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These baked Gluten Free Doughnuts taste just like the ones you get from the seaside! Soft and fluffy ring donuts with a crunchy cinnamon sugar coating. A much easier and healthier way to make doughnuts than the traditional deep fried method – but just as delicious!
Notes On These Easy Baked Gluten Free Donuts
- Quick and Easy: Don’t get me wrong, I LOVE fried donut, but they can be a faff to make when you just want something simple. These gluten free baked doughnuts taste just like the real deal, but are baked for ease. And less mess!
- A Reader Favouite! These gluten free doughnuts are one of the most popular recipes on my blog, with hundreds of reviews! These have been tried-and-tested multiple times, they’re so easy to make and always a hit with everyone.
- Top Tip: Don’t have a donut tin? Don’t worry – you can make gluten free ‘duffins’ instead! Simply make them in a cupcake tin instead. They won’t be a ring shape, but you can cut the middles out if you really want to. They’ll still taste great!
- Updated for 2026: This recipe has been a blog-favourite since it was first published in 2020, but it’s now been updated with a recipe video, new step-by-step photos and an FAQ answering all your questions from the comments!
Table of Contents
Don’t just take my word for it…
Ang left ⭐️⭐️⭐️⭐️⭐️ and said: “OMG they are AMAZING. 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.”
Sue also left ⭐️⭐️⭐️⭐️⭐️ and said: “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 🙂“
Ingredients and Substitutions
There’s a printable recipe card below for these gluten free baked donuts with the full quantities. But here are the main ingredients and ideas for any swaps, including how to make this recipe dairy free or vegan too.
- Self-Raising Gluten Free Flour: I use the FREEE by Dove’s Farm flour as it’s found in most UK supermarkets. If you only have a plain blend, add 1.25 tsp extra gluten free baking powder and 0.25 tsp xanthan gum and mix well before adding to the recipe.
- Caster Sugar: Or baker’s sugar in the US.
- Vegetable Oil: Or any neutral-flavoured oil.
- Milk: Swap this for a dairy free milk if needed – almond milk, gluten free oat milk or soya milk all work well in this recipe.
- Egg: For a vegan baked doughnut I have made this before replacing the egg with 1 tbsp chia seeds (or flax seeds) mixed with 4 tbsp water. Mix well and leave to go gel-like (approx 5-10 mins) then add to the mixture when you’d usually add the egg.
- Baking Powder: Not all baking powder is gluten free, so always double check the labels before adding to your recipe – see my guide to gluten free baking powder.
- Cinnamon: I add this to both the doughnuts and the sugar coating, but you can omit this and have just plain sugar doughnuts if you prefer.
- Butter: For brushing – swap for a vegan butter if needed.
- Granulated Sugar: You could use any sugar for the coating but granulated sugar gives the best crunch in my opinion!
How to Make Gluten Free Doughnuts
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy these gluten free doughnuts are to make:
Storing and Freezing Instructions
TO STORE: These doughnuts are definitely best eaten fresh, but can be kept in an airtight container for 3-5 days. I like to tip them in with the excess sugar, and give the tub a little shake before serving, so they stay nice and sugary! You can also refresh in the microwave or air fryer to enjoy them warm.
TO FREEZE: These doughnuts can easily be frozen – then simply defrost what you need at room temperature. You can also freeze before coating them, then warm and coat in sugar before eating.
Frequently Asked Questions
Here are some FAQs about this easy gluten free doughnuts recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
If you’re outside of the UK and can’t find the gluten free self-raising flour I use, you can easily make your own! Simply take your usual plain, all purpose gluten free flour blend and add 1.25 tsp extra gluten free baking powder and 0.25 tsp xanthan gum. Mix well before adding to the recipe.
Yes you can! Swap the butter and milk for dairy-free alternatives to make these doughnuts gluten and dairy free. For an egg-free doughnut, I have previously used 1 tbsp chia or flaxseeds mixed with 4 tbsp water. Wait for it to gel (5-10 mins) then add to the mixture as you normally would an egg.
You don’t need a doughnut tin for this recipe, though I feel like they taste better in a ring shape! Instead bake them in a cupcake tin as ‘duffins’ – you can even cut the whole out once baked if you feel the need! They’ll still taste like the real thing.
More Gluten Free Doughnuts
Gluten Free Doughnuts Recipe
Ingredients
- 120 g self-raising gluten free flour, (see notes if using plain flour)
- 75 g caster sugar
- 30 ml vegetable oil, plus extra for greasing
- 125 ml milk
- 1 large egg
- 1 tsp baking powder
- 1 tsp vanilla extract
- 0.5 tsp ground cinnamon
For the cinnamon sugar:
- 30 g unsalted butter, melted
- 4 tbsp granulated sugar
- 0.5 tsp ground cinnamon
Instructions
- Preheat the oven to 180C / Fan 160C / Gas 4 and grease two, 6-hole doughnut tins well with a little oil. (See notes if using a muffin tin instead)
- Add the gluten free 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 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.
Video
Notes
- 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!
- No Self-Raising Flour? Add 1.25 tsp extra gluten free baking powder and 0.25 tsp xanthan gum to a plain gluten free flour blend. Mix well before adding to the recipe.
Nutrition
More Gluten Free Baking Recipes
If you like this easy gluten free doughnuts recipe then make sure you check out these other gluten free baking recipes too…
- Gluten Free Bread
- Gluten free soda bread
- Gluten Free Jam Doughnuts
- Gluten free fairy cakes
- Gluten free brownies
Have you tried this recipe?
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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 ?
I have tried this recipe for the 1st time and they have turned out perfect and absolutely delicious as I have been craving donuts for a while and will definitely be making these again and all the other recipes for donuts as well