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    Home » Gluten Free Recipes

    Gluten Free Donuts

    Modified: May 11, 2025 · Published: Jan 11, 2013 by Vicky · This post may contain affiliate links · 23 Comments

    156 shares
    • 24
    Jump to Recipe

    One of the tough things about being on a gluten free diet (or having a child who is, as is the case with me) is finding replacements for certain food items. My kids would always enjoy a donut after church, but since my daughter can't have the wheat donuts anymore, we bring our own gluten free donuts. I am not going to lie and tell you they taste as good as normal gluten filled donuts. That's a great endorsement right? But they are good gluten free donuts. Lets just say the glaze and sprinkles help a lot.

    Gluten Free Donuts

    You will need:

    For the donuts:

    • 1 egg
    • ⅓ cup of milk
    • ¾ cup of gluten free baking mix
    • ¼ cup of sugar
    • 1 tablespoon of butter, melted
    • Donut pan (we used a mini donut pan)

    For glaze

    ingredients for gluten free donuts
    • 1 cup of powdered sugar
    • 1 tablespoon of water

     This will make about 2 dozen baked mini donuts. You will want to double this recipe if you are making larger donuts.   Preheat oven to 350 degrees.   Pour all the ingredients for the donuts into a medium sized bowl.  

    pouring milk in a bowl

    Grease the donut pan and pour 1 tablespoon of batter (if making mini donuts) into each cavity of the donut pan. You can fill these up pretty close to the top. The donuts don't rise very much. Thanks to my hubby who lent a hand.

    pouring batter in a donut pan

    Bake 10-12 minutes at 350 degrees and then remove from pan. To make the glaze, mix a tablespoon of water with a cup of powdered sugar. You can add more water if the mixture is too thick. When the donuts are cool, pour on the glaze with a spoon and dip the donuts in sprinkles.

    Gluten Free Donuts with sprinkles

    Next time I make these I will have to try different flavor combinations. Chocolate glazed sounds pretty good as does cinnamon sugar. This gets me to thinking, what's your favorite kind of donut? Leave a comment and let me know. I have two favorites - plain glazed and sprinkled. Mmmmm...donuts.

    FAQs For Gluten-Free Donuts

    Do I need a donut pan for this recipe?

    Yes, a donut pan works best to get the classic shape. If you don’t have one, you can try using a muffin tin, though the texture and shape will be slightly different.

    How should I store these donuts?

    Store cooled donuts in an airtight container at room temperature for up to 2 days. You can also refrigerate them for a bit longer freshness.

    📖 Recipe

    Gluten Free Donuts

    Vicky
    Just because you are following a gluten free diet doesn't mean you can't enjoy donuts. These Gluten Free Donuts are easy to make and are baked making them even better for you.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 12 minutes mins
    Total Time 17 minutes mins
    Course donut
    Cuisine American
    Servings 24
    Calories 50 kcal

    Equipment

    • Mini donut pan

    Ingredients
      

    For the donuts

    • 1 egg
    • ⅓ cup milk
    • ¾ cup gluten free baking mix
    • ¼ cup sugar
    • 1 tablespoon butter melted

    For glaze

    • 1 cup powdered sugar
    • 1 tablespoon water

    Instructions
     

    • Preheat oven to 350 degrees.
    • Pour egg, milk, gluten free baking mix, sugar and butter into a medium sized bowl and mix until a batter forms.
    • Grease the donut pan and pour 1 tablespoon of batter into each cavity of the mini donut pan. You can fill these up pretty close to the top. The donuts don't rise very much.
    • Bake 10-12 minutes at 350 degrees and then remove from pan.
    • To make the glaze, mix a tablespoon of water with a cup of powdered sugar. You can add more water if the mixture is too thick.
    • When the donuts are cool, pour on the glaze with a spoon and dip the donuts in sprinkles.

    Nutrition

    Calories: 50kcalCarbohydrates: 10gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 8mgSodium: 40mgPotassium: 7mgFiber: 1gSugar: 7gVitamin A: 30IUCalcium: 9mgIron: 1mg
    Keyword gluten free donuts
    Tried this recipe?Let us know how it was!

    This nutritional information is approximate and was calculated using online calculators. Your nutritional information may vary depending on numerous factors.

