Description
Delicious homemade gluten free donuts made with simple ingredients and ready in 30 minutes. Choose from chocolate chip, glaze, powdered sugar, or cinnamon sugar toppings for a variety of flavors everyone will love.
Ingredients
Scale
Dry Ingredients
- 2 cups (240g) all purpose gluten free flour (I recommend King Arthur’s Measure for Measure Gluten Free Flour)
- 1/2 tsp ground nutmeg
- 2 tsp baking powder
- 1 tsp salt
- 1/2 cup (99g) granulated sugar
- 2/3 cup (133g) granulated sugar (for cinnamon sugar coating)
- 1 cup (113g) powdered sugar (for powdered sugar coating)
- 1 1/2 cups (169g) powdered sugar (for glaze)
- 2 tsp cinnamon (for cinnamon sugar coating)
Wet Ingredients
- 1/2 cup + 2 tbsp (148ml) milk (whole milk recommended)
- 2 large eggs
- 1 tsp vanilla extract (for donut batter)
- 1 tsp vanilla extract (for glaze)
- 1/4 cup plus 2 tbsp (89ml) vegetable oil
- 2 Tbsp unsalted butter (for chocolate topping)
- 2 tsp light corn syrup (for chocolate topping)
Toppings
- 1/2 cup (85g) semi-sweet chocolate chips
- Rainbow sprinkles (Great Value rainbow sprinkles from Walmart recommended)
Instructions
- Prepare the Donut Batter: In a large mixing bowl, whisk together the gluten free flour, ground nutmeg, baking powder, salt, and granulated sugar. In a separate bowl, beat the eggs, then add milk, vanilla extract, and vegetable oil. Combine wet and dry ingredients until smooth and well incorporated.
- Bake the Donuts: Preheat your oven to 350°F (175°C). Grease a donut pan and fill each cavity about 3/4 full with batter. Bake for 10 minutes or until the donuts are golden and a toothpick inserted comes out clean. Remove from oven and let cool for a few minutes before removing from the pan.
- Make the Chocolate Topping: In a small saucepan, melt unsalted butter over low heat. Stir in semi-sweet chocolate chips and light corn syrup until smooth. Dip the tops of cooled donuts into the chocolate mixture, then immediately sprinkle with rainbow sprinkles. Let set.
- Prepare the Glaze: Whisk together 1 1/2 cups powdered sugar, 1-2 tablespoons milk, and 1 teaspoon vanilla extract until smooth. Dip donuts into glaze and allow to set on a wire rack.
- Make the Powdered Sugar Coating: Roll or dust some donuts with powdered sugar for a sweet, simple topping.
- Make the Cinnamon Sugar Coating: Mix 2/3 cup granulated sugar with 2 teaspoons cinnamon. While donuts are still warm, toss them in the cinnamon sugar mixture to coat evenly.
- Serve and Enjoy: Allow all toppings to set for a few minutes before serving. Store any leftovers in an airtight container for up to 2 days.
Notes
- Use King Arthur’s Measure for Measure Gluten Free Flour for best results.
- You can substitute whole milk with any other milk but it may affect texture slightly.
- Donuts are best enjoyed fresh but can be reheated in a toaster oven to restore softness.
- Feel free to mix and match toppings for variety.
- If you don’t have a donut pan, use a muffin pan and reduce baking time slightly.
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
