Sugar Free Dairy Free Gluten Free Doughnuts – Baked

I haven’t had a doughnut (donut) since I started my gluten-free diet. I didn’t really miss them, but enjoy the challenge of gluten-free baking. These gluten free doughnuts are baked, making them healthier than the standard recipes, as they are usually deep fried. In addition, some whole grain flours were used to provide additional health benefits, as well as agave and molasses. They taste much like the real thing! I think you’ll be very pleased. You can play around with this recipe substituting 1/4 cup of your favorite flour for one of the others. Add in your favorite baking seasonings or extracts, too. Experiment and have fun!

Sugar-Free Dairy-Free Gluten-Free Doughnuts – Baked


Yield: Makes 6 gluten free donuts.

Sugar-Free Dairy-Free Gluten-Free Doughnuts – Baked

Not only are these gluten free donuts healthier due to baking, but healthier due to the chosen ingredients. All this and still yummy!


  • 3/4 cup potato starch
  • 1/2 cup tapioca starch
  • 1/2 cup gluten free oat flour (Bob's Red Mill and Cream Hill Estates make safe ones.) (or sub with sorghum flour)
  • 1/4 cups sweet sorghum flour
  • 1 3/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon guar gum
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoons sea salt
  • 3/4 cup + 2 Tablespoons sweetened almond milk, (I used homemade raw almond milk)
  • 3/4 cup agave nectar/syrup
  • 1/3 cup oil (I used extra virgin oil)
  • 2 Tablespoons pure molasses
  • 2 Tablespoons applesauce
  • 1/2 teaspoon apple cider vinegar
  • 1 large egg (or 1 1/2 tsp. Ener-G egg replacer mixed with 2 tablespoons warm water)
  • 1 1/4 teaspoons pure vanilla extract


  1. Preheat oven to 325°F.
  2. Grease a 6 tin donut pan (a full size 6 tin pan) with oil or spray oil. Don't be shy on the amount you use.
  3. In the large mixing bowl of your mixer, add dry ingredients and mix thoroughly.
  4. Add the liquid ingredients and mix until all dry ingredients are moist and smooth.
  5. Fill doughnnut tins to 3/4 up to the top. With the back of a spoon or a very small spatula, distribute throughout the tin. Wipe off any access dough that gets on the middle part of the mold and the surrounding areas. Wet your finger tip in a cup of filtered water and smooth out the tops, because what you see is what'll you get once baked!
  6. Bake for 15-18 minutes or until the gluten free doughnuts are firm to the touch.
  7. Remove from oven and cool in pan until easily handled and transfer to a baking rack to cool completely.


Suggested Toppings:

Glazed Gluten Free Doughnuts: Mix about 3 parts powdered sugar to 1 part water. Either dip the doughnut in the glaze or spread with a butter knife or small rubber spatula.

Cinnamon Gluten Free Doughnuts: I mixed 1/3 cup sugar with 1 teaspoon cinnamon, placed it in a paper bag and shook it up, but it didn't stick to the doughnut because it lacks the oil which deep fried doughnuts have. You'll have to spray oil the doughnut and then toss them in the bag. An alternative is to mix powdered sugar and cinnamon.

Powdered Gluten Free Doughnuts: Add powdered sugar to a paper or plastic bag; add doughnuts; close and toss

Sugar Gluten Free Doughnuts: While doughnuts are still warm, spray with oil; add sugar to a paper or plastic bag; add doughnuts; close; and toss.

Chocolate Ganache Gluten Free Doughnuts: See Ganache Recipe and if desired, sprinkle with nuts or chocolate or colored jimmies. Once slightly cooled and thickened, you can either dip the doughnut in the glaze or spread with a butter knife or small rubber spatula, and add favorite topping. For a more glazed look add additional powdered sugar.

Maple Gluten Free Doughnuts: Mix powder sugar and pure maple syrup (like maple bars). You may substitute maple syrup with molasses, though different flavor. Either dip the doughnut in the frosting or spread with a butter knife or small rubber spatula.

Vegan Gluten Free Doughnuts: Substitute agave powder for the sugar in the "sugar doughnuts" above. Or mix pure maple syrup or molasses with some agave powder and glaze the doughnuts with a butter knife or small rubber spatula.

