Gluten Sensitive Donuts Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Lightly grease a 6- or 12-cavity donut pan with nonstick spray or butter and set aside.

Combine dry ingredients

In a medium bowl, whisk together 2 cups gluten-free all-purpose flour, 1/2 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp fine sea salt until evenly distributed.

Combine wet ingredients

In a separate bowl, whisk the egg, 3 tbsp milk, 1/4 cup plain yogurt, 3 tbsp vegetable oil, and 1 tsp vanilla extract until smooth.

Mix batter

Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until no large flour pockets remain; batter should be thick but spoonable. Do not overmix to avoid a gummy texture. If batter seems too thick, add up to 1 tbsp more milk.

Fill and bake

Transfer batter to a piping bag or zipper bag with the corner snipped. Pipe or spoon batter into prepared donut cavities, filling each about 3/4 full. Bake for 10–12 minutes, or until the tops spring back and a toothpick inserted into the thick part comes out mostly clean.

Cool

Allow donuts to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing (cooling prevents glaze from sliding off).

Preheat and prepare pan

Preheat oven to 350°F (175°C) if not already hot. Grease a donut pan as above.

Combine dry ingredients

In a medium bowl, whisk together 2 cups gluten-free all-purpose flour, 1/2 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp fine sea salt until evenly mixed.

Combine wet ingredients

In a separate bowl, whisk the egg, 3 tbsp milk, 1/4 cup plain yogurt, 3 tbsp vegetable oil, and 1.5 tsp vanilla extract until smooth.

Mix batter

Fold the wet into the dry ingredients until combined and the batter is thick but spoonable. Scrape the sides and add up to 1 tbsp more milk if too thick.

Fill and bake

Pipe or spoon batter into donut cavities, filling about 3/4 full. Bake 10–12 minutes until set and lightly springy. A toothpick should come out mostly clean.

Cool

Cool in the pan 5 minutes then transfer to a wire rack to cool completely before glazing.

Make glaze

Place 3/4 cup semi-sweet chocolate chips and 1 tbsp butter (or coconut oil) in a small microwave-safe bowl. Microwave in 20-second bursts, stirring between bursts, until melted and smooth. Stir in 1/2 cup powdered sugar and 1 tbsp milk; whisk until smooth. If too thick, add milk 1/2 tsp at a time to reach a pourable consistency.

Glaze donuts

Dip the top of each cooled chocolate or vanilla donut into the chocolate glaze, letting excess drip back into the bowl. Place glazed donuts back on the rack set over a sheet pan to catch drips. Immediately add sprinkles or nuts if using. Allow glaze to set about 15–20 minutes at room temperature.

Make glaze

In a small bowl, whisk together 1 cup powdered sugar, 1/2 tsp vanilla extract, 2 tbsp milk, and 1/8 tsp fine sea salt until smooth. Add more milk (1/4 tsp at a time) if needed to reach a pourable but not thin glaze.

Glaze donuts

Dip cooled donuts into the vanilla glaze and return to the wire rack. Add optional toppings immediately. Let set 10–15 minutes before serving.

Serve the glazed donuts once the glazes are set. Store leftover donuts in an airtight container at room temperature for 1–2 days or refrigerated up to 4 days (glaze may firm more when chilled). To refresh, warm briefly in a 300°F oven for 5 minutes.