Gluten-Free Baked Donuts

Gluten-Free Baked Donuts

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I really, really wanted donuts recently. However, being back on my gluten-free diet at the moment, I couldn’t just go and get one.

I decided to adapt this Baked Doughnuts recipe from King Arthur Flour, since one of the commenters on the recipe said that it worked with gluten-free flour and a little xanthan gum.

I’ve tried this recipe – twice – and am very happy with it overall. I decided I didn’t like the cinnamon in the batter. I’ve dipped the donuts in cinnamon sugar, and drizzled them with chocolate icing. Both are good. I’ve used them with two different gluten-free flour mixes, and it worked with both. I also expect it will work fine with regular flour and no xanthan gum as originally written. So, make these donuts!

gluten-free baked donuts, stacked on a plate

These were pretty good. They had a nice, cakey texture, and good flavor. They had lots of spice when I included 1 teaspoon of cinnamon, but I decided I’d rather have a neutral iced or sugared donut. The donuts weren’t super-sweet. They held together nicely and weren’t crumbly. I wouldn’t think that these were gluten-free if I didn’t already know. I think I needed to bake them slightly less to make them be a tiny bit more moist. If I didn’t have powdered milk (affiliate link) available, I would use 2 tablespoons yogurt or milk instead of the water. Overall, this was a really good, solid recipe worth making over and over.

gluten-free baked donuts, in half on a plate

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In the past:

One Year Ago: Anise Ice Cream

Two Years Ago: Granola Muffins

Three Years Ago: Beef and Mushroom Sloppy Joes

Four Years Ago: Fried Catfish and Hush PuppiesRaspberry-Blackberry Chocolate Chip Scones, Alton Brown’s Buttermilk Pancakes


Gluten-Free Baked Donuts
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins

These easy gluten-free baked donuts come together easily. Not crumbly and not super-sweet! A weekend breakfast treat.

Course: Breakfast
Cuisine: American
Keyword: gluten-free baked donuts, gluten-free donuts
Servings: 6
Author: Leona Konkel
  • 1 cup gluten-free flour blend (use regular flour if not gluten-free)
  • 1/2 cup sugar
  • 3 tablespoons powdered milk (if omitting, substitute milk for the water below)
  • 1 teaspoon baking powder
  • 1/2 teaspoon xanthan gum (skip if using regular flour)
  • 1/4 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 2 large eggs
  • 3 tablespoons vegetable oil
  • 2 tablespoons water (substitute in milk if omitting powdered milk)
  1. Whisk together flour, sugar, powdered milk, baking powder, xanthan gum, salt, and nutmeg.
  2. Whisk together eggs, oil, and water. Stir into the dry ingredients.
  3. Grease a donut pan well. Divide the batter between the 6 donuts, spreading the batter out evenly.
  4. Bake at 375F for about 9-10 minutes. Donuts will be springy when done. Cool briefly, then turn out onto a rack. You may have to use a toothpick to help remove the donuts. Dip in cinnamon sugar or drizzle with frosting.
Recipe Notes

This recipe works perfectly for not-gluten-free donuts as well. Just use regular flour, and omit the xanthan gum. 

If you don't have powdered milk, substitute in milk for the water.

Adapted from King Arthur Flour


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