Gluten-Free Baked Doughnuts

Gluten Free Donuts

 The Spruce Eats / Kristina Vanni

Prep: 10 mins
Cook: 16 mins
Total: 26 mins
Servings: 9 to 18 servings
Yields: 18 donuts

If you struggle to find gluten-free donuts in your favorite bakery or coffee shop, don't fret! It's easy to make a homemade version of gluten-free donuts in your own kitchen.

Start by stocking your pantry with certified gluten-free versions of essential baking ingredients. There are wonderful gluten-free all-purpose flour options nowadays that measure cup for cup the same as traditional all-purpose flour. Instead of making your own blend using rice flour, tapioca flour, cornstarch, potato starch, and xanthan gum, gluten-free flour blends are already formulated for successful baking.

These gluten-free donuts bake up beautifully in a donut pan, making them healthier than their deep-fried counterparts. They're dipped in vanilla glaze and topped with sprinkles for a fun-looking treat no one can resist. Everyone will love them, even if don't follow a gluten-free diet!


  • For the Cake Donuts:
  • 2 cups all-purpose gluten-free flour blend
  • 3/4 cup granulated sugar
  • 2 teaspoons gluten-free baking powder
  • 1 teaspoon salt
  • 3/4 cup milk (or dairy-free milk alternative)
  • 2 large eggs (room temperature)
  • 1/2 cup vegetable oil
  • 2 teaspoons gluten-free vanilla extract
  • For the Vanilla Glaze and Decorations:
  • 1 cup powdered sugar
  • 1 tablespoon milk (or dairy-free milk alternative)
  • 1/2 teaspoon gluten-free vanilla extract
  • 1/2 cup gluten-free multi-colored sprinkles

Steps to Make It

  1. Gather the ingredients.

    Gluten Free Donuts ingredients
    The Spruce Eats / Kristina Vanni
  2. Preheat oven to 425 F. Grease the doughnut pans and set aside.

  3. In a large mixing bowl, combine the gluten-free flour blend, sugar, baking powder, and salt.

    Gluten Free Donuts dry ingredients
    The Spruce Eats / Kristina Vanni
  4. In a separate small mixing bowl, whisk together the milk, eggs, oil, and vanilla.

    Whisk together the wet ingredients
    1/2 cup vegetable oil
  5. Add the milk and egg mixture to the flour mixture and whisk until combined.

    mix together the dry and wet ingredients
    The Spruce Eats / Kristina Vanni
  6. Spoon the batter into the prepared doughnut pans filling about 1/2 full. Bake for 7 to 9 minutes or until the doughnuts are set. The doughnuts are done when a toothpick inserted into one of the doughnuts comes out clean.

    donut batter in donut pans
    The Spruce Eats / Kristina Vanni
  7. Remove each doughnut from the pan and cool on a wire rack. Repeat with remaining batter.

    Gluten Free Donuts cooling
    The Spruce Eats / Kristina Vanni
  8. Meanwhile, prepare the glaze. In a medium mixing bowl, combine the powdered sugar, milk, and vanilla extract. Mix until smooth. Additional milk or powdered sugar can be added to achieve the desired thickness.

    Vanilla glaze in a mixing bowl
    The Spruce Eats / Kristina Vanni
  9. Dip the top of each doughnut into the glaze, allowing the excess glaze to drip off before placing it back on the wire rack. Decorate with sprinkles while the glaze is still wet. Repeat with the remaining doughnuts.

    Gluten Free Donuts decorated
    The Spruce Eats / Kristina Vanni
  10. Store doughnuts in an airtight container at room temperature for up to 3 days.


  • When it comes to baking powder, most options you will find in the grocery store are already naturally gluten free. However, there are some brands where wheat flour is used as a stabilizer. If you follow a strict gluten-free diet, make sure you keep a baking powder in your kitchen that is produced without any wheat products.
  • Vanilla extract is another baking ingredient that could contain minute traces of gluten. It is made from alcohol which is usually made from grain. The distillation process removes almost all traces of gluten, but if you are highly sensitive it is still possible to react to these trace levels. If this is a concern, be sure to read labels carefully and choose a vanilla extract that uses corn, potato, or sugar cane instead of grains to produce their products.