Gluten Free Doughnuts

4 doughnuts stacked on a white marble background with pistachio and coconut toppings.

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4.58 from 28 votes

5 Ingredient gluten free doughnuts! So simple to make and taste absolutely delicious!

Prep Time5

Cook Time15

Total Time20

Course: Dessert, Snack

Cuisine: American, British

Diet: Gluten Free, Vegan, Vegetarian

Servings: doughnuts

Author: James Wythe

Equipment

Mixing bowls
Silicone doughnut mould
Large Spoon
Bain Marie (glass bowl over boiling water)
Cooling Rack

Ingredients

200 g gluten-free self raising flour
130 ml milk (I used almond)
4 tbsp maple syrup
2 tbsp coconut oil melted

Chocolate Glaze

2 tbsp maple syrup
2 tbsp coconut oil melted
3 tbsp cacao powder
Pinch salt

Metric - US Customary

Instructions

Pre-heat your oven to 180C (360F). In a large mixing bowl add the gluten free flour, 4 tbsp maple syrup, 2 tbsp melted coconut oil and the milk and mix well into a smooth batter
Grease the doughnut mould with coconut oil and add the batter into each mould making sure to smooth over the top (don't over fill).
Bake for 12-15 minutes (depending how hot your oven runs).

Chocolate Glaze

Meanwhile prepare the chocolate topping. To a Bain Marie add 2 tbsp melted coconut oil, small pinch of salt, 2 tbsp maple syrup and then slowly stir in 2 or 3 tbsp cacao powder until desired consistency.
Finally dunk the doughnuts into the chocolate glaze and place on a drying rack. You can now top with whatever you want. Leave to lightly set for 10-15 minutes

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations: I have included a list of these in the post above.

To Store: In an airtight container or wrapped in plastic wrap at room temperature for 2-3 days. Be aware they do become denser the longer you leave them.

To Freeze: I don't recommend freezing these as it will ruin the fluffy texture inside.

Tip 1: Sieving the flour can help to get a lighter, fluffier texture but not essential.

Tip 2: If you don't want to make your own chocolate sauce then simple melt normal chocolate over a bain marie.

Tip 3: Silicon mould work the best for these doughnuts as they come out easily.

Nutrition