduction

These gluten free Boston cream doughnuts offer a delightful twist on a classic favorite. Soft, fluffy doughnuts filled with rich vanilla pastry cream and topped with a smooth chocolate ganache make for an irresistible treat. Perfect for special occasions or whenever you crave something sweet and satisfying.

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 arrowroot starch, cornstarch, or potato starch)
130 g (¾ cup + 3½ tbsp) millet flour, plus extra for flouring (or finely milled brown rice flour)
25 g (3 tbsp) sorghum flour (or light buckwheat flour, white teff flour, 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 (neutral flavor, high smoke point; 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

Step 1: Prepare the vanilla pastry cream filling using your preferred recipe, halving the quantities. Refrigerate in an airtight container covered with cling film directly on the surface to prevent skin formation. Bring to room temperature and whisk until smooth before filling.
Step 2: In a small bowl, activate the yeast by combining it with 10g sugar and warm milk. Let it sit 10-15 minutes until frothy. (For instant yeast, skip activation and add dry to flour mix.)
Step 3: Make the psyllium gel by mixing the psyllium husk and cold water in a separate bowl. Let it thicken for 30-45 seconds.
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: Create a well in the dry ingredients and add the egg, yeast mixture, and psyllium gel. Knead with a dough hook until smooth and well incorporated, about 5-10 minutes. Scrape bowl sides occasionally to mix fully.
Step 6: Add softened butter and knead until fully combined. The dough will be soft and sticky, which is normal.
Step 7: Transfer dough to a lightly oiled bowl, cover with cling film, and chill in the fridge for 1-2 hours (or overnight) to firm up.
Step 8: Divide chilled dough into 8 equal pieces (about 88g each). On a floured surface, shape each piece into a flattened ball by folding and pinching edges, rotating with a claw motion, and flattening to about 1-1¼ inch thick and 3 inch diameter.
Step 9: Place doughnuts on individual parchment squares on a baking sheet. Cover lightly with cling film and proof in a warm spot for about 1½ hours, until doubled in size. Alternatively, proof in a 79ºF (26ºC) oven if cooler.
Step 10: Heat oil in a deep pot or fryer to 320-330ºF (160-165ºC). Maintain temperature with a thermometer.
Step 11: Carefully lower doughnuts, with parchment squares, into hot oil. Remove parchment after 10-15 seconds. Fry doughnuts 2½ minutes per side until deep golden brown. Avoid overcrowding the pan.
Step 12: Drain fried doughnuts on paper towels, covering on top with an additional layer to absorb excess oil. The crust will soften slightly after cooling.
Step 13: When doughnuts are warm or lukewarm, create a small hole for filling. Whisk pastry cream to smoothness and fill doughnuts with a piping bag until cream appears at the hole (about 45g per doughnut).
Step 14: For the chocolate ganache, place chopped chocolate in a heat-proof bowl. Heat cream until just boiling, pour over chocolate, and let sit 2-3 minutes. Stir until smooth and glossy.
Step 15: Dip the top of each filled doughnut into ganache, shake off excess, and let set at room temperature for 10-15 minutes before serving.

Tips & Variations

Use a digital food scale to weigh dough pieces for even cooking.
If you don’t have psyllium husk, substitute with an equal amount of chia seeds ground into a powder.
Try different gluten free flours like buckwheat or teff for varied flavor and texture.
Chill dough overnight for easier shaping and better hydration.
Maintain consistent oil temperature to ensure golden-brown, non-greasy doughnuts.

Storage

Store the doughnuts lightly covered with paper towels or in an airtight container at room temperature for up to five hours. They are best enjoyed warm or within one hour of frying. Avoid refrigerating filled doughnuts, as this may cause the dough to become dense. Reheat gently if needed, but fresh is best.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the doughnuts ahead of time?

You can prepare the pastry cream a day or two in advance and keep it refrigerated. The dough can also be chilled overnight before shaping. However, it’s best to fry and fill the doughnuts fresh for optimal texture and flavor.

What if I don’t have psyllium husk?

Psyllium husk helps with the dough structure in gluten free baking. If unavailable, ground chia seeds can be used as a substitute in equal amounts, though texture may vary slightly.

