Gluten and Dairy-Free Doughnuts: Tasty Recipes

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Updated on May 9, 2024

Are you piloting your way through the maze of dietary restrictions whilst still harbouring a yearning for that sweet treat – a doughnut? Meticulously combing through web pages and flipping the pages of cookbooks in search of that elusive recipe for a gluten and dairy-free doughnut? Within this article, we’ll delve into an incredibly straightforward recipe requiring no more than 6 fundamental ingredients, enabling you to savour each bite without an ounce of guilt.

So shall we embark on this journey towards doughnut nirvana together with no strings attached? Let’s uncover the joy packed within these delectable delights!

Gluten and Dairy-Free Doughnut Recipes

Gluten and Dairy-Free Doughnut

Classic Recipe

For those with gluten and dairy intolerances, here’s a delicious recipe for homemade doughnuts that are both gluten-free and dairy-free.


It’s exciting to share my gluten and dairy-free doughnut recipe. Here are the key parts you need:

  • Self-raising gluten-free flour: This flour acts as the base of your doughnut and lets it rise without wheat.
  • Gluten-free plain flour: Including this in the mix gives your doughnut a light feel.
  • Xanthan gum: The dough will stick together well with this binding agent.
  • Baking powder and salt: These rising agents will make your doughnuts fluffy.
  • Caster sugar and brown sugar: They add that lovely sweet taste to your doughnuts.
  • Vegetable oil: It’s a great plant-based oil choice when you want to avoid dairy.
  • Almond milk or other non-dairy milk: You’re still able to get that creamy taste with these lactose-free options.
  • Ground cinnamon or red velvet flavouring: These additional flavourings bring a fun twist to your treat.


Let’s get baking! Here is the simple step-by-step gluten-free and dairy-free doughnut recipe.

  1. First, take all your ingredients: self-raising gluten-free flour, caster sugar, vegetable oil, milk (or a dairy-free option), a large egg (or vegan substitute), and baking powder.
  2. Next, mix the dry items. Put the flour, sugar, and baking powder in one bowl.
  3. In another bowl, combine your wet items. These are your milk or dairy-free alternative, veggie oil and egg, or your vegan option.
  4. Now it’s time to mix them together! Pour the wet stuff into the dry bowl.
  5. Stir till it looks smooth, but don’t overdo it!
  6. Grab a spoon and split the batter into a doughnut pan.
  7. They need to be baked now! Put them in an oven at 180°C for 15 minutes.
  8. Let them cool before you handle them.
  9. For some extra taste, you can top these healthy doughnuts with cinnamon sugar.

Cinnamon Sugar Doughnuts

These doughnuts are light and fluffy, bursting with warm cinnamon flavour, and perfect for a sweet treat!


  • 1 1/2 cups almond flour
  • 1/2 cup tapioca flour
  • 2 tbsp + 1 tsp coconut flour
  • 2 tsp baking powder
  • 1/2 tsp xanthan gum
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp nutmeg (optional)
  • 2 large eggs
  • 1/3 cup maple syrup
  • 1/4 cup melted coconut oil, cooled slightly
  • 1 tsp vanilla extract
  • Vegetable oil for frying
  • Cinnamon sugar, for coating (mix equal parts ground cinnamon and sugar)


  1. In a large bowl, whisk together almond flour, tapioca flour, coconut flour, baking powder, xanthan gum, salt, cinnamon, and nutmeg (if using).
  2. In a separate bowl, whisk together eggs, maple syrup, coconut oil, and vanilla extract until well combined.
  3. Add the wet ingredients to the dry ingredients and mix until just combined. A rubber spatula might be helpful to ensure everything is incorporated. The dough will be slightly sticky.
  4. Let the dough rest for at least 15 minutes at room temperature. This allows the flours to absorb moisture and creates a better texture.
  5. Lightly flour a work surface and roll out the dough to about 1/4-inch thickness. Use a doughnut cutter or a round cookie cutter with a small hole in the center to cut out doughnut shapes. Re-roll scraps as needed to use up all the dough.
  6. Heat vegetable oil in a large pot or deep fryer to 320-330°F (160-165°C).
  7. Carefully fry the doughnuts in batches of 2-3 for about 1-2 minutes per side or until golden brown.
  8. Transfer the doughnuts to a paper towel-lined plate to drain excess oil.
  9. While the doughnuts are still warm, toss them in the cinnamon-sugar mixture to coat evenly.
  10. Enjoy warm or at room temperature!

