Gluten Free Baked Donuts

June 07, 2019

Gluten Free Baked Donuts

I’ve made these with both the most expensive gluten-free flour blend on the market and the cheapest, and you know what? I think the inexpensive blend made them just as nicely. I’d actually forgotten about this recipe until a customer came in yesterday and asked me if I had one I could share. These are super easy to make, use ingredients most people would have in their pantries and taste like the real deal. This recipe makes 9 donuts.


  • 1 ¼ cups of plain gluten-free flour blend
  • A scant ½ teaspoon of gluten-free baking powder
  • 1/8 teaspoon of bicarbonate of soda
  • 1 teaspoon of cinnamon
  • ¼ teaspoon of salt
  • ¼ teaspoon of xanthan or guar gum (I include this even if the flour blend already has some)
  • 1/8 cup of butter or substitute
  • 1/8 cup of vegetable oil
  • ¼ cup of caster sugar
  • 1/8 cup of soft brown sugar
  • 1 egg
  • 1 teaspoon of vanilla extract
  • ¾ cup of plain Greek-style yogurt


  • Preheat the oven to 200C and spray enough donut mounds to make 9 or 10 donuts.
  • Combine the flour, baking powder, bi-carb, gum, and cinnamon in a bowl and whisk to combine.
  • I a separate (and larger) bowl, beat together the butter, oil, and sugars until combined, then beat in the egg and vanilla.
  • Alternate beating in half the yogurt with half the dry ingredients, followed by the remaining yogurt and dry ingredients. The mixture should be like a soft cake batter.
  • Scoop the batter into a piping bag (or sturdy plastic bag with a corner cut off to leave a hole about 2cm in diameter).
  • Pipe the batter into the molds.
  • Bake for about 15 minutes or until they bounce back when touched. Stand in the molds for a couple of minutes before turning out to finish cooling.
  • When completely cool glaze with your favourite soft icing.
  • Enjoy

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