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.
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
- 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.
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.
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.
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.
📖 Recipe
Gluten Free Donuts
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
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:
Ignatius says
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.
Vicky says
So glad you all enjoyed them! Thank you!
Debra says
What can i use if I don't have a donut pan?
Vicky says
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.
Jenni Hoppe says
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.
Laura says
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!
Joelle Campbell says
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!!
Joelle Campbell says
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!!
Total Rejuve says
Thank you for this!!! So excited to try it!
Total Rejuve says
Thank you for this!!! So excited to try it!
Rebecca English says
i didn't think it would be possible to make glutan free donuts. These look delicious.
Thanks for linking to the Sunday Showcase