These Gluten Free Donuts (Krispy Kreme Copycats) are amazing! They are tender, fluffy, and sweet. Mixed up quickly and baked in the oven, these glazed donuts will become a regular treat for your family.
Who doesn't love a warm Krispy Kreme glazed donut fresh from the oven? Since we have been gluten free, this is something we've missed, and this gluten free donut recipe is the closest I've come to tasting the real thing.
This has always been one of the most popular recipes on Seasonal Cravings, and it has been made thousands of times with photos uploaded on Pinterest if you want to check some of those out.
Be sure to check the comment section for tips and tricks from some of my readers who have made these best gluten free donuts many times.
I have spent endless hours in the kitchen experimenting with store bought gluten free flour and making my own. I recently tried a new mix - Bob's Red Mill 1 to 1 Baking Flour.
I love this stuff! It contains a mix of white and brown rice flour plus sweet white sorghum, and it makes these Gluten Free Donuts (Krispy Kreme Copycat) awesome! It has 2 grams of protein and 1 gram of fiber.
I try to avoid flour mixes with cornstarch or tapioca flour as their main ingredient. I need some nutritional value to my flour mix. I hope this new flour and I have a long and happy life together.
Here are some other unique donut recipes, and try these Hot Cocoa Donuts, too.
I substituted tapioca starch for the flax, and the result was phenomenal. Hands down, the best gluten free donuts!!!!!
- Em
Ingredients for Gluten Free Donuts
- Bob's Red Mill 1 to 1 Baking Flour - This is the flour I tested these with, and I haven't made them with other brands.
- Flaxseed meal - If you don't have it, replace it with the same amount of the gluten free flour. One reader swapped in tapioca starch and loved the results.
- Baking soda, cream of tartar and baking powder - These do the job yeast does in a Krispy Kreme, so the donuts still rise and stay fluffy.
- Salt and sugar - Sift the sugar in with the dry ingredients.
- Unsalted butter - Melted and cooled, so it doesn't cook the egg yolks.
- Vanilla - Pure vanilla extract.
- Eggs - Separated. The yolks go in with the wet ingredients and the whites get whisked on their own.
- Milk - I used coconut milk, but any milk works.
- Powdered sugar and milk - That's the whole Krispy Kreme style glaze.
See recipe card for quantities.
Keeping These Donuts Gluten Free
These donuts are gluten free as written, but check the labels on your baking powder and flaxseed meal before you start. I use Clabber Girl baking powder, which is gluten free, and Bob's Red Mill. Gluten free baked goods are tricky, so substituting a different flour probably won't work.
How to Make Gluten Free Donuts
- Preheat the oven to 350°F.
- Spray your donut pan with cooking spray.
- Whisk together the first seven dry ingredients in a large bowl, flour through sugar.
- In another small bowl, whisk together the melted and cooled butter, vanilla, egg yolks and milk. Make a well in the center of the dry ingredients, pour it in and mix gently.
- In a separate small bowl, whisk the two egg whites for about a minute or two with a fork. You are just trying to get them a bit thicker, so they add some fluffiness to the doughnuts.
- Add the egg whites to the mixture and stir just until mixed.
- Transfer the mixture to a Ziploc bag and cut the corner tip off. This makes it easy to pipe into the donut pan.
- Fill each well ¾ full without covering the middle section. If you do, your doughnuts won't have a hole.
- Cook for about 8 to 10 minutes.
- Allow to cool completely before glazing.
- For the icing, mix the powdered sugar with the desired amount of milk. More milk will make icing runny, so don't add too much at one time.
- Dip the doughnuts in icing and place them on a rack to drip dry.
- These can also be made in a mini donut maker.
Grabbing coffee at Dunkin? See my guide to whether Dunkin donuts are gluten free.
I used this mini donut maker from Amazon, but you can also use a donut pan in the oven. They are super simple because I do not use yeast, and there is no deep frying.
Full disclosure - these are not as light and airy as Krispy Kreme because there is no yeast. They are still sweet, fluffy, and very hard to stop eating!
I like knowing exactly what goes into them. Let me know how it goes if you try them.
The Krispy Kreme Glaze
The glaze is what makes these taste like the real thing, and it's just powdered sugar and milk. Add the milk a little at a time. Too much at once and it turns runny and slides right off. You want it thick enough to coat the top of the donut in one dip.
Make sure the donuts are completely cool first, or the glaze melts and soaks in instead of setting. Dip the tops, then set them on a rack over a sheet pan so the extra drips off.
Chocolate glaze - Dip the cooled donuts in melted chocolate instead of the vanilla glaze.
Cinnamon sugar - Skip the glaze and toss the donuts in cinnamon sugar instead.
Pro Tips
Don't skip whisking the egg whites. A minute or two with a fork is all it takes, and it's what gives these their fluffiness without yeast.
