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Tender Baked Gluten Free Donut Recipe

I wanted to try out my newly developed Cup for Cup Gluten Free Flour Blend recipe; therefore, I created this new recipe for gluten free baked donuts. They are light in texture very similar to gluten glazed donuts that are deep-fried.

This is not my only gluten free donut recipe on this site, but the others are not a typical, plain, baked donut, like this one. One is sugar-free, the other is chocolate, another is raised and contains pumpkin, and another is fried [update: I have lots more donut recipes now]. Lastly, there is one that is just okay, a jelly donut recipe. I hope you enjoy this recipe. If you prefer something different, check out the links below. I’ve even included a delicious gluten free churros recipe.

Baked Gluten Free Donut Recipe

Yield: Makes 1 dozen gluten free donuts.

A gluten free donut recipe using a copycat recipe for Cup4Cup flour blend. The dry milk in the flour blend makes the texture like gluten glazed donuts.

Ingredients:

2 1/4 cups Gluten Free Cup for Cup Flour Blend Recipe
1 1/8 cups granulated sugar
4 1/2 teaspoons baking powder
1 1/8 teaspoons fine sea salt
4 1/2* large eggs, at room temperature (or equivalent Ener-G Egg Replacer)
9 Tablespoons (1/2 cup + 1 T) neutral flavored cooking oil
1 1/8 cups milk of choice (I used low-fat)
2 1/4 teaspoons pure vanilla extract

Instructions:

Preheat the oven to 350ºF. Liberally oil 2 nonstick 6-count donut baking pans and set them aside (or work in batches with one pan).
In a large bowl, whisk the flour blend, sugar, baking powder, and salt together and set it aside.
In a separate bowl, whisk eggs, oil, vanilla, and milk until thoroughly combined.
Create a well in the center of the flour mixture, pour in the wet ingredients, and whisk until incorporated. The batter will appear gummy.
Distribute batter evenly into donut cups, about three-quarters full. Tap the pan on the counter to even out the batter and bring up any large air pockets. Pop the large air pockets with a sharp knife. Using the back of a teaspoon dipped in water, smooth out the tops of the batter.
Bake for about 18 - 20 minutes or until a toothpick inserted into one of the donuts comes out clean.
Transfer donuts to a wire rack to cool.

Top with your favorite glaze or chocolate frosting. See Gluten Free Doughnut Recipe for recipes in "Tips" section.

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View Comments

Connie says:

January 16, 2022 at 5:49 pm

The recipe looks great.
THERESA says:

August 28, 2017 at 8:17 pm

I finally bought some silicone donut pans and tried this recipe out. I substituted XyloSweet for the sugar and used coconut milk for the dairy.
These are delicious and tasted just like a donut!! They are very moist so I let them sit uncovered on a wire rack for an hour or so to dry out.
I froze half of them for a yummy treat in the future.
Another great recipe... Thank you Carla!
Sally says:

September 2, 2014 at 6:46 pm

Thank you so much for this recipe! My son has severe food allergies and another parent is sending donuts to school tomorrow. I had never even attempted to make donuts before, and I am very happy with the results! What a great recipe!
Gluten Free Recipes says:

August 22, 2014 at 12:57 pm

Renee,

It is just 2 1/4 cups. I have removed the word "tablespoon". I apologize for the confusion.

Carla
katerina says:

April 19, 2014 at 5:50 am

We loved these donuts,they were very yummy. We dipped them in butter and cinnamon sugar and they tasted wonderful. I made putting them into the pan easier by scooping the batter into ziploc bags and making a pastry type bag out of it where I could swirl the batter around the donut pan forms. It made it cleaner, easier, and they came out perfect. next we try to change it up and make chocolate and coconut donuts!
Jenny says:

November 1, 2013 at 4:16 am

Could you use something like Vance's Dari- Free instead of milk powder in the blend and almond milk for the milk? We are Dairy free?
- Gluten Free Recipes says:
  
  November 1, 2013 at 9:09 am
  
  Jenny,
  
  I am sorry, but I have not tried dairy-free dry milk in this recipe. Please do share your results with us if you try it. I am sure it help many of those on a gluten free diet.
  
  Carla
  - Sally says:
    
    September 2, 2014 at 6:47 pm
    
    I used coconut milk as my son has a severe dairy allergy, and they turned out great.