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If you haven’t tried gluten free baked doughnuts then let me introduce you to my new favourite lockdown snack!
Golden on the outside and fluffy on the inside, these gluten free baked doughnuts have a crunchy cinnamon sugar coating and are so moreish!
They’re also a much easier and healthier way to make doughnuts than the traditional deep fried method.
The easiest way to make doughnuts
While I’m not too caught up in trying to make my baked goods healthy (it’s all about balance, right?)
I do find cooking with vats of oil a bit daunting so being able to bake my doughnuts makes life so much easier.
You don’t have to worry about temperature controls or navigating any spitting fat, just mix up the batter, pop it in the oven and bake. Sorted!
These gluten free doughnuts need only a few basic ingredients – but you will need to pick up a doughnut tin if possible like this one on Amazon or even a silicone one like this one.
You can make these in a muffin tin (see recipe notes below) if not, but if you want that authentic look then a doughnut tin really is the real deal, and they’re not too expensive either!
How to make gluten free baked doughnuts
To make these gluten free baked doughnuts you’ll only need a few basic ingredients.
Hopefully most of these you’ll already have in your cupboards!
- 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
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
If you want to make a dairy free version, you can swap the milk for a dairy free milk such as almond milk.
To make this recipe with plain gluten free flour, just add an additional 1 tsp of baking powder to the mix.
For the cinnamon sugar coating on these gluten free doughnuts you will also need to get hold of:
- 25g unsalted butter (melted)
- 4 tbsp granulated sugar
- 1/2 tsp ground cinnamon
If making this dairy free, you can switch out the melted butter for melted dairy free spread and it will work just as well!
Can I make these doughnuts in a muffin tin?
The short answer is – yes!
They won’t quite have the look of a doughnut but they will still taste incredible. Apparently this is even a thing – they’re called Duffins!
I tested this recipe in a muffin tin and they baked just fine, so don’t worry if you don’t have a doughnut tin, you can make them this way instead.
Making gluten free doughnuts: step-by-step
As for making these gluten free baked doughnuts, it’s super simple. Here’s a little step-by-step guide:
Firstly, Mix the wet ingredients together in one bowl, and the dry ingredients in a separate, large mixing bowl.
Next, pour the wet ingredients into the dry and whisk until combined. You want a nice, wet batter which is easily pourable and has no lumps.
Once mixed, pour into the doughnut tray and make sure all the holes are uncovered. If the mix gets on the doughnut holes of the mould, you can use a wet finger to clean them off.
Bake for 10-15 minutes, cool a little in the tin and then remove the doughnuts from the tin. Meanwhile melt some butter in a bowl and mix up your cinnamon sugar on a plate.
Brush each doughnut with melted butter while they’re still warm, coat with the cinnamon sugar and then devour while still warm – yummy!
My gluten free baked doughnuts recipe
So here it is, my gluten free baked doughnuts recipe with cinnamon sugar – ready to satisfy all your doughnut cravings!
This recipe makes enough for 12 gluten free baked doughnuts, so you can easily scale it up or down.
Do bare in mind that they are best eaten fresh so less is best, that way you can make them more often!
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!
And please do leave a review to let others know you loved it too! It would mean the world to me.
Gluten free baked doughnuts
These gluten free baked doughnuts with a cinnamon sugar coating are a simple and easy gluten free doughnut recipe. Best served fresh from the oven.
Ingredients
- 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
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
For the cinnamon sugar:
- 30g unsalted butter (melted)
- 4 tbsp granulated sugar
- 1/2 tsp ground cinnamon
Instructions
- Preheat the oven to 180'C / Fan 160'C / Gas 4 and grease two 6-hole doughnut tins well with a little oil. (See notes if using a muffin tin instead)
- Add the flour, sugar, cinnamon 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 doughnut moulds (approx 2 tbsp per hole) making sure the 'hole' in the middle isn't covered. If you get batter on this bit, wet your finger with a little cold water and use that to clean it off.
- Bake the doughnuts in the oven for 12-15 minutes until well-risen and golden brown on top. Remove from the oven and place the tins on a cooling rack while you make the sugar coating.
- Add the granulated sugar and cinnamon to a tub, place the lid on firmly and shake to mix. Pour out onto a large plate.
- Use a knife to carefully remove the doughnuts from the tin. One at a time, brush the doughnuts with melted butter using a pastry brush, then coat in the cinnamon sugar. Repeat until all coated.
Notes
- 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.
- If using a muffin tin, grease the tin well and add approx 2 tbsp of batter per well. Bake for 12-15 minutes until golden - you may find they need nearer 15 minutes due to the lack of hole in the middle!
- For a dairy free recipe use almond milk instead of milk and dairy-free spread instead of butter.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 125Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 53mgCarbohydrates: 19gFiber: 0gSugar: 11gProtein: 2g
Need some more gluten free baking inspiration?
If you want to have a go at some of the other gluten free baking recipes on the blog, why not give some of these a try? They’re perfect for baking away all of your troubles.
- Easy gluten free bake-at-home bread recipe
- Yeast and gluten free soda bread recipe
- Gluten Free Jam Doughnuts
- Gluten free fairy cakes recipe (with egg free option)
- Basic gluten free triple chocolate brownies
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram.
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
Oh – and don’t forget to sign up for my e-newsletter where you’ll know about all my latest posts and competitions first!
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My 12 year old daughter has just baked these her first attempt at gluten free doughnuts they look really yummy not sure they will last long
Would it be possible to adapt the recipe to make a chocolate version?
Can you recommend a gf bread flour? I have never seen it in my area.
Thanks.
Is self rising gf flour necessary? I can’t find it anywhere. Would regular gf flour suffice?
I used Doves farms gluten free self raising flour. It is available in the UK.
If you do not use self-raising flour, you will need to add bicarbonate of soda, and more baking powder. 1/4tsp of each would be about the right amount to add to 120g of plain flour.
Just made some duffins, they didn’t last long. Owing to histamine issues I had to do without the vanilla and cinamon and I used Olive oil. They are gorgeous.
My son is celiac and was craving doughnuts and these really hit the mark. Such an easy recipe and he loved them thanks so much I’ll definitely be making these again 🙂
I’ve just made the baked doughnuts. OMG they are AMAZING. I’ve gone without since diagnosis 2 1/2 years ago. Not bothered about posh covered or filled ones, but every time I’m at some sort of events and they do cinnamon ring doughnuts I could cry! Thank you so much for this recipe. So simple and soooo delicious 🤤
4 dozen seemed like too much for me and my husband so I halved the recipe and only got 9 donuts. ☹
They taste good but the math seems off.
Hi, can this recipe be made in a donut maker ?