Cinnamon Sugar Donuts - Gluten-Free

My husband is the one with celiac disease, so while I am still able to grab a quick bite at a drive thru, he doesn't have that option (other than ordering coffee). One of the things he's been missing is donuts and he just happened to mention it to me a couple days ago. That was the only excuse I needed to go out and buy a donut pan and find a recipe (small batch) that would be easy to do and actually taste great.

This is the recipe I found on Pinterest (It can be dairy and nut free too). It's been printed and it's in my recipe book now. (The link to the original recipe is at the end of this post.)

Cinnamon Sugar Donuts - Gluten-Free

PREP TIME: 5 minutes / COOK TIME: 11 minutes / TOTAL TIME: 21 minutes


So good and so easy to make!

For the donuts:

·         1 cup Gluten-free flour blend (I used Bob's Red Mill 1 for 1)

·         1/3 cup brown sugar, packed

·         1 teaspoon gluten-free baking-powder

·         1 teaspoon cinnamon

·         1/2 teaspoon salt

·         1 large egg

·         1 teaspoon gluten-free vanilla

·         1/4 cup + 2 tablespoons avocado oil (or oil of choice)

·         1/4 cup + 2 tablespoons dairy-free milk (or regular milk)

·         1 teaspoon white vinegar

For the coating:

·         1/4 cup granulated sugar

·         1 teaspoon cinnamon


For the donuts:

1.       Preheat oven to 425°F. Grease one six-serving donut pan - set aside.

2.       In a large mixing bowl, mix the flour, brown sugar, baking powder, cinnamon, and salt.

3.       Add the egg, vanilla, oil, dairy-free milk, and vinegar and stir until combined.

4.       Spoon the batter into the prepared donut pan - Filling each donut well about 2/3 full. The batter should not cover the center of the donut well where the hole will go.

5.       Bake for 9-11 minutes or until the donuts rise and set.

6.       Remove from oven and let cool for 5 minutes.

7.       Place a wire rack over a cookie sheet or piece of parchment paper. (*The cookie sheet or parchment is to make clean up easier)

8.       Carefully remove the donut from the pan. You may need to use a spoon or a rubber spatula to loosen them if they stick.

For the coating:

9.       In a separate small mixing bowl, combine the sugar and cinnamon. One at a time, dip the tops of your donuts into the coating, then flip them to coat the bottoms.

10.   Place your cinnamon sugar donut on the rack and repeat until all donuts have been coated.

11.   Store donuts in an airtight container at room temperate for up to three days.



·         When measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour.

·         You can use your milk of choice in this donut recipe. Be sure not to use full fat milk, or full fat coconut milk as the batter will be too thick.


Recipe found here: 


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