Gluten Free Doughnuts (Krispy Kreme Copycat
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
12 mins
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Total Time
17 mins
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Servings
24
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Calories
127 kcal
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Course
Breakfast
Gluten Free Doughnuts (Krispy Kreme Copycat
Description
These doughnuts use Bob's Red Mill 1-to-1 gluten free baking flour with added flaxseed meal for structure, along with baking powder and baking soda to leaven. The batter includes melted butter, vanilla, egg yolks, and coconut milk for moisture and richness, while whipped egg whites add fluffiness without gluten. After mixing, the batter is piped into a greased doughnut pan to ensure even shape and hole formation, then baked at 350ºF for 8 to 10 minutes until lightly set and golden.
Cooling completely before glazing prevents melting and preserves the doughnuts’ texture. The glaze is made by combining powdered sugar with milk to the desired consistency, creating a smooth, sweet finish. These doughnuts offer a soft bite and subtle sweetness, making a good gluten-free baked alternative to fried doughnuts.
The recipe notes that flaxseed meal can be substituted with extra gluten free flour if preferred. However, results may vary with other gluten free flour brands. Care is taken to avoid overfilling the doughnut wells to preserve the central hole. The doughnuts are suitable for serving as a breakfast treat or snack alongside coffee.
Ingredients
- 1 ¼ cups 1-to-1 baking flour Bob's Red Mill brand
- 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 butter melted and cooled, unsalted
- 1 teaspoon vanilla
- 2 egg whites separated
- 1 cup milk I used coconut milk
- for icing:
- 1 ½ cup powdered sugar
- 1-2 tablespoon milk
Instructions
- 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.
Notes
- Flaxseed meal can be omitted and replaced with an equal amount of gluten-free flour if preferred.
- This recipe is tested with Bob's Red Mill 1-to-1 baking flour; results with other brands may differ.
- Do not overfill the doughnut pan wells to ensure the doughnuts retain their characteristic holes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Calories | 127kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 24mg | 8% |
| Sodium | 48mg | 2% |
| Potassium | 70mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 155IU | 3% |
| Calcium | 38mg | 4% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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