Published: Modified: by Karen Kelly
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These Gluten Free Donuts (Krispy Kreme Copycats) are amazing! They are tender, fluffy, and sweet. Mixed up quickly and baked in the oven, these glazed donuts will become a regular treat for your family.
Who doesn't love a warm Krispy Kreme glazed donut fresh from the oven? Since we have been gluten free, this is something we've missed, and this gluten free donut recipe is the closest I've come to tasting the real thing.
This has always been one of the most popular recipes on Seasonal Cravings, and it has been made thousands of times with photos uploaded on Pinterest if you want to check some of those out.
Be sure to check the comment section for tips and tricks from some of my readers who have made these best gluten free donuts many times.
I have spent endless hours in the kitchen experimenting with store bought gluten free flour and making my own. I recently tried a new mix - Bob's Red Mill 1 to 1 Baking Flour.
I love this stuff! It contains a mix of white and brown rice flour plus sweet white sorghum, and it makes these Gluten Free Doughnuts (Krispy Kreme Copycat) awesome! It has 2 grams of protein and 1 gram of fiber.
I try to avoid flour mixes with cornstarch or tapioca flour as their main ingredient. I need some nutritional value to my flour mix. I hope this new flour and I have a long and happy life together.
How to Make Easy Gluten Free Donuts.
- Preheat the oven to 350º.
- Spray your donut pan with cooking spray.
- Whisk together the first seven dry ingredients in a large bowl, and flour through sugar.
- In a separate small bowl, whisk the two egg whites for about a minute or two with a fork. You are just trying to get them a bit thicker, so they add some fluffiness to the doughnuts.
- Add egg whites to the mixture and stir just until mixed.
- Transfer the mixture to a Ziploc bag and cut the corner tip off. This makes it easy to pipe into the donut pan.
- Fill each well ¾ full without covering the middle section. If you do, your doughnuts won't have a hole.
- Cook for about 8-10 minutes.
- Allow to cool completely before glazing.
- For the icing, mix the powdered sugar with the desired amount of milk. More milk will make icing runny, so don't add too much at one time.
- Dip doughnuts in icing and place on a rack to drip dry.
- These can also be made in a mini donut maker.
I used this mini donut maker from Amazon, but you can also use a donut pan in the oven. They are super simple because I do not use yeast, and there is no deep frying.
Full disclosure - these are not as light and airy as Krispy Kreme because there is no yeast. They are sweet, fluffy, and delicious.
I can feel better about these because I know there are no additives or preservatives, and my flour mix has some whole-grain goodness to it. Let me know how it goes if you try them.
I substituted tapioca starch for the flax, and the result was phenomenal. Hands down, the best gluten free donuts!!!!!
- Em
More Gluten Free Donuts
- Gluten FreeChocolate Doughnuts
- Gluten Free Apple Cider Doughnuts
- Easy Gluten Free Pumpkin Doughnuts
- Baked Vanilla Donuts with Raspberry Glaze (Gluten Free)
- Chocolate Donut Holes with Pomegranate Cream Filling
Click here for all of my Gluten Free Breakfast Recipes.
Warning - gluten free baked goods are tricky, so substituting a different flour probably won't work.
Want to learn more about going gluten free?
- How to go Gluten Free
- Printable Gluten Free Food List
- Gluten Free Diet Meal Plan
- 100 Gluten Free Lunch Ideas for Kids
Frequently Asked Questions About Baking Gluten Free Donuts
- Does baking powder contain gluten? Baking powder usually contains corn starch, cream of tartar, and baking soda, none of which contain gluten but always check the ingredient list to be sure it is gluten free. I use Clabber Girl, which is gluten-free and Bob's Red Mill.
- Does yeast contain gluten? This recipe does not call for yeast, but I do get asked this. Some yeasts do contain gluten, so you just have to check carefully.
- What if I don't have flaxseed meal? You can easily replace the flaxseed meal with an equal amount of Bob's Red Mill 1 to 1 Gluten Free Flour.
- Can I substitute other gluten free flours in this donut recipe? In a word - NO! I have not tested this with other gluten free flours, and they all work differently.
