Servings
Font
Back
Gluten Free Doughnuts (Krispy Kreme Copycat
4.7 from 171 votes

Gluten Free Doughnuts (Krispy Kreme Copycat

Gluten Free Doughnuts mimic the soft, fluffy texture of classic Krispy Kreme doughnuts using a blend of gluten-free flour, flaxseed meal, and baking agents. The batter is lightened by whipped egg whites and baked in a doughnut pan to achieve a tender crumb with a characteristic doughnut shape. The finished doughnuts are glazed with a simple powdered sugar icing to create a sweet, shiny coating.

Prep Time
5 mins
Cook Time
12 mins
Total Time
17 mins
Servings: 24
Calories: 127 kcal
Course: Breakfast

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

    Cup of Yum
  1. Preheat oven to 350º.
  2. Spray your donut pan with cooking spray.
  3. In a large bowl, whisk together the first seven dry ingredients, flour through sugar.
  4. 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.
  5. 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.
  6. Add egg whites to mixture and stir just until mixed.
  7. Transfer mixture to a Ziploc bag and cut the corner tip off. This makes it easy to pipe into the donut pan.
  8. Fill each well ¾ full without covering the middle section. If you do, your doughnuts won't have a hole.
  9. Cook for about 8-10 minutes.
  10. Allow to cool completely before glazing.
  11. 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.
  12. Dip doughnuts in icing and place on a rack to drip dry.
  13. 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

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%)

Nutrition Facts

Serving: 24 Serving

Amount Per Serving

Calories 127

% 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.