Description
Delicious and easy Gluten Free Donuts made with only 10 ingredients in 30 minutes. Perfectly soft and fluffy, these donuts can be topped with chocolate chips, glaze, powdered sugar, or cinnamon sugar for a variety of tasty options.
Ingredients
Scale
Dough Ingredients
- 2 cups (240g) all purpose gluten free flour (King Arthur’s Measure for Measure Gluten Free Flour recommended)
- 1/2 tsp ground nutmeg
- 1/2 cup (99g) granulated sugar
- 2 tsp baking powder
- 1 tsp salt
- 1/2 cup + 2 tbsp (148ml) milk (whole milk used)
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup plus 2 tbsp (89ml) vegetable oil
Chocolate Topping
- 1/2 cup (85g) semi-sweet chocolate chips
- 2 Tbsp unsalted butter
- 2 tsp light corn syrup
- Rainbow sprinkles (Great Value rainbow sprinkles from Walmart recommended)
Glaze Ingredients
- 1 1/2 cups (169g) powdered sugar
- 1-2 Tbsp milk (whole milk used)
- 1 tsp vanilla extract
Cinnamon Sugar Coating
- 1 cup (113g) powdered sugar
- 2/3 cup (133g) granulated sugar
- 2 tsp cinnamon
Instructions
- Prepare the Dough: In a large bowl, whisk together the gluten free flour, ground nutmeg, granulated sugar, baking powder, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, beat the eggs, then add milk, vanilla extract, and vegetable oil, mixing until smooth.
- Combine Wet and Dry: Gradually add the wet mixture into the dry ingredients and stir until just combined, forming a smooth batter.
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a donut pan with vegetable oil or non-stick spray.
- Fill the Donut Pan: Spoon or pipe the batter evenly into the donut pan, filling each cavity about 3/4 full to allow room for rising.
- Bake Donuts: Bake in the preheated oven for 10 minutes or until a toothpick inserted into the donuts comes out clean. Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Make Chocolate Topping: In a small saucepan over low heat, melt the semi-sweet chocolate chips, unsalted butter, and light corn syrup, stirring until smooth. Remove from heat.
- Glaze Donuts: Dip the cooled donuts into the chocolate topping and immediately sprinkle with rainbow sprinkles. Allow to set.
- Make Glaze: In a bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Dip some donuts in the glaze and let them dry on a wire rack.
- Make Cinnamon Sugar Coating: Mix powdered sugar, granulated sugar, and cinnamon in a shallow dish. Roll some donuts in this mixture for cinnamon sugar topping.
- Serve and Enjoy: Once all toppings are applied and set, serve the donuts fresh for best texture and flavor.
Notes
- Use King Arthur’s Measure for Measure Gluten Free Flour for best results with texture and taste.
- You can choose to top the donuts with chocolate, glaze, powdered sugar, cinnamon sugar, or try all four variations for variety.
- Make sure to fill the donut cavities only 3/4 full to prevent spilling during baking.
- Allow donuts to cool completely before applying toppings to ensure they set properly.
- Store donuts in an airtight container at room temperature for up to 2 days for freshness.
Nutrition
- Serving Size: 1 donut
- Calories: 386 kcal
- Sugar: 49 g
- Sodium: 283 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 34 mg
