These Gluten Free Doughnuts (Krispy Kreme Copycat) 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.
We love you Krispy Kreme. Did you know glazed doughnuts are the most popular flavor? I’m partial to chocolate cake myself. When we lived in Boston and my son was just a baby we would don our heavy jackets, scarves, and hats and head out to the Krispy Kreme in the Copley Mall. He loved watching the assembly line and always wore his paper hat. He even had a t-shirt.
I have spent endless hours in the kitchen experimenting with store bought gluten free flours and making my own. I recently tried a new mix – Bob’s Red Mill 1 to 1 Baking Flour.
I love this stuff! It contains a mix of white and brown rice flour plus sweet white sorghum and it makes these Gluten Free Doughnuts (Krispy Kreme Copycat) awesome! It has 2 grams of protein and 1 gram of fiber.
I try to avoid the flour mixes that have corn starch or tapioca flour as their main ingredient. I need some nutritional value to my flour mix. I’m hoping that this new flour and I have a long and happy life together.
I used this mini donut maker from Amazon, but you can also use a donut pan in the oven. They are super simple because I do not use yeast and there is no deep frying.
Full disclosure – these are not as light and airy as Krispy Kreme because there is no yeast. They are sweet, fluffy and delicious. I can feel better about these because I know there are no additives or preservatives and my flour mix has some whole grain goodness to it. Let me know how it goes if you try them.
Need more donuts in your life? Don’t we all?
Warning – gluten free baked goods are tricky so substituting a different flour probably won’t work.
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.
- 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 butter melted and cooled
- 1 teaspoon vanilla
- 2 eggs whites separated
- 1 cup milk I used coconut milk
- For icing:
- 1 ½ cup powdered sugar
- 1-2 tablespoon milk
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.
I haven’t made these with other brands of gluten free flour so I can’t recommend that.
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