Gluten Free Doughnuts (Krispy Kreme Copycat
These Gluten Free Doughnuts (Krispy Kreme Copycat) are amazing! They are tender, fluffy, sweet and can be whipped up in around 30 minutes.
4.55 from 313 votes
Print Pin Rate
Course: Breakfast
Prep Time: 5 minutes minutes
Cook Time: 12 minutes minutes
Total Time: 17 minutes minutes
Servings: 24
Calories: 127kcal
Equipment
Donut pan
Ingredients
- 1 ¼ cups Bob's Red Mill 1 to 1 Baking Flour
- ¼ cup flaxseed meal
- ¼ teaspoon baking soda
- ¼ teaspoon cream of tartar
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- ⅔ cup sugar
- 8 tablespoon unsalted butter melted and cooled
- 1 teaspoon vanilla
- 2 eggs whites separated
- 1 cup milk I used coconut milk
- For icing:
- 1 ½ cup powdered sugar
- 1-2 tablespoon milk
Instructions
Preheat oven to 350º.
Spray your donut pan with cooking spray.
In a large bowl, whisk together the first seven dry ingredients, flour through sugar.
In another small bowl whisk together the melted and cooled butter, vanilla, egg yolks, and milk. Make a well in the center of dry ingredients and pour in. Mix gently.
In a separate small bowl whisk the two egg whites for about a minute or two with a fork. You are just trying to get them a bit thicker so they add some fluffiness to the doughnuts.
Add egg whites to mixture and stir just until mixed.
Transfer mixture to a Ziploc bag and cut the corner tip off. This makes it easy to pipe into the donut pan.
Fill each well ¾ full without covering the middle section. If you do, your doughnuts won't have a hole.
Cook for about 8-10 minutes.
Allow to cool completely before glazing.
For the icing simply mix the powdered sugar with the desired amount of milk. More milk will make icing runny so don't add too much at one time.
Dip doughnuts in icing and place on a rack to drip dry.
These can also be made in a mini donut maker.
Notes
If you prefer you can leave out the flaxseed meal and replace it with the same amount of gluten free flour.
I haven't made these with other brands of gluten free flour so I can't recommend that.
Nutrition
Calories: 127kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 48mg | Potassium: 70mg | Fiber: 1g | Sugar: 13g | Vitamin A: 155IU | Calcium: 38mg | Iron: 0.4mg
Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.
Karen Kelly
Website
Hi, I'm Karen Kelly a certified health coach, freelance food and travel writer, and blogger. At Seasonal Cravings, you will find delicious recipes and fun travel ideas.
Reader Interactions
Comments
Em
I substituted tapioca starch for the flax and the result was phenomenal. Hands down the best g f donuts!!!
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Karen Kelly
Thanks so much for letting me know. Glad they worked for you!
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Caitlin
Do you know if the recipe stays the same if cooking them in a donut pan in the oven? Also do you know how long I would cook them and at what temperature?
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Karen Kelly
Hi Caitlin,
I have not made these in the oven since I don't have a donut pan (I need one!). But after doing some research, I would suggest about 9-12 minutes in a preheated 375° oven. You can insert a toothpick to test for doneness. Don't forget to spray the pan and good luck. Let me know how they turn out.Reply
Caitlin
They turned out great! I did 10 minutes at 350. Great recipe. Thanks 🙂
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Karen Kelly
Thanks for letting me know. Maybe I'll add that to the recipe!
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Carolina P
Hi Caitlin! just wondering, did you use a mini donut pan, or a regular-sized donut pan? Thanks!!
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Celeste Perez
I don’t understand these commments. The recipe calls for a donut pan. How has the author not used a donut pan? I am confused. I don’t own a donut pan and I want to make these. How could I do that?
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Karen Kelly
It says in the directions to use a donut pan. Also oven temperatures vary greatly, so having to bake them for 4 more minutes is possible.
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Sheran
Just wondering if they will turn out if I do not use egg whites.I will be using the vegan eggs though where it says egg yolks.I was thinking maybe just not as airy and light??
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Karen Kelly
Hi there. I wish I had a good answer for you but I haven't tried these doughnuts with vegan eggs. My bet is they still turn out but the texture is a bit different. Give it a try and let us know how it goes. Thanks!
