Gluten free donuts recipe made with buckwheat flour with a hint of cinnamon it as so much healthier than their fried counterpart and delicious too.
If you are a fan of donuts then you will love my healthy rendition of these gluten free donuts – get that sweet sugar fix with these delicious oven baked gluten free donuts that taste fried.
After spending the entire morning wondering what I should bake today, it wasn’t until the late afternoon I decided to churn out this GF donuts recipe because I hadn’t eaten donuts in what feels like centuries.
I still can’t believe it myself, donuts are a favourite past time treat of mine.
There was a short period of time in my life where I would habitually nibble on donuts, it was quite embarrassing when I think about it.
They were my guilty pleasure, an unfavourable craving of mine, one that I wasn’t prepared to give up.
Making donuts gluten free that are tasty
The sad thing about gluten free recipes is that some GF flour are simply not cut out for baking with. I’ve tried soooooo many gluten free flour blends and wholesome flour and I say that Bob Red Mills is a house hold favourite. Second to this is brown rice and buckwheat flour – in join second place might I add.
The oven baked donuts made with buckwheat flour are very tasty, healthy and incredibly more-ish. I was initially nervous about baking them in the oven but now that’s the only way I make them.
Besides, for the sake of your healthy, why wouldn’t you want to nibble on some healthy baked dounts that aren’t deep fried and yet, still taste good?
How to make gluten free donuts from scratch
You do not need any fancy devices or gadgets to make this recipe. I make it all the time by hand using my whisk and it works like a charm!
Donut pan – In order to bake these dounts you will need a ring donut pan. There’s no alternative to this since the batter is quite loose and doesn’t contain any yeast.
Dry ingredients – What I do is add the buckwheat flour, cinnamon, baking soda, powder, coconut sugar and pink salt into one bowl
Wet ingredients – that’s the coconut milk, egg, oil and vanilla in one bowl that need to be whisk.
Making the gluten donut mix – in order to make the batter pour milky/egg into the flour blend bowl and whisk into a smooth batter.
Adding the batter the pan – I used a spoon to transfer the batter into the pan. You should be able to equally fill each donut ring.
Baking the dounts – I found around 10-11 minutes was the sweet spot for the total amount of baking time. Double check this by inserting a skewer to determine its readiness. If it comes out clean, they have cooked! If not, return and bake for a further 2-3 minutes.
Donut glaze and toppings……
My favourite is cinnamon sugar but you could try the following
- Powdered sugar
- Maple glaze
- Cacao powder
- Chocolate ganache
- Nut butter
Other sweet treats you may like
Homemade butterscotch pudding
No bake mango cheese recipe
Gluten free blueberry crisp
Steps of making gluten free donuts (with pictures)Print
gluten free donuts
Learn how to make delicious gluten free donuts using buckwheat flour – GF, Dairy free
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Category: Dessert
- 1 cup of organic gluten free buckwheat flour
- 1 1/2 tsp of baking powder
- 1/4 tsp of baking soda
- 1/8 tsp of himalayan pink salt
- 1 tsp of cinnamon
- 1/2 tsp of nutmeg
- 1/3 cup of coconut palm sugar (or maple, coconut nectar)
- 1/3 cup of coconut milk (or other nut milk, see link above for homemade recipe)
- 1 small egg
- 1 tbsp of coconut oil (and extra for the donut pan)
- 1 tsp of vanilla powder
- For cinnamon sugar
- 1 tsp of cinnamon
- 1/4 cup of coconut palm sugar for dusting
- Pre heat oven on gas mark 4/350F/180C
- Coat the donut pan with coconut oil so that the mixture won’t stick
- Combine the flour, spices, vanilla, baking soda, baking powder, coconut sugar and pink salt in a large bowl and stir thoroughly.
- In a separate bowl add the milk, egg and coconut oil together and whisk briskly for a few seconds.
- Fold the wet ingredients into the dry ingredients, and combine thoroughly.
- Whisk into a smooth, lump free batter.
- Spoon the batter into each donut ring evenly and place in the oven for 10-11 minutes.
- Insert a toothpick to determine readiness, if it’s cooked, it should come out without the batter on the pick. If not return to the oven to cook a little longer.
- Once cooked remove pan from oven, and set aside for 5 minutes to cool, and then move to wire rack.
- Roll donuts in cinnamon sugar (or use a zip lock bag and add the sugar and cinnamon, seal and shake a donut at a time)whilst warm and store on wire rack
Use whisk or immersion blender to blend the batter
Once in oven, check towards the end of cooking time, so air doesn’t cause donuts to collapse.
Make sure to grease pan to omit sticking