Craving fresh donuts but avoiding gluten? This easy gluten-free donut recipe delivers bakery-style results right from your kitchen. These donuts are light, sweet, and made with simple pantry staples. Best of all, they’re baked—not fried—making them quicker, cleaner, and slightly healthier while still utterly indulgent. Perfect for breakfast, dessert, or a cozy afternoon treat.
Ingredients (Makes about 6 donuts):
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1 cup gluten-free all-purpose flour (with xanthan gum, or add ¼ tsp if not included)
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⅓ cup granulated sugar
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1 tsp baking powder
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¼ tsp baking soda
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¼ tsp salt
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½ cup milk (dairy or non-dairy)
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1 large egg
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2 tbsp melted butter or oil
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1 tsp vanilla extract
Optional toppings:
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Cinnamon sugar
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Glaze (powdered sugar + a splash of milk or lemon juice)
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Melted chocolate
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Instructions:
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Preheat oven to 350°F (175°C). Lightly grease a donut pan.
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Mix dry ingredients in a bowl: flour, sugar, baking powder, baking soda, and salt.
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In another bowl, whisk wet ingredients: milk, egg, melted butter, and vanilla.
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Pour wet into dry and stir until just combined—don’t overmix.
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Spoon or pipe batter into the donut pan, filling each cavity about ¾ full.
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Bake for 12–15 minutes, until donuts spring back when touched and edges are lightly golden.
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Let cool for 5 minutes, then remove from the pan.
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While warm, dip in glaze or cinnamon sugar, or drizzle with melted chocolate.
Tips:
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No donut pan? Use a muffin tin and foil to shape a “hole,” or just make mini muffins!
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Store leftovers in an airtight container for up to 2 days or freeze for longer storage.
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