Yes — you read that correctly. Gluten free doughnuts you can bake at home with only five main ingredients. These baked doughnuts are simple, lighter than typical fried versions, and dairy-free when you use plant milk.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Gluten Free Doughnuts
- Substitutions
- Variations
- How to make Gluten Free Doughnuts
- Leftovers
- Recipe FAQs
- More Gluten Free Bakes
- Gluten Free Doughnuts Recipe
Why this recipe works
These gluten free doughnuts are soft, slightly cakey and quick to make. They’re also vegan-friendly when made with plant milk and melted coconut oil. Using a gluten-free self-raising flour keeps the process straightforward because the raising agent and salt are already included, so you simply mix, bake and glaze.
The finished doughnuts deliver a familiar flavour and texture for anyone avoiding gluten, whether for coeliac disease or personal preference. Baking instead of frying gives a lighter result and makes them an easy, everyday treat.
Ingredients to make Gluten Free Doughnuts
- Gluten free self-raising flour – convenient because it already includes raising agent and salt.
- Milk – almond milk keeps the recipe dairy-free, but any milk works.
- Maple syrup – natural sweetener that gives gentle sweetness and moisture.
- Coconut oil – use melted coconut oil for the batter and the glaze.
- Cacao powder – for a rich chocolate glaze.
- Salt – a small pinch to enhance flavour.
See the recipe card below for exact quantities and full instructions.
Substitutions
- Flour: If you don’t have gluten-free self-raising flour, use plain gluten-free flour plus 2 tsp baking powder per 200 g and a pinch of salt. Standard wheat flour or all-purpose flour can be used if gluten is not a concern. Avoid flours like coconut or almond that behave very differently in baked goods.
- Fats: Swap coconut oil for vegan butter or a neutral oil if you prefer.
- Milk: Any plant or dairy milk can be used in place of almond milk.
Variations
- Kid-friendly: Kids love helping with spooning batter into the mould and decorating the glazed doughnuts.
- Cinnamon sugar: Skip the chocolate glaze and toss warm doughnuts in a cinnamon-sugar mix.
- Double chocolate: Sprinkle chocolate chips on top of the glaze before it sets.
- Filled doughnuts: Use a piping bag to add jam or custard into cooled doughnuts for a filled version.
- Donut holes: Spoon batter into a muffin tin for smaller bite-sized treats.
How to make Gluten Free Doughnuts
Step 1: Preheat the oven to 180°C (360°F). In a large bowl combine the gluten-free self-raising flour, maple syrup, melted coconut oil and milk. Stir until you have a smooth batter.
Step 2: Grease a silicone or metal doughnut mould with a little coconut oil. Spoon the batter into each cavity and smooth the tops. Bake for 12–15 minutes, depending on your oven, until a toothpick comes out clean.
Step 3: While the doughnuts bake, make the chocolate glaze. In a small heatproof bowl over a bain-marie combine melted coconut oil, a pinch of salt and maple syrup. Gradually whisk in cacao powder until you reach the desired thickness. Once the doughnuts are baked and slightly cooled, dip them in the glaze and place on a cooling rack. Add toppings such as crushed pistachios, desiccated coconut or sprinkles while the glaze is still wet.
Tip: Silicone moulds make it easy to release the doughnuts and clean up quickly.
Leftovers
Store leftover doughnuts in an airtight container at room temperature for up to 2–3 days. They will firm up slightly over time, so they are best enjoyed fresh the same day.
Recipe FAQs
No. These are baked doughnuts, so you don’t need to deep fry. Baking gives a lighter texture and is easier for a quick homemade treat.
Choose crushed nuts, desiccated coconut, sprinkles, chopped cookies or cereal — any topping that complements the chocolate glaze works well.
Add 2 teaspoons of baking powder per 200 g of plain flour and a pinch of salt to create a self-raising mix.
More Gluten Free Bakes
- Gluten Free Victoria Sponge Cake
- Gluten Free Carrot Cake
- Gluten Free Chocolate Cake
- Gluten Free Lemon Drizzle Cake
- Carrot Cake Cupcakes
If you try this Gluten Free Doughnuts recipe, please leave a rating and let me know how they turned out. Feedback helps refine recipes and encourages new ideas. Enjoy baking!
Gluten Free Doughnuts
Equipment
- Mixing bowls
- Silicone doughnut mould
- Large spoon
- Bain-marie (glass bowl over boiling water)
- Cooling rack
Ingredients
- 200 g gluten-free self-raising flour
- 130 ml milk (I used almond)
- 4 tbsp maple syrup
- 2 tbsp coconut oil, melted
Chocolate Glaze
- 2 tbsp maple syrup
- 2 tbsp coconut oil, melted
- 2–3 tbsp cacao powder
- Pinch of salt
Instructions
- Preheat the oven to 180°C (360°F). In a large bowl add the gluten-free flour, 4 tbsp maple syrup, 2 tbsp melted coconut oil and the milk. Mix to a smooth batter.
- Grease the doughnut mould with coconut oil and add the batter, smoothing the tops. Don’t overfill the moulds.
- Bake for 12–15 minutes, depending on your oven.
Chocolate Glaze
- To make the glaze, place 2 tbsp melted coconut oil, a small pinch of salt and 2 tbsp maple syrup in a bowl over simmering water. Stir in 2–3 tbsp cacao powder until you reach the desired consistency.
- Dip each doughnut into the glaze, set on a rack and decorate while the glaze is still wet. Allow glaze to set for 10–15 minutes.
Notes
Substitutions & variations: Suggestions are listed above in the post.
To store: Keep in an airtight container at room temperature for 2–3 days.
To freeze: Freezing is not recommended as it can affect the texture.
Tip: Sifting the flour can help achieve a lighter texture, though it isn’t essential.
Nutrition
