My kids had Doughnuts with Dad at their school this morning so I had to make some doughnuts for them to take. My daughter has Celiac Disease and we’ve tried a couple recipes we didn’t love. This morning I made up a new gluten free doughnuts recipe and I think these are winners!
They’re fluffy and sweet and taste really good hot out of the oven or later after they’ve cooled. Powdered sugar gluten free doughnuts (donuts) are delicious even if you don’t love gluten free baked goods usually.
This recipe is both gluten free and dairy free though you could certainly add dairy or make it egg free if you need to! These puff up so nicely in the oven when baking. You won’t think these are gluten free when you’re eating these.
The recipe made 4 dozen mini doughnuts and they all got eaten fairly quickly. I’d like to blame the kids, though I had my fair share.
- ¼ cup softened butter (use non-dairy butter for dairy free)
- ¼ cup melted coconut oil
- ½ cup sugar
- ⅓ cup brown sugar
- 2 large eggs
- 1½ tsp. vanilla
- 2 2/3 cups gluten free flour mix
- 1½ tsp. baking powder
- ¼ tsp. baking soda
- 1/4 tsp. nutmeg
- 2 tsp. cinnamon
- ¾ tsp. salt
- 1 cup milk (or any type of milk you prefer for dairy free)
- Powdered sugar for dusting
Watch Video for Step by Step Photos
How to Make Gluten Free Doughnuts
Step 1: Cream the sugars, butter, oil and vanilla together well.
Step 2: Preheat oven to 425. Lightly grease mini doughnut pan.
Step 3: Mix the flour mix, baking soda, baking powder, nutmeg in a separate bowl.
Step 4: Slowly add in the milk into the flour mixture. Mix.
Step 5: Combine the flour/milk mixture and the sugar mixture.
Step 6: Spoon the dough into a large ziplock bag. Close then cut a small hole in the corner to use it like a pastry bag. Fill doughnut pan holes nearly up to the top with the dough. Dough will rise in the oven.
Step 7: Bake for 7 minutes. Check dough with a toothpick to make sure it’s done.
Step 8: Put a half a cup of powdered sugar in a ziplock bag. Put 6 doughnuts in and shake to coat. Repeat with all doughnuts while they are still warm.
Other Topping Options
If you don’t want to top the gluten free doughnuts with powdered sugar you’ve got other options.
Cinnamon + sugar topping: Combine 1 cup of sugar with 1/4 cup of cinnamon
White doughnut glaze: Use this Alton Brown recipe. Then add sprinkles or any other toppings you want.
Chocolate doughnut glaze: Use this recipe from Epicurious.
Butterscotch drizzle: Use my butterscotch syrup recipe.
A. Yes! Just use butter instead.
A. Absolutely. Use a regular size doughnut pan. You’ll need to bake longer. Bake for 10 minutes then check with a toothpick to see if they’re cooked through. Baking time depends on the size of the doughnuts.
Gluten Free Doughnuts (Optional Dairy Free)
- 1/4 cup softened butter (use non-dairy butter for dairy free)
- 1/4 cup melted coconut oil
- 1/2 cup sugar
- 1/3 cup brown sugar
- 2 eggs
- 1 1/2 tsp vanilla extract
- 2 2/3 cup gluten free flour mix
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp nutmeg
- 2 tsp cinnamon
- 3/4 tsp salt
- 1 cup milk (use non-dairy milk for a dairy free option)
- 1 cup powdered sugar
- Cream the sugars, butter, oil and vanilla together.
- Preheat oven to 425. Lightly grease mini donut pan.
- Mix the flour mix, baking soda, baking powder, nutmeg in a separate bowl.
- Slowly add milk to the flour mix.
- Combine the flour/milk mixture and the sugar mixture until just combined.
- Spoon the dough into a large ziplock bag. Close it then cut a small hole in the corner to make a pastry bag. Fill doughnut pan holes nearly to the top with the dough. Dough will rise in the oven.
- Bake for 7 minutes. Check dough with a toothpick to make sure they are done.
- Put about half a cup of powdered sugar into a new ziplock bag. Put 6 doughnuts in and shake to coat. Repeat until all the doughnuts are coated with powdered sugar. Eat while warm.