Gluten-Free Doughnut Mix

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  • In stock and ready to ship

Tender, cake-style old-fashioned doughnuts. Baked, not fried, so you can enjoy this classic gluten-free and guilt-free.

Just mix together the butter, oil, milk, and eggs into the mix, fill the wells of your doughnut pan, bake, and enjoy.

What you get

The best gluten-free doughnuts you'll ever bake, in an easy to use mix. 15-ounce mix yields 12 large or 48 mini doughnuts.

Dietary information
  • Certified Gluten-Free™ by the non-profit Gluten-Free Certification Organization (GFCO), a program of the Gluten Intolerance Group (GIG®).
  • Kosher
Care & storage

Store cool and dry for 12 months.

Test kitchen tips

For an easy glaze, mix:

  • 1 cup confectioners' sugar.
  • 2 to 3 tablespoons cream.
  • 1 teaspoon vanilla extract.

Stir together; dip or drizzle over doughnuts.

For gluten-free pumpkin doughnuts: add 1½ to 2 teaspoon of your favorite pumpkin spice blend to the bag of dry ingredients. Replace the milk with ½ cup (4 ounces) of milk and ½ can (7½ oz) of pumpkin (not pumpkin pie filling).

For a dairy free version, replace the butter and milk with vegan buttery sticks and rice milk.

For Fried Sour Cream Cake Doughnuts: mix 3 large eggs, ¾ cup of sour cream and the mix until well blended. Pat or roll dough to ¾" thick and cut into doughnuts. In an electric skillet or heavy frying pan, heat 1 to 1½ inches of vegetable oil to 350-365°. Fry doughnuts until golden brown, 1 to 2 minutes each side. Drain on a cooling rack. Cool for 5 minutes before coating with confectioners' sugar or for 15 minutes before glazing.

More information

You'll need a doughnut pan to make these tasty treats.