Here’s a complete, detailed, gluten-free baked donut recipe — soft, fluffy, and easy to customize. No special equipment beyond a donut pan!
Gluten-Free Baked Donuts (Soft & Fluffy)
Yield: 10–12 donuts • Prep: 10 min • Bake: 10–12 min
Ingredients
Dry Ingredients
1 ½ cups (180 g) gluten-free all-purpose flour (with xanthan gum included)
½ cup (100 g) granulated sugar
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ tsp ground nutmeg (optional but gives classic donut flavor)
Wet Ingredients
2 large eggs, room temperature
½ cup (120 ml) milk (dairy or non-dairy)
¼ cup (60 ml) melted butter or neutral oil
1 ½ tsp vanilla extract
¼ cup (60 ml) plain yogurt or applesauce (adds moisture)
Instructions
1. Preheat & Prep
Preheat oven to 350°F (175°C).
Lightly grease a donut pan with oil or butter.
2. Mix Dry Ingredients
In a medium bowl, whisk together:
GF flour
Sugar
Baking powder
Baking soda
Salt
Nutmeg (if using)
3. Mix Wet Ingredients
In another bowl, whisk:
Eggs
Milk
Melted butter/oil
Vanilla
Yogurt/applesauce
4. Combine
Pour the wet ingredients into the dry.
Gently fold until just combined (don’t overmix—GF batter thickens quickly).
Batter should be slightly thick. If too thick, add 1–2 Tbsp extra milk.
5. Fill the Donut Pan
Transfer batter to a piping bag or a zip bag with a corner snipped.
Pipe batter halfway to ⅔ full in each cavity.
6. Bake
Bake 10–12 minutes, or until the donuts spring back when touched and edges are lightly golden.
Cool in the pan 3 minutes, then transfer to a rack.
Topping Options
1. Cinnamon Sugar
Mix:
½ cup sugar
1–2 tsp cinnamon
Brush warm donuts with melted butter and dip in mixture.
2. Vanilla Glaze
Whisk together:
1 cup powdered sugar
1–2 Tbsp milk
½ tsp vanilla
Dip cooled donuts and let set for 10 minutes.
3. Chocolate Glaze
Heat until smooth:
½ cup chocolate chips
2 Tbsp butter
1 Tbsp milk
Dip donuts while glaze is warm.
Tips for Perfect Gluten-Free Donuts
Do not overbake — they dry out quickly.
Yogurt adds moisture and prevents the gritty texture common in GF baking.
Use a GF blend with xanthan gum for best texture.
Donuts freeze great! Freeze plain, then glaze after thawing.
