Gluten Free Maple Walnut Doughnuts
Prep time
Cook time
Total time
This doughnut if very Canadian, eh? Nothing says Canadian flavour like the combination of maple and walnuts.
Serves: 6
Maple Doughnuts
  • 2/3 cup brown rice flour
  • 1/3 cup granulated sugar
  • 1/4 cup tapioca starch
  • 2 tablespoons dry milk powder (or almond flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 1/4 cup oil
  • 2 large eggs
  • 1 teaspoon pure maple extract
  • 1 teaspoon vanilla extract
Maple Glaze
  • 2 tablespoons milk
  • 1 tablespoon butter
  • 1 teaspoon pure maple extract
  • 1- 1 1/4 cup confectioners’ (icing) sugar
  • 1/4 cup finely chopped walnuts (to top doughnuts)
Maple Doughnuts:
  1. Preheat oven to 375 degrees F. Lightly grease your doughnut pan.
  2. In a mixing bowl, whisk together the rice flour, sugar, tapioca starch, dry milk powder, baking powder, xanthan gum, and salt. Set aside.
  3. In a separate mixing bowl, whisk together the milk, oil, eggs, maple extract, 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.
Maple Glaze:
  1. While the doughnuts are baking, heat the milk and butter in a small saucepan over low heat until warm. Add the maple extract and stir to combine.
  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. Sprinkle with chopped walnuts immediately 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.
Recipe by Faithfully Gluten Free at