Gluten-Free Baked Vanilla Glazed Donuts

Making a special breakfast for birthdays has become a cherished family tradition. Each year we light candles, sing “Happy Birthday,” and enjoy a handmade treat together. This year we celebrated Kaden’s third birthday with baked, gluten-free vanilla glazed donuts — a first for our family and an instant hit. The kids (and dad) loved them, and Kaden’s favorite detail was, of course, the birthday sprinkles.

After testing several batches, I discovered that these baked donuts benefit from a higher oven temperature. A hotter oven helps form a lightly crisp edge while keeping the center tender and airy, delivering a texture closer to a classic fried donut. The vanilla glaze adds a smooth, sweet finish that isn’t overpowering, and a small pinch of nutmeg gives the batter a warm, subtle spice that complements the vanilla beautifully.

This recipe yields six donuts — a perfect quantity for a small household. If you need more, you can simply double the ingredients and bake in two pans or in two turns. These donuts are at their best when eaten fresh from the pan or shortly after glazing, when the glaze is still slightly soft and the donuts are warm. They disappear quickly, so plan to share or keep a few hidden if you want leftovers.

gluten free baked vanilla glazed donuts

makes 6 donuts

1 cup Sarah’s gluten free flour blend (or your preferred gluten-free flour mix)
1/3 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup buttermilk
1 large egg
1/2 teaspoon pure vanilla extract
1 tablespoon butter, melted

vanilla glaze

1 cup powdered sugar
1 teaspoon butter, melted
2 tablespoons milk (I used coconut milk)
1/2 teaspoon pure vanilla extract

Preheat the oven to 425°F (220°C). Lightly spray a donut pan with nonstick cooking spray. In a mixing bowl, whisk together the gluten-free flour blend, granulated sugar, baking powder, ground nutmeg, and salt. In a separate bowl, combine the buttermilk, egg, vanilla extract, and melted butter. Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing to keep the batter light.

Transfer the batter into a pastry bag fitted with a large tip, or use a resealable plastic bag with a corner snipped off. Pipe the batter evenly into the prepared donut pan, filling each cavity about three-quarters full. Bake for 10–12 minutes, or until the donuts are lightly golden and spring back when touched. Remove the pan from the oven and allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

To make the vanilla glaze, whisk together the powdered sugar, melted butter, milk, and vanilla extract until smooth. If the glaze is too thick, add a little more milk a teaspoon at a time; if too thin, add a bit more powdered sugar. Dip the tops of the cooled donuts into the glaze and return them to the rack so excess glaze can drip off. While the glaze is still wet, add sprinkles or other decorations as desired.

This recipe was adapted from a baked donut technique popularized by home bakers and food bloggers. The process is forgiving and easy to customize: try different extracts, spices, or glazes to suit your taste. For best results, enjoy these donuts the same day they are made.

yumilicious.

happy birthday, sweet boy!