Yes, we are on a doughnut kick! National Doughnut Day sparked a flurry of sweet activity in our kitchen, and we couldn’t be more thrilled with the results. One of my personal comfort foods from childhood is maple doughnuts. My grandmother frequently took my sister and I grocery shopping with her. She always bought us a maple bar for us to eat while she shopped. Smart lady! As we nibbled and savored our favorite doughnut, we did not have time to whine for Lucky Charms or soda pop. Fortunately, we discovered the beauty of baked, gluten free buttermilk doughnuts. Now, we can relive those youthful moments in a healthier way.
Baked, Not Fried
Baked buttermilk doughnuts taste delicious. Our gluten free, baked doughnut recipe creates moist, springy, delicately spiced and beautifully balanced doughnuts. Fried doughnuts may taste heavenly going in, but do not sit well in our tummies for the rest of the day. Go ahead and top them, and leave the guilty out of pleasure. We dare you to eat just one!
Please let us know how these doughnuts tasted to your friends and family. Leave a comment and rating in the space provided below. We love to receive pictures and feedback.
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. This blend is found online at Amazon.com, Azure Standard, or in a few local grocery stores. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for equipment or ingredients used to make this recipe, please consider supporting Flour Farm and 2nd Harvest by clicking on the Amazon Associate links provided below. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love. – Teri & Dave
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Recipe Inspiration: National Doughnut Day! Also, a little help from Sally’s Baking Addiction – She has great recipes that we enjoy adapting.
Photos by DuPree Productions
Equipment: Digital Scale (preferred), Doughnut Pan, Mixing Bowls, Whisk, Silicone Spatula, Sturdy Spoon, Measuring Spoons & Cups, Non-Stick Spray, Cooling Rack
Substitutions: Do you need to swap out an ingredient? Click here.
Before You Dive In – Prep:
- Melt butter
- Grate nutmeg & cinnamon if using
- Move oven rack to center
- Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius)
- Spray pan(s) with non-stick spray or Goop
Choose Gluten Free, Non-GMO & Organic Ingredients.
- 120g (4.2 oz) Flour Farm Organic Gluten Free Flour Blend (1 C + 1.5 T)
- 1 tsp Aluminum Free, Double-Acting Baking Powder (5g)
- 1/4 tsp Baking Soda (1g)
- 1/4 tsp Ground Cinnamon (.5g)
- 1/2 tsp Ground Nutmeg (1g)
- 1/4 tsp Extra Fine Pink Himalayan Salt (1.5g)
- 1/2 tsp Xanthan Gum (1.5g) or 1/2 T of Psyllium Husk, not powder (7.5g)
- 1 Large Pasture Raised Egg (50g)
- 68g (2.4 oz) Light Brown Cane Sugar (1/3 packed cup)
- 59 ml (2 fl oz) Buttermilk (1/4 C)
- 57g (2 oz) Sour Cream (1/4 C)
- 2 T Butter, melted and cooled (28g or 1 oz)
- 2 tsp Pure Vanilla Extract (10 ml)
Toppings (refer to note below)
- Powdered Cane Sugar
- Maple Glaze
- Chocolate Glaze
- Cinnamon & Cane Sugar
Please read prep note above before you begin, thank you!
Step 1: Whisk together the dry ingredients in a medium sized bowl.
Step 2: In a separate medium bowl, whisk together the wet ingredients.
Step 3: Add the wet ingredients to the dry and stir with a sturdy spoon to combine. Do not over mix.
Step 4: Spoon – do not pipe – the batter into doughnut wells. Fill each well about 3/4 full. You should have enough batter to fill 10 wells evenly.
Step 5: This is optional – smooth out batter with damp fingertips. Not a necessary step, the doughnuts just appear to be more evenly shaped on the “backside.” Also, allow the batter to sit in the wells for up to 15 minutes. Again this is optional, but allows doughnuts to puff a bit more.
Step 6: Place in the center of a preheated 350F/177C oven and bake for 10-12 minutes. A toothpick inserted into the doughnut will come out clean.
Step 7: Remove from the oven and allow to cool in pans for about 5 minutes. Transfer doughnuts to a cooling rack to continue cooling. Top or store on the counter in an airtight container. Doughnuts taste delicious for up to two days. If not eating right away, freeze for up to a month.
Toppings: Follow the directions below for your favorite type of doughnut. If you plan to freeze doughnuts, freeze them plain and then top after thawing.
Powdered Sugar: Sift 1 C (128g) of powdered sugar into a medium sized bowl. When doughnuts are cool to the touch, place a doughnut into the sugar bowl and coat with powdered sugar. Place the powdered doughnut on a cooling rack until ready to serve or store. If you coat them when they are too warm or hot, the sugar will melt into the doughnut, so it’s best to wait until cool. You do not need melted butter or coconut oil to help the powdered sugar stick.
Cinnamon & Sugar: Stir together 1/2 C (100g) of cane sugar and 1/2 T of ground cinnamon in a medium bowl. Melt 3 T (42g) of non-dairy butter in a small bowl and set aside until room temperature. Brush the melted butter onto a doughnut and then place doughnut in the bowl with sugar and cinnamon to evenly coat. Transfer the doughnut to a cooling rack until ready to serve or store.
Chocolate Glaze: Melt 2 C (340g) of vegan chocolate chips (we use Enjoy Life) in a medium bowl. You can either melt them over a double boiler or in the microwave in 30 second intervals. Dip each doughnut into the chocolate and set on a cooling rack until ready to serve or store. Do not store until chocolate has fully dried or set. If you prefer a thinner glaze, melt 1 C (170g) of chocolate chips. Add 6 T of vegan butter or coconut oil to the hot, melted chocolate and stir until butter is melted and combined.
Maple Glaze: This recipe is from Sally’s Baking Addiction – Combine 4 T of vegan butter (57g) and 1/2 C (118 ml) of pure maple syrup in a small sauce pan. If using unsalted butter, add a pinch of sea or pink salt. Melt the butter and stir over low heat. When the butter is melted, remove from heat and whisk in 1 C of sifted, powdered cane sugar and 1/2 tsp maple extract (optional). Pour the glaze into a medium bowl and allow to cool. The glaze will thicken as it cools. If you prefer a thicker glaze, add more powered sugar. This recipe is best prepared before you make the doughnuts to give it time to cool and thicken. Dip each doughnut into the glaze and transfer to a cooling rack until ready to serve or store. You may need to dip more than once depending on your preference.
The nutrition information provided below is for the recipe as written using organic unsalted butter, whole milk buttermilk & sour cream, and xanthan gum.
- Serving Size: 1 doughnut
- Calories: 120
- Sugar: 8g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Gluten Free Baked Buttermilk Old Fashioned Doughnuts