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These Gluten Free Donuts are made with just 10 ingredients in 30 minutes. Choose from chocolate, glazed, powdered sugar, or cinnamon sugar toppings – or make all four!
I love donuts. Chocolate donuts, pumpkin donuts, cinnamon sugar donuts, Christmas donuts…it doesn’t matter. I love them all.
But while I’ve shared many of my favorite homemade donut recipes here, I realized there was one important one missing- gluten-free donut recipes. These baked cake donuts are moist and flavorful and made in under 30 minutes, with no gluten.
Going to donut shops when you’re following a gluten-free diet can be difficult. Those yeast donuts are so enticing, so I decided to create this recipe so the gluten-free community can get their donut fix too!
And because I couldn’t decide what glaze I liked best, I included 4 different options for you. Try them all or pick your favorite, the choice is yours.
Why You’ll Love These GF Donuts!
Here are a few reasons I love these gluten free donuts.
- Easy to make. You’ll need just 10 minutes of prep to make these baked donuts. No hot oil, stand mixer, just a standard donut pan.
- Made with pantry staples. The ingredients list is quite simple too. You likely won’t even need to run to the store!
- Lots of flavor options. I couldn’t decide my favorite donut flavor so you’ll get options for Krispy Kreme glaze, powdered sugar, cinnamon sugar, and chocolate gluten free donuts.
Gluten Free Donut Recipe Ingredients
You’ll need less than 10 ingredients to make these gluten free donuts, plus an extra ingredient or two for your desired donut glaze. See the recipe card below for measurements.
- All-purpose gluten free flour – I recommend King Arthur’s Measure for Measure Gluten Free Flour.
- Nutmeg – Adds a warm flavor throughout the donuts.
- Granulated sugar
- Baking powder – Helps the donuts rise while baking.
- Salt
- Milk – I used whole milk but 2% would also work.
- Eggs
- Vanilla extract
- Oil – Helps keep the donuts moist.
All about Gluten Free Flour
I have a gluten sensitivity and personally recommend King Arthur’s All-Purpose Measure for Measure Gluten Free Flour. Their gluten-free flour blends white rice flour, whole grain brown rice flours, tapioca starch, potato starch and xanthan gum.
After trying many gluten free flours over the past 15 years, it really is the best gluten free flour I’ve tried. I prefer using a gluten free flour mix! It sure beats having to buy multiple different type of flours like tapioca flour, coconut flour, brown rice flour and measuring each one individually.
Pick Your Glaze
Chocolate Glaze
- Semi-sweet chocolate chips – Be sure to use a quality brand for the best flavor.
- Unsalted butter
- Light corn syrup – Gives the glaze a nice shine.
- Rainbow sprinkles – We used the Great Value sprinkles from Walmart but any will work.
Krispy Kreme Glaze
- Powdered sugar – The base of the copycat Krispy Kreme glaze.
- Milk – I used whole milk.
- Vanilla extract – Adds just a bit of flavor to the glaze.
Powdered Sugar Coating
- Powdered sugar – The only thing you need for this easy gluten free donut topping!
Cinnamon Sugar Coating
- Granulated sugar
- Cinnamon
How to Make Gluten Free Donuts
These homemade gluten-free vanilla donuts are easier to make than you may think.
- Prepare the donut pan. Preheat the oven. Spray the donut pan with cooking spray, then use a paper towel to evenly coat the entire donut well.
- Combine the dry ingredients. Combine the gluten free flour, nutmeg, sugar, baking powder, and salt until combined.
- Make the donut butter. Combine the milk, egg, vanilla extract, and oil. Then gradually add the flour mixture until just combined.
- Fill the donut pan. Transfer the donut batter to a ziploc bag to pipe into the donut wells or use a cookie scoop to transfer the batter. Fill the wells 1/2 to 3/4 full.
- Bake. Bake for 10 to 11 minutes. Cool for 10 minutes in the donut pan, then remove from the pan. Decorate as desired.
Gluten Free Donut Toppings
Here are the 4 different ways you can top or glaze your gluten free donuts. Feel free to pick one or try all 4.
Note that each recipe makes enough to glaze 12 donuts, so cut the recipes in half if you’re making multiple!
Chocolate Glaze
- Melt the chocolate. Combine the chocolate chips, butter, and corn syrup then microwave on 50% power for 60 to 90 seconds.
- Dip the donuts. Dip the donuts, one at a time, into the glaze. Allow excess glaze to fall off then allow them to set for 1 to 2 minutes and add sprinkles. Sprinkle donuts are my favorite!
Tip: Try a white chocolate glaze by swapping in white chocolate chips.
Krispy Kreme Glaze
- Combine the ingredients. Combine the glaze ingredients until pourable. You can adjust it by adding more powdered sugar if it’s too runny or more milk if it’s too thick.
- Dip the donuts. Dip the donuts into the glaze, one at a time. You can dip the donuts twice for a thicker glaze, with about 15 minutes between each dip.
Powdered Sugar Coating
- Coat the donuts. Add the powdered sugar to a ziplock bag then shake one donut at a time in the bag to coat.
Cinnamon Sugar Coating
- Coat the donut. Combine the cinnamon sugar mixture in a ziploc bag. Shake one donut at a time to coat with the cinnamon sugar.
Gluten Free Donuts Recipe Tips
Here are a few important things to keep in mind when making these baked gluten free donuts.