Pipe the batter. A Ziploc bag with the corner snipped off is much neater than spooning, and it's the easiest way to keep the middle of the pan clear.
Don't overfill the wells. Stop at ¾ full and leave the center post uncovered, or you'll end up with donut shaped muffins with no hole.
Let them cool all the way. Warm donuts melt the glaze. Give them time on the rack before you dip.
Stick with the flour I used. I've only tested these with Bob's Red Mill 1 to 1, and gluten free flours all behave differently.
Variations
A few easy ways to change these up.
- Chocolate glazed - Dip them in melted chocolate instead of the vanilla glaze.
- Cinnamon sugar - Toss them in cinnamon sugar instead of glazing.
- Mini donuts - Make them in a mini donut maker. That's how I get 24.
Equipment
I use a mini donut maker, but a regular donut pan works in the oven too. Spray it well with cooking spray so the donuts release cleanly. You'll also need a Ziploc bag for piping the batter and a cooling rack for glazing.
Storage
Keep the donuts in an airtight container on the counter for 1 to 2 days. They're best the day you make them.
Frequently Asked Questions About Baking Gluten Free Donuts
Not in the US. Krispy Kreme donuts are made with wheat flour, which is why I make this copycat. Bake a batch, dip them in glaze, and you have a gluten free Krispy Kreme at home.
Katz Gluten Free makes glazed donuts and donut holes that are sold at Walmart. Some local bakeries make them too, so call ahead and ask how they keep them away from regular flour. Or make this recipe!
In a word - NO! I have not tested this with other gluten free flours, and they all work differently.
You can easily replace the flaxseed meal with an equal amount of Bob's Red Mill 1 to 1 Gluten Free Flour.
I haven't tried frying them. This is a batter you pipe into a pan, not a dough you roll and cut, so I'd stick with baking.
The batter covered the center of the pan. Fill each well only ¾ full and keep the middle clear when you pipe.
Baking powder usually contains corn starch, cream of tartar and baking soda, none of which contain gluten, but always check the ingredient list to be sure it is gluten free. I use Clabber Girl, which is gluten free, and Bob's Red Mill.
More Gluten Free Donuts
- Gluten Free Chocolate Doughnuts
- Gluten Free Apple Cider Doughnuts
- Easy Gluten Free Pumpkin Doughnuts
- Baked Vanilla Donuts with Raspberry Glaze (Gluten Free)
- Chocolate Donut Holes with Pomegranate Cream Filling
- Maple Glazed Donuts
Click here for all of my Gluten Free Breakfast Recipes.
Want to learn more about going gluten free?
- How to go Gluten Free
- Printable Gluten Free Food List
- Gluten Free Diet Meal Plan
- 100 Gluten Free Lunch Ideas for Kids
Gluten Free Donuts (Krispy Kreme Copycat)
Ingredients
- 1 ¼ cups Bob's Red Mill 1 to 1 Baking Flour
- ¼ cup flaxseed meal
- ¼ teaspoon baking soda
- ¼ teaspoon cream of tartar
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- ⅔ cup sugar
- 8 tablespoon unsalted butter melted and cooled
- 1 teaspoon vanilla
- 2 eggs whites separated
- 1 cup milk I used coconut milk
- For icing:
- 1 ½ cup powdered sugar
- 1-2 tablespoon milk
Instructions
- Preheat oven to 350º.
- Spray your donut pan with cooking spray.
- In a large bowl, whisk together the first seven dry ingredients, flour through sugar.
- In another small bowl whisk together the melted and cooled butter, vanilla, egg yolks, and milk. Make a well in the center of dry ingredients and pour in. Mix gently.
- In a separate small bowl whisk the two egg whites for about a minute or two with a fork. You are just trying to get them a bit thicker so they add some fluffiness to the doughnuts.
- Add egg whites to mixture and stir just until mixed.
- Transfer mixture to a Ziploc bag and cut the corner tip off. This makes it easy to pipe into the donut pan.
- Fill each well ¾ full without covering the middle section. If you do, your doughnuts won't have a hole.
- Cook for about 8-10 minutes.
- Allow to cool completely before glazing.
- For the icing simply mix the powdered sugar with the desired amount of milk. More milk will make icing runny so don't add too much at one time.
- Dip doughnuts in icing and place on a rack to drip dry.
- These can also be made in a mini donut maker.
Video
Equipment
Notes
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Karen Kelly
Karen Kelly is a nationally syndicated food and travel writer, founder of Seasonal Cravings, and co-founder of The Roam Report. She develops approachable seasonal recipes and covers travel and lifestyle trends. Her work has appeared in numerous media outlets, including Yahoo, Taste of Home, Apple News, NBC, FOX, and other national and regional publications.
