Gluten Free Crumb Donuts (Homemade Entenmann's Crumb Donuts)
These gluten free Crumb Donuts are the real deal! Just like the ones that come in the white box with copious amounts of delectable coffee cake crumbles all over them, powdered sugar and glaze and pretty much all the good stuff. Only none of the tummy aches, because they're gluten free!
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Servings: 8 donuts
Calories: 304kcal
Equipment
Ingredients
Crumb Topping
- 4 Tbs butter or vegan butter room temperature
- ¼ cup brown sugar firmly packed
- ¾ (102) cup (grams) gfJules Gluten Free All Purpose Flour
- 1 tsp. cinnamon ground
- 1/8 tsp. salt
Donuts
- 1 (135) cup (grams) gfJules Gluten Free All Purpose Flour
- 1/3 cup granulated sugar
- 1 tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- 1/8 tsp. nutmeg ground
- ¼ cup mild oil (safflower, sunflower, avocado or non-GMO canola)
- ½ cup yogurt dairy or non-dairy OR sour cream
- ¼ cup milk dairy or non-dairy
- 1 egg room temperature or substitute
- ½ tsp. pure vanilla extract
Glaze
- 2 cups confectioner’s sugar
- 1 tsp. pure vanilla extract
- ¼ cup milk dairy or non-dairy
- Confectioner’s sugar to dust tops of donuts (optional)
Instructions
Crumb Topping
- Melt butter in small sauce pot over low heat, stirring constantly to prevent burning. Add brown sugar and stir until smooth.
- Whisk gfJules Flour, cinnamon and salt together in then add to saucepot, stirring to mix into the butter-sugar mix. Stir occasionally while cooking the mix. The mixture will be crumbly and dry with some chunks larger than others.
- Set aside to cool after five minutes of cooking.
Donuts:
- Preheat the oven to 350°F.
- Butter or oil a donut pan well (makes 8 donuts).
- Whisk together dry ingredients: gfJules Flour; sugar; baking powder; baking soda; salt; nutmeg.
- To a mixing bowl, add the liquid ingredients: oil; yogurt; milk; egg; vanilla.
- Stir dry ingredients into the mixing bowl to combine. If using a stand mixer, I prefer using a flat paddle attachment. Beat until the batter is smooth, only about 1-2 minutes on medium speed; do not overmix. The batter should be slightly thicker than pancake batter.
- Transfer batter into a quart or gallon plastic bag then cut a small corner out. Use that corner to pipe batter equally into donut pans or simply spoon batter into pans instead. If any extra batter remains, spoon into muffin cups to bake. This recipe made 6 donuts and 2 muffins or 8 donuts.
There are two options at this point:
- Either sprinkle the crumb topping on top of the batter in the donut pans (or on top of the muffins) before baking OR bake the donuts and then make the glaze after they cool; the crumb topping will stick to the glaze.
- Either way, place pans in the preheated oven on the middle rack and bake for 12-13 minutes, testing with a toothpick, removing the donuts when the toothpick comes out clean. Be careful not to over-bake, though. The donuts should also spring back when pressed with a gentle touch.
- Remove to cool on a wire rack.
- If making the glaze, make it while the donuts cool.
Glaze:
- Measure out the confectioner’s sugar and pour into a flat-bottomed bowl. If not already sifted, whisk the confectioner’s sugar at this point to remove lumps.
- Add vanilla and milk, whisking to make a smooth glaze. The consistency should not be too thin, but should be thin enough to be able to swirl the donuts through the glaze easily. If it’s too thin, add more confectioner’s sugar; if too thick, add more milk (only a tablespoon at a time).
- Once cooled, swirl the donuts through the glaze in the flat-bottomed bowl – only the tops are necessary, but you’re welcome to dip both sides if you like – then gently press glaze side-down onto the crumb topping you’ve set aside. Set them back onto the wire rack to allow the glaze and crumbs to set.
- I recommend only doing one donut first, in case your glaze is too thin and the crumbs start to slide off; you’ll notice this right away with the first donut and you can stir extra confectioner’s sugar into the glaze to thicken it and correct the issue before it happens to all the donuts!
- Dust with more confectioner’s sugar before serving if you like.
Nutrition Facts
Gluten Free Crumb Donuts (Homemade Entenmann's Crumb Donuts)
Serving Size
1
Amount per Serving
Calories
304
% Daily Value*
Fat
14
g
22
%
Saturated Fat
5
g
31
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Cholesterol
38
mg
13
%
Sodium
290
mg
13
%
Potassium
145
mg
4
%
Carbohydrates
74
g
25
%
Fiber
1
g
4
%
Sugar
17
g
19
%
Protein
2
g
4
%
Vitamin A
252
IU
5
%
Vitamin C
0.1
mg
0
%
Calcium
102
mg
10
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.