14 Replies to “Sugar Free Dairy Free Gluten Free Doughnuts – Baked”

  1. Also, I forgot to add a suggestion for getting the dough into your pans: if you have a pastry bag with a large round tip you can use it to fill the depressions in the pans without having a lot of mess on the pan to clean up. If you don’t have a pastry bag and tip then try a HEAVY DUTY freezer bag with one of the corners snipped off to make about a 1 inch opening. Heavy duty because the pressure as you squeeze will burst a cheaper or flimsier bag–sadly, I know this from experience!! LOL

  2. These gluten free doughnuts sounds wonderful but when I look at the items necessary to make the doughnuts I realize I only have a few of them and on a fixed income can’t afford to buy all of these ingredients!
    It is frustrating as I would certainly like to make many of the things you post but have to focus on the recipes where there are a few ingredients necessary to make an entree or dessert…
    That is the main thing that has frustrated me with this gluten free diet. One can go broke trying to purchase everything to make something!

    1. Hi Eddy,

      I completely understand how you feel. I make every attempt to add recipes with fewer, less expensive ingredients for those who cannot afford many more. You probably already know that tapioca flour/starch and potato starch are usually necessities in gluten free baking. You can use just one flour in this recipe, sorghum. I plan on adding many more articles in the Substitute category so that everyone can make changes as need. This particular recipe was made healthy. It is so unfortunate that healthy costs so much money nowadays. You can definitely use brown sugar to replace the molasses and more white brown sugar in place of the agave syrup, but you’ll have to increase the milk. That will be an experiment. You’ll want a very pasty dough. Hopefully that helps you. This is made dairy-free, and if you can tolerate cow’s milk, use that instead of almond milk. I hope this helps.


    2. I have found a great inexpensive resource for gluten free flours, etc. to be our local natural foods store where they sell these items in bulk (they are located away from the standard bulk ingredients). There I can purchase flours and items like honey and agave for cheaper price per pound rates AND only buy the amount I need, want or can afford at the time. In addition, Walmart (at least in my area) sells a large variety of gluten free items from Bob’s Red Mill, Arrowhead Mills and others, and even the pastas such as Tinkyada and Hodgson’s Mills–and these are (for the most part) priced well below what you would pay for these items in a regular grocery store! Hope this helps!

  3. I tried, twice, to make these. The first time, I over-filled the doughnut pan big-time, and the doughnuts wrinkled as they cooled. (I used 1/4 cup of applesauce in the batter.) The second time, I still put too much dough in the pan (two tsp.), and the doughnuts (when they cooled) shriveled up and were not fluffy. Do you have any advice? I so desperately want to make beautiful successful doughnuts!

    1. Diane, I am so sorry to hear you are having so much trouble with this recipe. There are many factor which may effect a recipe: ingredient brands (In this recipe I used oat flour from Cream Hill Estates in Canada; and Bob’s Red Mill sorghum flour); equipment (I used a KitchenAid mixer); oven temperatures vary (temperature of oven too low or oven open too many times); not cooked long enough; old or expired baking powder; pan was moved too much during the baking process; too much water when smoothing tops, etc. Perhaps using a toothpick to test the doughnuts would help, making sure it comes out clean. Did you use egg or Egg Replacer? I used egg, but know of someone else that makes doughnut just as pretty using Egg Replacer. I didn’t have any problem with shrinkage on these, as I have on some bread recipes, so it must be one of the above. They should turn out to be just like a cake doughnut, a little heavy. If you are only using 2 teaspoons, you may be using too much baking soda or baking powder or even under mixing. Another thing to try is use the homemade raw almond milk recipe, which has plenty of natural sugar. Let me know if you have any further questions.

  4. Would love to try these !
    Can you please clarify how much oil you used?
    The recipe just says “1/4″….assuming a1/4 cup?
    Also when you say spray oil before shaking in sugar coating- do you mean regular olive or grapeseed oil in a mister?
    Thank you !

    1. Hi Kathi,

      Sorry about that. Now updated. I also updated the type of oil I used. I was going to use grape seed oil, but was all out. Let me know how they turn out for you. The only thing that can really ruin this recipe is if you over cook them. I did that on my first batch and they were quite dry. I had cooked them for 21 minutes, however, my oven cooks fast. I used spray olive oil.

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