Gluten Free Baked Vanilla Doughnuts

You won’t believe how simple it is to make these Gluten Free Baked Vanilla Doughnuts. Within 20 minutes time, you can have fresh, warm baked doughnuts on the table.

Gluten Free Baked Vanilla Doughnuts by The Baking Beauties

 

If you rely on buying all your gluten-free baked goods, you will notice that you are quite limited in what you can enjoy. Sure, there is more available in the stores now than ever before, but you can’t get everything. And what you can get is usually frozen, or at the least, not very fresh. That’s one of the reasons I encourage people to properly stock their pantry. With a properly stocked pantry, you can make nearly anything. You aren’t limited only to what your store carries. And – you can have fresh doughnuts! Just as important as it is to have a great Chocolate Doughnut recipe, it’s also important to have a great Vanilla Doughnut recipe. They are kind of like the ‘little black dress’ of baked doughnuts – you can add any flavour frosting you want to change things up. For these Gluten Free Baked Vanilla Doughnuts, I used a simple vanilla glaze, which is speckled with little black flecks of vanilla seeds. If you don’t have vanilla beans on hand, don’t worry, vanilla extract will work just as well.

For the best tasting vanilla flavour, you can easily make your own vanilla extract. If you don’t want to make your own (or don’t want to wait months to make these doughnuts), I would suggest buying a vanilla extract that reads “Pure Vanilla Extract” on the label, and not “Imitation Vanilla Extract”. Real vanilla extract gives baked goods a much better flavour than imitation extract. Mexican vanilla is also very good.

Gluten Free Baked Vanilla Doughnuts from The Baking Beauties

 

Gluten Free Baked Vanilla Doughnuts
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
You won't believe how simple it is to make these Gluten Free Baked Vanilla Doughnuts. Within 20 minutes time, you can have fresh, warm baked doughnuts on the table.
Ingredients
Vanilla Doughnuts
  • 2/3 cup white rice flour
  • 1/4 cup tapioca starch
  • 1/3 cup granulated sugar
  • 2 tablespoons dry instant vanilla pudding mix (Kraft Jell-o brand is dairy-free)
  • 1 teaspoon baking powder
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 1/4 cup oil
  • 2 large eggs
  • 2 teaspoons vanilla extract (or 1 vanilla bean, scraped)
Vanilla Glaze
  • 2 tablespoons milk
  • 1 tablespoon butter
  • 1 vanilla bean, scraped (or 1 teaspoon vanilla extract)
  • 1 cup confectioners' (icing) sugar
Instructions
Vanilla Doughnuts:
  1. Preheat oven to 375 degrees F. Lightly grease your doughnut pan.
  2. In a mixing bowl, whisk together the rice flour, tapioca starch, sugar, pudding mix, baking powder, xanthan gum, and salt. Set aside.
  3. In a separate mixing bowl, whisk together the milk, oil, eggs, and vanilla extract. Pour this mixture into the dry ingredients, and stir to combine.
  4. Spoon the batter into a large resealable bag. Cut a hole in one of the corners of the bag, and pipe the batter into the prepared doughnut pan.
  5. Bake in preheated oven for 10-12 minutes, or until the top of the doughnut bounces back when gently pressed on.
  6. Let the doughnuts sit in the pan for 5 minutes before removing them to a wire cooling rack.
Vanilla Glaze:
  1. While the doughnuts are baking, heat the milk and butter in a small saucepan over low heat until warm. Add the seeds scraped from one vanilla bean, and stir until the seeds are evenly distributed.
  2. Stir in the confectioners' sugar. Turn the element off, but keep the glaze warm. You may have to stir it frequently so that it doesn't crust over on top.
  3. Spoon the warm glaze over the warm doughnuts. Allow to sit for a few minutes for the glaze to set. Serve and enjoy! Store any leftovers in an air-tight container. Unglazed doughnuts can be frozen.

 

Gluten Free Baked Doughnuts from The Baking Beauties

 

This recipe is linked to Gluten-Free Wednesdays and Gluten-Free Fridays.

Disclosure: This post contains affiliate links. If you make a purchase using these links – your cost remains the same, but I earn a small percentage to help support this blog. Thank you!

Comments

  1. Jeanne says

    I’ll have to try these. I’ve been buying Kinnikinick frozen ones when I get to the right store! Only one in my shopping area carries the maple frosted ones, which are THE best!! But first I must buy a do-nut pan!

  2. Betty says

    Thanks these sound very good and easy. Is the vanilla pudding mix the instant pudding and pie filling or the cooked? I have tried many of your recipes and they are all excellent.

  3. Robyn says

    These look so yummy! Thanks for the recipe, Jeanine!! Would brown rice flour have the same outcome as white?

  4. Lucy says

    Okay you must have been looking over my shoulder! Only the other day I was looking for a doughnut recipe and here you have made one!

    I’m craving Timmy’s honey crullers and wonder if you have any pointers on a good recipe?

    Many thanks and have a great weekend!

