These Light and Fluffy Gluten-Free Powdered Donuts are deliciously baked donuts that turn out so soft and with just the right amount of sweetness.
My 4-year-old son will get some serious cravings for donuts. At least a few times a month he will ask for donuts and he won't stop with the request until his donut craving has been satisfied. He used to always ask for us to buy some, but ever since I bought a donut pan he now usually asks for me to make them. More often than not, I oblige, because the rest of us are pretty keen on donuts as well. Also, since these are baked they are a tad-bit healthier than the store-bought ones, which is what I tell myself when I eat more than one.
Today's recipe is one I have been playing with since last summer. I've gone through a few versions of this recipe trying to get the right flavor, consistency, and cooking time figured out. For my dad's recent birthday, the kids requested we make their Abu (that's their nickname for him, short for Abuelo) some donuts. I am so happy to say that this round I finally did it! The donuts turned out soft, light, fluffy, and with just the right amount of sweetness.
Tips and Special Notes
The Flour
Use a gluten-free all-purpose flour. I always use one that already has xanthan gum included. It's important that when working with these flours that contain xanthan gum you do not over-mix the dough. Over-mixing can result in a tough and unpleasant texture.
My top favorite gluten-free all purpose flours are:
- Bob's Red Mill Gluten Free 1-to-1 Baking Flour (this one is my absolute favorite!)
- King Arthur Flour Gluten Free Measure for Measure Flour
- Pillsbury Best Gluten Free All Purpose Flour Blend
Eggs or No Eggs
I did try this recipe with eggs and with a flax egg. You will see a difference in consistency if you choose to use a flax egg instead. The donuts are not as fluffy but a bit more dense, however they still have a great flavor. To make a flax egg:
- Mix 1 tablespoon of flax meal into 3 tablespoons of cold water.
- Mix together and let it sit for 15 minutes to thicken.
Donut Pan
The donut pan I own is from Pampered Chef but I have linked click here for a comparable one from Amazon.
How to Make Gluten-Free Powdered Donuts
The Donuts
To begin, preheat oven to 350°F.
In a large bowl, whisk together 1 cup of flour, 1 teaspoon of baking powder, ¼ teaspoon of salt, ¼ teaspoon of cinnamon, and ⅛ teaspoon of nutmeg.
Next, in a small bowl, combine ½ tablespoon of white vinegar with ½ cup of milk (I prefer almond milk, but any milk works). Set aside for 5 minutes. This mixture creates buttermilk.
In a separate bowl, use a stand mixer or hand mixer to beat together ½ cup of of brown sugar with 2 tablespoons of melted and cooled butter (use vegan butter for dairy-free). Once combined, mix in 1 egg (or flax egg), 1 teaspoon of vanilla, and the buttermilk.
Add the wet ingredients to the dry ingredients and whisk together until just combined. Be sure to not over-mix.
Grease a 12-cavity medium donut pan with cooking spray.
Add the batter to a piping bag or a large Ziploc bag and cut off the corner. Pipe the batter into each donut cavity, filling about ½ to ⅔ full.
Bake at 350°F for 10-12 minutes.
The Sugar Coating
While the donuts cool, melt ¼ cup of butter and allow it to cool slightly.
Add ¼ cup of powdered sugar to a Ziploc bag. Working one or two donuts at a time, dip each side of the donut into the melted butter. Place in the Ziploc bag and seal. Gently shake the bag until the donuts are covered in the powdered sugar.
Repeat with all the donuts until done. The powdered sugar does start to clump up because of the butter. When this happens throw some of that sugar away and add a fresh ¼ cup of sugar.
The donuts are done and ready to eat! You can store the donuts in an air-tight container for up to 2 days. The powdered sugar does tend to dissolve a bit, but they will still taste great. You can always sprinkle a little additional powdered sugar over them if desired.
As I'm finishing up this post and editing photos, my little boy saw the pictures of the Gluten-Free Powdered Donuts and seriously asked for some. Looks like we'll be making donuts tomorrow.
I hope you enjoy!
Please leave me a comment below if you make this or tag me on Instagram @everydaylatina.
Check out these other delicious pastries:
Recipe
Light and Fluffy Gluten-Free Powdered Donuts
Ingredients
Donuts
- 1 cup gluten-free flour (see notes)
- 1 teaspoon gluten-free baking powder
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ½ tablespoon white vinegar
- ½ cup almond milk (or milk of choice)
- ½ cup brown sugar
- 2 tablespoon melted and cooled butter
- 1 egg (or flax egg, see notes)
- 1 teaspoon gluten-free vanilla extract
Coating
- ½ cup powdered sugar (divided, see recipe)
- ¼ cup melted and cooled butter
Instructions
- Preheat oven to 350°F.
- In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
- Next, in a small bowl, combine the vinegar with the milk. Set aside for 5 minutes. This mixture creates buttermilk.
- In a separate bowl, use a stand mixer or hand mixer to beat together the brown sugar with 2 tablespoons of melted and cooled butter (use vegan butter for dairy-free).
- Once combined, mix in the egg, vanilla, and the buttermilk.
- Add the wet ingredients to the dry ingredients and whisk together until just combined. Be sure to not over-mix.
- Grease a 12-cavity medium donut pan with cooking spray.
- Add the batter to a piping bag or a large Ziploc bag and cut off the corner. Pipe the batter into each donut cavity, filling about ½ to ⅔ full.
- Bake at 350°F for 10-12 minutes, or until they are a pale, golden-brown color and a toothpick inserted in a donut comes out clean.
- Allow to cool for at least 5 minutes.
- While the donuts cool, melt ¼ cup of butter and allow to cool slightly.
- Add ¼ cup of powdered sugar to a Ziploc bag. Working one or two donuts at a time, dip each side of the donut into the melted butter. Place in the Ziploc bag and seal. Then, shake the bag gently until the donuts are covered in the powdered sugar.
- The powdered sugar does start to clump up because of the butter. When this happens throw some of that sugar away and add a fresh ¼ cup of sugar.
- Repeat the coating process until done.
Notes
- My top favorite gluten-free all purpose flours are:
- Instead of the egg, you can use a flax egg for a vegan version, but the donuts will be a bit dense.
- To make a flax egg mix 1 tablespoon of flax meal into 3 tablespoons of cold water. Mix together and let it sit for 15 minutes to thicken.
Nancy
Can I freeze these doughnuts?
Gemma
Hi Nancy, I have never tried to freeze them but you should be able to. It will probably best to avoid adding the powdered sugar until after they are thawed. And when freezing them, I suggest you wrap them up tightly and place them in a freezer bag or airtight container.
Susan Dubose
I love the recipe. Cannot wait to make it. Thanks a lot!
everydaylatina
Thank you Susan! I’d love to know what you think.