Gluten-Free Baked Donuts
These donuts are soft, cake-like, and baked instead of fried, making them easier and lighter than traditional donuts. The recipe works well with common gluten-free flour blends.
Ingredients
Dry ingredients
1 cup (140 g) gluten-free all-purpose flour blend (with xanthan gum if possible)
1/3 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon (optional)
Wet ingredients
1 large egg (room temperature)
1/2 cup milk (dairy or almond/oat)
2 tbsp melted butter or oil
1 tsp vanilla extract
1 tbsp plain yogurt or sour cream (helps softness)
Optional glaze
1 cup powdered sugar
1–2 tbsp milk
1/2 tsp vanilla
Instructions
Preheat oven to 175 °C / 350 °F and lightly grease a donut pan.
Mix dry ingredients: In a bowl whisk flour, sugar, baking powder, baking soda, salt, and cinnamon.
Mix wet ingredients: In another bowl whisk egg, milk, melted butter, vanilla, and yogurt.
Combine: Add wet ingredients to dry and stir until just combined (do not overmix).
Fill pan: Spoon or pipe batter into donut cavities about 3/4 full.
Bake: 10–14 minutes, until the tops spring back when touched.
Cool: Let donuts rest in the pan for 5 minutes, then transfer to a rack.
Glaze (optional): Mix glaze ingredients and dip cooled donuts.
Flavor Variations
Chocolate: Add 1 tbsp cocoa powder + 1 extra tbsp milk.
Cinnamon sugar: Brush with melted butter and toss in cinnamon sugar.
Lemon: Add 1 tsp lemon zest and a lemon glaze.
Chocolate chip: Fold in 1/4 cup mini chocolate chips.
Tips for the Best Texture
Use a good gluten-free blend (rice flour + starch mix works best).
Let the batter rest 5–10 minutes so gluten-free flour hydrates.
Do not overbake; gluten-free baked goods dry out faster.
A piping bag or zip bag makes filling the pan easier.
If you want, I can also give:
a mochi-style gluten-free donut recipe,
gluten-free donuts, or
bakery-style fluffy gluten-free donuts.
