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5 from 1 vote

Gluten Free Gulgula

A rich fritter made with banana and raisins and typically served during Hindu Holidays. This gluten free recipe allows for a wholesome alternative to the traditional recipe.
Prep Time40 mins
Cook Time10 mins
Total Time50 mins
Course: Dairy Free, Gluten free, Refined Sugar Free
Cuisine: Guyanese
Servings: 4 Servings
Author: Althea Brown


  • 1 ripe banana
  • 2 tablespoons of coconut sugar
  • ¼ teaspoon of ground cinnamon
  • Pinch of ground cloves
  • ½ teaspoon of vanilla extract
  • ¼ cup of warm coconut milk
  • 1 cup of All Purpose Gluten Free Flour
  • 1 teaspoon of rapid rising yeast
  • Pinch of salt
  • ¼ cup of rinsed and soaked raisins raisins soaked in water to soften. Water is discarded and not added to the batter
  • 4-5 cups of oil suitable for frying


  • Add banana to a mixing bowl and crush with a fork until smooth
  • Then add sugar, ground cinnamon, ground cloves and vanilla extract and mix together well
  • Next add the warm milk and combine
  • Then add flour, yeast, salt and mix together to form a thick batter
  • Next add the soaked raisins, mix well, cover and let rest for 30 minutes
  • Then add oil to a pot suitable for deep frying and bring up to temperature on medium heat (around 350 °F)
  • Next drop batter into oil using a dinner spoon or a cookie scoop
  • Fry until deep brown in color, turning often to prevent burning
  • Remove from the oil and drain on some paper towel, then let cool before serving


This recipe makes about 20 average sized gulgula. The recipe can be easily doubled for large batches.
I fry these in two batches and try not to overcrowd the pot.