Gluten-free, wheat starch free and 100% Vegan Donuts and Krapfen

Base recipe for 12 Krapfens

250g Corn starch
100g Brown rice flour
30g Tapioca starch
10g Chickpea flour
10g chopped blond flaxseeds
60g Caster sugar
5g Fine salt
15g Fresh yeast
55g Angel Mix

310g Water at room temperature
30g Vegetable oil (sunflower, corn, various seeds, etc.)
Flavors to taste: vanilla, citrus peel, etc.

Frying oil


Gather all the powders in the mixer bowl and start it at low speed using the "hook".

Pour in the liquid ingredients and continue to work for about ten minutes, switching to medium-high speed and cleaning, from time to time and with the machine stopped, the sides of the bowl, using a spatula and bringing the mixture back to the centre.

Turn the dough out onto the table, and using tapioca/corn starch as a dusting, make 12 portions. Work the dough between your hands until it forms the desired shape (round, donut, oblong, etc.), and place them on the baking tray. Gently press the surface until it is about 1 cm thick and leave to rise.


Leave to rise for approximately 70/80 minutes at a temperature of 30/35°, or at least until the volume triples, with a humidity of 60/70%.

Alternatively, place the pan in a bag previously brushed with oil or non-stick spray and leave to rise in a turned off oven with a bowl of warm water, so as to guarantee the necessary temperature for leavening.


Heat plenty of vegetable oil in a low, wide pan.
Once the temperature of 170°C has been reached, fry the product for three minutes on each side, turning the krapfen from time to time.
Drain well on absorbent paper and pass in granulated sugar or sprinkle with icing sugar.
Fill with plenty of custard or fruit jam and consume within a couple of days.
It is possible to freeze the product up to 60 days from the production date.
Regenerate at room temperature and treat as the fresh product.

Tips & Tricks

It is possible to enrich the product by adding 10g of whole milk powder.
You can replace corn starch, using the same quantity of rice starch.
Use brown sugar instead of granulated sugar, for a more intense hint of sweetness.
It is important that the rice flours are very fine grained, for a lighter and fluffier final product.

"You can replace brown rice flour with white rice flour"


It is possible to bake the products in the oven at 180°C for 12 minutes, but they would lose all the "sinful" taste typical of krapfen and fried donuts. Use an oil with a high smoking point and filter it after each use. Proper cooking will allow you to have light and dry products, even if fried.

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