These gluten-free doughnuts are tender, lightly sweet baked rings made with a measured gluten-free flour blend, yogurt, and a simple vanilla batter. They’re mixed by hand and baked in a doughnut pan, so there’s no yeast proofing or hot-oil frying; a quick cinnamon-sugar coating or vanilla glaze finishes them.
Ingredients
- 1 cup (140 g) gluten-free all-purpose flour blend with xanthan gum
- ⅓ cup (67 g) granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine salt
- ½ teaspoon ground cinnamon
- 1 large egg, about 50 g without the shell, at room temperature
- ⅓ cup (80 ml) plain Greek yogurt, at room temperature
- ¼ cup (60 ml) milk, at room temperature
- 2 tablespoons (28 g) unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- For the coating: 2 tablespoons (28 g) unsalted butter, melted, and ¼ cup (50 g) granulated sugar mixed with ½ teaspoon ground cinnamon
Instructions
- Set a rack in the middle of the oven and heat it to 350°F (175°C). Lightly grease the wells of an 8-cavity doughnut pan. If your pan has fewer cavities, plan to bake in batches; grease it again before the next batch.
- In a medium bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, salt, and cinnamon until evenly combined. Break up any flour-blend lumps so the batter bakes evenly.
- In another bowl, whisk the egg, yogurt, milk, melted butter, and vanilla until smooth. Add the wet mixture to the dry ingredients and stir just until no dry pockets remain. The batter will be thick and spoonable; avoid vigorous or prolonged mixing.
- Spoon the batter into a piping bag or a sturdy food-storage bag and snip a ½-inch (1.3 cm) opening from one corner. Pipe batter into each doughnut well, filling it about two-thirds full. You can use two spoons instead, but take care not to cover the center posts.
- Bake for 10–12 minutes, until the tops spring back when gently touched and a toothpick inserted into a thick part comes out clean or with a few moist crumbs. Don’t wait for deep browning; gluten-free doughnuts can dry out if overbaked. Set the pan on a rack for 5 minutes, then loosen each ring gently and transfer it to the rack.
- For cinnamon sugar, brush the warm doughnuts lightly with melted butter and turn them in the cinnamon-sugar mixture. For a less crisp coating, let the doughnuts cool completely before glazing. Serve warm or at room temperature.
Tips
- Choose a gluten-free all-purpose blend intended for baking and containing xanthan gum. If your blend has no binder, the rings may crumble; add ¼ teaspoon xanthan gum to the dry ingredients if the blend’s directions allow it.
- Measure flour by weight for the most reliable texture. If using cups, spoon it into the cup and level the top rather than scooping directly from the bag, which can pack in too much.
- Bring the egg, yogurt, and milk close to room temperature before mixing. Cold ingredients can make the melted butter firm into small flecks, though the batter will still bake.
- Fill the pan only about two-thirds full. Overfilled wells can close the center holes, and opening the oven repeatedly can make the doughnuts bake unevenly.
Serving Suggestions
Serve cinnamon-sugar doughnuts with coffee, tea, or a glass of milk. For a simple vanilla glaze, whisk ¾ cup (90 g) powdered sugar with 1 tablespoon (15 ml) milk and ¼ teaspoon vanilla; add milk a few drops at a time until it drizzles from a spoon. Let glazed rings stand on a rack until the surface sets. They’re also good alongside fresh berries or sliced fruit for a brunch spread.
Variations
Chocolate: Replace 2 tablespoons (15 g) of the flour with unsweetened cocoa powder and add 1 tablespoon (15 ml) extra milk if the batter seems unusually stiff. A chocolate glaze pairs well with this version.
Lemon: Add 1 teaspoon finely grated lemon zest to the wet ingredients and use lemon juice in place of some of the milk in the glaze. The zest adds fragrance without changing the doughnut structure.
Dairy-free: Use an unsweetened, thick dairy-free yogurt, an unsweetened plant milk, and a dairy-free baking stick or neutral oil in place of butter. The flavor and browning may differ slightly; check that every packaged ingredient is labeled gluten-free if cross-contact is a concern.
Plain vanilla: Leave out the cinnamon in the batter and coating, then finish with vanilla glaze or a dusting of powdered sugar.
Storage and Reheating
Let the doughnuts cool completely before storing. Keep them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days; refrigeration can make them firmer. Store glazed doughnuts in a single layer or separate layers with parchment. Refrigerate within 2 hours if they have a perishable topping or if room conditions are warm.
To rewarm, microwave one doughnut for about 8–12 seconds, then add a few seconds if needed. For several plain rings, warm them on a baking sheet in a 300°F (150°C) oven for about 5 minutes. Reheating improves softness but won’t restore a crisp coating. Freeze unglazed doughnuts in a sealed freezer-safe container for up to 2 months; thaw at room temperature and warm briefly before serving.
Frequently Asked Questions
Can I make these without a doughnut pan?
Yes. Bake the batter in a greased standard muffin pan instead, filling each well about two-thirds full. Start checking around 12 minutes; muffins may need a few extra minutes because their centers are thicker. They won’t have the classic ring shape.
Why did my gluten-free doughnuts turn out dry?
Too much flour or a few extra minutes in the oven are common causes. Weigh the flour when possible and begin checking at 10 minutes. Also confirm that your flour blend is designed for baking; blends vary in how much liquid they absorb.
Can I use a different gluten-free flour?
A cup-for-cup gluten-free baking blend is the most dependable choice here. Single flours such as almond, coconut, or rice flour do not behave like a balanced blend and cannot be swapped in at the same quantity without changing the texture and liquid balance.
Can I make the batter ahead?
For the best rise, bake it soon after mixing because the baking powder and baking soda begin reacting once wet. You can measure the dry ingredients ahead, cover them, and mix with the wet ingredients just before baking.
How can I keep the doughnuts safely gluten-free?
Use ingredients labeled gluten-free, especially the flour blend, baking powder, and flavorings. Clean the pan and work surface, and use utensils that have not touched wheat flour or crumbs. This helps reduce cross-contact, which matters for people who must avoid gluten.
Can I fry this batter instead?
This batter is formulated for a doughnut pan, not deep-frying. It is too soft to hold a ring shape in hot oil, so frying may produce uneven or greasy results. Use a recipe specifically developed for gluten-free fried doughnuts if you want that style.
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