Description
These Gluten Free Donuts are a delicious treat made with simple ingredients and ready in just 30 minutes. They are perfect for those looking for a gluten free option without sacrificing flavor. You can enjoy them with chocolate chips, glazed, powdered sugar, or cinnamon sugar toppings.
Ingredients
Scale
Dry 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
Wet Ingredients
- 1/2 cup + 2 tbsp (148ml) milk (whole milk)
- 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
Decorations and Toppings
- Rainbow sprinkles (Great Value rainbow sprinkles from Walmart recommended)
- 1 1/2 cups (169g) powdered sugar for glaze
- 1-2 Tbsp milk (whole milk for glaze)
- 1 tsp vanilla extract for glaze
- 1 cup (113g) powdered sugar for dusting
- 2/3 cup (133g) granulated sugar for cinnamon sugar
- 2 tsp cinnamon for cinnamon sugar
Instructions
- Preheat and Prepare: Preheat your oven or donut maker to the required temperature for baking donuts (usually 350°F). Grease your donut pan or prepare accordingly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the gluten free flour, ground nutmeg, granulated sugar, baking powder, and salt until well combined.
- Combine Wet Ingredients: In another bowl, beat together the milk, eggs, vanilla extract, and vegetable oil until smooth and mixed thoroughly.
- Make the Batter: Pour the wet ingredients into the dry ingredients and stir gently just until combined; avoid overmixing to keep donuts tender.
- Add Chocolate Chips: Fold in the semi-sweet chocolate chips evenly throughout the batter.
- Fill Donut Pan: Spoon or pipe the batter into the prepared donut pan, filling each cavity about 3/4 full to allow room for rising.
- Bake Donuts: Bake in the preheated oven for approximately 10 minutes, or until a toothpick inserted into a donut comes out clean. Remove from oven and allow donuts to cool slightly in the pan before moving them to a wire rack.
- Prepare Chocolate Glaze: In a small saucepan over low heat, melt the unsalted butter with semi-sweet chocolate chips and light corn syrup, stirring constantly until smooth and glossy.
- Glaze Donuts: Dip the cooled donuts into the chocolate glaze, then immediately sprinkle with rainbow sprinkles for decoration. Set aside to let glaze firm up.
- Prepare Sugar Glazes: For the powdered sugar glaze, whisk powdered sugar with milk and vanilla extract until smooth. For the cinnamon sugar topping, mix granulated sugar with cinnamon evenly.
- Apply Alternate Toppings: For powdered sugar glaze, dip or drizzle donuts with the glaze and allow to set. For cinnamon sugar, brush donuts lightly with melted butter or oil and coat in the cinnamon sugar mixture evenly.
- Serve: Enjoy the donuts fresh within the same day for best texture and flavor.
Notes
- Use King Arthur’s Measure for Measure Gluten Free Flour for the best texture and rise.
- You can choose from four topping options: chocolate with sprinkles, powdered sugar glaze, cinnamon sugar, or plain donuts.
- Donuts are best served fresh but can be stored in an airtight container for 1-2 days.
- If dairy-free is preferred, substitute milk and butter with plant-based alternatives.
- Adjust sweetness of coatings according to taste preference.
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