Vanilla Cake Doughnuts

These doughnuts are denser than the cinnamon sugar version, resembling a delicious vanilla cake doughnut.


  • 1 cup oat flour (ensure it’s certified gluten-free if necessary)
  • 1/2 cup brown rice flour
  • 1/4 cup potato starch
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp ground nutmeg
  • 1/2 cup unsweetened applesauce
  • 1/4 cup melted coconut oil, cooled slightly
  • 1/4 cup maple syrup
  • 1 tbsp flaxseed meal mixed with 3 tbsp water (flax egg)
  • 1 tsp vanilla extract
  • Vegetable oil for frying
  • Vanilla glaze (recipe below) or your favourite dairy-free topping


  1. In a large bowl, whisk together oat flour, brown rice flour, potato starch, baking powder, baking soda, salt, and nutmeg.
  2. In a separate bowl, whisk together applesauce, melted coconut oil, maple syrup, flax egg (after letting it sit for 5 minutes to thicken), and vanilla extract.
  3. Add the wet ingredients to the dry ingredients and mix until just combined. The dough will be thick and sticky.
  4. Let the dough rest in the refrigerator for at least 30 minutes. Chilling helps firm up the dough and makes it easier to handle.
  5. Lightly flour a work surface and roll out the dough to about 1/2-inch thickness. Use a doughnut cutter or a round cookie cutter with a small hole in the centre to cut out doughnut shapes. Re-roll scraps as needed to use up all the dough.
  6. Heat vegetable oil in a large pot or deep fryer to 320-330°F (160-165°C).
  7. Carefully fry the doughnuts in batches of 2-3 for about 2-3 minutes per side or until golden brown.
  8. Transfer the doughnuts to a paper towel-lined plate to drain excess oil.
  9. Once cool, drizzle with vanilla glaze or your favourite dairy-free topping.

Vanilla Glaze (Optional)

  • 1 cup powdered sugar
  • 2-3 tbsp almond milk (or other dairy-free milk alternative)
  • 1/2 tsp vanilla extract

Tips for Making Perfect Gluten and Dairy-Free Doughnuts

Gluten and Dairy-Free Doughnut

To ensure your gluten and dairy-free doughnuts turn out perfectly, here are some tips to keep in mind.

Mastering the Mix

  • Choose the Right Flour Blend: Skip all-purpose gluten-free flour blends that contain starches like wheat or barley. Look for blends specifically formulated for baking, containing ingredients like almond flour, coconut flour, oat flour (if tolerated for dairy-free but not gluten-free), or tapioca flour. You might need to experiment with different blends to find your favourite texture.
  • Add Structure and Moisture: Since gluten-free flours tend to be denser, consider adding ingredients that provide structure and moisture. Here are some options:
    • Eggs: Eggs act as a binder, helping the dough hold its shape. Use a flaxseed egg substitute if vegan.
    • Xanthan Gum or Psyllium Husk: These add a binding effect, mimicking gluten’s elasticity for a better rise.
    • Applesauce or Mashed Banana: These natural sweeteners add moisture and create a chewier texture.

Frying Finesse

  • Oil Temperature is Key: Use a neutral-flavoured oil with a high smoke point, like avocado oil or vegetable oil. Heat it to around 320-330°F (160-165°C) before frying. A digital thermometer is your best friend for maintaining consistent oil temperature.
  • Fry in Batches: Don’t overcrowd the pan. Fry doughnuts in batches of 2-3 to ensure even cooking and prevent the oil temperature from dropping significantly.
  • Don’t Overcook: Doughnuts cook quickly. Watch them closely and remove them from the oil once they are golden brown.

