Doughnut is one of the snack foods that can be seen in the diet of different people and improving the characteristics of this product, such as increasing its shelf life and maintaining the softness of the texture and freshness, with minimal cost and changes in the production method will increase profitability for producers. So in the present research, different emulsifiers and polyols were used in the formulation of fermented gluten-free doughnut and the characteristics of the manufactured product were evaluated to be able to conclude that the type of additive and their combination what effect did it have on the quality of this popular snack. Gel emulsifier containing polysorbate 80, carboxymethyl cellulose and DATEM in 1% w/w (Based on rice flour) was prepared. Also, polyols of sorbitol and propylene glycol were added to the formulation of gluten-free fermented doughnut in an amount of 2% w/w of the flour used in the formulation and the mixture of two polyols was also added to the formulation of gluten-free fermented doughnut in order to investigation of the synergistic effect and physicochemical and sensorial properties and physical and chemical shelf life of the product were evaluated in a completely randomized design with factorial arrangement (P≥0.05). Results showed by adding gel emulsifier containing carboxymethyl cellulose and propylene glycol to the gluten-free fermented doughnut formulation, the amount of moisture, specific volume, porosity, L* value of the shell of the product increased further compared to other gels emulsifier used. It is while mentioned gel emulsifier has a greater ability to reduce the amount of a* value of the shell, the hardness of the texture (in each of the three time periods of two hours, the third day and the seventh day after baking) and the oil absorption of gluten-free doughnut samples.