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photo of a stack of delicious baked gluten free donuts by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth
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4.8 from 29 votes

Easy Baked Gluten Free Donuts Recipe

These gluten free donuts come together in about 15 minutes, and take even less time to bake. You can coat or frost them in whatever flavors you like to make a completely customized treat!
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Desserts
Cuisine: baked goods
Keyword: baked donuts, boozy desserts, donuts, doughnuts, gluten free, sugar and cloth
Servings: 12
Calories: 200.49kcal


  • Donut pans
  • Large mixing bowl
  • Microwave safe bowl
  • Pipping bag


For the donuts --

  • 1 1/2 cups gluten-free all purpose flour
  • 1/2 tsp xanthan gum only needed if your flour blend doesn’t contain any
  • 1/2 cup white sugar
  • 1/4 cup brown sugar lightly packed
  • 1/4 cup cornstarch
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp ground nutmeg
  • 1/2 cup unsalted butter melted
  • 2 eggs at room temperature
  • 3/4 cup plain whole milk yogurt not Greek
  • 2 tsp vanilla extract

For the vanilla glaze:

  • 1/4 cup milk
  • 2 cup powdered sugar
  • 1 tsp vanilla extract

For the chocolate ganache --

  • 1/2 cup whipping cream
  • 1/2 dark chocolate chopped

For cinnamon sugar donuts --

  • 1/4 cup butter
  • 1/2 cup white sugar
  • 2 tbsp ground cinnamon


  • Preheat the oven to 350F, and grease your donuts pans to have them ready. Set out the eggs and yogurt and allow them to come to room temperature.
  • Melt the butter in a microwave safe bowl and allow it to cool, but not harden. Stir in the eggs, yogurt, and vanilla extract until the mixture is smooth and set aside.
  • In a large mixing bowl, mix the flour, sugars, cornstarch, baking powder and soda, salt, and nutmeg until thoroughly combined. Create a well in the center of the bowl, then pour the wet ingredients into it and stir them in thoroughly.
  • When the batter is ready, spoon it into a plastic zippered bag or piping bag. Snip the corner off the bag and squeeze it into each donut ring until it’s about 2/3 full. You can also spoon the batter into the pan -- if you do, just make sure that there isn’t any covering the center ring or your donuts won’t have a hole in the middle.
  • Bake the donuts for about 12 minutes, or until the donuts are a light golden brown around the edges. Remove them from the oven, allow them to sit for about 5 minutes, then turn them onto a cooling rack. Allow them to cool completely before frosting or coating.

For the vanilla glaze --

  • Heat the milk in a small saucepan until it’s steaming, then sift in the powdered sugar.
  • Whisk until the sugar has completely combined, then stir in the vanilla extract.
  • Dip the donuts in the glaze and sprinkle it with any nuts, sprinkles, or berries you wish before it sets.

For the chocolate ganache --

  • Place the chocolate in a mixing bowl and sprinkle with a pinch of salt. Heat the whipping cream until it’s gently simmering but not boiling, then pour it over the chocolate.
  • Allow it to sit for about 10 minutes, then gently stir it all together until the mixture has become smooth and thick.
  • Allow it to cool until it’s no longer runny, then dip the donuts and sprinkle them with any desired toppings. Allow the ganache to set -- it will thicken more quickly in the refrigerator.

For cinnamon sugar donuts --

  • Melt a quarter cup of butter.
  • Stir together a 1/2 cup of white sugar and 2 tbsp. ground cinnamon.
  • Dip both sides of the donut in the butter, and then toss in the cinnamon sugar.


After the donuts have been glazed, store them in an airtight container on the counter for 2-3 days.


Calories: 200.49kcal | Carbohydrates: 27.35g | Protein: 3.08g | Fat: 9.4g | Saturated Fat: 5.42g | Cholesterol: 49.61mg | Sodium: 95.48mg | Potassium: 90.45mg | Fiber: 1.65g | Sugar: 14.12g | Vitamin A: 291.12IU | Vitamin C: 0.08mg | Calcium: 60.37mg | Iron: 0.75mg