Description
Delicious gluten free donuts made with a simple batter and topped with your choice of chocolate, glaze, powdered sugar, or cinnamon sugar. Perfect for a quick 30-minute treat that everyone can enjoy.
Ingredients
Scale
Donut Batter
- 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 recommended)
- 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
- 1 1/2 cups (169g) powdered sugar
- 1-2 Tbsp milk (whole milk recommended)
- 1 tsp vanilla extract
Cinnamon Sugar
- 1 cup (113g) powdered sugar
- 2/3 cup (133g) granulated sugar
- 2 tsp cinnamon
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) and grease your donut pan thoroughly to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together gluten free flour, ground nutmeg, granulated sugar, baking powder, and salt until well combined.
- Combine wet ingredients: In a separate bowl, whisk milk, eggs, vanilla extract, and vegetable oil until smooth and incorporated.
- Make batter: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Avoid overmixing to keep the donuts tender.
- Fill donut pan: Spoon or pipe the batter evenly into the prepared donut pan, filling each cavity about 3/4 full.
- Bake the donuts: Bake in the preheated oven for 10 minutes or until a toothpick inserted into the donuts comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make chocolate topping: Melt semi-sweet chocolate chips with unsalted butter and light corn syrup in a microwave-safe bowl in 20-second intervals, stirring until smooth. Dip cooled donuts into the chocolate and sprinkle with rainbow sprinkles. Allow to set.
- Make glaze: Whisk powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable. Dip or drizzle over cooled donuts and allow to set.
- Make cinnamon sugar topping: Combine powdered sugar, granulated sugar, and cinnamon in a bowl. Dip warm donuts in melted butter, then roll in cinnamon sugar mixture for a sweet coating.
- Serve and enjoy: Serve the donuts fresh for best texture and flavor. Store any leftovers in an airtight container at room temperature for up to 2 days.
Notes
- Use gluten free measure-for-measure flour blend for best results and texture.
- Choose your favorite topping or try all four varieties for variety and fun.
- Donuts are best served the same day but can be stored in an airtight container to maintain freshness.
- If you prefer, you can fry the donuts instead of baking them for a traditional texture but baking is healthier and quicker.
- Use whole milk for richer flavor and better tenderness, but any milk will work.
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
