Gluten Free Donuts

I remember the first time I pulled a warm tray of donuts from the oven — the kitchen filled with a soft spice of nutmeg and vanilla, and my little kitchen felt like a cozy corner bakery. If you’ve ever hesitated to make treats at home because of timing or worries about gluten-free textures, I hear you. This recipe is simple, forgiving, and made so you can relax into the process and end up with tender, comforting Gluten Free Donuts that feel like a hug on a plate.

A Quick Look at This Gluten Free Donuts Recipe

These Gluten Free Donuts are built on familiar pantry staples: gluten-free all-purpose flour and a touch of nutmeg for that warm, homey flavor. The batter is quick to mix and doesn’t demand special tricks, which makes it perfect for weeknight baking or casual weekend treats. Texture-wise, these donuts are tender and reliably cakey — not dry or gummy — when you follow the simple steps. If you’ve been curious about making donuts at home without fuss, this recipe is inviting and easy to adapt.

Ingredients You’ll Need for Gluten Free Donuts

Below I’ve grouped everything you’ll need into essentials, gentle extras, and practical swaps. All ingredients listed are gluten-free — double-checked for pantry-friendly comfort.

Essentials

Trusted gluten-free essentials

• 2 cups (240 g) all-purpose gluten-free flour (I recommend King Arthur Measure for Measure Gluten Free Flour)
• 1/2 tsp ground nutmeg — adds a cozy, classic donut spice
• 1/2 cup (99 g) granulated sugar — gives balanced sweetness to the dough
• 2 tsp baking powder (gluten-free) — leavening for light texture
• 1 tsp fine salt
• 1/2 cup + 2 tbsp (148 ml) milk (I used whole milk) — keeps the batter tender (see substitutions)
• 2 large eggs — structure and richness
• 1 tsp vanilla extract — warms the flavor
• 1/4 cup + 2 tbsp (89 ml) vegetable oil — neutral fat for soft donuts

For the chocolate glaze:

• 1/2 cup (85 g) semi-sweet chocolate chips (ensure labeled gluten-free)
• 2 Tbsp unsalted butter
• 2 tsp light corn syrup (helps shine and smoothness)

For the classic glaze:

• 1 1/2 cups (169 g) powdered sugar
• 1–2 Tbsp milk (I used whole milk)
• 1 tsp vanilla extract

For coatings:

• 1 cup (113 g) powdered sugar (for dusting or a simple powdered coating)
• 2/3 cup (133 g) granulated sugar + 2 tsp cinnamon (for cinnamon-sugar coating)

Decoration:

• Rainbow sprinkles (use a brand labeled gluten-free — I look for gluten-free rainbow sprinkles at my local store)

Optional Add-ons

(Simple extras that add comfort or flavor)

• A pinch of ground cardamom or cinnamon in the batter for extra warmth
• 2 Tbsp cocoa powder added to the dry mix for cake-chocolate donuts (increase milk by 1–2 Tbsp if batter feels thick)
• A handful of chopped toasted nuts (walnuts or pecans) — ensure they’re from a gluten-free pack
• A sprinkle of flaky sea salt on the chocolate glaze for contrast

Substitutions and Shortcuts

(Home-cook friendly swaps that keep things easy)

• Milk: swap with any unsweetened plant milk (almond, oat, soy) for dairy-free donuts — use the same amount. I like oat milk for a neutral, slightly sweet result.
• Oil: swap vegetable oil for light-tasting olive oil or melted coconut oil (mild coconut flavor).
• Flour: if you don’t have the recommended brand, use another trusted 1-to-1 gluten-free blend that includes xanthan gum. If your blend lacks xanthan gum, add 1 tsp.
• Quick shortcut: use a boxed gluten-free cake mix as a base — add eggs, milk, and oil to reach the same batter consistency and then add a pinch of nutmeg for that homemade note.
• Sprinkles and chocolate: always choose products labeled gluten-free to keep everything safe for a gluten-free diet.

How to Make Gluten Free Donuts Step-by-Step

I like to keep the process calm and steady — measure, mix gently, bake, and glaze. Perfection isn’t required; small differences often make home-baked donuts feel lovingly homemade.

Prep and pan

1. Preheat your oven to 350°F (175°C). If you’re using a donut pan, lightly grease the wells with a little oil or nonstick spray. For a 12-well donut pan, this recipe fills it nicely (you may get slightly more or fewer depending on pan size).
2. Gather your ingredients and line a baking sheet with parchment if you plan to transfer or rest the donuts.

Make the donut batter

1. In a medium bowl, whisk together the dry ingredients: 2 cups gluten-free flour, 1/2 tsp ground nutmeg, 1/2 cup granulated sugar, 2 tsp baking powder, and 1 tsp salt. Whisking breaks up lumps and distributes the baking powder evenly.
2. In a separate bowl, whisk the wet ingredients: 1/2 cup + 2 Tbsp milk, 2 large eggs, 1 tsp vanilla, and 1/4 cup + 2 Tbsp vegetable oil until combined and slightly frothy.
3. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. The batter should be thick but spoonable — a few small lumps are okay. Over-mixing can make donuts dense, so stop once the flour is incorporated.