Em says
I substituted tapioca starch for the flax and the result was phenomenal. Hands down the best g f donuts!!!
Karen Kelly says
Thanks so much for letting me know. Glad they worked for you!
Caitlin says
Do you know if the recipe stays the same if cooking them in a donut pan in the oven? Also do you know how long I would cook them and at what temperature?
Karen Kelly says
Hi Caitlin,
I have not made these in the oven since I don't have a donut pan (I need one!). But after doing some research, I would suggest about 9-12 minutes in a preheated 375° oven. You can insert a toothpick to test for doneness. Don't forget to spray the pan and good luck. Let me know how they turn out.
Caitlin says
They turned out great! I did 10 minutes at 350. Great recipe. Thanks 🙂
Karen Kelly says
Thanks for letting me know. Maybe I'll add that to the recipe!
Carolina P says
Hi Caitlin! just wondering, did you use a mini donut pan, or a regular-sized donut pan? Thanks!!
Celeste Perez says
I don’t understand these commments. The recipe calls for a donut pan. How has the author not used a donut pan? I am confused. I don’t own a donut pan and I want to make these. How could I do that?
Karen Kelly says
It says in the directions to use a donut pan. Also oven temperatures vary greatly, so having to bake them for 4 more minutes is possible.
Sheran says
Just wondering if they will turn out if I do not use egg whites.I will be using the vegan eggs though where it says egg yolks.I was thinking maybe just not as airy and light??
Karen Kelly says
Hi there. I wish I had a good answer for you but I haven't tried these doughnuts with vegan eggs. My bet is they still turn out but the texture is a bit different. Give it a try and let us know how it goes. Thanks!
Andrea says
You can use aqua fabba instead of egg whites if you would like this vegan, was going to try it and see for my vegan friends.
Karen Kelly says
Andrea, great idea. Be sure to let me know how it goes! I will add a note to the recipe!
fortheloveofjesuschrist says
I would like them to be more "light and airy." Is there a way to adjust the recipe to add yeast, and deep frying?
Karen Kelly says
Hi there. Thanks so much for your comment. Unfortunately, I don't have experience deep frying so I can't advise you on that. Best of luck to you!
Elisabeth says
Do u think this recipe could be used to make blueberry donuts? We have been gluten free for about 3 weeks and my son is begging for donuts
Karen Kelly says
HI Elisabeth, I have found this recipe to be extremely versatile. Add a few fresh blueberries should be okay. I worry about frozen because they would add so much moisture. Toss your fresh blueberries with 1 tablespoon or so of the gluten free flour to keep them from sinking to the bottom. Let me know how they turn out. Congrats on the gluten-free. It's really hard at first, but it gets easier.
Emma says
Is there any way these could be made without the flaxseed meal, or if it could be substituted for anything?
Karen Kelly says
Hi, Emma. Yes, just use 1 1/2 cups of Bob's Red Mill 1 to 1 flour and omit the flaxseed meal. I do that sometimes too but the flaxseed really pumps up the nutrition and my kids don't know the difference. Good luck!
Lissa says
Thank you! Many Celiacs can't tolerate flax of any kind because it's an inflammatory. So it's wonderful to know how to adjust the recipe for those of us who can't take advantage of flax. (It's so sad!)
Karen Kelly says
Thanks Lissa. I didn't know that about flax! So glad I had a sub for you!
Kathi Johnson Rock says
Thank you for this tip. I wish a substitution for flaxseed meal could have been right in the recipe as I was nervous about using that ingredient due to digestive issues and gluten-intolerance.
Overall, I found this recipe confusing to follow and made an initial mistake which turned out to not be a big deal.
I did, however, found this did not rise that well me in a donut pan---maybe the oven temperature was too low and not enough baking time was given?
Danielle says
These are the best gf donuts we have tried and I used King Arthur measure for measure and the flaxseed meal and they are perfect!!! They are also very versatile too which is great. My only question is has anyone tried to freeze them?
Cathy Rexford says
What kind of coconut milk do you use? Full fat from a can or refrigerated coconut milk for drinking?
Karen Kelly says
Hi Cathy, I use plain refrigerated coconut milk. I like So Delicious but you can use any type of regular milk (not skim) or canned coconut milk. Good luck.
Kristi says
what kind of donut maker do you have? I have never even heard of one!
Karen Kelly says
Hi Kristi, I have this one from Amazon http://amzn.to/2ahrGhw and I love it. It cooks really fast and it's easy to whip up a special treat for the kids in a flash.
Bethany says
I just made these yesterday and the donuts turned out perfectly! I tried a bite before putting the glaze on and was really happy with the recipe. But once I dipped them in the glaze, the donuts absorbed all of it and became heavy and soggy. I used a cup of confectioner's sugar and 3 tbsp of milk. The glaze never set up on the donuts like in your picture or what you usually see with glazed donuts. It didn't have that nice glazed shell around it. I have no idea what went wrong! And now I have to throw out the donuts I made. They are just too soggy. Any advice? Thank you!
