Gluten Free Baked Donuts

Total time32 min

Prep time15 min

Cook time12 min

These bake up soft and pillowy, with warm nutmeg running through every bite and a tender, cake-like crumb that comes from piping the batter straight into the pan for that classic ring shape. A quick dip in a vanilla-scented glaze while the donuts are still slightly warm gives them that glossy, dripped finish, and a scatter of sprinkles on top makes them feel like a proper bakery treat. The buttermilk keeps the crumb moist and a little tangy, balancing out the sweetness from the glaze so no single bite feels too sugary. They're baked, not fried, so cleanup is easy and the whole batch comes together in one bowl for the wet ingredients and one for the dry. This one's a solid pick for a gluten free breakfast spread or afternoon treat, and it holds up well for a day or two if you want to make them ahead.

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Ingredients

12 servings

For the flax egg

For the donuts

2 cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
¾ cup granulated sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp ground nutmeg
1 cup buttermilk
¼ cup unsalted butter, melted and cooled
1 tsp vanilla extract

For the glaze

1 ½ cups powdered sugar, sifted
3–4 tbsp milk
½ tsp vanilla extract

For serving

sprinkles, for topping (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 12-cavity donut pan (or two 6-cavity pans) with nonstick spray or softened butter.
2
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel-like consistency.

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