These baked Gluten Free Doughnuts are soft, fluffy and coated in crunchy cinnamon sugar — just like the classic seaside rings, but baked for ease. They’re a much simpler and slightly lighter alternative to deep-fried doughnuts, yet deliver the same comforting taste and texture.
Notes On These Easy Baked Gluten Free Donuts
- Quick and easy: These baked doughnuts are ideal when you want the flavour of a classic ring without the time, equipment and mess of deep frying. They bake quickly and still have a light, tender crumb.
- A reader favourite: This recipe has remained very popular, with many readers reporting excellent results. It’s straightforward and consistent when you follow the method below.
- Don’t have a doughnut tin? You can bake these as “duffins” in a muffin tin. They won’t be ring-shaped, but the flavour and texture are still excellent — you can cut a hole from the centre after baking if you prefer the classic look.
- Updated for 2026: The recipe has been refreshed with new photos and clarified notes for readers’ common questions and substitutions.
Table of Contents
- Notes On These Easy Baked Gluten Free Donuts
- Don’t just take my word for it…
- Ingredients and Substitutions
- How to Make Gluten Free Doughnuts
- Storing and Freezing Instructions
- Frequently Asked Questions
- More Gluten Free Doughnuts
- Gluten Free Doughnuts Recipe
- More Gluten Free Baking Recipes
Don’t just take my word for it…
Ang left a five-star review and said: “OMG they are AMAZING. Every time I see cinnamon ring doughnuts I get emotional — this recipe nailed it. So simple and so delicious.”
Sue also left a five-star review and said: “My son is coeliac and was craving doughnuts. These hit the mark perfectly — easy to make and he loved them. I’ll be making these again!”
Ingredients and Substitutions
Below is an overview of the main ingredients and sensible substitutions for dietary needs. A full printable recipe card with exact quantities and the method follows further down.
- Self-raising gluten free flour: Use a reliable self-raising gluten free blend. If you only have plain gluten free flour, add 1.25 tsp extra gluten free baking powder and 0.25 tsp xanthan gum per the amount listed in the recipe.
- Sugar: Caster (superfine) sugar is used in the batter; granulated sugar works best for the coating because it gives a pleasant crunch.
- Oil: A neutral oil (vegetable, sunflower, or light olive oil) keeps the doughnuts tender.
- Milk: Swap for a dairy-free milk such as almond, oat or soy to make the recipe dairy-free.
- Egg: For a vegan version replace the egg with a chia or flax egg (1 tbsp seeds + 4 tbsp water, left 5–10 minutes to gel).
- Baking powder: Not all baking powder is guaranteed gluten free — check labels if necessary.
- Cinnamon: I add cinnamon to both the dough and the coating for a warm, spiced flavour. Omit if you prefer plain sugar doughnuts.
- Butter: Used to help the sugar coating stick. Swap for vegan butter to keep the recipe dairy-free.
How to Make Gluten Free Doughnuts
The full, printable method appears later in the recipe card. These step-by-step photos show how straightforward the process is:
Storing and Freezing Instructions
To store: These doughnuts are best enjoyed fresh, but can be stored in an airtight container for 3–5 days. Keep any excess sugar in the container and give it a gentle shake before serving to re-coat them.
To freeze: Doughnuts freeze well. Defrost at room temperature and refresh in a microwave or air fryer if you prefer them warm. Alternatively freeze before coating, then warm and coat in sugar before serving.
Frequently Asked Questions
Below are answers to common questions about this gluten free baked doughnuts recipe. If you still have questions, please leave a comment on the original post.
If you can’t find a self-raising one, make your own by adding 1.25 tsp extra gluten free baking powder and 0.25 tsp xanthan gum to a plain gluten free flour blend. Mix well before using.
Yes. Replace milk and butter with dairy-free alternatives. For an egg-free version use a chia or flax egg (1 tbsp seeds + 4 tbsp water), allow to gel, then use in place of the egg.
You can bake the batter in a muffin tin as “duffins.” They will still taste great, though they won’t be ring-shaped unless you cut the centres out after baking.
More Gluten Free Doughnuts
Baked Gluten Free Jam Doughnuts
Gluten free and vegan pumpkin spice baked doughnuts
Gluten Free Iced Doughnuts
Halloween Doughnuts
Gluten Free Doughnuts Recipe
Sarah Howells
10 mins
15 mins
25 mins
12 doughnuts
Equipment
- Doughnut tin (or silicon mould)
- Pastry brush
- Mixing bowl
Ingredients
- 120 g self-raising gluten free flour (see notes if using plain flour)
- 75 g caster sugar
- 30 ml vegetable oil, plus extra for greasing
- 125 ml milk (or dairy-free alternative)
- 1 large egg (or chia/flax egg for vegan)
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
For the cinnamon sugar:
- 30 g unsalted butter, melted (or vegan butter)
- 4 tbsp granulated sugar
- 1/2 tsp ground cinnamon
Instructions
- Preheat the oven to 180°C (fan 160°C) / Gas 4. Grease two 6-hole doughnut tins or a silicon mould with a little oil. If using a muffin tin, see notes below.
- In a large bowl, combine the gluten free flour, caster sugar, cinnamon and baking powder. Stir to mix evenly.
- In a separate bowl, whisk together the milk, oil, egg and vanilla until combined.
- Pour the liquid into the dry ingredients and whisk until the batter is smooth and free of lumps.
- Spoon the batter into each doughnut well (approximately 2 tbsp per hole) and ensure the centre ring area remains clear. If batter gets in the hole, wet your finger with cold water and wipe it away.
- Bake for 12–15 minutes until risen and golden on top. Remove from the oven and let the tins cool on a wire rack while you prepare the sugar coating.
- Mix the granulated sugar and cinnamon in a tub or on a plate. Using a knife, carefully remove each doughnut from the tin. Brush with melted butter and toss in the cinnamon sugar until evenly coated.
Notes
- If using a muffin tin: Grease the tin well and add roughly 2 tbsp batter per well. They may need closer to 15 minutes as the lack of a hole changes the bake time slightly.
- No self-raising flour? Add 1.25 tsp extra gluten free baking powder and 0.25 tsp xanthan gum to a plain gluten free flour blend and mix before using.
Nutrition
More Gluten Free Baking Recipes
If you enjoy this doughnut recipe, try other gluten free baking favourites such as:
- Gluten Free Bread
- Gluten Free Soda Bread
- Gluten Free Zeppole (Italian festival doughnuts)
- Baked Gluten Free Jam Doughnuts
- Gluten Free Fairy Cakes
- Gluten Free Triple Chocolate Brownies
Have you tried this recipe?
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