Gluten-Free Baked Doughnuts

Here to revolutionize your mornings and afternoon pick-me-ups, Gluten-Free Baked Doughnuts are your new go-to for a guilt-free indulgence. This simple recipe delivers fluffy, flavorful doughnuts that are surprisingly easy to make in your own kitchen, proving that delicious treats can indeed be enjoyed gluten-free without compromise.

Key Ingredients for Gluten-Free Baked Doughnuts

• All-Purpose Gluten-Free Flour Blend: 2 cups (ensure it contains xanthan gum, or add 1 teaspoon if it doesn’t)
• Granulated Sugar: 3/4 cup (for sweetness and tenderness)
• Baking Powder: 2 teaspoons (for lift and airy texture)
• Ground Cinnamon: 1 teaspoon (adds warmth and classic doughnut flavor)
• Salt: 1/2 teaspoon (enhances all flavors)
• Large Eggs: 2 (at room temperature, for binding and richness)
• Milk: 3/4 cup (dairy or non-dairy, at room temperature)
• Melted Unsalted Butter: 1/4 cup (or coconut oil, for moisture and flavor)
• Vanilla Extract: 1 teaspoon (essential for classic doughnut aroma and taste)
• Optional: Nutmeg, Cardamom, or other spices (1/4 teaspoon each, to taste)

For the Glaze/Toppings:

• Powdered Sugar: 1 cup
• Milk or Water: 1-2 tablespoons
• Vanilla Extract: 1/2 teaspoon
• Assorted Sprinkles, Chopped Nuts, Shredded Coconut, or Melted Chocolate (for decoration)

How to Make Gluten-Free Baked Doughnuts

Get ready for a simple yet incredibly satisfying experience as you whip up these Gluten-Free Baked Doughnuts. This recipe is designed for ease, promising moist, tender doughnuts with that perfect bite, all in under 30 minutes of active preparation. Dive into the delightful process and enjoy a homemade treat that rivals any bakery version, without the gluten.

Step-by-Step Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a standard 12-cup doughnut pan or line it with non-stick doughnut liners. If you don’t have a doughnut pan, a muffin tin can be used for doughnut holes.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour blend, granulated sugar, baking powder, cinnamon, and salt. Ensure there are no lumps and the ingredients are evenly distributed. If your flour blend doesn’t contain xanthan gum, add it now and whisk well.
3. Combine Wet Ingredients: In a separate medium bowl, whisk together the two large eggs until lightly beaten. Add the milk, melted butter (or coconut oil), and vanilla extract. Stir until everything is well combined and smooth.
4. Marry the Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Using a whisk or a spatula, mix until just combined. Be careful not to overmix; a few small lumps are perfectly fine. The batter should be thick but pourable, similar to a pancake batter.
5. Fill the Doughnut Pan: Spoon or pipe the batter into the prepared doughnut pan, filling each cavity about two-thirds full. This will allow the doughnuts to expand as they bake. Using a piping bag or a large zip-top bag with the corner snipped off makes this step neat and easy.
6. Bake to Perfection: Bake for 12-15 minutes, or until a toothpick inserted into the center of a doughnut comes out clean. The tops should be lightly golden.
7. Cool Down: Allow the doughnuts to cool in the pan for 5-7 minutes before carefully inverting them onto a wire rack to cool completely. This prevents them from sticking and breaking.
8. Prepare the Glaze (Optional but Recommended): While the doughnuts are cooling, whisk together the powdered sugar, 1 tablespoon of milk or water, and vanilla extract in a small bowl until smooth. Gradually add more milk or water, a teaspoon at a time, until you reach your desired drizzling consistency.
9. Decorate and Enjoy: Once the doughnuts are completely cool, dip the tops into the glaze, or use a spoon to drizzle it over them. Immediately add sprinkles, chopped nuts, or any other desired toppings before the glaze sets. Alternatively, you can dust them with simple powdered sugar or a sprinkle of cinnamon sugar.

Why You’ll Love This Gluten-Free Baked Doughnuts

You’ll adore these Gluten-Free Baked Doughnuts for their incredible lightness and the delightful, comforting aroma that fills your kitchen as they bake. Unlike their fried counterparts, these are baked, offering a less dense and wonderfully moist texture that’s still completely satisfying. Plus, the cost-effectiveness of making a dozen at home versus buying them from a specialty store is a significant win for your wallet, making everyday treats accessible.

The true magic, however, lies in the endless possibilities for delicious toppings and glazes that allow you to customize each bite. From classic vanilla and colorful sprinkles to decadent chocolate drizzles and crunchy nut coatings, you can create a personalized doughnut experience every time. Ready to elevate your breakfast game or indulge in an afternoon treat that’s both wholesome and undeniably delicious? Give these Gluten-Free Baked Doughnuts a try today!

Storing and Reheating Tips

To keep your Gluten-Free Baked Doughnuts fresh and delightful, store them in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to 4-5 days; their texture might become slightly firmer. If you have a larger batch or want to enjoy them further down the line, freezing is an excellent option. Wrap each doughnut individually in plastic wrap, then place them in a freezer-safe bag or container. They will keep well in the freezer for up to 2 months.