Fill the pan and bake

1. Spoon the batter into a piping bag or a zip-top bag with a corner snipped, or use two spoons. Fill each donut well about two-thirds full.
2. Bake at 350°F for 10–14 minutes, or until the donuts spring back lightly when touched and a toothpick comes out mostly clean. Baking time varies by oven and pan, so start checking at 10 minutes.
3. Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing. Warm donuts will melt glazes too quickly; a short rest gives a better finish.

Optional frying method (if you prefer fried donuts)

1. Heat two inches of neutral oil (vegetable or canola) in a heavy pot to 350°F (175°C). Use a candy thermometer for steady temperature.
2. Pipe or spoon small rounds onto parchment, refrigerate briefly to firm, then gently slide into hot oil. Fry about 60–90 seconds per side until golden. Drain on paper towels and cool slightly before glazing.

Make the chocolate glaze

1. In a small heatproof bowl, combine 1/2 cup semi-sweet chocolate chips, 2 Tbsp unsalted butter, and 2 tsp light corn syrup.
2. Microwave in 20-second bursts, stirring between each until smooth, or melt gently over a double boiler. If the glaze is too thick, stir in a teaspoon of milk; if too thin, add a little powdered sugar to thicken. Keep warm until dipping.

Make the Krispy Kreme-style glaze (simple shiny glaze)

1. Whisk together 1 1/2 cups powdered sugar, 1–2 Tbsp milk, and 1 tsp vanilla extract until smooth and pourable. Start with 1 Tbsp milk and add a splash more if needed — you want a glossy, slightly runny glaze.
2. For the classic “hot glazed” effect, warm the glaze very briefly (microwave 10 seconds) before dipping warm donuts. If you prefer a thicker glaze, use a little less milk.

Powdered sugar and cinnamon-sugar coatings

1. Powdered sugar coating: place 1 cup powdered sugar in a shallow bowl. While donuts are slightly warm, toss gently in the sugar until coated. Shake off excess.
2. Cinnamon-sugar coating: whisk together 2/3 cup granulated sugar and 2 tsp ground cinnamon. While donuts are warm, brush lightly with a bit of melted butter or a thin glaze, then roll in the cinnamon-sugar for an even coating.

Glazing and decorating

1. Dip the top of each cooled donut into your chosen glaze, letting excess drip back into the bowl. Place glazed donuts on a wire rack with parchment underneath to catch drips.
2. If using chocolate glaze, add sprinkles or flaky sea salt while glaze is still wet. For the Krispy Kreme-style glaze, flipping the donut and letting the glaze drip off gives the classic sheen.
3. Let glazes set 10–20 minutes before serving. I like a little patience here — the glaze firms slightly and looks so lovely.

Common Mistakes to Avoid

Mistakes are part of learning in a warm kitchen. I’ve made my share, and most are easily fixed — your donuts can still be delicious even if they aren’t perfect the first time.

Mistake 1: Overbaking (dry or cakey donuts)

Donuts can dry out if baked too long. Watch the timer and start checking at 10 minutes for smaller pans. Remember that they’ll continue to cook a bit in the hot pan, so pull them when they spring back lightly.

Mistake 2: Over-mixing the batter

Gluten-free flour blends can become dense if you mix too vigorously. Stir until just combined — a few small lumps in the batter are fine. Gentle folding keeps the texture tender.

Mistake 3: Substitution missteps (texture changes)

Swapping ingredients is great, but it can change the batter. If you use a different flour blend or a dairy-free milk, check batter consistency — add a tablespoon of milk if too thick, or a tablespoon of flour if it’s too runny. Small tweaks keep the recipe forgiving.

Serving Suggestions for Gluten Free Donuts

Donuts feel special, but they’re also wonderfully simple to pair with things you already have at home. I like to serve them in relaxed, comforting ways so everyone can dig in without ceremony.

Cozy breakfast pairing

A couple of glazed donuts with a pot of strong coffee or a cinnamon-spiced latte makes a gentle weekend morning. Add a bowl of fresh fruit for brightness — sliced oranges or berries balance the sweetness.

Casual family snack

Arrange a variety of coatings — chocolate glazed, powdered sugar, and cinnamon sugar — on a plate and let everyone pick. Pair with cold milk (dairy or plant-based) and simple cut veggies or apples for a kid-friendly snack spread.

Mini dessert table

Serve small donuts alongside a scoop of vanilla ice cream and warm berry compote for a cozy dessert. The contrast of warm compote and cool ice cream is soothing, and donuts add a homemade charm without fuss.

Conclusion

I love how this Gluten Free Donuts recipe folds simple ingredients into a comforting treat that feels familiar and kind. It’s the sort of recipe I turn to when I want to slow down and make something everyone can enjoy — forgiving, quick, and pleasantly nostalgic. If you’re curious about other gluten-free donut styles or enjoy a fried version now and then, these two recipes are great references to explore: a Krispy Kreme-style Gluten Free Donuts copycat and a 30-minute gluten free fried cake donuts guide. I hope you make a tray soon, share them with someone you love, and find joy in the simple, lovely ritual of homemade donuts.

FAQs About Gluten Free Donuts