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.
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
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.
- 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)
- 2 tablespoons milk
- 1 tablespoon butter
- 1 vanilla bean, scraped (or 1 teaspoon vanilla extract)
- 1 cup confectioners' (icing) sugar
- Preheat oven to 375 degrees F. Lightly grease your doughnut pan.
- In a mixing bowl, whisk together the rice flour, tapioca starch, sugar, pudding mix, baking powder, xanthan gum, and salt. Set aside.
- 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.
- 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.
- Bake in preheated oven for 10-12 minutes, or until the top of the doughnut bounces back when gently pressed on.
- Let the doughnuts sit in the pan for 5 minutes before removing them to a wire cooling rack.
- 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.
- 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.
- 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.
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Look super yummy. can I make this in a mini muffin pan?
Thanks, Vivi! Definitely – you may have to alter the baking time slightly though, so keep an eye on them. 🙂
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!
I’ve been thinking a need to make a maple one (was my favourite doughnut pre GF days) – so keep your eyes open! 😉
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.
Great question, Betty! I used instant pudding mix (and added that to the recipe now). 🙂
I don’t use instant anything.
What can I use to replace the pudding mix?
Dry milk powder or almond flour would both work well as a substitute.
These look so yummy! Thanks for the recipe, Jeanine!! Would brown rice flour have the same outcome as white?
I think it should work well, Robyn. I used white because I wanted to keep it a lighter colour, and well, it’s a doughnut, so I wasn’t going for healthy. lol But, brown rice flour should work just fine. 🙂
Thanks, Jeanine! I’m so new to gluten-free flours that I wasn’t sure and brown is all I have at the moment. Cheers!
Not a problem! 🙂 Enjoy!
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!
Haha, I promise, I never peeked, Lucy! I’ve never tried making the crullers… I’ll have to look into that. 😉
These were great!
Thanks, KMH! So glad that you enjoyed them!
Helen Draper says
I was wondering if I could use just the Robin hood gluten -free lour
did you try it looks so yummy
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!
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”!
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!
Shirley @ gfe & All Gluten-Free Desserts says
These look so good, Jeanine! I love the flecks of vanilla bean that you can see in the icing. Yum! Thanks for sharing on Gluten-Free Wednesdays! 🙂
Thanks Shirley. Aren’t vanilla bean specks just pretty? *sigh* I had contemplated sprinkles, but decided to let the vanilla beans do the talking. 🙂
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!
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!
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!!
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. 🙂
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!)
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!
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 🙂
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. 😀
Judee@ Gluten Free A-Z Blog says
wow .. these look amazingly delicious. I love your photos as well as the recipe. Im pinning this one for later. thanks
GiGi Eats says
I could eat my computer screen! Picture perfect! I am drooling 😉
Elizabeth hammon says
I am going make thes tonight ( :
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!
You could use a mini muffin tin, you’ll just need to adjust the baking time accordingly. 🙂
Can you make these into donut holes and fry them?
I don’t think so Rochelle – it is like a cake batter, so they don’t hold their shape without the pan.
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
Linda B says
Pudding mix is more like blancmange!
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.
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.
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!!
Can you make these in a doughnut maker?
Tanis W says
I don’t have a doughnut maker but if it bakes them I don’t see why not but Jeanine would have the final answer!
I don’t see why not – just bake according to the doughnut maker instructions.
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!!!
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.
Tanis W says
You should try using pistachio pudding instead of vanilla! Very yummy, may just make another batch tonight!
I just made these. . .they were so quick to make . . . .they are still warm. . . .I’m trying soooo hard not to eat them all!
Linda B says
It would be really nice if your recipes also had the ingredient weights in grams, just for us that are not Americans. Just a thought!!
Linda B says
Made these this morning and even my husband liked them and he doesn’t have to have GF. I have tried several recipes for GF doughnuts and none of them have been as nice as these ones. They were a bit on the heavy side but at least they were not round bricks!
Did you use coconut oil for the oil?
Nope. These are baked in a doughnut pan, no frying involved.