Gluten-Free Glazed Donuts

These Gluten-Free Glazed Donuts are soft, golden, and perfectly sweet with that classic shiny glaze, everything you love about bakery donuts, made completely gluten-free and just as irresistible.

Let’s be honest. Finding a truly good gluten-free donut can feel like chasing a unicorn. Either they’re too dense, too dry, or taste “healthy” (and not in a good way). But these? They’re fluffy, tender, and melt-in-your-mouth delicious.

Why You’ll Love These Gluten-Free Glazed Donuts

These donuts taste like the real deal. Light interior. Crisp golden edges. Sweet vanilla glaze that cracks slightly when you bite into it. That moment? Pure magic.

They’re:

• Dairy-optional
• Easy to customize
• Perfect for brunch, holidays, or weekend baking
• Better than store-bought

And the best part? Nobody will guess they’re gluten-free.

Notes on Ingredients

Great donuts start with understanding your ingredients. Let’s break it down.

Gluten-Free Flour Mix: Use a high-quality gluten-free flour blend. Make sure it’s a cup-for-cup style mix. If your blend already contains xanthan gum, you can skip adding extra.

The right blend gives structure and softness without grit.

Xanthan Gum: Think of xanthan gum as gluten’s replacement assistant. It helps bind everything together and creates elasticity so your donuts don’t crumble apart.

Quick-Acting Yeast: Quick-acting yeast gives these donuts their airy texture. Always check expiration dates. Dead yeast equals flat donuts. And nobody wants that.

Coconut Milk: Full-fat canned coconut milk adds richness and moisture. It also keeps the crumb tender. Warm it gently, about bath-water warm (around 90°F). Too hot and you’ll kill the yeast.

Eggs: Eggs provide structure and lift. Beating them until frothy adds air and makes the dough lighter.

Vegetable Oil: Helps keep the dough tender and moist, giving the finished donuts a soft texture. It also prevents dryness, which can sometimes happen in gluten-free baking.

Powdered Sugar: Powdered sugar forms that classic donut glaze. It dissolves easily and creates a smooth finish.

Vanilla Extract: Vanilla gives warmth and depth. That bakery-style aroma? That’s vanilla working its magic.

How to Make Gluten-Free Gmazed Donuts

Dough

1. Warm the coconut milk to about 90∘F (it should feel like warm bath water, not hot). Stir in the yeast and 1 teaspoon sugar in a medium bowl, then let it sit until foamy and active.
2. In a stand mixer bowl, beat the eggs on medium speed for about 4 minutes, until light and frothy.
3. With the mixer off, pour in the yeast mixture and vegetable oil. Mix for about 2 minutes, scraping the bowl if needed, until smooth and evenly combined.
4. Add the dry ingredients (flour, sugar, salt, and xanthan gum). If your gluten-free flour blend already contains xanthan gum, leave it out. Mix about 2 minutes, until a cohesive, sticky dough forms.
5. Cover the bowl and chill the dough overnight (best) or at least 4–6 hours. This cold rest is what makes the dough easier to handle and improves the final texture.

Shaping donuts

1. Remove the dough from the fridge. Line your counter with parchment paper, and set out a parchment-lined baking sheet for the cut donuts.
2. Scoop off roughly 1/2 cup of dough. Press it on the parchment into a round about 1/3 to 1/2 inch thick.
3. Cut out donuts with a donut cutter, or use a large cup/jar for the outer circle and an apple corer (or small cutter) for the center hole.
4. Transfer each cut donut to the prepared baking sheet. Repeat with the remaining dough.
5. Lightly drape a clean towel over the donuts and let them rise in a warm spot for at least 30 minutes (gluten-free dough often needs a bit longer).

Frying

1. Add vegetable oil to a saucepan or deep pot until it’s about 2–3 inches deep.
2. Heat the oil to 300∘F –325∘F. Monitor the oil with a thermometer and adjust the heat as needed to maintain a consistent temperature.
3. Fry one donut at a time (or a few, without crowding). Cook about 1 minute per side, until deep golden.
4. Lift out carefully and set on a cooling rack to drain.

Glaze

1. Whisk powdered sugar with vanilla in a bowl. Add 1 tablespoon of milk and stir until smooth.
2. If it’s too thick, add more milk 1 teaspoon at a time until you get a pourable glaze.
3. Dip warm donuts into the glaze, lift straight up to let excess drip off, then set back on the rack to finish setting.

Tips for Making Gluten-Free Glazed Donuts

Control Oil Temperature

Too hot and they burn outside, raw inside. Too cool and they absorb oil.

Stay between 300–325°F.

Don’t Skip the Chill Time

Cold dough equals easy shaping and better texture.

Handle Dough Gently

Press and shape softly. Overworking gluten-free dough makes it tough.

Glaze While Warm

Warm donuts absorb glaze slightly, giving that classic donut-shop finish.

Storing Gluten-Free Glazed Donuts

Room Temperature Storage

Store your donuts in an airtight container for up to 2 days.

Refrigeration

Refrigerate for up to 4 days. Warm slightly before serving.

Freezing Instructions

Freeze unglazed donuts for up to 2 months. Thaw and glaze fresh.

FAQs

Can glazed donuts be made gluten-free?

Yes! Using a quality gluten-free flour blend makes soft and fluffy glazed donuts possible.

What glaze works best for gluten-free donuts?

A simple powdered sugar and vanilla glaze creates the classic sweet finish.

Why chill gluten-free donut dough?

Chilling improves texture and makes the dough easier to handle.

Can I make these dairy-free?

Yes, coconut or almond milk works perfectly in both dough and glaze.

More gluten-free desserts to make ASAP!

• Gluten Free Baked Donuts
• Gluten-Free Baked Apple Cider Donuts
• Gluten Free Air Fryer Donuts
• Gluten Free Cinnamon Pull-Apart Bread

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