Karen Kelly says
Hi Bethany,
Thanks for your comment. The recipe calls for 1 1/2 cups of powdered sugar so give that a try. Add the milk in 1 tbsp at a time until you have the desired consistency. Also, try pouring the glaze over instead of dipping and make sure the donuts are cool. I hope this helps and sorry you had trouble!
Bethany says
Thank you, Karen! I'm sorry, I meant to type a cup and a half. I used the right amount of sugar from the recipe. But I didn't add a tablespoon at a time. Maybe that is what happened! I also realized that it was fat free organic milk. That might have made it too watery. Maybe I need to buy whole milk next time. I'll also try drizzling it over the donuts instead of dipping. Thank you so much for your reply! I'm excited to have a donut recipe for the fall! I'll have to check out your other recipes!
Karen Kelly says
Yeah, that fat free milk can be a killer. I hope it works for you this time and thanks again for reaching out to me!
Brenda says
Looks delicious! Has anyone tried these substituting earth balance for the butter?
Karen Kelly says
I have not tried that but please let me know how it goes!
Christina says
I'm sorry, but I have searched the entire site and cannot find the actual recipe! Am I just missing it? I love Krispy Kreme and have missed it since going gluten free. Please help!
Karen Kelly says
I so sorry Christina! You are right. I have no idea where it went but it's back now. Hope you like them!
Devin Cipriani says
I can't find the recipe! I see the picture and the heading for it but it's not showing me the actual recipe! I was so excited!
Karen Kelly says
So sorry I fixed it! Hope you enjoy it!
Jessica says
Where do I find the special flour it's asking for?
Karen Kelly says
Hi Jessica, you can find Bob's Red Mill 1 to 1 Gluten Free Flour just about anywhere. I get mine at Target or Safeway. It's carried in most stores now. Thanks!
Natalie says
Can you make these as jelly filled donuts, without the center hole?
Karen Kelly says
Hey, Natalie, that's a good question. I'm not sure. You would need a pan to bake them in that doesn't have a hole. If you find that, it would probably work. They are tender donuts so I don't think they could handle a heavy amount of jelly. Good luck and let me know how it goes!
Elizabeth says
I am alergic to flax is there anything that I can substitute it with?
Karen Kelly says
Hi Elizabeth. Yes you can just use another 1/4 cup of Bob's Red Mill Flour. So in total that would be 1 1/2 cups flour. Hope you enjoy them!
Kaelyn says
What do you mean by 1¼ cups Bob's Red Mill 1 to 1 Baking Flour?? What is the 1 to 1?
Karen Kelly says
Hi Kaelyn, that is the brand name of the flour. You can find it in just about any grocery store nowadays in the gluten free section. It's call Bob's Red Mill 1 to 1 Baking Flour. Thanks!
Heather says
Is this a three ingredient recipe? That is all I am able to see.
Thank you!
Karen Kelly says
Heather, no it's not three ingredients. Not sure why you can't see more. Everything is working well on my end. Sorry you are having trouble.
Caroline says
Hi Karen, just found your recipe and waiting for them to bake right now. Question..when i melted the butter and then added the milk it caused the butter to solidify. It declumped a little when i added it to the flour. What consistancy is the flour supposed to be? I basically ended up pouring the batter in the pan. I hope they come out.
Karen Kelly says
Yes, the batter is pourable so you should be fine. I usually let my melted butter cool a bit before mixing it in. I hope it turns out for you!
Catelyn says
Hey there - just made this recipe tonight in a Wilton Mini Donut Cake Pan. LOVED IT.
What I modified: I used Almond Milk (Cadia brand), skipped the flaxseed (used 1 1/2c. Bob's Red Mill 1 to 1 instead), and I beat my egg whites until they formed soft peaks, then folded them into the batter.
Your recommendation to use a ziplock bag was genius - I happen to own a pastry bag, so I used that without a nozzle and it worked perfect for neatly filling the little rounds.
My first go round, I overfilled the cups and ended up with no holes on one side. No biggie - I just filled them with strawberry jam and drizzled them with melted chocolate. Then next few batches came out great. Perfect little donuts. I tossed them all in powdered sugar and have a plethora of powdered donuts to enjoy for days.
Thank you for a great recipe!
Karen Kelly says
Hey Catelyn! Thanks so much for letting me know how these turned out for you. I love your idea to fill them with jam and drizzle with chocolate. Yum!
Talitha Trippel says
I am allergic to sorghum and flax, any suggestions?
Karen Kelly says
Hi Talitha. Yes, I would use Cup 4 Cup flour and use 1 1/2 cups. Leave out the flax. It should work just as well. Good luck!
