Gluten-Free Maple Bourbon Glazed Doughnuts

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gluten free
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Hands-on time:
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Yield: 12 doughnuts

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If you're eating or baking gluten-free, and need a glazed doughnut fix, reach for a dozen of these maple cake doughnuts! They're moist, tender, and finished with a smooth, sweet, maple-y bourbon glaze.

Gluten-Free Maple Bourbon Glazed Doughnuts

star rating (5) rate this recipe »
gluten free
Hands-on time:
Baking time:
Total time:
Yield: 12 doughnuts
Published: 08/29/2013



  • 2 cups King Arthur Gluten-Free Multi-Purpose Flour
  • 1/3 cup cornstarch
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 teaspoon xanthan gum
  • 1/2 cup (8 tablespoons) butter, softened
  • 3/4 cup maple sugar
  • 2 large eggs
  • 1 3/4 cups milk
  • 1/4 teaspoon maple flavor


  • 1 cup confectioners' sugar
  • 1/3 cup maple syrup
  • 1 teaspoon bourbon whiskey (please see tip below for substitution)


  • 2 cups confectioner's sugar
  • 3/4 cup maple syrup
  • 2 teaspoons bourbon

Tips from our bakers

  • These doughnuts are best when eaten the day they're made. If you know you won't use them all right away, keep some, unglazed, in an airtight container or plastic bag. Reheat them in the microwave for 10 to 15 seconds and glaze just before serving.
  • Does bourbon give you the blues? Try using a teaspoon of rum or rum extract instead or just omitting the addition altogether.
  • Muffins are a great alternative if you are without a doughnut pan. Just add about 3 minutes onto the baking time and you're good to go!


see this recipe's blog »

1) Preheat your oven to 350°F and lightly grease two doughnut pans.

2) Mix the flour, cornstarch, baking powder, baking soda, salt, and xanthan gum in a bowl, and set aside.

3) With an electric mixer and paddle attachment, beat the butter and maple sugar until they're fluffy and the sugar begins to dissolve, about 2 minutes. Then add the eggs, one at a time, beating well.

4) Stir the maple flavoring into the milk and add it alternately with the blended dry mixture to the butter/sugar.

5) Beat the batter on medium speed for approximately 30 seconds, then scrape the sides of the bowl and beat for an additional 30 seconds.

6) Fill a large piping bag (or zip-top bag) with the batter, and pipe it into your prepared doughnut pans. Allow the batter to rest for 10-15 minutes before baking.

7) Bake the doughnuts for 15 minutes. Remove them from the oven, and allow them to rest for just a minute or two before turning them out onto a rack to cool.

8) To make the glaze: Mix all of the glaze ingredients, stirring until smooth.

9) Dip the cooled doughnuts into the glaze and turn them out onto a cooling rack set atop parchment paper, to catch the drips.

Yield: 12 doughnuts.


  • star rating 12/26/2014
  • Paige from Fort Lauderdale, FL
  • These came out perfect! I haven't eaten a doughnut in years and these definitely hit the spot. Make sure to let the batter rest ten to fifteen minutes. It is a crucial step.
  • star rating 09/24/2014
  • Careful Celiac from Boston
  • Just a tip for anyone with Celiac Disease wanting to make these. KAF's maple sugar is NOT gluten free. It's processed on shared equipment. KAF confirmed this for me.
    Since our maple sugar is packaged in one of our non certified GF facilities we recommend seeking another source for a maple sugar that is certified GF when there Celiacs is a concern. Elisabeth@KAF
  • star rating 12/25/2013
  • Jacqueline from
  • I used this recipe for cake pops and WOW! I used regular sugar instead of the maple and no flavoring. I also added one egg. Consistency was perfect and fluffy! Amazing!!!
  • star rating 12/25/2013
  • Sue1017 from KAF Community
  • This recipe turned out amazing. We ended up with 12 donuts and 10 large donut holes. And they are so good!! And I am baking at altitude.
  • star rating 09/20/2013
  • Texas Ed from KAF Community
  • This was the first time I have used gluten free flour, doughnuts came out a bit grainy to my taste. The blog instructions are correct but the instructions in the basic recipe does not mention the eggs and when they are added, so I added them at the end. Ended up with a really thin batter so I added more flour until it looked right Adventures in baking! They still came out ok but maybe that's why I found them a bit grainy. I'll try the other recipe, KAPLAN flour, next time.
    Thank you for your feedback, I added the egg step to the recipe page and appreciate you noticing the error. Try resting your batter for 10-15 minutes before baking to allow the grains and xanthan gum to fully hydrate. This will help promote a better texture. ~Amy

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