Gluten-Free Glazed Donuts
Soft, Light & Bakery-Style
These GF glazed donuts are tender on the inside, lightly crisp on the outside, and finished with a smooth vanilla glaze that melts into every bite. They’re easy to make, don’t require yeast, and taste just like classic bakery donuts—without the gluten.
Perfect for breakfast, brunch, or a sweet treat with coffee.
Why You’ll Love This Recipe
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Soft and fluffy (not dense or crumbly)
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Simple gluten-free ingredients
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No yeast, no long rising time
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Baked—not greasy
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Classic vanilla glaze
Ingredients (Makes 8–10 Donuts)
Donuts
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1½ cups gluten-free all-purpose flour (with xanthan gum)
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½ cup granulated sugar
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1½ tsp baking powder
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¼ tsp salt
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½ tsp nutmeg (optional but recommended)
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2 large eggs
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½ cup milk (dairy or dairy-free)
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¼ cup melted butter or neutral oil
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1 tsp vanilla extract
Glaze
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1 cup powdered sugar
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2–3 tbsp milk
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½ tsp vanilla extract
Instructions
Step 1: Preheat & Prepare
Preheat oven to 180°C (350°F).
Grease a donut pan well or use non-stick spray.
Step 2: Mix Dry Ingredients
In a bowl, whisk together:
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Gluten-free flour
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Sugar
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Baking powder
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Salt
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Nutmeg
Step 3: Mix Wet Ingredients
In another bowl, whisk:
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Eggs
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Milk
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Melted butter or oil
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Vanilla extract
Step 4: Make the Batter
Add wet ingredients to dry and mix until smooth.
The batter should be thick but pipeable.
Spoon or pipe batter into the donut pan, filling each cavity about ¾ full.
Step 5: Bake
Bake for 12–15 minutes, or until the donuts spring back lightly when touched.
Let cool in the pan for 5 minutes, then transfer to a rack.
Make the Glaze
In a bowl, whisk powdered sugar, milk, and vanilla until smooth and pourable.
Dip cooled donuts into the glaze, letting excess drip off.
Place back on the rack and allow glaze to set for 10–15 minutes.
Tips for Perfect GF Donuts
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Use a gluten-free flour blend made for baking
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Do not overbake—GF donuts dry out quickly
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Let donuts cool before glazing
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Nutmeg gives that classic donut-shop flavor
Variations
Dairy-Free
Use plant milk and dairy-free butter or oil.
Chocolate Glaze
Replace 2 tbsp powdered sugar with cocoa powder.
Cinnamon Sugar
Skip glaze, brush donuts with butter, roll in cinnamon sugar.
Fried Version
These can be fried at 175°C (350°F) for 1–2 minutes per side, but baked gives the best texture for GF dough.
Storage
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Best eaten fresh
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Store at room temperature for 1 day
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Refrigerate up to 3 days
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Rewarm slightly before serving
Final Thoughts
These gluten-free glazed donuts prove you don’t need wheat to enjoy a classic donut. Soft, sweet, and perfectly glazed, they’re ideal for anyone avoiding gluten—without sacrificing taste or texture.
Once you try them, they’ll become a go-to GF treat.