Lizzie says
I love doughnuts! it must have been a challenge coming up with a satisfactory gluten free one. And that doughnut maker looks so handy (but possibly too tempting..)
Karen Kelly says
It is so tempting and my kids want these all the time!
Michelle Frank | Flipped-Out Food says
This brings back memories of driving past the Krispy Kreme with my mom and seeing the "Hot NOW" sign. Those donuts, hot out of the fryer, were SO good...and soooooooo BAAAAAAAAAD. Your copycat version has such wholesome ingredients that I'm confident I could snarf one (or two) and not hate myself afterward!
Karen Kelly says
Thanks Michelle, yes those hot ones are dangerous aren't they?
Willow | Will Cook For Friends says
These look INCREDIBLE! I actually have a mini doughnut pan in my cupboard, but have yet to turn out a truly amazing batch of donuts with it (everything I've tried has come out kinda dense and tough, or dry). I will have to get some of that baking flour and give these a go, thank you!!
Platter Talk says
These look like Krispy Kreme! If they taste like them, I could be in serious trouble.
Karen Kelly says
It's true! They are trouble!
Suchi Modi says
Wow I love doughnuts and copycat recipes are just perfect. Favorite thing with no processed stuff and chemicals. I need to go look for this pan. And ready in 30 minutes sounds like a dream.
Karen Kelly says
Thanks Suchi!
swathi says
Yes me too like Bob Red mill’s gluten free all purpose flour. I use them occasionally with gluten free flour so I won’t like to buy Xanthan gum . This all purpose flour had everything mixed in it that part I like. My kids love Krispy kreme doughnut, you made it perfectly like their glazed one. Happy valentine day to you . I will give it try.
Karen Kelly says
Thanks, Swathi!
Jan says
Aloha Karen, I have had this recipe and they were SOOOO good, but I was wondering if this recipe could be made into Chocolate Krispy Kreme donuts? Thanks so much. Have a grand day
Karen Kelly says
Jan, thanks so much for coming back and leaving a comment. I love hearing from people who have made my recipes. I have a recipe for a chocolate donut here - http://www.seasonalcravings.com/gluten-free-chocolate-doughnuts/ Not sure if they are exactly what you are looking for but they are based on this recipe for the Krispy Kreme Copycat. Hope they work for you! Lucky you living in Hawaii!
Jan says
Aloha Miss Karen, Thank you so much for getting back to me so quickly. You are DA BOMB!!!! I will try this out as well. Having all my life, literally, trying to enjoy donuts, to find out at 68 that I have celiac disease and eating gluten free donuts for the first time and not feel like I have a rock in my stomach and all the discomfort that goes with that, it is a sincere pleasure to be able to enjoy donuts like everyone else has and does. Thank you so much for bringing pleasure to my life. Aloha plenty, Miss jan
Karen Kelly says
Jan, it makes me so happy to hear that you can enjoy these donuts and they make you happy. That's all I want in the world - besides living in Hawaii!
Amanda says
Is there a way to make these if I don't own a donut pan?
Karen Kelly says
Hi Amanda, I'm not sure bc I haven't tried it. You might be able to try a mini muffin pan. Good luck and hope it works for you!
Karen says
Hi I can't find the recipe.. could you please post the link g for me? Many thanks, my son and I are missing eating donuts.
Karen Kelly says
So sorry I was having some technical difficulties. It should be fine now. Thanks for letting me know!
Michelle says
I didn't have a doughnut pan or doughnut maker, but I used a mini bundt cake pan. They turned out perfect, instead of doughnuts, they were little mini bundt cakes with drizzled icing. Everyone loved them (even my non gf eaters). Great recipe!
Karen Kelly says
Michelle, I am so glad to hear this! Thanks so much for letting me know.
Liss says
Just made these...no substitutions!! My son loves them and no glaze yet...was worried because the batter was so runny...not a problem!! Turned out great!!
Thank you so much!!!💋
Karen Kelly says
Liss, thanks so much for coming back and leaving me a review! My family loves these donuts and we make them all the time. You can add chocolate chips or blueberries to mix it up a bit! Enjoy and thanks again!
Christen Weber says
You get 24 donuts from this recipe? I am going to ve lucky to get 12!! Maybe my donut pan is a lot bigger?
Karen Kelly says
Hi Christen, yes I used a mini donut pan so you might get 12 if you are using a big one. Sorry about that!
Dina says
Can these be frozen?
Karen Kelly says
Dina, I haven't tried to freeze them so I'm not sure. Let me know how they do if you try it.
Marci says
These are outstanding, I will be making them again!
Karen Kelly says
Thanks so much for letting me know Marci!
