These gluten free and Paleo Donuts are AMAZING! They are soft, tender, and melt in your mouth with the option of a classic or chocolate glaze.
Baked Gluten Free And Paleo Donuts
These Paleo donuts have been calling my name ever since I bought a donut pan several months ago. I kept wanting to make them but it just seemed like so much work. When I finally made them I was kicking myself that I waited so long. Not only were they super easy, but we loved them!!!!
To me, these are somewhere in between a Krispie Kreme melt-in-your-mouth donut and a cake-like donut. When you bite into them they are a little squishy but spring right back. On my first batch I used a simple glaze with traditional powdered sugar. On my second batch I made my own unrefined powdered sugar. The unrefined version had a caramel taste, but we liked both equally. I put pictures for the unrefined version at the bottom of this post.
One day soon I’ll attempt the raised (proofed yeast method) and fried donuts, but for now we’re pretty happy with this recipe.
Easy Paleo Donut Steps
Whisk together the dry ingredients in one bowl and the wet ingredients in another. Stir the wet ingredients into the dry and grease the donut pan. Fill each donut mold almost full.
Bake the donuts at 375 degrees for 13 – 15 minutes, or until nicely browned.
Remove to a cooling rack to cool while you make the glaze.
Dip into a simple powdered sugar glaze or chocolate ganach and set back on the cooling rack. Allow to slightly cool and serve immediately.
To make your own unrefined powdered sugar:
Blend preferred granulated sugar in a very dry blender or coffee grinder until it is a fine powder. Mix in 1 Tbsp. arrowroot or tapioca flour per cup of sugar (after it’s a fine powder). Coconut Palm Sugar results is a caramel-type flavor while Erythritol or Truvia result in a more traditional tasting powdered sugar glaze.
Homemade Baked Paleo Donuts
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Ingredients
Donuts:
- 1 1/2 C Blanched Almond Flour finely ground (I use the Honeyville brand)
- 1 C Tapioca Flour or Arrowroot
- 1 1/2 tsp. Grain Free Baking Powder
- 1 tsp. Salt
- 1/4 C Coconut Palm Sugar or granulated sugar of choice
- 3 Large Eggs
- 1/4 C Non-Dairy Milk
- 1/4 tsp. Distilled White Vinegar
- 2 Tbsp. Ghee or Non-Dairy Butter melted and cooled
- 1/2 C warm water
- 1/2 tsp vanilla gluten free
Glaze:
- 1 C Powdered Sugar** see note at bottom
- 2 Tbsp. Earth Balance butter melted
- 1/4 Tsp. Vanilla gluten free
- 1 Tbsp. Non-Dairy Milk or as needed to thin
Chocolate Glaze:
- Dip in my Chocolate Ganach see above
Instructions
- Preheat oven to 375 degrees.
- Mix the milk alternative and vinegar, set aside.
- Melt the butter in a microwave-safe bowl. Set aside to cool.
- Whisk together all of the dry ingredients in a large bowl until well combined.
- Stir in the eggs.
- Then, stir in the milk mixture (buttermilk), water, vanilla, and butter. Mix well.
- Grease your pan with gfcf non-stick spray and fill each donut tin almost full.
- Bake 13-15 minutes or until browned.
- Cool a few minutes on a wire rack then dip tops into glaze. Return to wire rack and cool completely.
- Eat!
Notes
Nutritional information is approximate and may vary.
Pin Baked Paleo Donuts For Later
Ashley Judd
May 14, 2019 at 11:41 amI need to find my donut pan! This looks awesome! 😀
Cassidy Stauffer
May 14, 2019 at 1:27 pmThank you Ashley, I hope you like them as we do!!!
Claudine Perry
February 4, 2019 at 1:47 amCassidy I notice in some of your recipes you call for Earth Balance.I assume to avoid the dairy.If you are not totally avoiding dairy, as I notice Earth Balance has soy and I’m avoiding that, is butter/ghee or some other oil okay to use?
Cassidy
February 4, 2019 at 2:06 pmHi Claudine! Yes, you can use butter or ghee. Earth Balance also has a soy free version if you’re interested. Even though we still avoid most dairy, I switched over to grass-fed butter instead of dairy free butter. I need to go back and update all my recipes that call to Earth Balance butter and tell everyone that butter or ghee will also work. Hope that helps and you like the donuts!! Let me know how they turn out 🙂
-Cassidy
Holly
February 16, 2014 at 12:33 amMade these today and my son ate almost the entire batch….he was SOOOO thrilled to get a yummy donut again since being gluten free…..the texture was SO similar to the Krispy Kreme original donut he was just freaking out EXCITED! Thanks for such an AWESOME recipe! For the icing I mixed Swerve (powdered) with a touch of International Delight Vanilla creamer 😉
Cassidy
February 16, 2014 at 1:50 pmI’m SO glad you like these, and you icing sounds delish!!!
-Cassidy
Naomi
November 7, 2013 at 8:49 pmHi! I love this recipe – it’s so versatile. I added 1/2 c of pumpkin and dropped the tapioca starch to 1/2 c and eliminated the water. They are so sweet that I don’t even need to put any icing on them. Thanks so much!
Cassidy
November 8, 2013 at 12:25 amThanks for the nice comment Naomi, and letting me know what substitutions you used, I’ll have to try that!
xo,
Cassidy
Sasha
August 29, 2013 at 1:56 amOh my gosh, this recipe is the BEST grain-free donut recipe I’ve ever had (and trust me when I tell you I’ve tried a bunch as I’m a huge donut lover)! Even my husband loved them and he’s usually anti- grain-free baked goods. Keep sharing your amazing recipes!!!!!!
Sasha
August 25, 2013 at 2:35 amHow many donuts does this yield? 6? 12?
Thanks!
Cassidy
August 28, 2013 at 1:33 pmHi Sasha!
Sorry it’s taken me so long to get back with you. This recipe makes about 12 donuts, I updated the recipe to include this information 🙂
Thanks,
Cassidy
Lora
May 27, 2012 at 2:01 pmI just made these this morning and my kids loved them! I dipped them in the chocolate ganache (minus the coffee) and threw some dye free sprinkles on top. Thanks for another great recipe!
CassidyS
May 26, 2012 at 10:58 pmAmanda-
Yes, I usually freeze all of my baked goods that we don’t immediately eat. Hope you enjoy them!
CdnSKmom-
Sorry the texture didn’t turn out well for you. Did you use the Honeyville brand? if you used a different brand that’s probably what it was.
Thanks for the feedback,
Cassidy
CdnSKmom
May 26, 2012 at 8:44 pmI made this recipe today and maybe did something wrong because they weren’t like a donut in texture or taste, more like a dense dough-y bread… It reminded me of paska at Easter growing up so I liked it, but my son only took a few nibbles.
Thanks for the recipe, it was a culinary return to my childhood!
Anonymous
May 26, 2012 at 1:27 pmDo these donuts freeze well?
Thanks,
Amanda
CassidyS
April 4, 2012 at 2:16 pmApril-
I haven’t tried these in a donut maker but I don’t see any reason why it wouldn’t work… except you will probably have to adjust the baking time. If you make ’em in the donut maker let me know how they turn out!
Thanks,
Cassidy
April Carroll
April 4, 2012 at 2:41 amDo you think these would work in the little donut makers? (The ones that close like a waffle maker?)
Adrienne @ Whole New Mom
April 2, 2012 at 9:15 pmThanks so much for linking up to Allergy-Free Wednesday. Hope to see you next week.