Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
April 26, 2014 at 9:16 am
Look super yummy. can I make this in a mini muffin pan?
April 26, 2014 at 9:22 am
Thanks, Vivi! Definitely – you may have to alter the baking time slightly though, so keep an eye on them. 🙂
April 26, 2014 at 9:39 am
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!
April 26, 2014 at 10:16 am
I’ve been thinking a need to make a maple one (was my favourite doughnut pre GF days) – so keep your eyes open! 😉
April 26, 2014 at 9:54 am
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.
April 26, 2014 at 10:17 am
Great question, Betty! I used instant pudding mix (and added that to the recipe now). 🙂
April 26, 2014 at 11:18 am
I don’t use instant anything.
What can I use to replace the pudding mix?
April 26, 2014 at 11:19 am
Dry milk powder or almond flour would both work well as a substitute.
April 26, 2014 at 4:54 pm
These look so yummy! Thanks for the recipe, Jeanine!! Would brown rice flour have the same outcome as white?
April 26, 2014 at 5:29 pm
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. 🙂
April 26, 2014 at 5:35 pm
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!
April 26, 2014 at 5:36 pm
Not a problem! 🙂 Enjoy!
April 26, 2014 at 8:58 pm
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!
April 28, 2014 at 3:49 pm
Haha, I promise, I never peeked, Lucy! I’ve never tried making the crullers… I’ll have to look into that. 😉
April 27, 2014 at 2:55 pm
These were great!
Thanks, KMH! So glad that you enjoyed them!
Helen Draper says
April 28, 2014 at 6:52 pm
I was wondering if I could use just the Robin hood gluten -free lour
did you try it looks so yummy
April 28, 2014 at 6:57 pm
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!
April 30, 2014 at 9:35 am
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”!
May 2, 2014 at 7:00 am
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
April 30, 2014 at 9:59 am
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! 🙂
May 2, 2014 at 7:01 am
Thanks Shirley. Aren’t vanilla bean specks just pretty? *sigh* I had contemplated sprinkles, but decided to let the vanilla beans do the talking. 🙂
May 4, 2014 at 8:26 am
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!
May 4, 2014 at 8:30 am
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!
May 5, 2014 at 7:26 pm
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!!
May 14, 2014 at 2:12 pm
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
May 12, 2014 at 4:35 pm
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!)
May 14, 2014 at 2:13 pm
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!
May 14, 2014 at 6:35 pm
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 🙂
May 14, 2014 at 6:41 pm
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. 😀
[email protected] Gluten Free A-Z Blog says
May 27, 2014 at 7:45 am
wow .. these look amazingly delicious. I love your photos as well as the recipe. Im pinning this one for later. thanks
GiGi Eats says
June 26, 2014 at 11:32 pm
I could eat my computer screen! Picture perfect! I am drooling 😉
Elizabeth hammon says
September 9, 2014 at 6:57 pm
I am going make thes tonight ( :
September 10, 2014 at 6:42 pm
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!
September 10, 2014 at 8:40 pm
You could use a mini muffin tin, you’ll just need to adjust the baking time accordingly. 🙂
September 25, 2014 at 2:31 pm
Can you make these into donut holes and fry them?
September 26, 2014 at 7:03 am
I don’t think so Rochelle – it is like a cake batter, so they don’t hold their shape without the pan.
September 30, 2014 at 3:18 am
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
November 23, 2015 at 7:55 am
Pudding mix is more like blancmange!
September 30, 2014 at 12:36 pm
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.
November 4, 2014 at 11:45 am
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
November 7, 2014 at 3:21 pm
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!!
December 5, 2014 at 10:02 am
Can you make these in a doughnut maker?
December 5, 2014 at 11:50 am
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!
December 5, 2014 at 12:26 pm
I don’t see why not – just bake according to the doughnut maker instructions.
December 7, 2014 at 7:09 pm
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!!!
December 29, 2014 at 11:09 am
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.
December 29, 2014 at 4:05 pm
You should try using pistachio pudding instead of vanilla! Very yummy, may just make another batch tonight!
October 1, 2015 at 7:42 pm
I just made these. . .they were so quick to make . . . .they are still warm. . . .I’m trying soooo hard not to eat them all!
November 21, 2015 at 12:31 pm
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!!
November 23, 2015 at 7:48 am
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!
January 9, 2016 at 8:51 am
Did you use coconut oil for the oil?
January 13, 2016 at 1:10 pm
Nope. These are baked in a doughnut pan, no frying involved.
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