YiaYia’s Loukomades (But Make Them Gluten-Free)!

Bites, Desserts

yia yia’s loukoumades (but make them gluten-free!)

there’s something truly magical about the way food connects us to people we love.

these gluten-free loukoumades are my tribute to my yiayia — the woman who showed me what it means to cook with heart, patience, and lots of olive oil.

she used to make traditional greek dishes that filled the whole house with the most mouthwatering aromas.

i’d sit at the kitchen table just watching her move effortlessly through each recipe.

even when she was back home in greece during the summers, she’d still cook for us, barefoot in the warm air, making the same dishes she made in the states — only somehow even more fragrant and sun-kissed.

loukoumades were always my favorite and i am so satisfied with my gluten-free version.

these little golden puffs are traditionally made with wheat flour and come out super airy and light.

the gluten helps give them that elastic, chewy bite and a bit more lift.

with this gluten-free version, we lose just a touch of that airiness, but they’re still plenty soft inside, crisp outside, and totally irresistible!

they’re not quite as floaty, but nonetheless, they’re rich and satisfying in their own way — nostalgic, a little rustic, and a whole lot of comfort.

i like to keep things simple with a drizzle of warm honey over the top — it soaks into the dough and makes every bite sticky, sweet, and just the way i remember.

if you’re looking for something a little more classic, you can also make a syrup with sugar, water, and lemon peel, but honestly, i think honey is the best.

a generous sprinkle of cinnamon and some crushed walnuts or pistachios takes it over the top.

what i love about these is that they look and taste impressive, but they’re actually super easy to make.

the batter is simple, the rise time is quick, and you don’t need any special equipment — just a bowl, a spoon, and some hot oil.

tips for the best gluten-free loukoumades:

let the batter rise until bubbly and puffed. don’t rush it — this helps build flavor and texture.
use a small cookie scoop or two spoons to drop the batter into the oil. smaller balls cook more evenly.
keep your oil at 350–365°f. if it’s too cool, the dough will soak up oil. too hot, and they’ll brown before they cook inside.
serve immediately. these are best eaten fresh while the outside is crisp and the honey is warm.

these loukoumades are simple, nostalgic, and made for sharing — just like the way my yiayia used to do it.

i like to think she’d be proud that i’m keeping her traditions alive, in my own way.

if you love YiaYia’s Loukomades (But Make Them Gluten-Free)!, then try these other recipes from upbeetandkaleingitblog!

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Dreamy Blueberry Banana Bread Gluten-Free Scones (Plant-Based!)

No Bake Pistachio Cheesecake Brownie Cups

8-Ingredient Banana Chocolate Chip Breakfast Cookies (No Refined Sugar)

Nourishing No Bake Blueberry Cheesecake With Date Sweetened Crust

No Bake Double Chocolate Bliss Rolls

The Best No Bake Peanut Butter Chocolate Cheesecake

No Bake Plant Based Vanilla Cinnamon Crumble Cheesecake

Nourishing Vegan Protein Granola Ice Cream & Cinnamon Coconut Sugar Peaches

Vegan Protein Chocolate Peanut Butter Cup Ice Cream

Date Sweetened No Bake Healthy Oreo Sandwiches

You Won’t Believe it’s Vegan Cookie Dough Banana Bread

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YiaYia’s Loukomades (But Make Them Gluten-Free)!

Recipe by MaryCourse: Snacks

Servings

servings

Prep time

minutes

Cooking time

minutes

yields about 17-18 loukomades

Ingredients

1 ¾ cups gluten-free 1:1 baking flour (with xanthan gum; like bob’s red mill or king arthur)
¼ cup cornstarch
1 tbsp instant yeast
1 tbsp organic cane sugar or coconut sugar
¼ tsp fine sea salt
1 ¼ cups warm water (about 110°f)
1 tsp apple cider vinegar
extra virgin olive oil, for frying
honey, for drizzling
honey for topping
1/3 cup (use however much you want)

optional
crushed nuts

Directions

activate the yeast
in a large bowl, stir together the warm water, sugar, and instant yeast. let it sit for 5–10 minutes until foamy.
make the dough
add the apple cider vinegar and add the dry mixture to the wet. stir until you have a thick, sticky batter. cover the bowl with a towel or plastic wrap and let it rise in a warm place for 45–60 minutes, or until doubled.
fry the loukoumades
heat light olive oil in a deep pan to 350–365°f. using wet spoons or lightly oiled hands, drop spoonfuls (about 2 tbsp worth) of dough into the hot oil. fry for 2–3 minutes per side, until golden and puffed. remove and drain on paper towels.
serve
while still warm, drizzle generously with honey and sprinkle with crushed nuts, if desired. serve fresh and enjoy the sweet, nostalgic flavors!
TIPS!
let the batter rise until bubbly and puffed. don’t rush it — this helps build flavor and texture.
use a small cookie scoop to drop the batter into the oil. smaller balls cook more evenly.
keep your oil at 350–365°f. if it’s too cool, the dough will soak up oil. too hot, and they’ll brown before they cook inside.
serve immediately. these are best eaten fresh while the outside is crisp and the honey is warm.