    If you liked these Gluten Free Donuts, you'll love:

    Gluten Free Chocolate Chip Cookies

    Pao de Queijo

    More Gluten Free Recipes

    • Oat Flour Pancakes
    • Easy Spanish Cauliflower Rice
    • Peanut Butter Flourless Cookies
    • Gluten Free Lemon Lime Bars

    Comments

      5 from 1 vote (1 rating without comment)

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      Recipe Rating




    1. Ignatius says

      April 22, 2016 at 6:18 am

      Hubby loved!! Mine didn't turn out nearly pretty as the ones in the pictures but that didn't stop us from eating them. Thanks for sharing the recipe. 

      Reply
      • Vicky says

        April 23, 2016 at 1:16 pm

        So glad you all enjoyed them! Thank you!

        Reply
    2. Debra says

      October 10, 2015 at 8:15 pm

      What can i use if I don't have a donut pan?

      Reply
      • Vicky says

        October 11, 2015 at 3:24 pm

        Hi Debra, I have never tried it without a donut pan. I use it fairly often and for $10 it was a good investment. Maybe you can try just rolling them by hand and baking them though one side would probably turn out flat.

        Reply
    3. Jenni Hoppe says

      May 15, 2014 at 4:10 pm

      I had made two doubled batches as it states for using a larger donut pan using Gluten Free Cafe all purpose baking mix and then I ran out so I then used the Bob's Red Mill flour and let me just say, man what a difference. The Bob's blend did not rise at all and they were very dense. The Gluten Free Cafe mix ones were very light and fluffy and in my opinion did not need the glaze coating because they already had a wonderful sweet flavor to them. They were very delicious. Thanks for sharing this recipe. They were very easy to make.

      Reply
    4. Laura says

      December 18, 2013 at 4:39 pm

      I just made these. I used fake butter and almond milk and egg replacer as we are also DF and EF. I added vanilla, cinnamon and a touch more milk to make the batter thinner. They did puff up for me and were fairly light! My kiddo gobbled THREE. Thank you so much for this quick and easy recipe!

      Reply
    5. Joelle Campbell says

      June 12, 2013 at 2:30 pm

      I made these donuts & doubled the recipe as suggested since I have a larger donut pan. I actually had to make the recipe twice. The first time, I used Bob's Red Mill GF Baking Mix which does NOT contain Xanthan gum or baking soda which are both important ingredients in baking. I am not certain why they market it as "baking mix" when it is really a "flour blend". The donuts didn't rise and were very thick & heavy & flat. I decided immediately to try again (hello...I had promised my kids donuts!!) and used Pure Pantry GF baking mix which DID have xanthan gum & baking soda in the mix. What a difference! The donuts puffed up beautifully and were caky & delicious and held up beautifully when I dipped them in the glaze. I will be using this recipe over & over. Thank you!!

      Reply
    6. Joelle Campbell says

      June 12, 2013 at 2:30 pm

      I made these donuts & doubled the recipe as suggested since I have a larger donut pan. I actually had to make the recipe twice. The first time, I used Bob's Red Mill GF Baking Mix which does NOT contain Xanthan gum or baking soda which are both important ingredients in baking. I am not certain why they market it as "baking mix" when it is really a "flour blend". The donuts didn't rise and were very thick & heavy & flat. I decided immediately to try again (hello...I had promised my kids donuts!!) and used Pure Pantry GF baking mix which DID have xanthan gum & baking soda in the mix. What a difference! The donuts puffed up beautifully and were caky & delicious and held up beautifully when I dipped them in the glaze. I will be using this recipe over & over. Thank you!!

      Reply
    7. Total Rejuve says

      June 07, 2013 at 5:48 am

      Thank you for this!!! So excited to try it!

      Reply
    8. Total Rejuve says

      June 07, 2013 at 5:47 am

      Thank you for this!!! So excited to try it!

      Reply
    9. Rebecca English says

      January 26, 2013 at 8:05 am

      i didn't think it would be possible to make glutan free donuts. These look delicious.

      Thanks for linking to the Sunday Showcase

      Reply
    « Older Comments
    Vicky from Mess for Less

    I'm Vicky, the founder of Mess For Less, which I started in 2011 to share easy, family-friendly recipes. With over a decade of experience as a home chef and recipe developer, I love creating meals that bring people together. I also design play and learning activities for kids, using my background as a former teacher with a Master’s degree in education. Learn more about me.

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