These gluten free donuts are soft, fluffy and perfectly sweet! They are surprisingly easy to make and topped with a quick homemade vanilla glaze. These homemade donuts are great for breakfast, an afternoon snack and even dessert!

Gluten free donuts with vanilla glaze

Why You’ll Love This Recipe

  • These gluten free donuts are easy to make!
  • They are soft and fluffy.
  • These donuts have the perfect texture.
  • The homemade glaze is made with only 2 ingredients.
  • This recipe is gluten free, easily made dairy free, and easily made nut free.
  • They are made without gluten, without yeast, without frying, and without soy. They can be made without the glaze if desired.
  • Check out these Gluten Free Apple Cider Donuts for another fun recipe!

Ingredients & Substitutions

Use regular milk or dairy free milk for both the donut batter and glaze. For dairy free, use almond milk, oat milk, or cashew milk. For nut free, use oat milk. The glaze may have a slight milk flavor if you use a strongly flavored milk. I used vanilla almond milk and it was great!

The eggs yield the perfect donut texture. Do not use a Vegan egg replacement.

A whole tablespoon of vanilla extract adds a nice strong vanilla flavor.

Vegetable oil helps thin out the batter. For a healthier option, use lightly flavored olive oil. Canola oil can be used if desired.

Use a gluten free 1 to 1 flour for this recipe. My favorite is King Arthur Flour. If you are not gluten free, all purpose flour is a perfect substitute.

Granulated sugar adds the sweetness. I do not recommend using coconut sugar or brown sugar due to their color and flavor. This recipe is for vanilla flavored donuts, therefore white sugar is best.

Baking powder helps these donuts rise significantly while baking.

The donut glaze is made from powdered sugar and milk. The powdered sugar adds the perfect amount of sweetness!

Gluten free donuts with glaze

Taste & Texture

These donuts have a vanilla flavor. The glaze also has a mild vanilla flavor.

They are soft, fluffy and cake like. They are not fried so these donuts are soft to the touch. The glaze is smooth and creamy.

Cake Donuts Versus Yeast Donuts

There are two main types of donuts: cake donuts and yeast donuts.

Cake donuts use a leavening agent like baking soda or baking powder to rise. On the other hand, yeast donuts rely on yeast for their height.

Cake donuts are more filling, more hearty and more dense than yeast donuts. They are typically baked.

Yeast donuts are less sweet, more light and airy, and oftentimes fried.

Both donuts are delicious! I personally prefer cake donuts because they are more filling. They are also made without yeast, which can be a digestive issue for some people with food allergies.

How to Make

Step 1

Preheat oven to 425 degrees Fahrenheit. Spray a donut pan with nonstick spray.

Step 2

In a mixing bowl, add milk, eggs, vanilla and oil. Then, stir to combine.

Step 3

Add in gluten free flour, sugar, and baking powder. Stir to combine. The dough will be thin like cake batter.

Step 4

Use a spoon to spoon donut batter into greased donut pan. Fill each cavity halfway.

Raw donut batter in donut pan

Step 5

Next, bake for 8 to 10 minutes or until donuts have risen and set.

Vanilla baked donuts in pan

Step 6

Remove the donuts from oven. Allow donuts to cool in pan for 5 minutes. Then carefully invert the donut pan and remove donuts onto a cooling rack.

Step 7

To make the glaze, add powdered sugar and milk to a mixing bowl. Stir until smooth and creamy.

Creamy vanilla glaze in bowl

Step 8

Dip each donut into glaze and place back on cooling rack. Repeat for each donut. Finally, serve!

Expert Tips & Tricks

Spray donut pan heavily with nonstick spray. Even though I use a nonstick pan, nonstick spray makes these donuts come out very easily.

The donut batter will be thin. This is normal.

Insert a toothpick into donuts to check doneness. If the toothpick comes out clean, donuts are fully baked.

Fully mix powdered sugar and milk to create a creamy glaze.

Store donuts in the fridge.

How to Serve & Store

Serve donuts with a mug of hot cocoa, coffee, or with your breakfast! They are delicious either warm and freshly glazed or from the fridge.

Store donuts in the fridge for up to 4 days.

Healthy baked gluten free donuts on parchment paper

Variations & Add Ins

These vanilla donuts are great! Consider these fun mix and match options.

Add sprinkles on top

Sprinkle mini chocolate chips on top

Add a dash of cinnamon to your batter

Roll in cinnamon sugar instead of adding the glaze

Where to Buy Gluten Free Donuts

There are only several brands that make gluten free donuts. Check your local grocery store for them! Oftentimes they are sold frozen, so double check your freezer aisle.

Frequently Asked Questions

Does Dunkin Donuts have gluten free donuts?

No, unfortunately Dunkin Donuts does not make gluten free donuts.

Does Krispy Kreme have gluten free donuts?

No, Krispy Kreme does not make gluten free donuts.

Can I make them dairy free?

Yes! Use dairy free milk to make this recipe dairy free.

Which donut pan do you use?

I use the Wilton donut pan.

Gluten free donuts in pan

You May Also Like

If you make this gluten free donuts recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Breakfast Recipes.

Gluten free donuts with vanilla glaze

Get the Recipe: Gluten Free Donuts

These gluten free donuts are soft, fluffy and sweet! They are easy to make and great for breakfast, a snack and dessert. These donuts are topped with a simple homemade vanilla glaze!
5 from 24 votes

Ingredients

Gluten Free Donuts

Glaze

  • 1 ¼ cups powdered sugar
  • ¼ cup milk, regular or dairy free

Instructions 

  • First, preheat oven to 425 degrees Fahrenheit. Generously spray a donut pan with nonstick spray.
  • In a mixing bowl, add milk, eggs, vanilla and oil. Stir to combine.
  • Then add in gluten free flour, sugar, and baking powder. Stir to combine. The dough will be thin like cake batter.
  • Use a spoon to spoon donut batter into greased donut pan. Fill each cavity halfway.
  • Bake for 8 to 10 minutes or until donuts have risen and set.
  • Remove donuts from oven. Allow donuts to cool in pan for 5 minutes. Then carefully invert the donut pan and remove donuts onto a cooling rack.
  • To make the glaze, add powdered sugar and milk to a mixing bowl. Stir until creamy.
  • Dip each donut into glaze and place back on cooling rack. Repeat for each donut.

Notes

  • Both regular milk and dairy free milk work in this recipe.  To keep it dairy free, I used vanilla almond milk in both the donuts and glaze.
  • The donut batter will be thin like cake batter.
  • I use and love Wilton’s donut pan.  Generously spray with nonstick spray to prevent sticking.
  • Bake donuts until they have fully risen.  A toothpick inserted will come out clean when they are done baking.
  • These donuts can be served with or without the glaze.
  • They can be served warm immediately after glazing or they can be stored in the fridge for up to 4 days.
  • Nutrition facts include the glaze.
Calories: 296kcal, Carbohydrates: 46g, Protein: 3g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 29mg, Sodium: 73mg, Potassium: 59mg, Fiber: 1g, Sugar: 25g, Vitamin A: 73IU, Calcium: 59mg, Iron: 1mg

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