When you’re ready to enjoy, unfrosted doughnuts can be gently reheated in a toaster oven or a conventional oven at a low temperature (around 250°F or 120°C) for a few minutes to revive their soft texture, especially if they’ve been refrigerated. If reheating from frozen, allow them to thaw at room temperature first, or reheat them directly from frozen at a slightly lower temperature for a bit longer. Glazed or frosted doughnuts are best enjoyed at room temperature, and thawing them overnight in the refrigerator before bringing them to room temperature is recommended.

Final Thoughts

With their light texture and customizable flair, these Gluten-Free Baked Doughnuts are a truly joyous recipe. Give them a go for a delightful homemade treat that’s sure to become a family favorite. Happy baking!

Gluten-Free Baked Doughnuts

Gluten-Free Baked Doughnuts are your new go-to for a guilt-free indulgence. This simple recipe delivers fluffy, flavorful doughnuts that are surprisingly easy to make in your own kitchen, proving that delicious treats can indeed be enjoyed gluten-free without compromise.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Servings: 12 doughnuts

Course: Breakfast, Dessert

Ingredients Equipment Method

Ingredients

  

• 2 cups All-Purpose Gluten-Free Flour Blend ensure it contains xanthan gum, or add 1 teaspoon if it doesn’t
• 3/4 cup Granulated Sugar for sweetness and tenderness
• 2 teaspoons Baking Powder for lift and airy texture
• 1 teaspoon Ground Cinnamon adds warmth and classic doughnut flavor
• 1/2 teaspoon Salt enhances all flavors
• 2 Large Eggs at room temperature, for binding and richness
• 3/4 cup Milk dairy or non-dairy, at room temperature
• 1/4 cup Melted Unsalted Butter or coconut oil, for moisture and flavor
• 1 teaspoon Vanilla Extract essential for classic doughnut aroma and taste
• 1/4 teaspoon each Nutmeg, Cardamom, or other spices to taste
• 1 cup Powdered Sugar for glaze
• 1-2 tablespoons Milk or Water for glaze
• 1/2 teaspoon Vanilla Extract for glaze
• Assorted Sprinkles, Chopped Nuts, Shredded Coconut, or Melted Chocolate for decoration

Equipment

• 12-cup doughnut pan
• Muffin tin
• Mixing bowls
• Whisk
• Spatula
• Piping bag
• Zip-top bag
• Wire rack

Method

 

1. Preheat your oven to 350°F (175°C). Lightly grease a standard 12-cup doughnut pan or line it with non-stick doughnut liners. If you don’t have a doughnut pan, a muffin tin can be used for doughnut holes.
2. In a large mixing bowl, whisk together the gluten-free flour blend, granulated sugar, baking powder, cinnamon, and salt. Ensure there are no lumps and the ingredients are evenly distributed. If your flour blend doesn’t contain xanthan gum, add it now and whisk well.
   2 cups All-Purpose Gluten-Free Flour Blend, 3/4 cup Granulated Sugar, 2 teaspoons Baking Powder, 1 teaspoon Ground Cinnamon, 1/2 teaspoon Salt
3. In a separate medium bowl, whisk together the two large eggs until lightly beaten. Add the milk, melted butter (or coconut oil), and vanilla extract. Stir until everything is well combined and smooth.
   2 Large Eggs, 3/4 cup Milk, 1/4 cup Melted Unsalted Butter, 1 teaspoon Vanilla Extract
4. Pour the wet ingredients into the bowl with the dry ingredients. Using a whisk or a spatula, mix until just combined. Be careful not to overmix; a few small lumps are perfectly fine. The batter should be thick but pourable, similar to a pancake batter.
5. Spoon or pipe the batter into the prepared doughnut pan, filling each cavity about two-thirds full. This will allow the doughnuts to expand as they bake. Using a piping bag or a large zip-top bag with the corner snipped off makes this step neat and easy.
6. Bake for 12-15 minutes, or until a toothpick inserted into the center of a doughnut comes out clean. The tops should be lightly golden.
7. Allow the doughnuts to cool in the pan for 5-7 minutes before carefully inverting them onto a wire rack to cool completely. This prevents them from sticking and breaking.
8. While the doughnuts are cooling, whisk together the powdered sugar, 1 tablespoon of milk or water, and vanilla extract in a small bowl until smooth. Gradually add more milk or water, a teaspoon at a time, until you reach your desired drizzling consistency.
   1 cup Powdered Sugar, 1-2 tablespoons Milk or Water, 1/2 teaspoon Vanilla Extract
9. Once the doughnuts are completely cool, dip the tops into the glaze, or use a spoon to drizzle it over them. Immediately add sprinkles, chopped nuts, or any other desired toppings before the glaze sets. Alternatively, you can dust them with simple powdered sugar or a sprinkle of cinnamon sugar.
   Assorted Sprinkles, Chopped Nuts, Shredded Coconut, or Melted Chocolate