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Andrea
You can use aqua fabba instead of egg whites if you would like this vegan, was going to try it and see for my vegan friends.
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Karen Kelly
Andrea, great idea. Be sure to let me know how it goes! I will add a note to the recipe!
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fortheloveofjesuschrist
I would like them to be more "light and airy." Is there a way to adjust the recipe to add yeast, and deep frying?
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Karen Kelly
Hi there. Thanks so much for your comment. Unfortunately, I don't have experience deep frying so I can't advise you on that. Best of luck to you!
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Elisabeth
Do u think this recipe could be used to make blueberry donuts? We have been gluten free for about 3 weeks and my son is begging for donuts
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Karen Kelly
HI Elisabeth, I have found this recipe to be extremely versatile. Add a few fresh blueberries should be okay. I worry about frozen because they would add so much moisture. Toss your fresh blueberries with 1 tablespoon or so of the gluten free flour to keep them from sinking to the bottom. Let me know how they turn out. Congrats on the gluten-free. It's really hard at first, but it gets easier.
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Emma
Is there any way these could be made without the flaxseed meal, or if it could be substituted for anything?
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Karen Kelly
Hi, Emma. Yes, just use 1 1/2 cups of Bob's Red Mill 1 to 1 flour and omit the flaxseed meal. I do that sometimes too but the flaxseed really pumps up the nutrition and my kids don't know the difference. Good luck!
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Lissa
Thank you! Many Celiacs can't tolerate flax of any kind because it's an inflammatory. So it's wonderful to know how to adjust the recipe for those of us who can't take advantage of flax. (It's so sad!)
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Karen Kelly
Thanks Lissa. I didn't know that about flax! So glad I had a sub for you!
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Kathi Johnson Rock
Thank you for this tip. I wish a substitution for flaxseed meal could have been right in the recipe as I was nervous about using that ingredient due to digestive issues and gluten-intolerance.
Overall, I found this recipe confusing to follow and made an initial mistake which turned out to not be a big deal.
I did, however, found this did not rise that well me in a donut pan---maybe the oven temperature was too low and not enough baking time was given?
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Cathy Rexford
What kind of coconut milk do you use? Full fat from a can or refrigerated coconut milk for drinking?
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Karen Kelly
Hi Cathy, I use plain refrigerated coconut milk. I like So Delicious but you can use any type of regular milk (not skim) or canned coconut milk. Good luck.
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Kristi
what kind of donut maker do you have? I have never even heard of one!
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Karen Kelly
Hi Kristi, I have this one from Amazon http://amzn.to/2ahrGhw and I love it. It cooks really fast and it's easy to whip up a special treat for the kids in a flash.
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Bethany
I just made these yesterday and the donuts turned out perfectly! I tried a bite before putting the glaze on and was really happy with the recipe. But once I dipped them in the glaze, the donuts absorbed all of it and became heavy and soggy. I used a cup of confectioner's sugar and 3 tbsp of milk. The glaze never set up on the donuts like in your picture or what you usually see with glazed donuts. It didn't have that nice glazed shell around it. I have no idea what went wrong! And now I have to throw out the donuts I made. They are just too soggy. Any advice? Thank you!
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Karen Kelly
Hi Bethany,
Thanks for your comment. The recipe calls for 1 1/2 cups of powdered sugar so give that a try. Add the milk in 1 tbsp at a time until you have the desired consistency. Also, try pouring the glaze over instead of dipping and make sure the donuts are cool. I hope this helps and sorry you had trouble!Reply
Bethany
Thank you, Karen! I'm sorry, I meant to type a cup and a half. I used the right amount of sugar from the recipe. But I didn't add a tablespoon at a time. Maybe that is what happened! I also realized that it was fat free organic milk. That might have made it too watery. Maybe I need to buy whole milk next time. I'll also try drizzling it over the donuts instead of dipping. Thank you so much for your reply! I'm excited to have a donut recipe for the fall! I'll have to check out your other recipes!
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Karen Kelly
Yeah, that fat free milk can be a killer. I hope it works for you this time and thanks again for reaching out to me!
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Brenda
Looks delicious! Has anyone tried these substituting earth balance for the butter?
