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Fluffy Gluten-Free Maple Donut Bars

Fluffy Gluten-Free Maple Donut Bars

Decadent, fluffy donut bars made without gluten! These bars are easy to make and deliver all the comforting sweetness of classic donuts in a convenient bar form.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 45 minutes
Servings: 9 bars
Course: Breakfast, Dessert
Ingredients Equipment Method Notes

Ingredients
  

Gluten-Free All-Purpose Flour Blend (ensure it contains xanthan gum, or add ½ tsp)
  • 1.75 cups Gluten-Free All-Purpose Flour Blend ensure it contains xanthan gum, or add ½ tsp
  • 1 teaspoon Baking Powder
  • 0.5 teaspoon Baking Soda
  • 0.25 teaspoon Salt
  • 0.5 cup Granulated Sugar
  • 0.25 cup Light Brown Sugar packed
  • 1 large Egg at room temperature
  • 0.5 cup Buttermilk at room temperature (or ¼ cup milk + ¼ cup plain yogurt, whisked)
  • 0.25 cup Unsalted Butter melted and slightly cooled
  • 2 tablespoons Pure Maple Syrup
  • 1 teaspoon Vanilla Extract
Maple Glaze
  • 1 cup Powdered Sugar sifted
  • 2-3 tablespoons Milk or Cream
  • 1 tablespoon Pure Maple Syrup
  • 0.5 teaspoon Vanilla Extract

Equipment

  • 8x8 inch baking pan
  • Wire rack
  • Parchment paper (optional)
  • Spatula
  • Wooden spoon
  • Piping Bag (optional)

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour (using gluten-free flour) an 8x8 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large bowl, whisk together the gluten-free all-purpose flour blend, baking powder, baking soda, and salt.
    1.75 cups Gluten-Free All-Purpose Flour Blend, 1 teaspoon Baking Powder, 0.5 teaspoon Baking Soda, 0.25 teaspoon Salt
  3. In a separate medium bowl, cream together the granulated sugar and packed light brown sugar until well combined.
    0.5 cup Granulated Sugar, 0.25 cup Light Brown Sugar
  4. Add the room temperature egg to the sugar mixture and beat until light and fluffy. Then, gradually beat in the room temperature buttermilk, melted and slightly cooled butter, pure maple syrup, and vanilla extract until everything is smoothly incorporated.
    1 large Egg, 0.5 cup Buttermilk, 0.25 cup Unsalted Butter, 2 tablespoons Pure Maple Syrup, 1 teaspoon Vanilla Extract
  5. Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a wooden spoon, mix until just combined. Be careful not to overmix; a few small lumps are perfectly fine. The batter will be thick.
  6. Spread the batter evenly into the prepared baking pan. Use your spatula to smooth the top.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The edges should be lightly golden.
  8. Let the donut bars cool in the pan on a wire rack for about 10-15 minutes before attempting to remove them.
  9. Using the parchment paper overhang (if used) or gently inverting the pan, transfer the donut bars to the wire rack to cool completely. This is crucial before glazing.
  10. While the bars are cooling, whisk together the sifted powdered sugar, 2 tablespoons of milk or cream, pure maple syrup, and vanilla extract in a small bowl. If the glaze is too thick, add the remaining tablespoon of milk or cream, a teaspoon at a time, until it reaches your desired drizzling consistency.
    1 cup Powdered Sugar, 2-3 tablespoons Milk or Cream, 1 tablespoon Pure Maple Syrup, 0.5 teaspoon Vanilla Extract
  11. Once the donut bars are completely cool, generously drizzle the maple glaze over the top. You can use a spoon or a piping bag for a more controlled drizzle.
  12. Allow the glaze to set for about 15-20 minutes before cutting the donut bars into squares and serving.

Notes

Store in an airtight container at room temperature for up to 3 days.
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