gluten free donut recipe
The Best gluten free donut recipe
What really makes this recipe stand out is how easy it is to customize. I’ve swapped out the sugar for a mix of honey and coconut sugar, and the kids love how it tastes lighter but still indulgent. There’s also the health factor—no refined flour, no artificial junk, just whole ingredients that keep me feeling good. I don’t make these just for holidays or special occasions; I make them every week. They’re the kind of donut that doesn’t feel like a guilty pleasure but still tastes like one. My husband even admits he prefers them over the ones from the bakery, which is saying something. They’re the kind of recipe that makes everyday feel a little better, and that’s what matters most.
Gluten-Free Chocolate Glazed Donuts
Delicious gluten-free donuts with a rich chocolate glaze, perfect for breakfast or dessert. Made with almond flour for a lighter texture.
🥘Ingredients
- 2 cups almond flour
- 1 cup coconut flour
- 1 tsp baking powder
- 1 tsp salt
- 1 cup unsweetened applesauce
- 1/3 cup melted coconut oil
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup granulated sugar
- 1 cup powdered sugar
- 2 tbsp melted coconut oil
- 1 tbsp cocoa powder
- 1-2 tbsp milk (almond or dairy)
- Optional: 1/2 tsp vanilla extract
👨🍳Directions
-
1
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. -
2
In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt. -
3
Add applesauce, melted coconut oil, egg, vanilla extract, and granulated sugar. Mix until a thick dough forms. -
4
Divide dough into 12 equal portions. Roll each into a ball, then flatten slightly with your palm. Place on the prepared baking sheet. -
5
Bake for 15-18 minutes or until golden brown. Allow donuts to cool for 10 minutes. -
6
While donuts cool, mix powdered sugar, melted coconut oil, cocoa powder, and milk (plus vanilla if using) into a glaze. -
7
Dip cooled donuts into the glaze, letting excess drip off. Place back on the baking sheet to set.
🔧Equipment
- Mixing bowls
- Whisk or hand mixer
- Oven
- Donut pan (gluten-free) or round cookie molds
- Parchment paper
- Pastry brush
📊Nutrition Facts (per serving)
📝Notes
- For extra moisture, add 1 tbsp of maple syrup or honey to the dough.
- Ensure your donut pan is marked gluten-free to avoid cross-contamination.
- Store donuts in an airtight container for up to 3 days or freeze for longer storage.
Watch Video Of How Gluten-Free Chocolate Glazed Donuts Works
❓ Frequently Asked Questions About Gluten-Free Chocolate Glazed Donuts
What is the best way to ensure my gluten-free donuts stay soft and moist?
To keep your gluten-free donuts soft and moist, use a mix of gluten-free flour blends (like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure) and add xanthan gum (½ tsp per cup of flour) for structure. Bake at 350°F (175°C) for 12–15 minutes—overbaking can make them dry. Store in an airtight container with a slice of bread or an apple to absorb excess moisture, or freeze for longer shelf life.
—
Why do my gluten-free donuts turn out dense or crumbly, even when following the recipe?
Gluten-free baking often requires adjustments because GF flours lack gluten’s elasticity. Try these fixes:
– Use a mix of flours (e.g., almond flour + GF all-purpose blend) for better texture.
– Add 1–2 tbsp of cornstarch or tapioca starch to improve binding.
– Increase liquid slightly (GF flours absorb more moisture).
– Rest the dough for 30 minutes before baking to allow hydration.
– Don’t overmix—GF dough can become gummy if worked too much.
—
Can I make gluten-free donuts without an electric deep fryer?
Yes! For a stovetop method, use a heavy-bottomed pot with 3–4 inches of oil (vegetable, canola, or avocado oil) heated to 350–375°F (175–190°C). Drop donut batter in ½-cup batches, swirling gently to coat. Fry for 2–3 minutes per side until golden. For oven-baked donuts, use a donut pan or muffin tin with a wire rack for even browning.
—
What’s the easiest gluten-free flour blend to use for donuts, and do I need to substitute anything?
The Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend is the most forgiving for donuts—it mimics wheat flour’s structure. For best results:
– Substitute 1:1 in the recipe (no extra liquid needed).
– Add ½ tsp xanthan gum (if not already included in the blend).
– Reduce baking powder slightly (GF blends can be more alkaline).
– For extra tenderness, replace ¼ cup of flour with almond flour or oat flour.
—
How can I make my gluten-free donut batter lighter and fluffier?
To achieve a lighter, airier texture, try these tweaks:
– Replace ½ cup of flour with egg whites (whipped to stiff peaks) for lift.
– Add 1 tsp baking powder + ½ tsp baking soda (GF flours often lack both).
– Use a mix of GF flours (e.g., GF all-purpose + rice flour) for a softer crumb.
– Chill the batter 1 hour before baking to reduce density.
– Incorporate air by folding in whipped egg whites or cream cheese (for cream cheese donuts).
– Avoid overmixing—GF dough needs gentle handling to stay tender.
