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Seven freshly baked golden mini donuts in the open wells of a yellow electric donut maker, seen from above
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Gluten-Free Donut Maker Mini Donuts with Lemon Glaze

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.
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Prep Time 10 minutes
Resting Time 10 minutes
Total Time 10 minutes
Servings: 28 mini donuts
Course: Baking, Dessert, Snack
Cuisine: Baking
Calories: 92.1
Ingredients Equipment Method Notes

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

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.

Method
 

  1. 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.
    Pale yellow whisked egg and sugar mixture with fine bubbles in a white mixing bowl
  2. 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.
  3. 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.
    Smooth yellow donut batter in a white bowl with a ladle, next to a closed yellow donut maker
  4. 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.
  5. 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.
    Smooth white powdered sugar and lemon juice glaze in a stainless steel bowl
  6. 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.
    Donut batter filled into the seven wells of an open yellow electric donut maker, with a few drips on the plate
  7. 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.
    Seven freshly baked golden mini donuts in the open wells of a yellow electric donut maker, seen from above
  8. 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.
    Green and blue glazed mini donuts with colourful sprinkles on a wire cooling rack lined with baking paper
  9. Serve. The inside is a soft, cake-style crumb.
    A glazed mini donut with sprinkles and one bite taken, showing the soft yellow crumb, on a white plate

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.