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Karen Kelly
I have not tried that but please let me know how it goes!
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Christina
I'm sorry, but I have searched the entire site and cannot find the actual recipe! Am I just missing it? I love Krispy Kreme and have missed it since going gluten free. Please help!
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Karen Kelly
I so sorry Christina! You are right. I have no idea where it went but it's back now. Hope you like them!
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Devin Cipriani
I can't find the recipe! I see the picture and the heading for it but it's not showing me the actual recipe! I was so excited!
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Karen Kelly
So sorry I fixed it! Hope you enjoy it!
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Jessica
Where do I find the special flour it's asking for?
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Karen Kelly
Hi Jessica, you can find Bob's Red Mill 1 to 1 Gluten Free Flour just about anywhere. I get mine at Target or Safeway. It's carried in most stores now. Thanks!
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Natalie
Can you make these as jelly filled donuts, without the center hole?
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Karen Kelly
Hey, Natalie, that's a good question. I'm not sure. You would need a pan to bake them in that doesn't have a hole. If you find that, it would probably work. They are tender donuts so I don't think they could handle a heavy amount of jelly. Good luck and let me know how it goes!
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Elizabeth
I am alergic to flax is there anything that I can substitute it with?
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Karen Kelly
Hi Elizabeth. Yes you can just use another 1/4 cup of Bob's Red Mill Flour. So in total that would be 1 1/2 cups flour. Hope you enjoy them!
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Kaelyn
What do you mean by 1¼ cups Bob's Red Mill 1 to 1 Baking Flour?? What is the 1 to 1?
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Karen Kelly
Hi Kaelyn, that is the brand name of the flour. You can find it in just about any grocery store nowadays in the gluten free section. It's call Bob's Red Mill 1 to 1 Baking Flour. Thanks!
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Heather
Is this a three ingredient recipe? That is all I am able to see.
Thank you!
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Karen Kelly
Heather, no it's not three ingredients. Not sure why you can't see more. Everything is working well on my end. Sorry you are having trouble.
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Caroline
Hi Karen, just found your recipe and waiting for them to bake right now. Question..when i melted the butter and then added the milk it caused the butter to solidify. It declumped a little when i added it to the flour. What consistancy is the flour supposed to be? I basically ended up pouring the batter in the pan. I hope they come out.
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Karen Kelly
Yes, the batter is pourable so you should be fine. I usually let my melted butter cool a bit before mixing it in. I hope it turns out for you!
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Catelyn
Hey there - just made this recipe tonight in a Wilton Mini Donut Cake Pan. LOVED IT.
What I modified: I used Almond Milk (Cadia brand), skipped the flaxseed (used 1 1/2c. Bob's Red Mill 1 to 1 instead), and I beat my egg whites until they formed soft peaks, then folded them into the batter.
Your recommendation to use a ziplock bag was genius - I happen to own a pastry bag, so I used that without a nozzle and it worked perfect for neatly filling the little rounds.
My first go round, I overfilled the cups and ended up with no holes on one side. No biggie - I just filled them with strawberry jam and drizzled them with melted chocolate. Then next few batches came out great. Perfect little donuts. I tossed them all in powdered sugar and have a plethora of powdered donuts to enjoy for days.Thank you for a great recipe!
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Karen Kelly
Hey Catelyn! Thanks so much for letting me know how these turned out for you. I love your idea to fill them with jam and drizzle with chocolate. Yum!
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Talitha Trippel
I am allergic to sorghum and flax, any suggestions?
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Karen Kelly
Hi Talitha. Yes, I would use Cup 4 Cup flour and use 1 1/2 cups. Leave out the flax. It should work just as well. Good luck!
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Lizzie
I love doughnuts! it must have been a challenge coming up with a satisfactory gluten free one. And that doughnut maker looks so handy (but possibly too tempting..)Reply
Karen Kelly
It is so tempting and my kids want these all the time!
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Michelle Frank | Flipped-Out Food
This brings back memories of driving past the Krispy Kreme with my mom and seeing the "Hot NOW" sign. Those donuts, hot out of the fryer, were SO good...and soooooooo BAAAAAAAAAD. Your copycat version has such wholesome ingredients that I'm confident I could snarf one (or two) and not hate myself afterward!Reply
Karen Kelly
Thanks Michelle, yes those hot ones are dangerous aren't they?
