These Gluten-free cinnamon sugar donuts are not only delicious but also dairy and egg-free! This recipe was my first attempt at successfully making donuts. My previous attempts were total fails. I swapped out some ingredients and used a different style of the baking dish and am much happier with the current outcome. If you’re looking for moist, baked gluten-free donuts, then read on for the full recipe.
I love donuts. They were honestly one of the hardest items for me to give up when switching to a gluten-free diet. I’ve spent countless hours scouring the internet for gluten-free donuts that were also vegan. I stumbled across a recipe for gluten-free cinnamon sugar donuts from Texanerin. What I liked about her recipe was that it was easy enough for me to modify to my needs.
Erin’s post offers some great info about this recipe. I have shared a couple of them below. I like how she addressed some concerns that I had before duplicating her recipe.
I don’t have a donut pan – what can I use? You can use a regular muffin pan. Just place a ball of foil in the center of the individual muffin pans and fill around them. I believe this recipe would yield eight muffins and that you’d need to bake them for 15-20 minutes.
Can I use a different gluten-free flour mix? I used Bob’s Red Mill 1 to 1 Gluten-Free baking flour. This recipe was my first time using this flour. It worked well. My usual goto is Krusteaz Gluten-Free flour. If you have another brand that works as a sub for all-purpose flour that you usually use, then you could probably use it here.
Do they taste gluten-free? Now trust me. I’ve made some recipes with gluten-free flours that were dense and awful. If you use the flour we did, these gluten-free donuts taste like they were made with all-purpose flour!
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