Make these Amazing Gluten-free Donuts at Home!
Make Gluten-Free Baked Donuts At Home? “No Way!” If this is you, keep reading this recipe! This easy, NO YEAST, quick recipe with simple ingredients makes amazing, light and fluffy Gluten-free Baked Donuts. Ready in under 30 minutes!!
Can gluten-free donuts taste just as good as regular donuts?
Absolutely!! Gluten-free donuts made with this recipe not only taste as good as the regular donuts, they also have a tender, and delicate texture with a beautiful golden crust. I have covered all the tips and tricks in this recipe to truly make it a “No Fail” recipe.
Do Donuts Need Yeast?
The donuts can be broadly classified into 2 types based on the type of leavening agent used in the dough:
1) Yeast donuts – these use yeast.
2) Cake donuts – these use a combination of baking powder and baking soda for making the donuts airy and light.
Cake donuts have a rich, slightly denser texture.
Donuts can also be categorized as:
- Deep Fried
- Baked
based on their cooking method. For Gluten-free Donuts, I recommend the baked option for a delicate, and moist mouthfeel.
How to Make Gluten-Free Donuts At Home?
Do I need a Store-Bought Flour Blend to Make Gluten-Free Donuts?
I’m a big fan of minimizing the number of flours I mix in my recipes. Often times, the store bought mixes may work well for cookies but not for cakes and vice versa. A typical store-bought gluten-free blend contains at least 5-6 flours, xanthan gum and additives like arrow root, corn starch etc.
This recipe uses a combination of Sorghum flour and Roasted Chickpea flour for a beautiful texture and a nice golden crust.
What Ingredients do I need to Make Gluten-Free Donuts?
Dry Mix Ingredients
- Flour: The base ingredient that makes these donuts irresistibly good! This recipe uses a 1:4 ratio of Roasted Chickpea and Sorghum flour.
- Leavening Agents: Baking powder and baking soda in a 4:1 ratio make these donuts light and airy.
- Salt: Just a 1/4 tsp of salt is used to balance out the taste, it also helps hold the dough together.
- Ground Cinnamon: The cinnamon flavor makes the dough aromatic and flavorful.
Wet Mix Ingredients
- Fat: The right balance of fat controls the texture and mouthfeel of this recipe. I’ve used the following-
- Cream Cheese
- Half and Half mixed with Vinegar
Cream Cheese contains fewer calories and has higher protein levels than butter. You can use buttermilk instead of the Half and Half Vinegar combination in a 1:1 ratio.
- Eggs: 2 whole eggs used in the recipe serve as binding agent in the dough.
- Chia Seeds: soaked in water with a gel-like consistency are excellent binding agents in gluten-free baking.
- Sugar: I’ve used 3/4th cup Brown Sugar as it is less processed than white sugar and bears a nice undertone of molasses. Feel free to use white granulated sugar in a 1:1 proportion.
- Vanilla Extract: Pure Vanilla extract adds a fresh delicate flavor to the dough regardless of the topping choice you go for.
Step by Step Process of Making Gluten-Free Baked Donuts
Preparation:
- Make sure the eggs, Half and Half, and the cream cheese are at room temperature.
- Soak 1 tsp chia seeds in 3 tsps of cold water and set aside. Let them soak for at least 15 minutes. (Pic#1)
- Add 1 tbsp White Rice Vinegar to 1 cup of Half and Half and let it rest. (Pic#2)
- Melt 1-2 tbsp of butter and using a silicone brush, grease a donut pan generously to ensure full coverage. (Pic#3)
- Preheat the oven to 350 deg F.
Dry Mixture:
- In a mixing bowl, sieve together the flours (sorghum and roasted chickpea), salt, baking soda, baking powder, and ground cinnamon. Pic#4
Wet Mixture:
- Whisk cream cheese in a bowl using a hand mixer or a stand mixer for about a minute. Pic#5
- Add in brown sugar in batches and whisk until well combined (Pic#6). Add the eggs one at a time making sure one is blended well before adding the next (Pic#7). Keep scraping the sides of your bowl to make sure the dough is well incorporated.
The Batter:
- Make a well in the center of the dry mix bowl and add in the wet mix in 2-3 batches, making sure to fold in the wet mix into the dry mixture. Pic#8
- Then, add in the buttermilk substitute (half and half and vinegar combo) (Pic#9). Fold in the liquid carefully and blend it in completely.
- Now, mix in the soaked chia seeds into the batter and mix well (Pic#10, 11).
Baking:
- Pour the batter into the greased donut pan. I like to fill the batter completely until the top, for a fuller donut. Pic#12
- Gently tap the pan on the counter to get rid of any air bubbles.
- Bake for 16-18 minutes (Pic#13). Do a quick test with a toothpick/ skewer and check if it comes out clean. Then, turn off the oven, let the donuts rest for about 3-4 minutes in the oven.
- Cool the donuts on a wire rack. (Pic#14)
Tip: This recipe makes 12 donuts, so in case you only have a donut pan for 6, and have left over batter, pour it into your muffin tin.
How do I Frost my Donuts at Home?
It is such a satisfying and exciting experience adding different types of toppings to your home-made donuts. Let your imagination take control and you can experiment with different flavors, textures and ingredients to create the most unique donuts! Here are 2 most popular types of frosting options:
- Chocolate
- Maple Syrup
Chocolate Frosting
Ingredients
- 1/2 cup Powdered sugar
- 1/4 cup Cacao powder
- 3/4 cup Milk
- 1 tsp Cornstarch Powder
- 1/8 tsp salt
- 1/2 tbsp butter (unsalted)
- 1 tsp Vanilla extract
Process for making Chocolate Glaze:
- In a pan sieve powdered sugar, blend in cacao/ chocolate powder, salt and cornstarch powder. Mix until combined well.