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Willow | Will Cook For Friends
These look INCREDIBLE! I actually have a mini doughnut pan in my cupboard, but have yet to turn out a truly amazing batch of donuts with it (everything I've tried has come out kinda dense and tough, or dry). I will have to get some of that baking flour and give these a go, thank you!!
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Platter Talk
These look like Krispy Kreme! If they taste like them, I could be in serious trouble.Reply
Karen Kelly
It's true! They are trouble!
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Suchi Modi
Wow I love doughnuts and copycat recipes are just perfect. Favorite thing with no processed stuff and chemicals. I need to go look for this pan. And ready in 30 minutes sounds like a dream.Reply
Karen Kelly
Thanks Suchi!
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swathi
Yes me too like Bob Red mill’s gluten free all purpose flour. I use them occasionally with gluten free flour so I won’t like to buy Xanthan gum . This all purpose flour had everything mixed in it that part I like. My kids love Krispy kreme doughnut, you made it perfectly like their glazed one. Happy valentine day to you . I will give it try.Reply
Karen Kelly
Thanks, Swathi!
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Jan
Aloha Karen, I have had this recipe and they were SOOOO good, but I was wondering if this recipe could be made into Chocolate Krispy Kreme donuts? Thanks so much. Have a grand day
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Karen Kelly
Jan, thanks so much for coming back and leaving a comment. I love hearing from people who have made my recipes. I have a recipe for a chocolate donut here - http://www.seasonalcravings.com/gluten-free-chocolate-doughnuts/ Not sure if they are exactly what you are looking for but they are based on this recipe for the Krispy Kreme Copycat. Hope they work for you! Lucky you living in Hawaii!
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Jan
Aloha Miss Karen, Thank you so much for getting back to me so quickly. You are DA BOMB!!!! I will try this out as well. Having all my life, literally, trying to enjoy donuts, to find out at 68 that I have celiac disease and eating gluten free donuts for the first time and not feel like I have a rock in my stomach and all the discomfort that goes with that, it is a sincere pleasure to be able to enjoy donuts like everyone else has and does. Thank you so much for bringing pleasure to my life. Aloha plenty, Miss jan
Karen Kelly
Jan, it makes me so happy to hear that you can enjoy these donuts and they make you happy. That's all I want in the world - besides living in Hawaii!
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Amanda
Is there a way to make these if I don't own a donut pan?
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Karen Kelly
Hi Amanda, I'm not sure bc I haven't tried it. You might be able to try a mini muffin pan. Good luck and hope it works for you!
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Karen
Hi I can't find the recipe.. could you please post the link g for me? Many thanks, my son and I are missing eating donuts.
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Karen Kelly
So sorry I was having some technical difficulties. It should be fine now. Thanks for letting me know!
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Michelle
I didn't have a doughnut pan or doughnut maker, but I used a mini bundt cake pan. They turned out perfect, instead of doughnuts, they were little mini bundt cakes with drizzled icing. Everyone loved them (even my non gf eaters). Great recipe!Reply
Karen Kelly
Michelle, I am so glad to hear this! Thanks so much for letting me know.
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Liss
Just made these...no substitutions!! My son loves them and no glaze yet...was worried because the batter was so runny...not a problem!! Turned out great!!
Thank you so much!!!💋Reply
Karen Kelly
Liss, thanks so much for coming back and leaving me a review! My family loves these donuts and we make them all the time. You can add chocolate chips or blueberries to mix it up a bit! Enjoy and thanks again!
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Christen Weber
You get 24 donuts from this recipe? I am going to ve lucky to get 12!! Maybe my donut pan is a lot bigger?
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Karen Kelly
Hi Christen, yes I used a mini donut pan so you might get 12 if you are using a big one. Sorry about that!
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Dina
Can these be frozen?
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Karen Kelly
Dina, I haven't tried to freeze them so I'm not sure. Let me know how they do if you try it.
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Marci
These are outstanding, I will be making them again!Reply
Karen Kelly
Thanks so much for letting me know Marci!
