Yes, you can eat donuts on a gluten free diet! Gluten Free Donuts are a fun recipe you need right now! Soft, fluffy and tossed in a cinnamon sugar mixture, you’d never guess these donuts are GLUTEN FREE!
There is no greater weakness for me than donuts. I got hooked on them as a child when we visited our hometown bakery. It’s one of those bakeries where the recipes never change and a donut purchased there today tastes the same as it did 30 years ago.
Donuts carry a strong sense of nostalgia. Imagine my disappointment when I discovered a few months ago that I needed to cut gluten from my diet. This was difficult because no one and I mean NO ONE likes donuts more than me. I decided that there was no way I was going to give up my beloved breakfast items – Where there’s a will there’s a gluten free way. I was delighted to create these Gluten Free Donuts – They’re everything that’s satisfying about a donut and they taste great with coffee (very important!).
Donuts are one of those things that are way easier to make than they seem. I was always intimidated by them until I tried a batch earlier this year. It turns out that donuts are one of the easiest baked goods out there!
How to Make Gluten Free Donuts
- In a bowl whisk together 1 cup + 1 Tbsp. Bob’s Red Mill 1 to 1 flour, 1 tsp. baking powder, 1/4 tsp. baking soda, 1/8 tsp. salt, 1 tsp. cinnamon, and 1/8 tsp. nutmeg in a bowl.
- In a second bowl whisk 1 egg, 1/2 cup buttermilk, 1/2 packed cup brown sugar, and 1 tsp. vanilla. Mix these ingredients until combined.
- Add the dry ingredients to the wet a bit at a time and fold together until they are completely combined. The batter will be sticky and a little dense.
Can I bake donuts instead of frying them?
Yes, you can! You just need a donut pan.
The thing that makes these Gluten Free Donuts so easy is a good quality donut pan. This allows them to bake in the oven making the donuts a bit lighter and healthier than the traditional fried donut. Baking donuts is not messy and there’s very little cleanup.
How do I get the donut batter into the donut pan?
I discovered a trick earlier this year that makes getting the batter into the donut pan a total cinch. Simply place a heavy-duty Ziplock bag into a wide-mouthed mason jar. Spread the opening of the bag around the mouth of the glass and pour the batter into the bag. Remove the bag from the glass, cut a small opening in one corner of the bag, and pipe the donut batter into a donut pan that has been sprayed with cooking spray. This recipe for gluten free donuts makes 6 donuts.
Bake The Gluten Free Donuts
Place the freshly piped donut batter into an oven that has been heated to 350 degrees. Bake the Gluten Free Donuts for 12 minutes. They should be finished baking at this point but you can poke them with a toothpick to be sure. Remove the pan from the oven and then remove the donuts from the pan and set them on a cooling rack for a bit.
This is where things get really tasty! The gluten free donuts get brushed with melted butter and then placed in a cinnamon/sugar mixture. Once they are cool enough to touch melt 2 Tbsp. of butter in the microwave. Brush both sides of the donut until it is completely covered in butter. Combine 1/2 cup sugar and 2 tsp. cinnamon in a small bowl. Place the buttered gluten free donut into the bowl and completely coat in the cinnamon mixture. This works best when the donuts are still slightly warm and the butter is melt-y.
Repeat with the remainder of the donuts until they are all nicely coated in the cinnamon/sugar mixture. These Gluten Free Donuts are not terribly sweet so the sugar mixture is a necessary step. These baked donuts are best eaten while still warm. They’re soft, pillowy, and that sugar gives them a nice crunchy texture. They remind me of the mini-donuts from the county fair during the summer. And the best part is I don’t even miss the gluten!
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Gluten Free Donuts are a fun recipe you need right now! Soft, fluffy and tossed in a cinnamon sugar mixture, you'd never guess these donuts are GLUTEN FREE!
- 1 cup + 1 Tbsp. Bob's Red Mill 1 to 1 flour
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/8 tsp. salt
- 1 tsp. cinnamon
- 1/8 tsp. nutmeg freshly grated if possible
- 1 large egg
- 1/2 cup buttermilk
- 1/2 packed cup brown sugar
- 1 tsp. vanilla extract
- 2 Tbsp. butter
- 1/2 cup sugar
- 2 tsp. cinnamon
Heat oven to 350 degrees.
In one bowl combine 1 cup + 1 Tbsp. Bob's Red Mil 1 to 1 flour, 1 tsp. baking powder, 1/4 tsp. baking soda, 1/8 tsp. salt, 1 tsp. cinnamon, and 1/8 tsp. nutmeg. Stir ingredients until combined.
In another bowl add 1 large egg and mix. To the egg add 1/2 cup buttermilk, 1/2 packed cup brown sugar, and 1 tsp. vanilla extract. Stir until combined.
Add the dry ingredients to the wet a little at a time and stir until completely combined. The batter will be a little dense and sticky.
Spray a doughnut pan with cooking spray or grease with butter or oil to prevent sticking.
Place a heavy duty plastic bag in a mason jar or wide-mouthed glass. Pour the donut batter into the plastic bag. Remove the plastic bag, cut a hole in one of the bottom corners, and pipe the batter into the donut pan. You can also spoon the batter into the pan but I have found that piping it works well.
Place the pan in the oven and bake for 12 minutes.
Remove the pan and remove the donuts once they are cool enough to handle. Place them on a wire rack.
Melt 2 Tbsp. of butter in the microwave. Brush the entire surface of the donuts with the melted butter.
Mix 1/2 cup of sugar and 2 tsp. cinnamon in a small bowl.
Coat the donuts with the cinnamon/sugar mixture once they are brushed with the melted butter. The sugar mixture should stick to the surface of the donuts. Serve immediately.
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