  5. Helen Draper says

    Hi Jeannie
    I was wondering if I could use just the Robin hood gluten -free lour
    did you try it looks so yummy

    ty Helen

    • says

      I have no tried it – I don’t use preblended flours – mostly because every preblend out there is a different combination of flours & starches, giving you a different result with each one. If you experiment with it, please report back how it worked for you!

  6. Lucy says

    Hi Jeanine, so after making one batch, I had to make two more! I switched the vanilla pudding for lemon pudding (3Tbsp) switched out the vanilla extract for 2 to 3 drops of lemon extract and added a sprinkle of poppy seeds….yummy!

    I glazed them with a very thin glaze and froze them for the kids lunch bags for a treat, I’m sure they will find them and eat them before long the best!

    I surprised my daughters teacher with a treat yesterday after school and couldn’t believe they were GF! her comments were “wow light and fluffy”!

    Thanks again!

    • says

      Ah, Lucy, I love that! And great job on getting creative – I’m sure that this base recipe could be changed up in multiple ways. Good for you!

    • says

      Thanks Shirley. Aren’t vanilla bean specks just pretty? *sigh* I had contemplated sprinkles, but decided to let the vanilla beans do the talking. :)

  7. Pam says

    You have done it again! These are FANTASTIC!!! They have the texture of a gluten donut…. they are light and not gritty! You are such a blessing to our family…. we have been gf for 2 years now and before that we ate homemade baked goods every day. That was the hardest part of going gf. We eat many, many of your recipes and we think you are the BEST! We eat your pizza crust, crepes, donuts, breakfast cake and your peanut butter oatmeal cookies!

    THANK YOU!!!
    Pam

    • says

      You are so welcome, Pam! I’m so glad that they were a hit with you, as well as the other recipes. I feel sorry for people that rely on store-bought gluten-free treats – homemade is so much better (in taste, texture, price, AND variety!)
      Have a wonderful Sunday!

  8. Stephanie says

    I have been searching for an easy donut recipe as living in MI with cider mills every where we frequent for cider and donuts, but need something for the kiddos! Any idea if these would work with a flax egg? And also, what about using my babycakes mini donut maker (the little plug in one!) For a fast snack? Thanks for your hard work!!

    • says

      Stephanie, I haven’t tried it with the flax egg, but if you do, please let me know! The little donut maker should work great though! I have a cake pop maker that also makes great doughnut holes. :)

  9. Mabel Coker says

    I have been browsing the GF doughnut recipe and plan to make this afternoon. The true icing for this recipe is all the helpful/thoughtful back and forth questions and comments. It so reinforces my belief about there are good people every where. (GF has almost eliminated my chronic colitis!)

    • says

      You’re right, Mabel – it is fabulous to see everyone helping each other out with suggestions, etc. So much can happen in the comments, they are definitely worth reading!

  10. Ashley says

    I made these this afternoon for my younger sister and she loved them and immediately went back for a second doughnut! Thank you so much! It’s hard for her being a kid and not being able to eat things her friends eat, so it’s great when I find recipes that are just as good the gluten options out there. Thanks again :)

    • says

      Aw, that is so great Ashley! So sweet of you to bake for your little sister too. Even her friends would love these – then they would all be the same. Your comment makes me smile. Thanks. 😀

  11. Kim says

    Hi, I don’t have a donut pan. Is there something else I could use? I’ve been craving donuts and haven’t been able to have them because I’m GF!

  12. maxine says

    Hi
    in the Uk we don’t have pudding mix. Is angel delight the same thing? Its a powder that you mix with milk to make a mousse type dessert? Comes in various flavours x

  13. says

    I made these this spring while we were out in Nevada visiting family. Made the chocolate ones at the same time. Fantastic!! The kids had fun helping me glaze them and add sprinkles.

  14. sharon says

    great recipe. have made many times now. I half the sugar, as the vanilla pudding powder adds a lot of sweetness also. thank you so much for all the effort. must have been a long time in the experimenting stage with all those ingredients. and whats more, I can find all the ingredients at my grocery store. no need for speciality natural food stores or online shopping. everyone loves these donuts.

  15. Tanis W says

    Just made a batch and they are delicious! They did rise a little too much (not usually a problem when I bake so it was a little surprising) and they didn’t end up with much of a hole in the centre but very yummy and taste just like a doughnut! thank you so much!!

  16. Marada says

    We tried these with some dulce de leche warmed up with a little milk stirred in for frosting (we make it the easy way where you just boil the whole can in a deep pot of water for 3 hours and that’s it – we happened to have dulce de leche left over). So delicious! And such a great recipe because it isn’t too sweet, and the texture is perfect. Made ours with brown rice flour instead of white because we always substitute brown rice flour in all the white rice flour recipes, and it is still a perfect texture! Thanks!!!

  17. Eran says

    Made 2 batches this morning. They turned out perfectly!! Thank you. Made as stated on recipe. Added maple to the glaze for the 2nd batch which was nice.

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