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Holly
Hi there-can’t wait to try these! I have a question, how do they keep? I want to make them a day ahead for my daughter‘s birthday to surprise her before school. I just want to make sure they taste every bit as good the second day as can sometimes not be the case with gluten-free baked goods. Also, how do you store them? Refrigerator or room temperature? I find gluten-free items usually dry out in the refrigerator but just not sure on these. Thanks so much!Reply
Karen Kelly
Hi Holly... I think if you make them a day ahead they will be fine. I store them in a plastic container on the counter for a day or two but after that, I would put in fridge. Make sure your icing is not too thin. When it's really thin it can soak into the doughnut. A thicker icing will stay nice and solid for the next day. Good luck! Let me know how it goes!
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Holly
Hi, my comment disappeared. The last time that happened on a blog it went into their junk file. Can you look for it and answer me please? Thank you so much!
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Holly
I see it now! Thank you so much! Thanks for the tip on the icing, that’s super helpful.
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Brittni
I was having a hard time finding the Bob's Red Mill 1 to 1 Baking Flour so I took a chance and substituted it with Betty Crocker All Purpose Gluten Free Rice Flour Blend which seemed to have a lot of the same ingredients as the Bob's Red Mill. I followed the rest of the recipe to a T and they came out perfect! Absolutely delicious 🙂Reply
Karen Kelly
Thanks so much for letting me know. I'll have to check out that flour too!
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Lanie
Thank you for the delicious recipe! I do not have a donut pan, so I used a muffin pan and filled the bottom with a heaping tablespoon of donut batter in each round. They turned out like mini old fashioned donuts. I finished them off with a chocolate glaze, and they were so yummy that my kids, hubby, and mother-in-law ate them all before I could get a good picture! We no longer have to visit our local GF bakery for donuts. Thank you again!Reply
Karen Kelly
So glad to hear these work in a muffin pan! Thanks for letting me know!
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Grace
I just made these the way the directions said to and there was no hole in the middle. Can you help me???Also my glaze was very runny...
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Karen Kelly
Hi there, which donut pan did you use? You can't fill them any higher than 3/4 full or the dough will cover up the hole. You can always cut the hole out with a knife or a small round cutter. An apple corer also works as a perfect sized cutter. As for the icing, I say in the directions to only add a little milk at a time until you get to your desired consistency. Some folks like the icing thick and sitting on top while others prefer a glaze more like Krispy Kreme.
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Kim
Can this be split in half?
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Kate
Delicious! Made this recipe using BRM oat flour and tapioca flour to substitute the flax. Also reduced the sugar by half but found that doughnuts were still sweet. Fantastic recipe and very rich. Just glad that I can have GF doughnuts in Singapore.
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Karen Kelly
Thanks so much for letting me know! I'm so glad they worked out and I love hearing about your changes.
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Becky
I have a sorghum allergy so I cant use the Bobs Red Mill flour. Do you have any other suggestions? Thank you very much!
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Karen Kelly
Hey, Becky, I've had good luck with Cup 4 Cup Flour too. Sorry I haven't tried it with any other flours and I know gluten free flours can be finicky!
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Michelle @ Sunkissed Kitchen
I made these and -- WOW! My toddler ate 3 off the counter before I even knew he was up from his nap. Family approved!Reply
Karen Kelly
Thanks so much for letting me know. So glad your toddler enjoyed them!
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Annie
Hello! I hope I'm not repeating myself. I thought I posted a question but I don't see it here. I want to make these but I only have one 6 donut pan. Will it be a problem if I bake the donuts in batches? The batter will have to sit for a whe until the 1st and 2nd batch bakes. What do you think? Will the batter be good if I don't bake it right away?
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Karen Kelly
Hi Annie, that should be fine. Good luck!
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Tory
Just made these for 2 kids that hadn't been able to have donuts in months, and they were a big hit. Thank you for providing such a beneficial and easy to follow recipe, plus all of the great tips!Reply
Karen Kelly
So happy your kids loved the donuts! Thanks for letting me know.