Holly says
Hi there-can’t wait to try these! I have a question, how do they keep? I want to make them a day ahead for my daughter‘s birthday to surprise her before school. I just want to make sure they taste every bit as good the second day as can sometimes not be the case with gluten-free baked goods. Also, how do you store them? Refrigerator or room temperature? I find gluten-free items usually dry out in the refrigerator but just not sure on these. Thanks so much!
Karen Kelly says
Hi Holly... I think if you make them a day ahead they will be fine. I store them in a plastic container on the counter for a day or two but after that, I would put in fridge. Make sure your icing is not too thin. When it's really thin it can soak into the doughnut. A thicker icing will stay nice and solid for the next day. Good luck! Let me know how it goes!
Holly says
Hi, my comment disappeared. The last time that happened on a blog it went into their junk file. Can you look for it and answer me please? Thank you so much!
Holly says
I see it now! Thank you so much! Thanks for the tip on the icing, that’s super helpful.
Brittni says
I was having a hard time finding the Bob's Red Mill 1 to 1 Baking Flour so I took a chance and substituted it with Betty Crocker All Purpose Gluten Free Rice Flour Blend which seemed to have a lot of the same ingredients as the Bob's Red Mill. I followed the rest of the recipe to a T and they came out perfect! Absolutely delicious 🙂
Karen Kelly says
Thanks so much for letting me know. I'll have to check out that flour too!
Lanie says
Thank you for the delicious recipe! I do not have a donut pan, so I used a muffin pan and filled the bottom with a heaping tablespoon of donut batter in each round. They turned out like mini old fashioned donuts. I finished them off with a chocolate glaze, and they were so yummy that my kids, hubby, and mother-in-law ate them all before I could get a good picture! We no longer have to visit our local GF bakery for donuts. Thank you again!
Karen Kelly says
So glad to hear these work in a muffin pan! Thanks for letting me know!
Grace says
I just made these the way the directions said to and there was no hole in the middle. Can you help me???
Also my glaze was very runny...
Karen Kelly says
Hi there, which donut pan did you use? You can't fill them any higher than 3/4 full or the dough will cover up the hole. You can always cut the hole out with a knife or a small round cutter. An apple corer also works as a perfect sized cutter. As for the icing, I say in the directions to only add a little milk at a time until you get to your desired consistency. Some folks like the icing thick and sitting on top while others prefer a glaze more like Krispy Kreme.
Kim says
Can this be split in half?
Kate says
Delicious! Made this recipe using BRM oat flour and tapioca flour to substitute the flax. Also reduced the sugar by half but found that doughnuts were still sweet. Fantastic recipe and very rich. Just glad that I can have GF doughnuts in Singapore.
Karen Kelly says
Thanks so much for letting me know! I'm so glad they worked out and I love hearing about your changes.
Becky says
I have a sorghum allergy so I cant use the Bobs Red Mill flour. Do you have any other suggestions? Thank you very much!
Karen Kelly says
Hey, Becky, I've had good luck with Cup 4 Cup Flour too. Sorry I haven't tried it with any other flours and I know gluten free flours can be finicky!
Michelle @ Sunkissed Kitchen says
I made these and -- WOW! My toddler ate 3 off the counter before I even knew he was up from his nap. Family approved!
Karen Kelly says
Thanks so much for letting me know. So glad your toddler enjoyed them!
Annie says
Hello! I hope I'm not repeating myself. I thought I posted a question but I don't see it here. I want to make these but I only have one 6 donut pan. Will it be a problem if I bake the donuts in batches? The batter will have to sit for a whe until the 1st and 2nd batch bakes. What do you think? Will the batter be good if I don't bake it right away?
Karen Kelly says
Hi Annie, that should be fine. Good luck!
Tory says
Just made these for 2 kids that hadn't been able to have donuts in months, and they were a big hit. Thank you for providing such a beneficial and easy to follow recipe, plus all of the great tips!
Karen Kelly says
So happy your kids loved the donuts! Thanks for letting me know.
Sara J Hague says
My son (11) just made these for the "Golden Spatula" competition at Boy Scouts tonight and won 1st place! He says he's going to make us donuts every weekend now:)
Karen Kelly says
OMG that's the cutest story ever and makes me so happy. My boys used to be Boy Scouts too!Thanks for letting me know.
Catherine says
Found this recipe last night and made them today! They are yummy and I can’t wait to make them again, BUT they’re nothing like Krispy Kreme donuts. I used almond milk and vegan (no soy) butter. Thanks for sharing this recipe!!!
Suzanne says
My husband is going to LOVE these! Krispy Kreme is one thing he really misses since being gluten free. Thanks for the tip above about how to modify without the flax.
Karen Kelly says
I hope he does enjoy them!
virginia wyatt says
Hi Karen,
I was wondering if these are cake donuts?
