These Gluten Free Donuts (Krispy Kreme Copycats) are amazing!  They are tender, fluffy, and sweet. Mixed up quickly and baked in the oven, these glazed donuts will become a regular treat for your family.
These Gluten Free Donuts (Krispy Kreme Copycats) are amazing! They are tender, fluffy, and sweet. Mixed up quickly and baked in the oven, these glazed donuts will become a regular treat for your family.
Who doesn’t love a warm Krispy Kreme glazed donut fresh from the oven? Since we have been gluten free, this is something we’ve missed, and this gluten free donut recipe is the closest I’ve come to tasting the real thing.
Frequently Asked Questions About Baking Gluten Free Donuts
- Does baking powder contain gluten? Baking powder usually contains corn starch, cream of tartar, and baking soda, none of which contain gluten but always check the ingredient list to be sure it is gluten free. I use Clabber Girl, which is gluten-free and Bob’s Red Mill.
- Does yeast contain gluten? This recipe does not call for yeast, but I do get asked this. Some yeasts do contain gluten, so you just have to check carefully.
- What if I don’t have flaxseed meal? You can easily replace the flaxseed meal with an equal amount of Bob’s Red Mill 1 to 1 Gluten Free Flour.
- Can I substitute other gluten free flours in this donut recipe? In a word – NO! I have not tested this with other gluten free flours, and they all work differently.
Gluten Free Doughnuts (Krispy Kreme Copycat
These Gluten Free Doughnuts (Krispy Kreme Copycat) are amazing! They are tender, fluffy, sweet and can be whipped up in around 30 minutes.
Ingredients
- 1 ¼ cups Bob’s Red Mill 1 to 1 Baking Flour
- ¼ cup flaxseed meal
- ¼ teaspoon baking soda
- ¼ teaspoon cream of tartar
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- ⅔ cup sugar
- 8 tablespoon unsalted buttermelted and cooled
- 1 teaspoon vanilla
- 2Â eggswhites separated
- 1 cup milkI used coconut milk
- For icing:
- 1 ½ cup powdered sugar
- 1-2 tablespoon milk
Instructions
- Preheat oven to 350º.
- Spray your donut pan with cooking spray.
- In a large bowl, whisk together the first seven dry ingredients, flour through sugar.
- In another small bowl whisk together the melted and cooled butter, vanilla, egg yolks, and milk. Make a well in the center of dry ingredients and pour in. Mix gently.
- In a separate small bowl whisk the two egg whites for about a minute or two with a fork. You are just trying to get them a bit thicker so they add some fluffiness to the doughnuts.
- Add egg whites to mixture and stir just until mixed.
- Transfer mixture to a Ziploc bag and cut the corner tip off. This makes it easy to pipe into the donut pan.
- Fill each well ¾ full without covering the middle section. If you do, your doughnuts won’t have a hole.
- Cook for about 8-10 minutes.
- Allow to cool completely before glazing.
- For the icing simply mix the powdered sugar with the desired amount of milk. More milk will make icing runny so don’t add too much at one time.
- Dip doughnuts in icing and place on a rack to drip dry.
- These can also be made in a mini donut maker.
Equipment
- Donut pan
Notes
If you prefer you can leave out the flaxseed meal and replace it with the same amount of gluten free flour.
I haven’t made these with other brands of gluten free flour so I can’t recommend that.
Nutrition
Calories: 127kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 48mg | Potassium: 70mg | Fiber: 1g | Sugar: 13g | Vitamin A: 155IU | Calcium: 38mg | Iron: 0.4mg
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