Gluten Free Boston Cream Doughnuts Recipe

Print Recipe

★★★★★

4.9 from 102 reviews

Gluten Free Boston Cream Doughnuts are soft, fluffy, and filled with a silky vanilla pastry cream, topped with a glossy dark chocolate ganache glaze. Made with a gluten free flour blend and enhanced with psyllium husk for structure, these doughnuts are fried to golden perfection and filled with a rich, luscious cream for a classic dessert treat without gluten.

Author: Elias
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 3 hours 30 minutes
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 the quantities as per 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 equal weight 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)
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 (neutral flavor, high smoke point; 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: Follow the vanilla pastry cream recipe and use half of this batch for the doughnuts. Prepare it up to two days in advance and store covered with cling film in the fridge. Before using, whisk it until smooth and silky at room temperature.
Activate Yeast: Mix yeast, 10g sugar, and warm milk in a small bowl. Let sit 10-15 minutes until frothy. (Skip if using instant yeast where it is added dry.)
Make Psyllium Gel: Combine psyllium husk and cold water in a bowl until gel forms after 30-45 seconds.
Mix Dry Ingredients: In stand mixer bowl, whisk tapioca starch, millet flour, sorghum flour, xanthan gum, salt, baking powder, and remaining sugar.
Combine Dough: Make a well in dry ingredients and add egg, yeast mixture, and psyllium gel. Knead on medium speed with dough hook 5-10 minutes until smooth and uniform, scraping sides.
Add Butter: Incorporate softened butter by kneading until fully blended; dough will be soft and sticky.
Chill Dough: Transfer dough to oiled bowl, cover tightly, and chill for at least 1-2 hours or overnight to firm up and hydrate flours.
Shape Doughnuts: Divide chilled dough into 8 equal 88g pieces. On floured surface, shape each into a round ball, then flatten to approx 3 inches diameter and 1–1¼ inch thick, folding seams underneath.
Proof Doughnuts: Place each shaped doughnut on parchment squares on a baking sheet. Cover lightly with cling film and proof in warm place (around 79ºF/26ºC) for 1½ hours until doubled in size.
Heat Oil for Frying: Use a heavy pot or deep fryer with neutral oil (sunflower preferred), heated to 320-330ºF (160-165ºC), maintaining temperature throughout frying.
Fry Doughnuts: Using parchment squares, carefully lower doughnuts into hot oil. Remove parchment after 10-15 seconds. Fry each side 2½ minutes until deep golden brown. Do not overcrowd.
Drain Doughnuts: Remove fried doughnuts with slotted spoon onto paper towel-lined trays. Cover lightly with paper towels to absorb excess oil.
Fill Doughnuts: When doughnuts are warm/lukewarm, create a hole using a knife or skewer. Whisk pastry cream smooth and fill each doughnut with about 45g using a piping bag until cream emerges.
Make Chocolate Ganache: Place chopped chocolate in heat-proof bowl. Heat cream to boiling and pour over chocolate. Let sit 2-3 minutes then stir until smooth and glossy.
Glaze Doughnuts: Dip tops of filled doughnuts into ganache and shake off excess. Allow chocolate to set 10-15 minutes at room temperature before serving.
Serve and Store: Serve the doughnuts slightly warm or within an hour. Store up to five hours lightly covered or in a closed container at room temperature.

Notes

Using parchment squares during proofing and frying simplifies transfer into hot oil and prevents sticking.
Maintaining correct oil temperature (320-330ºF) ensures golden crust and minimal oil absorption.
Chilling dough overnight improves handling and dough texture.
Ensure pastry cream is smooth and pipeable before filling to avoid breaks or lumps.
Shaping dough by hand yields more rounded and visually appealing doughnuts than using cutters.
You can substitute flours as indicated, but note texture changes (e.g. millet vs brown rice flour).
Cover pastry cream surface with cling film to prevent skin formation.
Use a stand mixer with dough hook for best results but dough can be kneaded by hand.
Doughnuts are best eaten fresh but will keep up to 5 hours at room temperature.

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