Glaze Glorious Glaze

  • Dairy-Free Alternatives: Forgo traditional milk-based glazes. Explore options like powdered sugar mixed with melted coconut oil, fruit puree thinned with a little water, or melted dark chocolate for a richer flavour.
  • Thicken Your Glaze: If your glaze is too runny, add more powdered sugar or a bit of cornstarch mixed with water. Conversely, if it’s too thick, thin it out with a touch of water or a dairy-free milk alternative.

With a little practice and these helpful tips, you’ll be well on your way to enjoying delicious and satisfying gluten and dairy-free doughnuts!

Suitable Flour Blends

Choosing the right flour blend is a key step. For this doughnut recipe, we need a gluten and dairy-free mix. One good pick is the rice flour blend from Pillsbury. It’s not like most yeasted doughnuts in that it’s gluten-free, but it still makes tasty treats for those with dietary restrictions.

You can also try other blends to suit different types of doughnuts. So, if you fancy some jam doughnuts or want to bake instead of fry, play around with your mix!

Egg Substitutes

Baking doughnuts without eggs is easy. Many egg alternatives are available in gluten—and dairy-free doughnut recipes. Flaxseed makes a great egg substitute when mixed with water, forming what we call a flax egg.

Another good choice is aquafaba, which is the liquid from canned chickpeas. Both work well for vegan baking substitutes, and they make tasty dairy-free doughnut recipes! These egg replacers bind the mix just like eggs do but have no dairy or gluten in them. You will love trying these for your next vegan-friendly baked goods!

Dairy Substitutes

Some people find milk products difficult to eat. The good news is that there are many things you can use instead of milk! For this doughnut recipe, we will use almond milk. Almond milk is great because it won’t upset your stomach if you can’t have dairy.

Plus, it has a nice sweet taste that goes well with the doughnuts. You could also use coconut milk or soy milk if you like those better. All these options are safe for people who can’t have dairy in their food. And they make our gluten and dairy-free doughnut recipes easy to follow and tasty to eat!

Baking Tips

We love making doughnuts at home and have a few baking tips to share with you. These little tricks help me bake perfect golden, soft and fluffy doughnuts every time.

  1. Keep your oven hot: Heat it up for 10 minutes more than the recipe says.
  2. Use a mix of gluten-free flour: Try rice flour, potato flour or almond meal.
  3. Beat your egg substitutes well: This adds air and makes the doughnuts light.
  4. Mix dry and wet stuff in separate bowls first: Then combine them for an easy blend.
  5. Fill the doughnut moulds only half full: They will rise as they bake.
  6. Test if they are ready with a skewer: Your doughnuts are done if it comes out clean.

Bonus Tips

  • Let the Dough Rest: After mixing, let the dough rest for at least 15 minutes. This helps the ingredients hydrate and gives the gluten-free flours time to absorb moisture, resulting in a better texture.
  • Chill the Dough (Optional): For a firmer dough that’s easier to handle, chill it in the refrigerator for 30 minutes before shaping.
  • Get Creative with Toppings: Since you’re already baking outside the box, have fun with toppings! Explore options like chopped nuts, vegan chocolate chips, sprinkles made with gluten-free ingredients, or a dusting of cinnamon sugar.

Variations and Add-Ons for Gluten and Dairy-Free Doughnuts 

Now, let’s get creative with our gluten and dairy-free doughnuts! From different flavours and spices to delicious toppings and fillings, there are endless possibilities to elevate your doughnut game. Read on for some mouthwatering ideas that will leave you craving more.

Flavours and Spices

We can’t get enough of the taste and smell that flavours and spices bring to doughnuts. Here’s a list of my top picks for gluten and dairy-free doughnut recipes:

  • Apple cider: Gives doughnuts a sweet and tangy twist.
  • Maple: Lets you enjoy a warm, rich taste.
  • Pumpkin: Makes your doughnuts full of fall flavour.
  • Cinnamon sugar: Adds a comforting touch.

