Recipe: Gluten free Buñuelos, aka yummy Mexican doughnuts!

Recipe: Gluten free Buñuelos, aka yummy Mexican doughnuts!

It’s been a while since I’ve posted a recipe on here – to be fair it’s been a while since I have cooked!

But when I came home to discover my brother had been in the kitchen all day perfecting his gluten free versions of Buñuelos, well, I just had to share it!

They’re like a Mexican version of a gluten-free doughnut – and I was really pleasantly suprised at how doughy and springy they were!

The sauce was delicious – I normally hate cinnamon and cloves but this was just so sweet and yummy, I couldn’t stop eating it!

My brother worked really hard over these (yes, mother worked very hard in tasting them too!) and I was so proud he’d gone to the effort to make me gluten free ones!

So thankyou Peter, and here’s the recipe for you all to try!

Adapted from Elizabeth Lambert Ortiz’s ‘Mexican Feasts’, here’s the gluten free version of Buñuelos!

For the Buñuelos.

225g gluten free flour

2.5ml sea salt

1 tsp Xantham gum

1tsp baking powder

1tbsp granulated sugar

1 large egg

120ml milk

25g unsalted butter

oil, for deep frying

caster sugar for dusting

For the Syrup

225g soft light brown sugar

750ml water

2.5cm cinnamon stick

1 clove

How to make them!

  1. To make the syrup mix the sugar and water in a saucepan and heat gently, stirring until the sugar dissolves.
  2. Add the spices and simmer until the mixture is reduced to a light syrup
  3. Remove from heat and discard spices, keep the syrup warm while you make the Buñuelos
  4. Sift the flour, salt, Xantham gum and baking powder into a bowl and stir in the granulated sugar.
  5. Mix an egg and milk together in a mixing bowl and gradually stir in the dry mixture.
  6. Melt the butter and beat into the mixture to make a soft dough.
  7. Turn the dough onto a lightly floured board and knead a little.
  8. Divide the dough into 18 even sized pieces, shape into balls and flatten into disc shapes using your hands
  9. Use the floured handle of a wooden spoon to poke a hole in the centre of each Buñuelo
  10. Heat the oil to a temperature of 190’C and deep fry the fritters in batched, taking care not to over-brown them.
  11. Drain on kitchen paper, dust with caster sugar and enjoy with the warm syrup – lush!

Have you tried these before? What’s your favourite Mexican dessert? Comment below and let everyone know!



  1. August 8, 2012 / 21:13

    Oh my lordy, these look PERFECT. Thanks for sharing.

    • Sarah Howells (GF Blogger)
      August 15, 2012 / 20:47

      No worries, they are yummy tho I reckon next time I might try make a chocolate and chilli sauce?? Hmmmm…..

  2. Pingback: Recipe: Gluten free Buñuelos, aka yummy Mexican doughnuts … | Allergy to Wheat - Symptoms Treatment
  3. Celiac Disease Gluten Free Resource Directory
    August 15, 2012 / 00:10

    These look SO Yummy

    • Sarah Howells (GF Blogger)
      August 15, 2012 / 20:46

      Oh they were good – let me know if you try them 😀 x

  4. Pingback: CeliAct | Your Gluten-Free Hannukah Guide: Jelly Donuts, Latkes, and More!

Leave a Reply

%d bloggers like this: