Imagine biting into a warm, soft, melt-in-your-mouth donut, the kind that makes you close your eyes and whisper, “Yes… this is exactly what I needed. And it’s GLUTEN FREE!” These donuts are soft, pillowy, and coated in that sweet, glossy glaze that makes donut-chain donuts famous.
..or skip all of this and just get a box King Arthur GF donut mix and a donut pan. No judgement.
(Click on any item to quickly order on Amazon.)
Gather:
- 1 cup gluten-free all-purpose flour (with xanthan gum)
- 2 tbsp sugar
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup milk (warm; dairy or plant-based)
- 1 large egg
- 2 tbsp unsalted butter, melted
- ½ tsp vanilla extract
.. and for the perfect donut glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract
Work it:
- Prep the dough
Mix warm milk and egg together in a small bowl. Add melted butter and vanilla. - Mix dry ingredients
Flour, sugar, baking powder, baking soda, salt in a large bowl. - Combine wet and dry
Stir gently until a smooth, sticky dough forms. Don’t overmix. - Shape the donuts
For baked: spoon into a lightly greased donut pan.
For fried: roll small balls, then poke a hole in the center to make a donut shape. - Cook
Baked: 350°F for 12–15 minutes, until lightly golden.
Fried: Heat oil to medium, fry 2–3 minutes per side until golden. Drain on paper towels. - Make the glaze
Mix powdered sugar, milk, and vanilla until smooth. - Glaze the donuts
While the donuts are warm, dip them in the glaze or drizzle on top. Let set a few minutes.
