Gluten-Free Classic Baked Doughnuts made with baking mix

star rating (18) rate this recipe »
gluten free, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 12 doughnuts.

Recipe photo

Imagine a big mug of hot coffee and a couple of delicious powdered-sugar donuts. Our friends who bake gluten free can indulge in this classic treat again; it's easy to make with our gluten-free baking mix. Which doughnuts do you like best — chocolate chip, cinnamon sugar, or coconut? With a few small changes, this recipe will make magnificent examples of any of those; see "tips," below.

Note: Please read and follow the recipe carefully; it calls for our gluten-free all-purpose baking mix, NOT our gluten-free multi-purpose flour.

Gluten-Free Classic Baked Doughnuts made with baking mix

star rating (18) rate this recipe »
gluten free, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 12 doughnuts.
Published: 06/10/2013



  • 1/4 cup butter
  • 1/4 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg, to taste
  • 2 2/3 cups King Arthur Gluten-Free All-Purpose Baking Mix*
  • 1 cup milk
  • *Make sure you use our gluten-free BAKING MIX — NOT our gluten-free flour.


  • 1/2 cup confectioners' sugar

Tips from our bakers

  • *To make chocolate chip doughnuts, stir 3/4 cup semisweet chocolate chips into the batter before filling each well to the rim with batter.
  • *To make cinnamon doughnuts, increase the nutmeg to 1 teaspoon. Shake warm doughnuts in a plastic bag with about 1/4 to 1/3 cup cinnamon-sugar instead of the confectioners' sugar.
  • *To make coconut doughnuts, sprinkle toasted coconut into each of the wells of the pans before spooning in the batter; you'll need about 1/2 cup total. Can you use plain instead of toasted coconut? Yes; but it browns unevenly, and won't produce as good a result.


1) Preheat the oven to 425°F. Lightly grease two standard doughnut pans.

2) In a medium-sized bowl, beat together the butter, vegetable oil, and sugars until smooth.

3) Add the eggs, beating to combine.

4) Stir in the nutmeg and vanilla.

5) Stir the gluten-free baking mix into the butter mixture alternately with the milk, beginning and ending with the baking mix and making sure everything is thoroughly combined.

6) Transfer the batter to the prepared doughnut pans, filling the wells to about 1/4" below the rim. A teaspoon cookie scoop works well for this; as does a piping bag, or a plastic sandwich bag with the corner cut off.

7) Bake the doughnuts for 10 minutes, until set. Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a rack. Enjoy warm; or cool completely.

8) Shake doughnuts in a plastic or paper bag with about 1/2 cup non-melting white sugar (for best results), or confectioners' sugar.

Yield: 12 doughnuts.