Toppings and Glazes

We love experimenting with different toppings and glazes for our gluten and dairy-free doughnuts. Here are some delicious options to try:

  • Chocolate Glaze: A rich and decadent option that adds a touch of indulgence to your doughnuts. You can make a simple chocolate glaze by melting dairy-free chocolate chips with a little coconut oil.
  • Vanilla Glaze: For a classic and versatile option, try a vanilla glaze. Mix powdered sugar, dairy-free milk, and vanilla extract until you get a smooth consistency. Drizzle it over your doughnuts for a deliciously sweet topping.
  • Cinnamon Sugar: This is a simple yet tasty option that adds a warm and comforting flavour to your doughnuts. Mix granulated sugar with ground cinnamon, then dip the freshly baked doughnuts into the mixture while they’re still warm.
  • Fruit Glaze: Get creative with fruit glazes by using fresh fruit puree or juice. Simply mix the puree or juice with powdered sugar until you reach your desired consistency. You can use raspberry, strawberry, or even citrus flavours for a burst of fruity goodness.
  • Nut Butter Drizzle: If you’re a fan of nut butter, try drizzling some over your doughnuts. Warm up your favorite nut butter (like almond or peanut butter) slightly so it’s easier to spread or drizzle on top of the doughnuts.

Fillings and Frostings

We love experimenting with different fillings and frostings for our gluten and dairy-free doughnuts. Here are some delicious options to try:

  1. Fruit Fillings: Fill your doughnuts with a burst of fruity goodness by using jams, preserves, or fruit compotes. Strawberry, raspberry, or blueberry fillings work great.
  2. Nut Butter Fillings: Add richness and flavour by filling your doughnuts with almond butter, cashew butter, or peanut butter. You can also mix in some melted dairy-free chocolate for extra indulgence.
  3. Creamy Frostings: Top your doughnuts with luscious and creamy frostings made with dairy-free alternatives like coconut cream or vegan cream cheese. Add a touch of natural sweeteners like maple syrup or stevia to achieve the perfect sweetness.
  4. Chocolate Ganache: Give your gluten and dairy-free doughnuts a decadent twist by drizzling them with a rich and smooth chocolate ganache made from dairy-free dark chocolate and coconut milk.
  5. Coconut Whipped Cream: Instead of traditional whipped cream, use whipped coconut cream to add a fluffy and creamy topping to your doughnuts . You can lightly sweeten it with vanilla extract or a sprinkle of powdered sugar.
  6. Cinnamon Sugar Coating: Roll your freshly baked doughnuts in a mixture of cinnamon and sugar for a classic and comforting flavour combination.


These gluten and dairy-free doughnuts are a delicious treat for anyone with food allergies. With their crispy exterior and fluffy centre, they’re sure to satisfy your sweet cravings. Whether you prefer cinnamon sugar, vanilla glaze, or caramel flavours, there’s a variation for everyone. So go ahead and indulge in these allergen-free pastries without compromising on taste!


1. Are gluten and dairy-free doughnuts suitable for people with gluten or lactose intolerance?

Yes, gluten and dairy-free doughnuts are suitable for people with gluten and lactose intolerance as they do not contain ingredients that contain these substances.

2. Where can I find the ingredients for a gluten and dairy-free doughnut recipe?

You can find gluten and dairy-free doughnut recipe ingredients at most grocery stores or speciality health food stores that carry gluten and dairy-free products.

3. Can I substitute regular flour and milk in a traditional recipe to make it gluten and dairy-free doughnut?

No, substituting regular flour and milk in a traditional doughnut recipe will not result in a gluten and dairy-free product. Specific alternative flours, such as almond or rice flour and non-dairy milk alternatives, must be used.

4. How long does it take to make gluten and dairy-free doughnuts?

The time required to make gluten and dairy-free doughnuts may vary depending on the specific recipe, but typically, it takes 30-45 minutes from start to finish.

5. Can I use this same recipe to make other types of baked goods besides doughnuts?

Yes, you can adapt this recipe to make other types of baked goods, such as muffins or cupcakes, by adjusting cooking times and portion sizes accordingly.

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