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My Gluten Free Jam Doughnuts are packed with jammy goodness and coated in sugar, but baked in the oven to avoid the faff of frying.
That's right, these baked jam doughnuts (or jelly donuts is the US) are gluten free, coeliac-safe and can be modified easily to be made dairy free too.
Based on my gluten free cinnamon sugar doughnuts, these are honestly such a quick and easy recipe to whip up.
The batter only takes five minutes to prepare and coating the doughnuts in sugar and filling them is great fun.
This is an awesome recipe to make with kids but also great for any age to enjoy.
Ingredients and Substitutions
There's a full printable recipe card below with the full list of ingredients and quantities.
But here is a bit of an explainer on the main ingredients as well as any substitutions.
- Self-Raising Gluten Free Flour - if you can't find a gluten free self-raising flour don't worry, you can make your own. Simply take a plain or all purpose gluten free flour blend and add 1 tsp of baking powder per 100g of flour.
- Vegetable Oil - Any flavourless oil will work, I tend to use vegetable or rapeseed oil as it works well in this recipe.
- Milk - If you want to make this recipe dairy free you can use a dairy free milk. Otherwise I just use semi-skimmed or full-fat milk.
- Egg - If you wanted to make this recipe vegan or egg free then use an egg replacer such as chia seeds or flax seeds.
- Sugar - You'll need caster sugar for the main bake, and granulated sugar to coat the doughnuts. This honestly is the best sugar for coating as it's so crunchy!
- Butter - I coat my doughnuts in melted butter to make the sugar stick but any dairy free butter will work if you need this to be dairy free.
- Strawberry Jam - A smooth jam works best in this recipe as it's much easier to pipe into the doughnuts. You can use any flavour like but I think strawberry or raspberry are classics!
Don't forget to scroll down for the printable recipe card with the quantities and full method.
How to make gluten free jam doughnuts
Making these jam donuts honestly couldn't be more simple and they're really quick too.
Essentially you're making a batter (a bit like making pancakes) so mixing together the wet and dry ingredients.
I find it best to do this with an electric whisk but you can do it with a hand whisk if that's all you have, just make sure there are no lumps of flour.
I strongly recommend using a silicone muffin tray - if using a metal one you'll need to oil it well.
But if the non-stick is a bit 'iffy' you may have trouble turning out the doughnuts, whereas with a silicone one it's so easy.
Definitely turn the doughnuts out as soon as they're cool enough to handle and get them coated in butter and sugar.
They're lovely while still warm and you can pipe the jam in as soon as they're cool enough to hold.
These do keep for a day or two and can also be frozen so you don't have to waste any if you make a big batch and only want a couple.
My Gluten Free Jam Doughnuts recipe
Here it is, my gluten free baked jam doughnuts recipe!
This is perfect for making with kids and this easy recipe makes 12 donuts which you can fill with whichever jam you like.
I always use strawberry jam but I know these would be amazing with raspberry jam and even lemon curd.
And please do leave a review to let others know you loved it too! It would mean the world to me.
- 120g self-raising gluten free flour
- 75g caster sugar
- 30ml vegetable oil (plus extra for greasing)
- 125ml milk
- 1 large egg
- 1 tsp baking powder
For filling and coating:
- 25g melted butter
- 4-5 tbsp granulated sugar
- Strawberry jam (a smooth jam works best!)
- Preheat the oven to 180'C / Fan 160'C / Gas 4 and grease a 12-hole muffin tin with oil (top tip: I find the silicone muffin trays much easier for this!)
- Add the flour, sugar and baking powder to a large mixing bowl and stir together with a wooden spoon.
- In a separate bowl, add the milk, oil, egg and vanilla extract and gently whisk together with a work until combined.
- Pour the liquid ingredients into the dry ingredients and use a whisk to mix together until it forms a runny batter with no lumps.
- Pour the batter evenly between the muffin tin holes so they are all about half full.
- Bake the doughnuts in the oven for 15-20 minutes until well-risen and golden brown on top. Remove from the oven and place the tins on a cooling rack until you can handle them, then turn them out of the tin while still warm.
- Brush the melted butter over each doughnut and then roll in the granulated sugar so they are liberally coated.
- Spoon the jam into a piping bag fitted with a small round nozzle. Gently press the nozzle into the bottom the doughnut and then pipe in the jam until it starts to feel full. Continue with all the doughnuts and then tuck in and enjoy!
- These doughnuts are best eaten fresh from the oven while still warm. They will keep for a couple of days and can be refreshed with a 10-second zap in the microwave before eating.
- For a dairy free recipe use almond milk instead of milk and dairy-free spread instead of butter.
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Amount Per Serving: Calories: 194Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 66mgCarbohydrates: 37gFiber: 0gSugar: 29gProtein: 2g
Need some more gluten free doughnut inspiration?
Want to have a go at some of the other gluten free baking recipes on the blog?
Give some of these other gluten free bakes and creations a try and see what you think!
There are plenty to choose from depending what sort of dessert you fancy:
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
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