Thursday, March 8, 2012

{gluten free} donut recipe

Donut batter:

2 cups gluten free all purpose baking flour, sifted
3/4 cup granulated sugar
2 tsp. baking powder
1/2 tsp. salt
3/4 cup buttermilk
1 tsp. vanilla extract
2 eggs, lightly beaten
2 tbsp. butter, melted

Preheat oven to 425°F. Spray donut pan with nonstick cooking spray.

In large mixing bowl, sift together flour, sugar, baking powder and salt. Add buttermilk, eggs, vanilla extract, vanilla seeds and butter and beat until just combined. Spray doughnut cavities with cooking spray or brush with butter.  Fill each donut cup approximately 1/2 full. We poured the batter into a zip-loc bag and cut a hole in the corner to fill the cute little cups more easily. . . it is really fun too!!

Bake 5-8 minutes or until the top of the donuts spring back when touched. Let cool in pan for 4–5 minutes before removing. Finish donuts with vanilla glaze.

Vanilla glaze:

1 cup confectioner’ s sugar
1 tbsp. almond milk
½ tsp. vanilla extract
2 drops of liquid blue food coloring
2 drops of liquid green food coloring
White nonpareils

In small bowl, stir together sugar, milk and vanilla extract until sugar is completely dissolved. Add food coloring and stir until color is uniform.  Use immediately to glaze doughnuts.  Sprinkle on nonpareils.

I boxed up these tiny bits of donut happiness to celebrate a co-worker's special day!!

 { recipe adapted from sprinkle bakes }


  1. thanks for this recipe. i'll try it 2morrow, i'll tell you how it was!

  2. Made these 8D. Used water instead of butter milk. added a tbs molasses and tbs cinnamon. They are very yummy... but should of used the buttermilk for moisture. would be awsome with cream cheese iceing!!

  3. I wanted to surprise my kids with a special treat and scoured the internet for a gluten free donut recipe I could easily make dairy free as well. I eventually landed on Pinterest and was totally drawn to yours. Well, the donuts came out fantastic! My 11 year old daughter has been gluten free since two and my four year old son can't have wheat or dairy, either. The kids really loved them, and so did my husband and I. Well done!

    For the buttermilk I used rice milk and apple cider vinegar (1 cup of rice milk to 2 teaspoons of vinegar). Also, I used the Babycakes mini donut maker and there was no problem at all. I see you have Instagram and will tag you... I have to post a picture of these yummy treats!

  4. I made these and they are fantastic! Thank you so much!

  5. I modified this a bit to add some protein to balance out the sugar. I subbed in 1/2 cup of Trader Joe's new cashew meal for some gluten free flour. I also used almond milk instead of buttermilk. (No cider vinegar.) They are delicious.