Irresistible Gluten Free Donut Recipe You’ll Love Making!
Ever feel like you’re missing out because all the best donut shops use flour you can’t eat? Yeah. I get that. The good news is, this gluten free donut recipe is actually simple, tastes out-of-this-world, and you don’t need to be a baking wizard to pull it off. If you’re new to gluten-free treats or just want another breakfast idea, honestly, these are a real mood-lifter (especially with coffee). If you ever want more gluten free stuff, you might want to check out this list of gluten-free recipes for extra inspiration. 
Why You’ll Love These GF Donuts!
Here’s my honest pitch: these donuts don’t taste “off” like some gluten free sweets. They’re cakey, soft, and, personally, I think they’re on par with any five-star bakery donut. You get that real donut texture, and trust me—I’ve tried all the supermarket versions. Homemade wins.
I’ve made these for friends who claim they “hate” gluten free things, and—guess what?—they always come back for seconds. Also, you can get creative. Make a batch, glaze ‘em, or dunk them in cinnamon sugar if you’re wild like that.
Don’t get anxious about messing up. This recipe honestly forgives clumsy bakers (like me). Flour all over the counter? Happens every time. Plus, you don’t need a special donut pan unless you want picture-perfect shapes. Just use a muffin tin if you must. Someone told me once these might be their favorite sweet thing, gluten free or not, and I nearly fell over with happiness.
“I never thought I’d eat a homemade gluten free donut that doesn’t taste dense. These are crazy good!” — my sister, the ultimate skeptic
How to Make Easy Gluten Free Donuts
First things first, grab these kitchen basics—there’s no secret ingredient you can’t pronounce. The magic’s in using a good gluten free flour blend (Bob’s Red Mill or King Arthur are my go-to picks).
Here’s what you’ll need:
- 1 1/4 cups gluten free flour blend
- 1/2 cup sugar (granulated is best)
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk or dairy-free milk
- 2 eggs (room temp if you remember)
- 2 tbsp butter (melted) or oil if dairy-free
- Splash of vanilla extract
Oven goes to 350°F. Toss all your dry stuff in a bowl. Stir with a fork or whisk if you’re fancy. Add wet stuff. Combine, but don’t overmix. Scoop into greased donut pan (or muffin tin if you’re the rebellious type). Bake 10 to 12 minutes. The donuts pop out easily when they’re done, and your kitchen will smell like a real bakery.
Pick Your Glaze
Here’s where things get flashy. You only need powdered sugar, splash of milk, and a tiny bit of vanilla for a super easy classic glaze. Stir together till smooth. Dip or drizzle—no judgment either way.
Out of powdered sugar? I’ve melted chocolate chips before and dunked the donuts right in. Pure mess, pure joy. Once, I tried a maple-butter glaze, and my friends still text me about it. Seriously, try different combos. You might just discover your own secret family classic.
Glaze thick? Add more milk, tiny bit at a time. Glaze too thin? More sugar, that’s all. That simple. No overthinking!
P.S. If you like things a little spicy, sprinkle cinnamon into your glaze. Sounds strange but wow, it’s good.
Gluten Free Donut Toppings
Toppings are my favorite—sometimes even better than glaze. My kids love to dunk donuts in rainbow sprinkles (kids, right?). I’ll go wild with chopped nuts or toasted coconut when I’m feeling extra grown up.
- Try rolling them in cinnamon-sugar right after you glaze them (the coating sticks better).
- If you want a dessert-for-breakfast vibe, drizzle with caramel.
- Even just more powdered sugar makes these feel bakery-fancy, minus the price tag.
It’s a family event at my house to each pick a topping. I let people make a mess. It’s part of the fun and, well, life’s too short not to put chocolate chips on a donut.
Gluten Free Donuts Recipe Tips
Let’s keep it real. Gluten free baking needs a few tricks.
If your donuts come out a little dry (ugh—it happens!), warm them in the microwave for ten seconds. Magic fix. Or, store them in an airtight box so they don’t turn into hockey pucks.
Don’t skip on the vanilla. It covers up that sometimes-odd aftertaste with gluten free flours. Also, taste-test your flour blend first; not all are the same. I once grabbed a random store brand and, yikes, ultimate regret.
If you want more pastry ideas, you’ve gotta check out this super easy churro cheesecake recipe you’ll love. That one’s a family favorite.
Patience is your best friend with gluten free batter—it can look a little lumpy and that’s normal. Don’t overmix or you’ll get tough donuts. Trust me, I ruined my first batch and was not happy.
Oh! One last thing: let them cool a few minutes before glazing so you don’t get a melty, runny mess (unless that’s what you’re after).
Common Questions
Can I freeze these donuts?
Absolutely, and they thaw surprisingly well. I like popping a frozen one in the microwave for twenty seconds.
What’s the best flour blend to use?
Bob’s Red Mill 1-to-1 and King Arthur Measure for Measure are winners. Avoid anything with strong bean flavors (learned that the hard way).
Can I make these dairy free?
Swap in your favorite non-dairy milk and use melted coconut oil. Still soft and fluffy!
Can I make these without eggs?
You can try a flax egg or store-bought egg replacer. Texture changes a bit, but it works.
My donuts came out too dense… what’s up?
Don’t overmix the batter and double-check your baking powder. Expired powder = sad donuts.
The Best Part: Get Baking Already!
So, that’s the magic of a good gluten free donut recipe—soft texture, customizable glazes, even the toppings are a blast. Seriously, you don’t need to be a pro and there’s no need for fancy gear. Don’t forget places like Gluten Free Donuts (4 Ways!) for even more flavor twists, or Gluten Free Donuts (Krispy Kreme Copycat) if you want something that’ll knock your family’s socks off. Give it a shot, make a mess, eat them all (no shame here!)—and let me know if you invent a wild topping combo. 
Gluten Free Donuts
Ingredients
Method
- Preheat your oven to 350°F.
- In a bowl, combine all the dry ingredients: gluten free flour blend, sugar, baking powder, and salt.
- Stir the dry ingredients together with a fork or whisk.
- Add in the wet ingredients: milk, eggs, melted butter (or oil), and vanilla extract.
- Mix until combined but do not overmix.
- Scoop the batter into a greased donut pan or muffin tin.
- Bake for 10 to 12 minutes, until the donuts pop out easily and your kitchen smells like a bakery.
- To make the glaze, mix powdered sugar, milk, and vanilla until smooth.
- Dip or drizzle the glaze onto donuts.
- Feel free to add toppings like cinnamon sugar, sprinkles, or nuts after glazing.
