Gluten-Free Baked Donuts

A close-up of freshly baked gluten-free cinnamon sugar donuts arranged on a parchment-lined surface, showing their golden brown texture with a light dusting of sugar. A small dish of cinnamon sugar sits nearby.

5 from 1 vote

These gluten-free baked donuts are light, moist, and boast a tender crumb that practically melts in your mouth. Infused with subtle flavors and a hint of natural sweetness, each bite feels like a little celebration.

Prep Time15

Cook Time10

Total Time25

Course: Baking, Breakfast, Dessert

Cuisine: American

Keyword: gluten-free baked donuts

Servings: donuts

Author: Ashley Barbey

Equipment

2 full-sized donut pans

Ingredients

Donuts

2 cups gluten-free 1:1 flour blend
2 tsp baking powder gluten-free
¾ tsp fine sea salt
½ tsp baking soda
½ tsp cinnamon
1/8 tsp nutmeg
2 tbsp unsalted butter melted and slightly cooled
2 tbsp vegetable oil
¼ cup brown sugar packed
¼ cup granulated sugar
2 large eggs
1 cup of milk I used 2% but oat and nut milk also work.
2 tsp vanilla extract

Cinnamon Sugar Topping

¼ cup of unsalted butter melted
1 cup granulated sugar
2 tsp cinnamon

Instructions

Preheat the oven to 350°F and spray 2-6 cavity standard donut pans with baking spray or grease and flour.
In a large bowl, whisk together flour, baking powder, salt, baking soda, cinnamon, and nutmeg.
In a medium bowl, whisk together the melted butter, brown sugar, and sugar until well combined. Whisk in the eggs, milk, and vanilla.
Pour the dry ingredients into the dry and whisk to combine.
Transfer the batter to a piping bag. Evenly, pipe the batter among the donut cavities. Alternatively, the batter can be spooned into the donut cavities.
Bake for 8-10 minutes, or until a toothpick inserted into a donut comes out clean. Cool for 15 minutes, then remove the donuts from the pan and transfer to a wire rack.
For the topping, in a shallow bowl, whisk together the sugar and cinnamon.
Working with one donut at a time and with a pastry/basting brush, brush each donut with melted butter and roll in the cinnamon sugar mixture until fully coated. Serve warm.

Notes

If you want, you can use 2 tbsp of vegetable oil or 2 tbsp of unsalted butter in the batter instead of using both ingredients.
Prevent Dryness & Crumbling – Use a 1:1 gluten-free flour blend with xanthan or guar gum for structure. I recommend King Arthur Gluten-Free Measure for Measure Flour for the best results.
Mix Gently – Stir the batter just until combined to keep the donuts light and fluffy. Over-mixing can lead to dense or deflated donuts.
Cool Before Handling – Let the donuts cool in the pan for 5-10 minutes before transferring to a wire rack to prevent breakage.
Egg-Free Option – For a vegan-friendly version, use EnerG Egg Replacer and follow the package instructions.

Nutrition