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Closeup horizontal image Low FODMAP jelly Donut on blue plate

Low FODMAP Jelly Donuts

These Low FODMAP Jelly Donuts are yeast-raised, with that classic and desirable soft and spongy texture. We also have a Gluten-Free Jelly Doughnut for you, which is also yeast-raised, but that one is a bit cakier. The two recipes not only vary in ingredients but also in technique. These Low FODMAP Jelly Donuts are filled with jelly before frying; the other recipe is filled after! Check them both out, but if you want the maximum yeasty donut texture, stick with this one right here. And make sure you pay attention to the flour called for, which is necessary. And by the way, either one of our recipes is perfect as Sufganiyot for Hanukkah.

Low FODMAP Serving Size Info: Makes about 20 donuts; 20 servings; 1 donut per serving

Course: Breakfast, brunch, Snack, Treat
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Rising Time: 1 hour
Total Time: 1 hour 30 minutes
Makes: 20 Servings
Calories: 115 kcal
Author: Dédé Wilson



  1. Whisk the egg and 1 tablespoon of oil together in a small bowl or measuring cup with spout and set aside.
  2. In the bowl of a stand mixer fitted with a flat paddle add the flour, ¼ cup (50 g) sugar, yeast, baking powder, salt, xanthan gum, cinnamon and nutmeg and mix on low speed briefly to combine.

  3. Add the warm water and the beaten egg mixture to the flour mixture and mix on medium speed until the dough comes together; it will pull away fairly cleanly from the sides of the bowl. Scrape down and keep mixing for about a minute or 2 or until the dough is soft, not sticky at all and can form a cohesive shape.
  4. Oil a large bowl, place dough in bowl, turn it round to coat with oil, cover with plastic wrap and a towel and place in a warm, draft-free location for about 1 hour or until it looks risen, soft and a bit spongy.
  5. Line a half-sheet pan with parchment paper; set aside. Dust your work surface and rolling pin with extra flour and roll out your dough to about 1/4-inch (6 mm) thick. Using a 2 1/4-inch (5.5 cm) cookie cutter, cut out about 40 rounds. Place a scant teaspoon of jam in the center of half of the rounds. Moisten your fingertips or a pastry brush with water and moisten the edges of the dough around the jam. Top each donut with another dough round and press the edges firmly to seal well. Place on prepared sheet pan, cover with plastic wrap and set in a warm, draft-free place while you get ready for frying.

  6. Pour oil to a depth of at least 3-inches (7.5.cm) in a deep sided heavy pot, or prepare your deep-fryer machine. Bring oil to 350°F (180°C). Have two sheet pans nearby, one lined with paper towels and the other lined with a rack. Have the remaining ½ cup (99 g) sugar in a small bowl near the pan with the rack.

  7. Use a spatula to carefully lower the donuts into the hot oil. Cook only as many doughnuts as will fit comfortably in your pan, allowing space between them. Fry the donuts for about 1 minute or until golden brown, then flip over and cook the second side for a similar amount of time, again until golden brown. Try to keep the heat between 325°F (165°C) and 350°F (180°C).
  8. Use a spider or your spatula to remove the donuts, place on paper towels very briefly to absorb excess oil, then immediately toss in waiting sugar to coat on all sides. Place on rack as you finish.

  9. Serve your donuts immediately, while still warm - not even 1 hour later!



FODMAP Information

Our recipes are based on Monash University and FODMAP Friendly science.

  • Oil: All pure oils are fats and contain no carbohydrates, therefore they contain no FODMAPs.
  • Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is 1/4 cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine.

Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.

Nutrition Facts
Low FODMAP Jelly Donuts
Amount Per Serving
Calories 115 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 159mg7%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 13g14%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.