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Gluten Free Doughnuts - Krispy Kreme Copycat

Gluten Free Doughnuts (Krispy Kreme Copycat

These Gluten Free Doughnuts (Krispy Kreme Copycat) are amazing! They are tender, fluffy, sweet and can be whipped up in around 30 minutes.
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Course: Breakfast
Cuisine: American
Diet: Gluten Free
Keyword: doughnuts, donuts, cake doughnuts, vanilla donuts
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 24
Calories: 127kcal
Author: Karen Kelly


  • Donut pan


  • 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
  • teaspoon baking powder
  • ¼ teaspoon salt
  • 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


  • 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.



If you prefer you can leave out the flaxseed meal and replace it with the same amount of gluten free flour.
I haven't made these with other brands of gluten free flour so I can't recommend that.


Calories: 127kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 48mg | Potassium: 70mg | Fiber: 1g | Sugar: 13g | Vitamin A: 155IU | Calcium: 38mg | Iron: 0.4mg
Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.