Gluten Free Donuts

I am a huge fan of Bob’s Red Mill One for One Gluten Free Flour.  I’ve found that it works great as a replacement in all my gluten recipes.  It takes a little tweaking but it always turns out amazing.

When I was growing up my family had a tradition of making donuts on New Year’s Eve.  This year my parents happened to be here for New Years and I thought it would be fun to bring back the tradition.  I googled gluten free donuts and picked out a recipe.  They turned out horrible.  We are talking hockey pucks.  I was so disappointed.

So yesterday I looked up regular gluten doughnut recipe’s and found one called Old Time Cake Doughnuts on the Taste of Home website.  I’ve been doing a lot of research on how to get the best performance out of gluten free flour when baking and figured I’d give it a whirl with this recipe.

I will share the recipe below – the only modifications were using gluten free flour in place of the regular flour, adding an extra table spoon of baking powder to the dry ingredients, and a teaspoon of apple cider vinegar to the wet ingredients.  Make sure you refrigerate for the 2 hours.  This is an important step.

Taste of Home Old Fashion Doughnuts – Gluten free version

  • 2 tablespoons unsalted butter, softened
  • 1-1/2 cups sugar, divided
  • 3 eggs
  • 1 teaspoon apple cider vinegar or lemon juice
  • 4 cups all-purpose flour (gluten free flour)
  • 1 tablespoon baking powder (add an extra tablespoon)
  • 3 teaspoons ground cinnamon, divided
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup 2% milk
  • Oil for deep-fat frying


  • In a large bowl, beat butter and 1 cup sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition.  I added the apple cider vinegar here.
  • Combine the flour, baking powder, 1 teaspoon cinnamon, salt and nutmeg; add to butter mixture alternately with milk, beating well after each addition. Cover and refrigerate for 2 hours.
  • Turn onto a heavily floured surface; pat dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In an electric skillet or deep fryer, heat oil to 375°.
  • Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels.
  • Combine remaining sugar and cinnamon; roll warm doughnuts in mixture. Freeze option: Wrap doughnuts in foil and transfer to a resealable plastic freezer bag. May be frozen for up to 3 months. To use, remove foil. Thaw at room temperature. Warm if desired. Combine 1/2 cup sugar and 2 teaspoons cinnamon; roll warm doughnuts in mixture.
Nutrition Facts

1 each: 198 calories, 8g fat (1g saturated fat), 30mg cholesterol, 112mg sodium, 29g carbohydrate (13g sugars, 1g fiber), 3g protein.

Originally published as Old Time Cake Doughnuts with Cinnamon Sugar in Taste of Home February/March 2010