Katie says
I can't wait to try this recipe for my husband, who hasn't had a donut in over six years. Has anyone tried freezing them? And might it be better to freeze them before adding the sugar glaze (or chocolate drizzle, which I'm also going to try)? Thank you!
Karen Kelly says
I have not tried freezing them so let me know how that goes! Good luck and hope your husband likes them.
Maria says
The taste was great! Texture is awesome only thing is that they don’t store well. They taste great the same day and only if u leave them out on the counter without covering them so that the glaze doesn’t get soggy. Otherwise great recipe!
Karen Kelly says
Thanks for your tips!
Orit says
Hi,
Thanks for the recipe.
Is the cream of tartar essential, or can it be replaced?
Karen Kelly says
Hi there I've never tried it without the cream of tartar so I can't speak to whether it would work. My guess is it would be fine, it just might change the consistency a bit. Good luck!
Nadia says
Hi did you end up trying it without the cream of Tartar? I’ve never used it so don’t want to buy for one recipe . Thanks in advance!
Karen Kelly says
Yes I have made it without the tartar and it works fine.
Carla says
Hands down my favorite gluten free donut recipe. I’ve also thinned down the batter with water and used it to make waffles and pancakes. And also added chopped walnuts once to the thinned down batter and make pancakes. It was similar to an IHOP harvest pancake. Thanks for sharing this recipe!
Karen Kelly says
OMG Thanks so much for the review. I love all your new ideas for using the batter!
Rebecca says
I made these using the Live G Free GF pancake and baking mix available at Aldi. No flax. I still added the baking soda and powder. They turned out well, light and fluffy. I used both the 6 donut pan and the 12 donut mini pan. The dough rose over the hole on most of the minis, but I filled that with frosting, so no complaints. The larger donuts look more like “donuts”. I added coco powder to the remaining batter and made chocolate donuts which also turned out well. Melted chocolate chips worked well for topping. Thank you!
Karen Kelly says
Thanks so much for giving us so many details. These tips really help other people who are using other flours. So glad they worked for you!
Tammy says
This is my favorite gf doughnut so far!!! Thank you. I omitted the flax and it was fine!
Karen Kelly says
Glad to know you liked them!
Deirdre Finn says
Hi Karen. My daughter was diagnosed with celiac disease a couple of years ago. One of the things she misses most is doughnuts. I’m excited to find your recipe, but I think 24 is too big a batch. I find GF baked goods don’t last well. I was wondering if you think it’s okay to freeze the batter? Or freeze the donuts? I live Bobs 1:1 flour too. If found I can rely on it for everything I want to make. So I rarely even go looking for gluten free recipes for baked goods - I use regular recipes, just replacing the flour. Thanks so much! Deirdre
Karen Kelly says
Hi there, I think you are better off trying to cut the recipe in half. Gluten free baked goods don't last well and I haven't tried freezing these. Good luck!! Hope she loves them.
DB says
If I have a GF all purpose flour blend without xanthan gum, how much xanthan gum should I add to this recipe?
I made these with some toasted coconut in the pan and they were great! I used up all the Bob's Red Mill I had on half a batch, and would like to make more with my typical flour blend.
Karen Kelly says
Hi there, I'm going to refer you to this info on Bob's Red Mill site https://www.bobsredmill.com/recipes/how-to-make/using-gluten-free-all-purpose-baking-flour/#:~:text=We%20may%20suggest%20adding%201,Baking%20Flour%20that%20you%20use. I hope that helps and glad you liked the doughnuts.
Dava says
These were really good! Fluffier than other GF recipes I've tried.
Dava says
Also, it took much longer to bake these than the prescibed 8-10 minutes. Mine baked for 14!!!
Sky says
Can I substitute the 1 to 1 baking flour for any other GF flour? Like cassava, almond, coconut, quinoa, paleo flour?
Thank you!
Karen Kelly says
Sorry I haven't tried it with those flours and they don't work as well as the 1 to 1 so I wouldn't suggest it. Good luck!
Arianne says
This was my 2nd time making a gf doughnut recipe. The other recipe didn't turn out to my liking. Just made these for the first time and cut the recipe in half since I didn't want 24 doughnuts. I didn't use the flax since I didn't have it on hand. I was unsure of how long these really needed to bake. 8 and 10 min didn't seem like it was quite enough time. A plain doughnut to me tasted like a sweet cornbread. Not sure how that is possible since there is no corn in this recipe. I thought the doughnut was too sweet. Then I made a maple walnut glaze and now they taste like sugar on crack! lol. Next time I'll use less sugar in the dough recipe and see if that helps. Nevertheless, I had fun making these!
Karen Kelly says
Thanks for response- sorry you thought they were too sweet. They are a dessert for sure! You said you didn't use the flax so what did you replace that with when you cut the recipe in half?