1 2  All  
  • star rating 01/15/2015
  • member-colleenstevens131 from KAF Community
  • I love this recipe!! I made it exactly as written the first time I baked them. They were delicious. I bought a second donut pan so I could bake them all at the same time. The second time I made them I eliminated the dairy. I used organic coconut oil for both the butter and the oil. I used canned unsweetened coconut milk for the milk. I also added a bit of coconut flavor. They did not come out with a distinct coconut flavor but they were every bit as good as the original batch. Does anyone have any recommendations for making these into chocolate donuts?!!
    Since the recipe is made with the baking mix, it would be difficult to turn into chocolate donuts, but very easy to make the chocolate chip variation (maybe with a chocolate glaze?). Happy Baking! Irene@KAF
  • star rating 01/05/2015
  • Diana from Pennsylvania
  • This recipe makes wonderful cake doughnuts! I could absolutely not tell they were gluten-free. I made the toasted coconut version and also sprinkled the tops of some with cinnamon sugar and tried a piece dunked in powdered sugar. The toasted coconut and cinnamon-sugar topped toasted coconut ones were exceptionally good, but the doughnut shops must have a different type of powdered sugar though since the powdered sugar (10X) I used did not have the same flavor or 'bite' as the store-bought doughnuts (King Arthur, any suggestions for that?) Overall, I will have to say this recipe is definitely a keeper. Except for cutting the recipe in half to make six doughnuts instead of a dozen, I followed the recipe exactly, using Crisco to grease the doughnut pan. This is a great, quick and easy recipe. If you are gluten-free and miss doughnuts, try these. You will not regret it. Thanks King Arthur.
  • star rating 12/23/2014
  • Miriam from Missouri
  • Does anyone have ideas for what to use instead of butter as I am both gluten and dairy intolerant? It looks delicious and I would love to try it! Try a vegan butter substitute or coconut oil- it's solid at room temperature. Happy baking! Laurie@KAF
  • star rating 11/09/2014
  • sbergeron00 from KAF Community
  • The donut recipe is lovely. Light and flavorful. Made a ton of mini donuts! My only reason for rating it lower was the recommendation to use the Non-Melting Powdered sugar on these gluten free donuts. The Non-melting sugar isn't Gluten Free as it contains Wheat. Shake in a mixture of cinnamon and granulated sugar, top with a glaze or use regular powder sugar (yup, it does fade away but if you eat them with in a couple hours they will still be pretty!)
    Thanks for pointing out that the non-melting sugar has wheat in it. I passed on your comments to our web team. Barb@KAF
  • star rating 10/25/2014
  • Tammie from Ramona, CA
  • I made this recipe as is and it was ok. As with any GF flour that does not use a superfine grind, let the batter sit a minimum of 30 minutes! I decided to make a few tweaks. I eliminated the spice, added a heaping 1/4 cup of cocoa Hershey's unsweetened to the flour and whisked. During the process of adding the milk and flour to the wet ingrediates, I also added a 1/4 cup of Buttermilk (2%). I also used sweet unsalted butter but wished I had now used the sweet salted as I think it would intensify the flavors. These came out light and fluffy! Also, do follow the point of not removing them from the pan for at least 5 minutes as these are very soft.
  • star rating 10/19/2014
  • Caitlin from Troy, NY
  • I decided to attempt to turn this recipe into apple cider donuts, and oh my goodness did they come out wonderfully! I just substituted 1 C of fresh cider for the 1C milk, and replaced the 1/2 teaspoon nutmeg with 1/4 teaspoon nutmeg, and 1/4 teaspoon cinnamon and they are delicious! I'm giving these four stars instead of five simply because they came out more light and cakey than I'd like for a donut, but that could have been because of my substitution or I may have mixed it too long. In any case, anyone looking for a gluten-free taste of fall, a direct substitution of cider for the milk leads to delicious results!
  • star rating 08/29/2014
  • Kat from Brooklyn, NY
  • Yuck. These came out horrible as I think the oven temperature was too high. The bottoms were brown and the tops were white. Even worse was the taste: they literally tasted like a cheap $1 vanilla cake mix. Super artificial tasting, even though I use the best quality vanilla, butter, and other add ins. I am honestly confused as to why these taste so gross. This is the only recipe from KAF that I have hated and am sad there aren't better options for gluten free donut recipes. I will just have to keep searching...

    Hi Kat- I'm so sorry to hear what an awful experience you had with this recipe as others seem to have enjoyed it, but I would recommend trying our gluten-free doughnut mix as an alternative to see if you like those better. If you'd like to talk through this recipe or have any other questions, please give our baker's hotline a call at 855-371-2253 and we'd love the opportunity to help you find a delicious GF doughnut! Jocelyn@KAF

  • star rating 08/22/2014
  • augiedog from KAF Community
  • Can you make these with regular KA all purpose flour instead of gluten free?
    We do have several baked doughnut recipes on our website that call for KA all purpose flour. You might want to check them out. Barb@KAF
  • star rating 07/14/2014
  • Evonne from Kansas City, MO
  • I made this recipe as donut holes for a bridal shower brunch for GF bride. No one could tell they were GF and everyone enjoyed them. How much boiled cider would you recommend to add for a different flavor?
    I would try 1-2 tablespoons or you can roll the baked doughnuts in the boiled cider for a tart and sweet glaze. Jon@KAF
  • star rating 07/13/2014
  • June from Portage , michigan
  • I used my baby cake pop machine to make donut holes. They were really good- I added orange flavoring and am looking forward to using different flavorings.
1 2  All  

Related recipes