- Add in the milk, whisking/ stirring continuously in 2-3 parts. Make sure there are no lumps and it forms a smooth mixture.
- On a cooktop, place the pan on low-medium heat, keep stirring. The mixture starts thickening after 3-4 minutes. Add in the vanilla extract.
- Turn off heat and add in the butter for a glossy touch to your chocolate glaze and mix well.
- Let it cool down completely before using.
Maple Syrup Glaze:
Ingredients
- 1/2 cup Powdered Sugar
- 1 tbsp Maple Syrup
- a Pinch of Salt
- 1 tbsp Milk
Process of Making Maple Syrup Glaze for Donuts:
- In a bowl whisk together powdered sugar, maple syrup, milk and salt until well combined.
- Check for sweetness and adjust accordingly.
- Optional: You may bring this glaze to a boil in a pan for increasing the shelf life of this glaze and add a tbsp of butter.
Deck your Donuts:
- Chocolate Glazed Donuts: Once the chocolate glaze cools down, you can either spoon it over the donuts or dunk the donuts into the chocolate glaze :).
- Maple Syrup Glazed Donuts: Spoon the gorgeous maple glaze over the donuts or simply dunk them into the bowl with the glaze.
- Sprinkled Donuts: There’s nothing like biting into the heavenly pieces of sprinkles on donuts. Add in sprinkles of your choice on the iced donuts or simply add sprinkles over donuts after applying sugar syrup.
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MAKE THESE AMAZING GLUTEN-FREE DONUTS AT HOME!
Make Gluten-Free Baked Donuts At Home? "No Way!" If this is you, keep reading this recipe! This easy, NO YEAST, quick recipe with simple ingredients makes amazing, light and fluffy Gluten-free Baked Donuts and are ready in under 30 minutes!!
Equipment
- 2 Mixing bowls
- 1 Whisk
- 1 Hand Blender
- Measuring Cups
- 1 Donut Pan
Ingredients
Dry Mix
- 1 cup Sorghum Flour GF Certified
- ¼ cup Roasted Chickpea Flour aka Sattu
- 1 tsp Baking Powder GF Certified
- ¼ tsp Baking Soda
- ¼ tsp Salt Iodized
- 1 tsp Ground Cinnamon
Wet Mix
- 2 large Eggs
- 2 oz Cream Cheese
- 1 cup Half and Half
- 1 tbsp White Vinegar GF Certified
- 1 tsp Chia Seeds
- 3 tsp Cold water For soaking chia seeds
- ¾ cup Brown Sugar
- ½ tbsp Vanilla Extract
Chocolate Frosting
- ½ cup Powdered Sugar
- ¼ cup Cacao powder GF Certified
- ¾ cup Milk
- 1 tsp Cornstarch GF Certified
- ⅛ tsp Salt
- ½ tbsp Unsalted Butter
- 1 tsp Vanilla Extract
Maple Syrup Frosting
- ½ cup Powdered Sugar
- 1 tbsp Maple Syrup
- ⅛ tsp Salt
- 1 tbsp Milk
Instructions
Preparation
- Make sure the eggs, Half and Half, and the cream cheese are at room temperature.
- Soak 1 tsp chia seeds in 3 tsp of cold water and set aside. Let them soak for at least 15 minutes.
- Add 1 tbsp White Rice Vinegar to 1 cup of Half and Half and let it rest.
- Melt 1-2 tbsp of butter and using a silicone brush, grease a donut pan generously to ensure full coverage. Preheat the oven to 350 deg F.
Dry Mixture:
- In a mixing bowl, sieve together the flours (sorghum and roasted chickpea), salt, baking soda, baking powder, and ground cinnamon.
Wet Mixture:
- Whisk cream cheese in a bowl using a hand blender or a stand mixer for about a minute.
- Add in brown sugar in batches and whisk until well combined. Add the eggs one at a time making sure one is blended well before adding the next. Keep scraping the sides of your bowl to make sure the dough is well incorporated.
The Batter:
- Make a well in the center of the dry mix bowl and add in the wet mix in 2-3 batches, making sure to fold in the dry mix into the wet mixture.
- Then, add in the buttermilk substitute (half and half and vinegar combo). Fold in the liquid carefully and blend it in completely. Now, mix in the soaked chia seeds into the batter.
Baking:
- Pour the batter into the greased donut pan. I like to fill the batter completely until the top, for a fuller donut.
- Gently tap the pan on the counter to get rid of any air bubbles. Bake for 16-18 minutes. Do a quick test with a toothpick/ skewer and check if it comes out clean. Then, turn off the oven, let the donuts rest for about 3-4 minutes in the oven. Cool the donuts on a wire rack.
Chocolate Frosting
- In a pan sieve powdered sugar, blend in cacao/ chocolate powder, salt and cornstarch powder. Mix until combined well.
- Add in the milk, whisking/ stirring continuously in 2-3 parts. Make sure there are no lumps and it forms a smooth mixture.
- Place the pan on low-medium heat, keep stirring. The mixture starts thickening after 3-4 minutes. Add in the vanilla extract.
- Turn off heat and add in the butter for a glossy touch to your chocolate glaze and mix well. Let it cool down completely before frosting.
Maple Syrup Glaze
- In a bowl whisk together powdered sugar, maple syrup, milk and salt until well combined. Adjust the sweetness per taste.
Deck your Donuts
- Chocolate Glazed Donuts: Once the chocolate glaze cools down, you can either spoon it over the donuts or dunk the donuts into the chocolate glaze.
- Maple Syrup Glazed Donuts: Spoon the gorgeous maple glaze over the donuts or simply dunk them into the bowl with the glaze.