Measure the flour carefully. Too much or too little flour can easily change the texture of your donuts.
How to easily fill the donut pan. My preferred way to fill the donut pan is by piping the batter in through a ziploc bag. However, you can also use a cookie scoop to drop the dough in the pan and spread it out with a spatula.
How do you know when baked donuts are ready? The easiest way is to insert a toothpick in the center. If it comes out clean, the donuts are ready.
Brush the donuts with butter to help the toppings stick. If you notice that the cinnamon sugar or powdered sugar isn’t sticking to the donuts, you can lightly brush them with butter before shaking to help the toppings adhere.
How to store Gluten Free Doughnuts
These gluten free donuts can be stored at room temperature for 2 to 3 days. Just keep them in an airtight container, away from heat. It’s important that they cool completely first, to prevent them from becoming mushy with moisture.
You can also freeze for your donuts. Once they’ve cooled and the glaze has set, wrap each one individually in plastic wrap and freeze for up to 3 months. Thaw on the counter and enjoy.
Looking for another gluten free treat that will bring you back to your childhood? Make gluten free funnel cake fries dusted with powdered sugar!
More Gluten Free Desserts
- Gluten Free Pumpkin Bread
- Easy Gluten Free Blueberry Muffins
- Gluten Free Chocolate Chip Cookies
- Gluten Free Sugar Cookies
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Gluten Free Donuts
Equipment
- Donut Pan https://amzn.to/3hGod0h
Ingredients
- 2 cups all purpose gluten free flour, I recommend King Arthur’s Measure for Measure Gluten Free Flour
- ½ tsp ground nutmeg
- ½ cup granulated sugar
- 2 tsp baking powder
- 1 tsp salt
- ½ cup + 2 tbsp milk, I used whole milk
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup plus 2 tbsp vegetable oil
Chocolate Glaze
- ½ cup semi-sweet chocolate chips
- 2 tbsp unsalted butter
- 2 tsp light corn syrup
- rainbow sprinkles, We love the Great Value rainbow sprinkles from Walmart
Krispy Kreme Glaze
- 1 ½ cups powdered sugar
- 1-2 tbsp milk, I used whole milk
- 1 tsp vanilla extract
Powdered Sugar Coating
- 1 cup powdered sugar
Cinnamon Sugar Coating
- ⅔ cup granulated sugar
- 2 tsp cinnamon
Instructions
Donuts
- Preheat the oven to 350ºF. Spray a donut pan with non-stick cooking spray then use a paper towel to evenly coat the entire donut well.
- In a smaller bowl, combine the gluten free flour, nutmeg, sugar, baking powder and salt, mix until combined. Set aside.
- In a mixing bowl, combine the milk, egg, vanilla extract and vegetable oil, use a whisk or spatula to beat. Gradually add the flour mixture, mixing by hand with a spatula just until combined.
- Transfer the batter to a ziplock bag, then cut off one corner and pipe the batter into the donut wells. Alternatively, use a cookie scoop and drop dollops of batter into the wells. Use a small spatula to smooth the tops of the batter if the batter is uneven. Fill the wells 1/2 to 3/4ths full.
- Bake for 10-11 minutes or until a toothpick inserted in the center of a donut comes out clean. Allow the donuts to cool for 10 minutes in the donut pan. Then, turn the donut pan upside down and hit the pan again a counter a few times to release the donuts. Choose how you want to top your donuts. Each donut topping makes enough to glaze / coat 12 donuts, so if you want to do all 4 flavors, cut each recipe in half.
Chocolate Glaze
- In a microwave safe bowl, combine the chocolate chips, butter and corn syrup. Microwave on 50% power for 60-90 seconds until fully melted.
- Transfer the glaze to a shallow dish. Dip one donut at a time into the glaze, allowing the excess to fall off into the bowl. Allow the donuts to set for 1-2, then add sprinkles.
Krispy Kreme Glaze
- In a small bowl, combine the powdered sugar, milk, and vanilla extract until pourable. Add more powdered sugar if it’s too runny or more milk if it’s too thick.
- Transfer the glaze to a shallow dish. Dip one donut at a time into the glaze, allowing the excess to fall off into the bowl. I dipped my donuts twice in the glaze, giving them a resting time of 15 minutes between each dip.
Powdered Sugar Coating
- Put the powdered sugar in a ziplock bag. Add one donut at a time to the bag, shake to coat. Repeat as necessary.
Cinnamon Sugar Coating
- Combine the cinnamon sugar mixture in a ziplock bag. Add one donut at a time to the bag, shake to coat. Repeat as necessary.
Excited to make this but noticed the donut ingredients have 2 line items for milk? One calling for half a cup and the other for 2 tablespoons; wasn’t sure where to go from there.
Thanks for checking that! The recipe calls for 1/2 cup + 2 tbsp of milk!
It’s way too salty in the consistency is not that of a donut. I did have to use almond flour so I do wonder if that may have been the differentiating factor.
Oh my stars. These are amazing. I haven’t had a donut in over a year, and my 5 year old and I made these today, and they are absolutely wonderful. I ate 2 before we even frosted them. THANK YOU SO MUCH for sharing this recipe.
My 10 year old granddaughter just made a batch of these. Gluten free for years, and these are the best GF donuts I’ve had. Thanks for great recipe!
amazing donuts, thank you so much!! Just wanted to know, is this batter only good for a day? or can I save it in the fridge for later use?
I personally haven’t tried refrigerating the batter.