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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


Gluten Free Donuts


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


  • 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.


  • 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