These bakery style gluten free French crullers are light, airy, and delicately crisp on the outside with that signature soft, almost custard-like center—exactly how a real cruller should be. If you’ve ever tried to recreate that texture gluten free and ended up with something dense or oily, this recipe solves that with the right pâte à choux-style dough and technique.
They pipe beautifully, puff up when fried, and finish with a simple glaze that soaks in just enough without making them soggy. If you’ve already made my gluten free donut dough or beignets, this recipe is much faster and simpler but tastes next level!
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Why You’ll Love These GF French Crullers
- Light, airy texture (not dense like most gluten-free donuts)
- Yeast-free donut recipe
- Classic crispy outside + soft inside bakery-style crullers at home
- Gluten free but actually pipes and fries correctly
- Simple, clean ingredients
- Ready in 20 minutes or less!
Variations to Try
- Chocolate Glaze: Swap classic glaze for chocolate
- Maple Glaze: Add maple syrup for a richer flavor
- Cinnamon Sugar: Toss instead of glazing
- Filled Version: Pipe filling into center after frying
Ingredients
Please see recipe card at the bottom of this post for the full recipe details.
1. Butter
Butter adds richness to the dough. Using a high-fat butter like Kerrygold works especially well here. If you need a dairy-free option, you can substitute a dairy-free butter alternative without issue.
2. Salt
A small amount of salt balances the sweetness and enhances the dough flavor. Don’t skip it—it makes a noticeable difference.
3. Baking Powder
Baking powder gives the donuts just enough lift without making them cakey. I recommend using a corn-free and aluminum-free baking powder, which is easier on digestion and keeps the flavor clean. This is my go-to option for all gluten-free baking.
4. Gluten-Free One-to-One Flour
A high-quality gluten-free one to-one flour blend provides structure while keeping the dough crisp, not crumbly. I prefer Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour for this recipe because it produces consistent results and bakes evenly. Be sure to use a one-to-one blend that already contains xanthan gum.
5. Eggs
I’m a big fan of supporting local farmers and using farm fresh eggs. It’s also important if you’re navigating more anti-inflammatory foods to source pasture raised, non GMO, corn and soy free eggs. If you need to be egg free, my favorite egg replacer is Bob’s Red Mill Egg Replacer. I’ve used it within this recipe and it came out amazing!
6. Coconut Flour
Coconut Flour is a naturally gluten-free, fiber-rich flour made from finely ground dried coconut—light, absorbent, and subtly sweet. It works beautifully in baked goods, adding softness and structure while keeping recipes wholesome and nourishing.
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Helpful Tools & Gadgets
Shop The Tools
No special tools? Here’s how to make it work:
No piping bag → use a gallon sized plastic bag with the corner cut off
No thermometer → test oil with dough (should bubble and rise quickly, not burn)
No star tip → pipe simple rings (texture still works, just less ridged)
Making the Gluten Free French Cruller Dough
1. Bring the butter and water to a boil in a saucepan.
2. Whisk in the dry ingredients and a dough will form. Cut the heat.
3. Transfer the dough to a mixing bowl.
4. Using a paddle attachment, beat the dough on a high speed setting to help it rapidly cool down. You will notice steam coming up. When the steam stops, it’s cooled enough.
5. One by one, add in the eggs to the dough until well incorporated.
6. The dough will look like this!
Common Mistakes to Avoid
- Dough too thick → won’t pipe or puff correctly
- Oil too cold → greasy crullers
- Oil too hot → burns outside before inside cooks
- Skipping piping tip → affects texture slightly
- Overmixing dough → can affect structure
Piping the Gluten Free French Crullers
1. Place cooled down gluten free cruller dough into a piping bag with a 1E tip.
2. Place a cut out square of parchment paper on the counter to use as a base.
3. Pipe the gluten free cruller dough into a circle. Move slowly so the dough holds its shape.
4. Complete the circle, release the pressure on the dough as pulling the circle to completion.
3. Here’s how the finished piping should look.
4.Repeat with dough and then prepare to fry!
Frying the Gluten Free French Crullers
1. Using tongs, place cruller into the hot oil (350F) and gently remove the parchment paper. This may take a second, it will naturally release.
2. Flip the crullers halfway through to brown on both sides.
3. Transfer crullers to drying rack to cool a little.
4. Whisk up the glaze and dip the crullers in.
1. Be sure to coat both sides and drip off the excess.
2. It should look something like this.
3. Place on the drying rack and allow them to cool.
4.Rip them open and take a photo for your recipe blog (just kidding, this step is only for me), but LOOK AT THAT CRULLER!
Gluten Free French Crullers
Ingredients
- ⅔ cup Gluten Free Flour One-to-One
- ⅓ cup Coconut Flour
- ½ tsp Salt
- 2 tsp Baking Powder
- 1 cup Water
- ½ cup Butter
- 4 Eggs
Instructions
- In a saucepan over medium heat, boil the water and butter.
- Once boiling, add in dry ingredient mixture and continue to stir. This will form a dough.
- Place the hot dough into a mixer and mix on a low setting to help it cool it down. Mix in one egg at a time thoroughly until all eggs are combined with the dough.
- Whip the dough until it’s nice and smooth.
- Place the dough in a piping bag with a 1E tip (or something similar.
- On a piece of parchment paper, pipe a circle. Then transfer the paper to the hot oil (350°F) using tongs and fry until golden brown. Remove the parchment paper a few seconds after it's placed in the oil. It should easily release. Flip the dough halfway through.
- Once golden brown on both sides, place on a drying rack.
- Mix up the glaze and dip the donuts in. Repeat until finished and enjoy!
Additional Allergens/Suggested Modifications
- Dairy: sub butter and cream for dairy free options.
- Eggs: sub with an egg replacer.
This recipe is naturally free of: nuts, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, seed oils and sesame.
Recipe Tips
Use a piping bag with a star tip for that classic cruller shape
Dough should be smooth and pipeable, not stiff
Don’t overcrowd the oil → this keeps the temperature stable
Fry at consistent 350°F for even cooking
Flip once golden to cook both sides evenly
Glaze while still slightly warm so it absorbs perfectly
Storage Options:
- Best fresh: Eat the same day for the best texture
- Short term: Store at room temp up to 1 day in an airtight container.
- Reheat: Warm briefly in oven or air fryer at 350F for 3-5 minutes.
- Freezer: Freeze unglazed crullers and reheat before glazing
- Make ahead: Prep the donuts & freeze for later. Dough is best used fresh so unfortunately it isn’t great to make it ahead – but, this recipe comes together in less than 20 minutes so it’s easy to throw together.
Recipe FAQs
If you love nostalgic candy recipes made with simple ingredients, check out more copycat treats inside Volume 2 (desserts & treats) of The Gluten Free Kitchen Cookbook Series.
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