Gluten free cinnamon baked donuts

I decided to dust off my doughnut pan and make gluten free cinnamon baked donuts. Well, a good friend asked me to make some, and I couldn’t say no to her.  Short diatribe…I believe the proper spelling is doughnut, but I realize most of the world spells it donut. /rant

It has been years since I’ve made gluten free donuts at home, so long that my 16 year old thought I had never made them. I asked her why I would have a donut pan if I had never made them? She thankfully did not have a 16-year-old comeback for this. She might not have been about the eat the donut if she had.

Jumping  to when the gluten free donuts were done my 16 bit into one and was so overjoyed with the taste and crunch.  She started to ask ”is this gluten free?” but stoped herself. She got to “is this glute..” because she knows I only make gf food.  (She is a gluten loving kid.) Enjoy your gluten free cinnamon baked doughnuts, they probably won’t last an hour.

See my notes* below about making this a vegan recipe.


  • 2 cups (11 oz) Ella Bella AP Flour Blend
  • 1 1/2 cups (11 oz) Organic Sugar, plus more for sprinkling.
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp kosher salt
  • 1 egg lightly beaten*
  • 1 1/4 cups (10 oz) milk*
  • 2 Tbls unsalted butter, melted*
  • 2 tsp vanilla extract


  • 8 Tbsp (1 stick) butter*
  • 1/2 cup (5.5 oz) organic cane sugar
  • 1/2 tsp ground cinnamon


  1. Preheat oven to 350 degrees.
  2. In the large bowl of your stand mixer blend flour, sugar, baking powder, cinnamon, nutmeg, and salt.
  3. In a small bowl combine egg,
  4. Combine the eggs, milk, melted butter, and vanilla.Whisk together.
  5. Add the wet mixture to the dry ingredients until just combined.
  6. Spray 2 doughnut pans with your favorite spray.  I am really enjoying avocado oil spray right now. Using ice cream scoop file the pan three-quarters full.
  7. Bake for 11-19 min or until they puff up and a toothpick comes out clean. Pop them out of the pan, let them cool for about 5 min.
  8. For the Topping. Melt the stick of butter in a sauté pan.  Combine the sugar and cinnamon.  Dip each doughnut in the butter then in the cinnamon sugar.  If you dip both sides of the doughnut you may need to increase the amount of sugar and cinnamon, I did.

Yields about 18 doughnuts.


*This recipe could easily be made vegan by using nut or soy milk, vegan butter and skipping the egg.  Skipping the egg will just make the finished donut a little more dense. For the topping sprinkle with cinnamon sugar as soon as it comes out of the oven.

Adapted from Barefoot Contessa Recipe.