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These Gluten Free Zeppole – aka Italian festival doughnuts – are small, fried ricotta doughnuts, liberally coated in icing sugar. These gluten free zeppole are leavened with baking powder for a super quick, yeast-free, fried donut treat!

A bowl of gluten free zeppole dusted with icing sugar.

Notes On This Gluten Free Zeppole Recipe

These gluten free zeppole are basically miniature fried gluten free doughnuts, a bit like gluten free donut holes.

Zeppole are so easy to make and their texture is insanely good thanks to the ricotta and tapioca flour. You’d never know they’re gluten free!

I made these zeppole using baking powder so they are a gluten and yeast free doughnut recipe. This also makes them so quick to make as there’s no proving time.

I’ve flavoured my zeppole with a little vanilla extract but traditional Italian recipes also sometimes use lemon or orange zest too, if you fancy adding a citrus twist!

Table of Contents

A cross section of a gluten free zeppole showing the texture inside.

Ingredients and Substitutions

There’s a printable recipe card below for these gluten free zeppole with the full quantities. But here are the main ingredients and ideas for any swaps.

  • Plain Gluten Free Flour: I use the FREEE Plain Gluten Free Flour which is readily available in UK supermarkets, but any gluten free plain or all purpose flour blend should work for this recipe.
  • Tapioca Flour: This is important for that perfect texture – if you don’t have tapioca starch you could swap for plain gluten free flour but the finished result won’t be as good. You can easily buy this online or in health food stores.
  • Baking Powder: Always ensure your baking powder is gluten free.
  • Xanthan Gum: You can omit this if your flour blend already contains it.
  • Ricotta: I haven’t tested this with any dairy free alternatives. I imagine a dairy free yoghurt would produce similar results but I haven’t tested this yet!
  • Eggs
  • Sugar
  • Oil: You’ll need a neutral oil for frying, like vegetable oil or rapeseed oil.
Ingredients for gluten free zeppole laid out with text labels.

How to Make Gluten Free Zeppole

There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this gluten free zeppole recipe is to make.

Process shot for gluten free zeppole showing the wet ingredients in a mixing bowl.
Step 1: Mix together the wet ingredients.
Process shot for gluten free zeppole showing the dry ingredients added to the wet ingredients.
Step 2: Add the dry ingredients to the bowl.
Process shot for gluten free zeppole showing the batter resting in the bowl.
Step 3: Rest the batter while the oil heats.
Process shot for gluten free zeppole showing the dough deep frying in a pan of oil.
Step 4: Fry scoops of dough in the hot oil.
Process shot for gluten free zeppole showing the dough balls being dusted with icing sugar.
Step 5: Dust the zeppole liberally with powdered sugar before serving fresh.

Storing and Freezing Instructions

TO STORE: These zeppole are best served freshly made and while warm. If you do have to make them in advance I’d recommend storing at room temperature and then refreshing in the oven or air fryer to serve, before dusting with icing sugar.

TO FREEZE: I have tried freezing these (before coating with sugar) and it works well – just defrost then refresh as above before serving warm.

Close up of gluten free zeppole - fried doughnut balls dusted in icing sugar.
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Gluten Free Zeppole Recipe

By: Sarah Howells
Small, fried Italian festival doughnuts, made with ricotta and liberally dusted with icing sugar. Best served fresh.
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 16 donuts
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Equipment

Ingredients 

  • 200 g plain gluten free flour
  • 50 g tapioca flour
  • 2 tsp baking powder
  • 0.5 tsp xanthan gum
  • 250 g ricotta, any excess liquid on top drained off
  • 2 eggs
  • 75 g caster sugar
  • 1 tsp vanilla extract
  • Vegetable oil, for frying, approx 1-1.5 litres
  • Icing Sugar, (to serve)

Instructions 

  • Add the ricotta, eggs, caster sugar and vanilla extract to a large bowl and whisk together until smooth.
  • In a separate bowl mix together the plain gluten free flour, tapioca flour, baking powder and xanthan gum, plus a pinch of salt.
  • Pour the dry ingredients into the wet ingredients and mix together until it forms a very thick batter. Leave to rest for 10 minutes while you heat the oil.
  • Add the oil to a pan, around 2 inches deep. Heat to 165-175C (330-350F)
  • Once the oil is hot, use an ice-cream scoop to drop scoops of batter into the pan (tip – oil the scoop to make it easier as the batter can be quite sticky!). I usually do 3-4 scoops at-a-time, don’t overcrowd the pan.
  • Cook for 3 minutes, turning occasionally and making sure they don’t stick together. They should be a deep, golden brown all over. (Too pale = oil too cold, too dark = oil too hot).
  • Remove from the pan using a slotted spoon and onto a plate or bowl lined with kitchen towel. Repeat in batches until all the doughnuts are cooked.
  • Sprinkle liberally with icing sugar and serve straight away.

Video

Notes

If you don’t have an ice-cream scoop you can use two spoons to drop bits of the batter into the oil. These will result in a more ‘rustic’ looking zeppole, rather than round balls.

Nutrition

Serving: 1zeppole | Calories: 102kcal | Carbohydrates: 16g | Protein: 4g | Fat: 3g | Fiber: 1g | Sugar: 5g
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More Gluten Free Doughnut Recipes

If you like this Gluten Free Zeppole Recipe then make sure you check out these other gluten free doughnut recipes too…

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About Sarah Howells

Hi, I'm Sarah! Diagnosed with coeliac disease 20 years ago, I'm on a mission to create the best gluten free recipes since sliced bread. No fruit salads or dry brownies here.

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