Yes, you read that right. This is an awesome grain free donuts recipe. You found it.
Just look at these beauties. And even better: they’re easy to make!
When you have my gfJules grain-free Nada Flour, deliciousness like these yummy donuts is possible anytime you crave it. You don’t need to add all kinds of funky ingredients or scramble to find any random binders to add to hold recipes together.
And here’s another bonus for you: the end results aren’t gritty or grainy or heavy or dense. I mean, just look at the crumb on these donuts. Do they look grain-free to you? I didn’t think so.
That’s the magic of Nada Flour.
To recap: awesome, easy, so good everyone will want to share. Good thing this recipe makes a dozen!
If you’re interested, you can also use Nada Flour to make all kinds of other scrumptious goodies like brownies, cakes, pie crust, pancakes, even pita bread!
It works as a 1:1 in nearly any recipe, allowing you the freedom to use your recipes. Revolutionary, isn’t it?
But let’s stick to these grain free donuts for the moment because they’re worth pausing over.
These donuts are bringing breakfast back without compromise. Quick, somebody make me a cuppa coffee.
If you have my gfJules Gluten Free All Purpose Flour and would rather make donuts with those, please check out all the other divine donut recipes here on my site, recipes like gluten free Chocolate Donuts, gluten free Apple Cider Donuts, gluten free Lemon Blueberry Donuts, gluten free Crumb Donuts and gluten free Pumpkin Pie Donuts.
You can also sub in Nada Flour for these recipes, just be sure to use 110grams/cup rather than the weights given for gfJules Gluten Free All Purpose Flour.
Grain Free Donuts Recipe
Awesome Grain Free Donuts Recipe
A truly awesome, soft and tender gluten free, grain free donut that's super easy to make with just a few ingredients. Kinda the perfect breakfast recipe, if you ask me!
Ingredients
Grain Free Donuts
- 2 ½ cups (275 grams) gfJules NADA Flour
- 1 cup granulated sugar or unrefined coconut palm sugar
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 2 eggs (egg substitute choices here)
- 2/3 cups avocado oil or other mild cooking oil
- ½ cups water (+/- to get wet batter)
- ÂĽ cup milk of choice
- 1 ½ teaspoons pure vanilla extract
Glaze (optional)
- 1 ½ cups powdered sugar
- 2-4 Tablespoons milk of choice
- gluten-free sprinkles
Instructions
- Preheat the oven to 350°F and lightly grease two donut pans (12 holes) with coconut oil or butter.
- In a large mixing bowl, whisk together the gfJules NADA Flour, sugar, baking powder, and salt.
- Add the eggs, oil, water, milk and vanilla extract. Stir until a smooth batter forms. Add more water by the tablespoon if needed to achieve a thick but pourable batter.
- Divide the batter evenly between the 12 donut cups in the donut pans.
- Bake for 15-18 minutes, until the edges are slightly browning, the donuts have risen and a toothpick inserted into the centers comes out clean or with dry crumbs. Allow the donuts cool for 3-5 minutes before removing them from the donut pans and transferring to a cooling rack. Let the donuts cool completely before glazing.
- To make the glaze, whisk the powdered sugar and milk until smooth (start with 2 Tbs. milk and add more as needed). Dip donuts into glaze or drizzle on top, adding sprinkles (if using) while glaze is wet. Allow the glaze to set before serving.
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Thank you!! I’ll look into the altitude adjustments as well as other egg substitutions. I don’t have a convection oven right now unfortunately. Haha one of my donut pans is silicone, maybe I’ll modify it so that it’ll fit into my air fryer 🙂 thank you for the helpful info, I’m going to keep trying! I’m working on starting a little online bakery of sorts and I’m guessing frosted donuts just might not make it onto the menu, or maybe I’ll just serve the glaze on the side!
OOoh on-the side frosting would be so great! Folks could frost them fresh when they’re ready to enjoy. It would be perfect!!
Good luck with perfecting, and let me know if I can help in any way!
~jules
I’ve made these twice now and am having some struggles! I can’t have egg so the first time I used Bob’s Red Mill egg replacer. The batter was super thick and the donuts came out soooo dense. They also needed to cook longer than stated in the recipe. The second time I used aquafaba as the replacement for the egg and they came out much nicer! They rose more, were way less dense (but still pretty dense) and also tasted better. But when they came out of the oven, they had dark spots all over that I’m guessing were there because the dough didn’t fully cook? I’m wondering if maybe there is too much oil in the recipe too? Also, both times, the glaze seemed to just absorb into the donuts and don’t look nice like yours. Especially the second round, I iced them in the morning and by the evening, the ones that were left were super wet like I had been soaking them (like a tres leches cake or something!) I don’t know if it’s the lack of egg or what could be the reason? Any ideas? I live at 5,300 feet so I’m guessing I should make some altitude adjustments too. I’m going to try a flax and chia egg too, but if you have any other pointers, please let me know!
Hi Jennifer, I’m so glad you didn’t give up after the first egg replacer didn’t suit. With egg replacers, it’s often a trial and error with each recipe until you find just the right fit. If aquafaba seemed somewhat better, I’d suggest maybe whipping the aquafaba next time before adding it to lighten it even further. Do you have a convection setting on your oven? If so, you could try using that and dialing the temp back 25 degrees — the donuts will likely bake faster, as well. I wouldn’t worry about the dark spots unless you really think they’re from not mixing well enough. Regarding the icing, you should really only ice them just before serving. That happens with donut icing and glazes after several hours, as they tend to “melt” into the donuts and just get sticky and wet. Here is my article on high altitude baking if you want to take a look in case other adjustments might apply for you as well. OH, and here are my vegan egg substitute suggestions for your reference so you’ll have them in the future. I go over what recipes each work best for! I hope this all helps!
~jules