• Sue Greene

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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