Description
Delicious homemade gluten free donuts made with 10 simple ingredients in just 30 minutes. Enjoy classic flavors like chocolate chip, glazed, powdered sugar, or cinnamon sugar toppings perfect for an easy breakfast or snack.
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients
- 1/2 cup + 2 tbsp (148ml) milk (whole milk recommended)
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup plus 2 tbsp (89ml) vegetable oil
Toppings
- 1/2 cup (85g) semi-sweet chocolate chips
- 2 Tbsp unsalted butter
- 2 tsp light corn syrup
- Rainbow sprinkles
- 1 1/2 cups (169g) powdered sugar (for glaze)
- 1-2 Tbsp milk (for glaze, whole milk recommended)
- 1 tsp vanilla extract (for glaze)
- 1 cup (113g) powdered sugar (for powdered sugar coating)
- 2/3 cup (133g) granulated sugar (for cinnamon sugar coating)
- 2 tsp cinnamon (for cinnamon sugar coating)
Instructions
- Preheat and Prepare Bakeware: Preheat your oven to 350°F (175°C) and grease or line a donut pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the gluten free flour, ground nutmeg, granulated sugar, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk the milk, eggs, vanilla extract, and vegetable oil until smooth and fully blended.
- Make Donut Batter: Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing for tender donuts.
- Fill Donut Pan: Spoon or pipe the batter evenly into the prepared donut pan cavities, filling each about 3/4 full.
- Bake Donuts: Bake in the preheated oven for 10 minutes or until the donuts are golden and a toothpick inserted comes out clean.
- Prepare Chocolate Topping: While donuts bake, melt chocolate chips, unsalted butter, and corn syrup together gently for a smooth chocolate glaze. Stir well to combine.
- Cool and Glaze Donuts: Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack. Dip the tops into the chocolate glaze and add rainbow sprinkles if desired. Allow glaze to set.
- Make Classic Glaze: For a simple glaze alternative, whisk powdered sugar, 1-2 tablespoons milk, and vanilla extract until smooth. Dip cooled donuts and let set.
- Create Powdered Sugar and Cinnamon Sugar Coatings: For powdered sugar topping, toss cooled donuts in powdered sugar. For cinnamon sugar coating, combine granulated sugar and cinnamon, then coat donuts evenly.
Notes
- Use a donut pan for perfect shaped donuts; alternatively, donut molds or silicone molds work well.
- Ensure the batter isn’t overmixed to maintain donut tenderness and light texture.
- Milk can be substituted with any dairy-free alternative to suit dietary needs.
- If you prefer frying, the batter can be adapted, but baking is recommended for ease.
- Store leftover donuts in an airtight container at room temperature for up to 2 days.
- Sprinkles add fun texture and color but can be omitted for a simpler presentation.
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
