Description
Delicious and easy-to-make Gluten Free Donuts perfect for any occasion. These donuts are made with a simple blend of gluten free flour and everyday ingredients, baked to golden perfection and topped with your choice of chocolate chips, glaze, powdered sugar, or cinnamon sugar for a delightful treat.
Ingredients
Scale
Dough
- 2 cups (240g) all purpose gluten free flour (King Arthur’s Measure for Measure Gluten Free Flour recommended)
- 1/2 tsp ground nutmeg
- 1/2 cup (99g) granulated sugar
- 2 tsp baking powder
- 1 tsp salt
- 1/2 cup + 2 tbsp (148ml) milk (whole milk used)
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup plus 2 tbsp (89ml) vegetable oil
Chocolate Topping
- 1/2 cup (85g) semi-sweet chocolate chips
- 2 Tbsp unsalted butter
- 2 tsp light corn syrup
- rainbow sprinkles (Great Value rainbow sprinkles recommended)
Glaze
- 1 1/2 cups (169g) powdered sugar
- 1-2 Tbsp milk (whole milk used)
- 1 tsp vanilla extract
Other Toppings
- 1 cup (113g) powdered sugar (for powdered sugar topping)
- 2/3 cup (133g) granulated sugar mixed with 2 tsp cinnamon (for cinnamon sugar topping)
Instructions
- Prepare the Dough: In a large bowl, whisk together the gluten free flour, ground nutmeg, granulated sugar, baking powder, and salt. In a separate bowl, beat the eggs, then add the milk, vanilla extract, and vegetable oil. Gradually mix the wet ingredients into the dry until a smooth batter forms.
- Fill the Donut Pan: Preheat your oven to 350°F (175°C). Lightly grease a donut pan. Spoon the batter into each donut mold, filling about 2/3 full to allow for rising.
- Bake the Donuts: Place the donut pan in the preheated oven and bake for 10 minutes or until a toothpick inserted into the donuts comes out clean and donuts spring back when lightly touched.
- Cool the Donuts: Remove the donuts from the oven and let them cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely before frosting or topping.
- Prepare Chocolate Topping: In a small saucepan over low heat, melt the semi-sweet chocolate chips with unsalted butter and light corn syrup, stirring constantly until smooth. Dip the cooled donuts into the chocolate mixture, then immediately sprinkle with rainbow sprinkles if desired.
- Prepare Glaze: In a bowl, whisk together powdered sugar, milk (start with 1 tablespoon and add more if needed to reach desired consistency), and vanilla extract until smooth. Dip donuts into the glaze or drizzle over the top.
- Apply Powdered Sugar or Cinnamon Sugar: For powdered sugar topping, dust the cooled donuts generously. For cinnamon sugar topping, mix the granulated sugar with cinnamon and roll the donuts in the mixture while still slightly warm for the coating to stick.
- Serve: Enjoy these donuts fresh for the best texture and flavor. Store leftovers in an airtight container for up to 2 days.
Notes
- Use King Arthur’s Measure for Measure Gluten Free Flour for best results.
- Donuts are best enjoyed fresh but can be stored in an airtight container at room temperature for 1-2 days.
- Feel free to customize toppings: chocolate, glaze, powdered sugar, or cinnamon sugar.
- If you prefer a dairy-free version, substitute milk with almond or oat milk.
- For a lighter donut, use low-fat milk and reduce oil slightly.
- Be careful not to overfill the donut pan as the batter will rise during baking.
Nutrition
- Serving Size: 1 donut
- Calories: 386 kcal
- Sugar: 49 g
- Sodium: 283 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 34 mg
