Gluten Free Doughnut Loopywhisk Inspired

This recipe, Gluten Free Doughnut made from Sorghum and millet definitely worth to try!

Million thanks to my favorite recipe creator, Ms Kat from the loopywhisk. Original recipe check it out at Pillowy Soft Fluffy Donut

I've made slight modifications to the ingredients compared to the original recipe. 

I scaled down the recipe size and omitted ingredients like baking powder. I replaced whole eggs with egg whites because I ran out of eggs at that time.

The results satisfy not only myself, but also all my family members!

You can watch the results below:

@asmrdhia Gluten Free Soft Squishy Donut Using Millet, Sorghum flour Tried recipe from @theloopywhisk Super soft! Crispy outside, soft inside. Recipe at her blog Malaysian can go to my bio for translated recipe #glutenfree #doughnut #foodie ♬ i like you mostt - dea

Best thing about this recipe are it's using wholegrain and nutritious flour to make it.

Millet flour definitely one of gluten free flour. Rich in nutrients like magnesium, phosphorus, B Vitamins, manganese, high in fibre, source of antioxidants. 

Sorghum flour also rich in nutrients like millet flour including niacin (vitamin B3) and thiamine (vitamin B1)

Donuts made from high nutriens flour will provide additional benefit to us. It's easier to digest because of their high fibre content.

Not only they are tasty to eat, but also offer good healt benefits!

Let's try make it at home!


75g tapioca starch
63g pearl white millet flour
12g sorghum flour
4g instant dried yeast (i used meriah brand)
24g sugar ( i used organic cane sugar)
5g whole psyllium husk 
3g xanthan gum
160g water
4g himalayan salt
25g egg white 
17g softened butter


  1. Mix the dry ingredients in a bowl and stir evenly using a whisk. I use a mini whisk. You can use your favorite whisk.
  2. Then, make a well in the center of the flour mixture and add water and egg whites. 
  3. Stir until well combined using a Danish whisk for ease.
  4. Last step, add softened unsalted pure butter. Knead until well combined for 5 minutes. 
  5. Chill the dough in the refrigerator for a few hours to strengthen its structure because the dough is sticky. When chilled, the dough will be firmer and easier to shape.
  6. Once ready, take the dough out of the fridge. (you can let it sit for 48 hours or maybe couple hours. Mine sit in chiller about 2 days because i don't have time to cook it)
  7. Dust your hands with gluten-free bread flour to ease the process of rounding the doughnuts. 
  8. Round the doughnuts (approximately 30g each). Then, poke a hole in the center. 
  9. Cover the doughnuts with plastic wrap and let them rise by 50% or until they feel light (I proof mine for about 20 minutes, Proofing time varies depending on room temperature.You can also do a poke test to check if the doughnuts are ready to fry. 
  10. When the doughnuts are light, heat the oil and then reduce the heat (low heat). 
  11. Deep-Fry the doughnuts, flip them over until they are golden brown. 
  12. Wait for the doughnuts to cool slightly before coating them with your preferred sugar. I used monk fruit sweetener. The texture of the doughnuts is very soft and slightly crumbly. They're delicious when eaten warm.
Try this recipe too Quick Bread Buckwheat


Asmrdhia, a seasoned expert in the realm of gluten-free sourdough, revels in imparting invaluable tips and insights, generously sharing her expertise with love and dedication. facebook youtube tiktok instagram

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