Growing up, we had doughnuts only for special occasions until I got my first job at a local doughnut shop. I had access to unlimited doughnuts. There’s nothing like a hot glaze doughnut straight off the fryer! When I was diagnosed with food allergies I thought I would never eat doughnuts again. I made my gluten-free doughnut recipe so I could enjoy doughnuts with my family again, and I hope you will too. If you’re struggling to find the best gluten-free doughnuts, keep reading. I’ve got you covered!
How To Make This Gluten-Free Doughnut Recipe
Steps For the Batter
- Grease a doughnut pan with cooking spray.
- Measure flour, add to a sifter, and sift into a large mixing bowl. Try my Simple Gluten-Free Flour Blend.
- Add the xanthan gum, salt, baking powder, sugar, brown sugar, and nutmeg to the bowl. Set it aside.
- In a separate bowl, gently combine the eggs, milk, butter, oil, and vanilla with a whisk.
- Add the dry ingredients to the wet and whisk together until smooth.
- Pour batter into a large measuring cup then pour into the prepared doughnut pan.
- Bake for 15-16 minutes.
- Remove the doughnuts from the pan.
- Cool for 3-5 minutes on a wire rack.
- Add desired coatings and toppings.
Steps For the Cinnamon-Sugar Coating
- Melt 4 tablespoons butter in a small dish. Set aside.
- Add 1/2 cup sugar and 2 tablespoons of cinnamon to a large plastic storage bag.
- Seal the bag and shake well to mix.
- Dip each doughnut into the melted butter coating each side.
- Add each doughnut to the bag, and shake until it’s coated evenly with the cinnamon-sugar mixture.
- Repeat steps 5-6 until each doughnut is coated.
- Place the doughnuts on a wire rack and let them stand for 5 minutes before serving.
Variations
This gluten-free doughnut recipe uses a cinnamon-sugar coating. Consider trying these other coatings and toppings.
- For powdered sugar doughnuts, add 1 cup powdered sugar to a plastic bag then follow steps 4-7 in the recipe steps above.
- To make chocolate cake doughnuts add 1/4 cup of unsweetened cocoa powder to the dry ingredients.
- Add sprinkles. Coat the doughnuts in butter then cover them with sprinkles.
Gluten-Free Doughnut Recipe
Equipment
- Doughnut pan
- Sifter
- Large mixing bowls
- Measuring cups
- Measuring spoons
- whisk
- Wire rack
- Small bowl for melting butter
- Plastic storage bag
Ingredients
- 2 cups Gluten-free flour blend (sifted) See my recipe in the notes below
- 1/2 tsp Xanthan Gum Omit if your flour blend already contains this ingredient.
- 1/2 cup Sugar
- 1/4 cup Brown Sugar
- 1 tsp Salt
- 2 tsp Baking Powder
- 1 tsp Ground nutmeg
- 2 large Eggs
- 1 cup Dairy-free milk of choice I use oat milk.
- 1/2 cup Dairy-free butter (melted) I use Earth Balance.
- 1/2 cup Oil I use canola oil.
- 1 tsp Vanilla extract
- Cooking spray to coat pan
- 1/2 cup Sugar (for the cinnamon-sugar mixture)
- 2 Tbsp Ground cinnamon
Instructions
STEPS FOR THE BATTER
- Preheat oven to 425 degrees Fahrenheit.
- Grease a doughnut pan with cooking spray.
- Measure the flour then add it to a sifter and sift into a large mixing bowl.
- Add the xanthan gum, salt, baking powder, sugar, brown sugar, and nutmeg to the bowl. Set it aside.
- In a separate bowl, gently combine the eggs, milk, butter, oil, and vanilla with a whisk.
- Add the dry ingredients to the wet and whisk together until smooth.
- Pour the batter into a large measuring cup then pour into the prepared doughnut pan.
- Bake 15-16 minutes.
- When finished baking remove the doughnuts from the pan.
- Cool for 3-5 minutes on a wire rack.
- Add desired coatings and toppings.
STEPS FOR THE CINNAMON-SUGAR COATING
- Melt 4 tablespoons butter in a small dish. Set aside.
- Add 1/2 cup sugar and 2 tablespoons of cinnamon to a large plastic storage bag.
- Seal the bag and shake well to mix.
- Dip each doughnut into the melted butter coating each side.
- Add each doughnut to the bag, and shake until it's coated evenly with the cinnamon-sugar mixture.
- Repeat steps 5-6 until each doughnut is coated.
- Place the doughnuts on a wire rack and let stand for 5 minutes before serving.
Notes
- For powdered sugar doughnuts, add 1 cup powdered sugar to a plastic bag then follow steps 4-7 in the recipe steps above.
- To make chocolate cake doughnuts add 1/4 cup of unsweetened cocoa powder to the dry ingredients.
- Add sprinkles. Coat the doughnuts in butter then cover with sprinkles.
Gluten-Free Flour Blends
I also recommend these gluten-free flour blends if you don’t want to make your own. When I first started baking gluten-free I used Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour (paid Amazon link). I also tried King Arthur Gluten-Free All-Purpose Flour. I recommend using either one of these. Just remember to check the ingredients for xanthan gum. If the blend you choose doesn’t have it, then you will need to add it separately to the recipe.
Can I Make These Doughnuts Dairy-Free?
Yes. Just substitute your favorite dairy-free milk and dairy-free butter in the recipe. I use oat milk and Earth Balance butter for this recipe.
Tips
- To transfer the batter quickly and easily into the doughnut pan, add it to a large measuring cup and then pour the batter into the pan.
- Another option is to fill a large plastic bag with batter. Snip off one corner and then pipe the batter into the doughnut pan.
- If you are using sprinkles, check the ingredients carefully. Not all sprinkles are gluten-free, and the ingredients can change often.
Do I Have to Use a Doughnut Pan?
I do recommend using a doughnut pan. I like the Wilton Doughnut Pan (paid Amazon link). If you don’t have one, use a muffin pan. Just note using a muffin pan will increase your cooking time. Add 2 minutes to the cooking time and increase from there as needed.
Can I Freeze Doughnuts?
Yes. Cool your doughnuts completely then place them in a sealed plastic storage bag or an airtight container with a lid. Store doughnuts in the freezer for up to 3 months. Defrost in the refrigerator overnight before serving.
I sincerely hope you enjoy this gluten-free doughnut recipe as much as my family does. It is so great to be able to eat doughnuts again with family and friends as we make special memories together.
If you struggle connecting with others because of food allergies, please LEAVE ME A MESSAGE HERE or MESSAGE ME on Instagram or Facebook. I will be thrilled to talk through this struggle with you. I’m here to listen. I get it!
Blessings, Laura xo
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