Rebecca says
Hi! Excited to try these. Anything to use in place of the cream of tartar? Don’t have that on hand
Karen Kelly says
I have not made it without the cream of tarter but you can try it. It helps to make them fluffy. A quick google search said vinegar can used as a substitute but I imagine that would ruin the flavor. Good luck and be sure to let us know if you try them without it.
Ray cain says
I just made your doughnuts absolutely great. Next time I will add cinnamon and nutmeg.
Karen Kelly says
That makes me so happy! Great idea to add the spices. I also have some other donuts with apple cider flavor etc. so check those out too!
Tina says
This is a bit confusing as you state to mix the first 7 ingredients. Doesn't mention anything further when to mix Flaxseed, cream of tarter, salt.
Do those 3 ingredients get mixed in with the original 7 ingredients?
Thank you.
Tina
Karen Kelly says
Hi Tina sorry if it's confusing. The 3 ingredients you mention are included in the 7 dry ingredients so they all go together. Thanks
internet says
they look like cake donuts which are not krispey creme which is incredibly light and melts on your tongue before it even reaches your molars.
Karen Kelly says
Thanks for sharing your thoughts. Did you make these?
Jen says
I must have done something wrong. They were powdery tasteless muffins. I added more flour and dropped it in deep fryer to save it and make it edible. what flour did you use? I used Bob's red mill 1 to 1. I did not use flaxseed, but it said I didn't have to and could use flour?
idk. I messed up somehow.
Karen Kelly says
Hey Jen which flour did you use? Readers and I have made these hundreds of times with no issues. I only use Bob's Red Mill 1 to 1 Gluten Free Flour. Did you substitute any ingredients? Did you use a donut pan?
Kelly R says
Excellent. I added a tsp of yeast to give it more of a traditional taste. I didn’t have Bob’s Red Mill gf flour so I used Pam’s Cup4Cup and it worked perfectly. My GF daughter will be so happy to have a donut that tastes like a real donut again
Carrie Heighton says
I used open nature flour, and the results were very light cakes, but not doughnut. I'll try again with 1to1.
Sandra F says
I subbed tapioca flour for the flax seed and use cup4cup GF flour but other than that I used the same ingredients
I used a new donut maker I have and they came out great, the donut maker makes very small donuts but other than that we all loved them
They taste like funnel cakes, so I am going to put the batter in a squeeze bottle and fry in tallow and see how they come out
Thank you for the recipe!
Morgan says
Hi im making these donuts now and im confused as it doesn't say when or where to add in the flaxseed, cream of tar tar and salt. The instructions completely omit those ingredients yet those ingredients are in the recipe?! Help! ASAP! Thanks a bunch!
Karen Kelly says
Hey there it says in step number three to add all the seven dry ingredients. Hope that helps!
Dre says
Can I use a good vegan butter instead for this?
TinyBird says
Can you make these the night before then the next day ice them before serving? How do they hold up doing this?
Tabby132 says
hey Karen Kelly, i was wonderin if the recipe can be tweaked to use almond flour instead of whatever gluten free blend u suggest? tryin to keep things as low carb as possible. thanks!
FitFoodie44 says
i've tried almond flour in donuts before! helps with the low carb but might make them denser, just a heads up!
JeffBakes says
just wanted to say thank you for sharing this krispy kreme copycat recipe! been missing those donuts since i went gluten free 🙂
GinaTheSkeptic says
doubt these can even come close to the real Krispy Kreme, but guess it's better than nothing for folks who can't eat gluten.
CuriousCraig78 says
are these donuts baked or fried? tryin to understand how they get that krispy texture without the gluten.
DontGlutenMe says
Love seeing more gluten free options out there. It can be hard to find good gluten-free alternatives that don’t compromise on taste. Excited to try these!
Coleen says
Want to lower the amount of sugar in the recipe because I have a nephew that is a Type 1 diabetic and celiac. Would it be okay to use a sugar substitute for the 2/3 cup sugar in the recipe?
Karen Kelly says
Hi there I haven't tried to do this so I'm sorry but not sure if it will work. Good luck.
Meda says
Hello! Is it okay if I will omit the cream of tartar? I can’t buy it where I live, so maybe there are any substitutes for it? Thank you 😀
Karen Kelly says
Yes I think it will still work!
Ellie Connor says
How to make these ahead of time?
Karen Kelly says
Sorry I have not tried making them ahead of time. If you do I would not ice them until right before you serve.
Tres Boos says
Thank you so much for this recipe! My husband is gluten and dairy intolerance. We were able to make this work. We appreciate you taking the time to put this together and shar
Karen Kelly says
Yay so glad you liked it!
Sara says
These donuts are SO yummy! My son loves to bake and makes these all the time for our family. We have made this recipe multiple times and it works out every time. Easy to follow and so delicious!
Karen Kelly says
So glad you like them. We make them a lot and now my kids make them with their friends.