Name: Gluten-Free Donut Maker Mini Donuts with Lemon Glaze
Prep time: 10 min
Total time: 10 min
Ingredients: 225 g gluten-free cake and cookie flour mix (such as Schär Mix C, or King Arthur Measure for Measure); 3 medium eggs; 75 g cane sugar (about ⅓ cup); 2 packets vanilla sugar (about 4 tsp in total. Or use half as much vanilla extract instead. Check the label for gluten); 2 tsp baking powder (10 ml. Use a gluten-free baking powder and check the label); 175 ml milk (about ¾ cup); 75 g butter, melted (about 5 tbsp); 1 pinch salt; 150 g powdered sugar (for the glaze) (about 1¼ cups. Check the label for anti-caking agents); 4 tbsp freshly squeezed lemon juice (for the glaze) (60 ml); food colouring (optional, for the glaze) (optional. Any food colouring works; check the label for gluten); sprinkles or other toppings (optional) (optional. Check the label for gluten)

20 minPrep and rest, before baking

92.1kcal*

1 gProtein*

16 gCarbs*

*Per mini donut, estimate. Makes 28 mini donuts.

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As a celiac dad and athlete, I want snacks that are safe and easy to make. Electric donut makers are the most reliable way I have found to get fluffy, golden gluten-free mini donuts without the mess of deep-frying.

This batter makes 28 gluten-free mini donuts, baked in a donut maker (I use a Bestron; other makers such as the Dash in the US may differ in well size and timing) and topped with a lemon glaze. The batter rests for 10 minutes while you make the glaze, so about 20 minutes pass before the first batch goes in. A 7-well maker then needs about four rounds of baking. Baking time per round differs by maker: you bake until the indicator light turns green.

Use a certified gluten-free flour mix and check the labels of the baking powder, vanilla sugar, sprinkles and food colouring. The kids, even the older ones, love helping with the decorating.

Seven freshly baked golden mini donuts in the open wells of a yellow electric donut maker, seen from above

Gluten-Free Donut Maker Mini Donuts with Lemon Glaze

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Prep Time 10

Resting Time 10

Total Time 10

Course Baking, Dessert, Snack

Cuisine Baking

Servings 28 mini donuts

Calories 92.1 kcal

Equipment

Bestron Donut Maker
Note: To get the best results, I recommend using this Donut Maker. It’s the one I use in the video above!
Dash Express Mini Donut Maker
Note: For US readers, this is the one I would recommend Donut Maker.

Ingredients

225 g gluten-free cake and cookie flour mix (such as Schär Mix C, or King Arthur Measure for Measure) about 1¾ cups. Use a certified gluten-free mix and check the label
3 medium eggs
75 g cane sugar about ⅓ cup
2 packets vanilla sugar about 4 tsp in total. Or use half as much vanilla extract instead. Check the label for gluten
2 tsp baking powder 10 ml. Use a gluten-free baking powder and check the label
175 ml milk about ¾ cup
75 g butter, melted about 5 tbsp
1 pinch salt
150 g powdered sugar (for the glaze) about 1¼ cups. Check the label for anti-caking agents
4 tbsp freshly squeezed lemon juice (for the glaze) 60 ml
food colouring (optional, for the glaze) optional. Any food colouring works; check the label for gluten
sprinkles or other toppings (optional) optional. Check the label for gluten

Instructions

Whisk the egg base. In a large bowl, whisk the 3 eggs, 75 g cane sugar, the vanilla sugar and a pinch of salt until thick and creamy. The colour turns a lighter, pale yellow, which shows you have whisked in enough air.
Add the liquids. Melt the 75 g butter carefully in the microwave on low power. Add the melted butter and 175 ml milk to the egg mixture and whisk gently until combined.
Add the dry ingredients. Add the gluten-free flour mix and the 2 tsp (10 ml) baking powder and mix to a smooth, lump-free batter.
Rest the batter. Let it rest for 10 minutes, then stir it again. The rest gives the gluten-free flour time to absorb the liquid, so the donuts are less gritty.
Make the glaze while the batter rests. In a small bowl, whisk 150 g powdered sugar with 4 tbsp (60 ml) lemon juice (and food colouring, if you use it) until smooth and glossy. If it is too thick, add a drop more lemon juice; if too thin, add a bit more powdered sugar.
Fill the maker. Preheat the electric donut maker (I use a Bestron; other makers may differ). Use a sauce spoon or a piping bag to fill the wells. A little overflow is easy to trim off later, so rather use slightly less batter. The batter makes about 28 mini donuts, so plan on several batches in a 7-well maker.
Bake. Close the lid and bake until the indicator light turns green, then remove the donuts carefully. Refill the wells and repeat until the batter is used up.
Cool briefly and glaze. Let the donuts cool on a wire rack for about a minute. While they are still slightly warm, dip them into the glaze and add sprinkles or other decoration.
Serve. The inside is a soft, cake-style crumb.

Notes

Gluten-free: use a certified gluten-free flour mix. Check the labels of the flour mix, baking powder, vanilla sugar, sprinkles and food colouring for gluten and cross-contamination.

Cross-contamination: use clean bowls, whisk and donut maker wells, and do not use a maker that has baked wheat batter without cleaning it well, or use a dedicated one.

The glaze colour in the photos (green and blue) comes from food colouring, and I do not call it natural. The colouring is optional; the plain glaze is white.

Baked, not deep-fried: the donuts bake in the maker without frying oil. The batter does contain 75 g butter.

I use a Bestron mini donut maker.

Nutrition values are an estimate calculated from the ingredient list (all of the glaze counted), not a lab analysis. Per donut.

No storage time is given for these donuts.

Keyword baked donuts, electric donut maker, gluten-free donuts, gluten-free mini donuts, lemon glaze

Questions about gluten-free mini donuts

Do I need an electric donut maker?

The recipe is written for one, such as the Bestron in Europe or the Dash in the US. The maker locks in moisture, which helps gluten-free flours, and bakes the donuts in the wells instead of deep-frying them.

Why does the batter rest for 10 minutes?

The rest lets the gluten-free flour absorb the liquid so the donuts are less gritty. Stir the batter again after the rest.

How do I know when the donuts are done?

Bake until the indicator light on the maker turns green. Times differ by maker, so go by the light.

How full should I fill the wells?

Fill the wells with batter. A little overflow is easy to trim off later, so rather use slightly less batter.