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Sara J Hague
My son (11) just made these for the "Golden Spatula" competition at Boy Scouts tonight and won 1st place! He says he's going to make us donuts every weekend now:)Reply
Karen Kelly
OMG that's the cutest story ever and makes me so happy. My boys used to be Boy Scouts too!Thanks for letting me know.
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Catherine
Found this recipe last night and made them today! They are yummy and I can’t wait to make them again, BUT they’re nothing like Krispy Kreme donuts. I used almond milk and vegan (no soy) butter. Thanks for sharing this recipe!!!Reply
Suzanne
My husband is going to LOVE these! Krispy Kreme is one thing he really misses since being gluten free. Thanks for the tip above about how to modify without the flax.
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Karen Kelly
I hope he does enjoy them!
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virginia wyatt
Hi Karen,
I was wondering if these are cake donuts?Reply
Katie
I can't wait to try this recipe for my husband, who hasn't had a donut in over six years. Has anyone tried freezing them? And might it be better to freeze them before adding the sugar glaze (or chocolate drizzle, which I'm also going to try)? Thank you!
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Karen Kelly
I have not tried freezing them so let me know how that goes! Good luck and hope your husband likes them.
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Maria
The taste was great! Texture is awesome only thing is that they don’t store well. They taste great the same day and only if u leave them out on the counter without covering them so that the glaze doesn’t get soggy. Otherwise great recipe!
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Karen Kelly
Thanks for your tips!
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Orit
Hi,
Thanks for the recipe.
Is the cream of tartar essential, or can it be replaced?Reply
Karen Kelly
Hi there I've never tried it without the cream of tartar so I can't speak to whether it would work. My guess is it would be fine, it just might change the consistency a bit. Good luck!
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Nadia
Hi did you end up trying it without the cream of Tartar? I’ve never used it so don’t want to buy for one recipe . Thanks in advance!
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Karen Kelly
Yes I have made it without the tartar and it works fine.
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Carla
Hands down my favorite gluten free donut recipe. I’ve also thinned down the batter with water and used it to make waffles and pancakes. And also added chopped walnuts once to the thinned down batter and make pancakes. It was similar to an IHOP harvest pancake. Thanks for sharing this recipe!Reply
Karen Kelly
OMG Thanks so much for the review. I love all your new ideas for using the batter!
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Rebecca
I made these using the Live G Free GF pancake and baking mix available at Aldi. No flax. I still added the baking soda and powder. They turned out well, light and fluffy. I used both the 6 donut pan and the 12 donut mini pan. The dough rose over the hole on most of the minis, but I filled that with frosting, so no complaints. The larger donuts look more like “donuts”. I added coco powder to the remaining batter and made chocolate donuts which also turned out well. Melted chocolate chips worked well for topping. Thank you!Reply
Karen Kelly
Thanks so much for giving us so many details. These tips really help other people who are using other flours. So glad they worked for you!
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Tammy
This is my favorite gf doughnut so far!!! Thank you. I omitted the flax and it was fine!Reply
Karen Kelly
Glad to know you liked them!
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Deirdre Finn
Hi Karen. My daughter was diagnosed with celiac disease a couple of years ago. One of the things she misses most is doughnuts. I’m excited to find your recipe, but I think 24 is too big a batch. I find GF baked goods don’t last well. I was wondering if you think it’s okay to freeze the batter? Or freeze the donuts? I live Bobs 1:1 flour too. If found I can rely on it for everything I want to make. So I rarely even go looking for gluten free recipes for baked goods - I use regular recipes, just replacing the flour. Thanks so much! Deirdre
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Karen Kelly
Hi there, I think you are better off trying to cut the recipe in half. Gluten free baked goods don't last well and I haven't tried freezing these. Good luck!! Hope she loves them.
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DB
If I have a GF all purpose flour blend without xanthan gum, how much xanthan gum should I add to this recipe?
I made these with some toasted coconut in the pan and they were great! I used up all the Bob's Red Mill I had on half a batch, and would like to make more with my typical flour blend.
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Karen Kelly
Hi there, I'm going to refer you to this info on Bob's Red Mill site https://www.bobsredmill.com/recipes/how-to-make/using-gluten-free-all-purpose-baking-flour/#:~:text=We%20may%20suggest%20adding%201,Baking%20Flour%20that%20you%20use. I hope that helps and glad you liked the doughnuts.
