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Gluten Free Donuts

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Gluten Free Donuts, #gluten-free, #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.

You will need:
For the donuts:
  • 1 egg
  • 1/3 cup of milk
  • 3/4 cup of gluten free baking mix
  • 1/4 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.
Gluten Free Donut Recipe, #Gluten-free
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.

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Vicky

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Comments

  1. Kim of Mo Betta says

    It's hard when your kids have to be on a different diet than everyone else. Not so much at home, but when they are with a group of their peers. My son has food allergies and you have to be a step ahead all of the time! He has just outgrown his egg allergy, so that has made life so much easier, but he couldn't have 'regular' donuts either. Thankfully, more & more gluten free products are becoming available, but that is even harder to avoid than eggs! Good luck! (and doesn't glaze and sprinkles make pretty much everything better!)

    Reply

  6. ngnrdgrl says

    Thanks for the share! We discovered a week ago that my stepson has a wheat allergy. I'm starting to collect recipes for when he stays with us this summer. Currently, he is eating like nothing! So I can't wait to spoil him with all kinds of fun food that he can actually eat.

    Reply

  9. Cranberry Morning says

    I'll have to try this. I'm checking blogs even as my GF chocolate chip cookies are baking! I have a great recipe for GF choc. chip cookies on my blog, if you're interested, check the search bar. Of course, like the donuts,it helps the GF CC cookies that they have loads of chocolate chips and walnuts. 🙂

    Reply

  14. 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!!

    Reply

  15. 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!!

    Reply

  16. 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!

    Reply

  17. 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.

    Reply

    • 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.

      Reply

  19. 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. 

    Reply

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