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Dava
These were really good! Fluffier than other GF recipes I've tried.Reply
Dava
Also, it took much longer to bake these than the prescibed 8-10 minutes. Mine baked for 14!!!
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Sky
Can I substitute the 1 to 1 baking flour for any other GF flour? Like cassava, almond, coconut, quinoa, paleo flour?
Thank you!Reply
Karen Kelly
Sorry I haven't tried it with those flours and they don't work as well as the 1 to 1 so I wouldn't suggest it. Good luck!
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Arianne
This was my 2nd time making a gf doughnut recipe. The other recipe didn't turn out to my liking. Just made these for the first time and cut the recipe in half since I didn't want 24 doughnuts. I didn't use the flax since I didn't have it on hand. I was unsure of how long these really needed to bake. 8 and 10 min didn't seem like it was quite enough time. A plain doughnut to me tasted like a sweet cornbread. Not sure how that is possible since there is no corn in this recipe. I thought the doughnut was too sweet. Then I made a maple walnut glaze and now they taste like sugar on crack! lol. Next time I'll use less sugar in the dough recipe and see if that helps. Nevertheless, I had fun making these!Reply
Karen Kelly
Thanks for response- sorry you thought they were too sweet. They are a dessert for sure! You said you didn't use the flax so what did you replace that with when you cut the recipe in half?
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Rebecca
Hi! Excited to try these. Anything to use in place of the cream of tartar? Don’t have that on hand
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Karen Kelly
I have not made it without the cream of tarter but you can try it. It helps to make them fluffy. A quick google search said vinegar can used as a substitute but I imagine that would ruin the flavor. Good luck and be sure to let us know if you try them without it.
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Ray cain
I just made your doughnuts absolutely great. Next time I will add cinnamon and nutmeg.Reply
Karen Kelly
That makes me so happy! Great idea to add the spices. I also have some other donuts with apple cider flavor etc. so check those out too!
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Tina
This is a bit confusing as you state to mix the first 7 ingredients. Doesn't mention anything further when to mix Flaxseed, cream of tarter, salt.
Do those 3 ingredients get mixed in with the original 7 ingredients?
Thank you.
TinaReply
Karen Kelly
Hi Tina sorry if it's confusing. The 3 ingredients you mention are included in the 7 dry ingredients so they all go together. Thanks
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internet
they look like cake donuts which are not krispey creme which is incredibly light and melts on your tongue before it even reaches your molars.
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Karen Kelly
Thanks for sharing your thoughts. Did you make these?
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Jen
I must have done something wrong. They were powdery tasteless muffins. I added more flour and dropped it in deep fryer to save it and make it edible. what flour did you use? I used Bob's red mill 1 to 1. I did not use flaxseed, but it said I didn't have to and could use flour?
idk. I messed up somehow.Reply
Karen Kelly
Hey Jen which flour did you use? Readers and I have made these hundreds of times with no issues. I only use Bob's Red Mill 1 to 1 Gluten Free Flour. Did you substitute any ingredients? Did you use a donut pan?
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Kelly R
Excellent. I added a tsp of yeast to give it more of a traditional taste. I didn’t have Bob’s Red Mill gf flour so I used Pam’s Cup4Cup and it worked perfectly. My GF daughter will be so happy to have a donut that tastes like a real donut againReply
Carrie Heighton
I used open nature flour, and the results were very light cakes, but not doughnut. I'll try again with 1to1.Reply
Sandra F
I subbed tapioca flour for the flax seed and use cup4cup GF flour but other than that I used the same ingredientsI used a new donut maker I have and they came out great, the donut maker makes very small donuts but other than that we all loved them
They taste like funnel cakes, so I am going to put the batter in a squeeze bottle and fry in tallow and see how they come out
Thank you for the recipe!
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Morgan
Hi im making these donuts now and im confused as it doesn't say when or where to add in the flaxseed, cream of tar tar and salt. The instructions completely omit those ingredients yet those ingredients are in the recipe?! Help! ASAP! Thanks a bunch!
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Karen Kelly
Hey there it says in step number three to add all the seven dry ingredients. Hope that helps!
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