First things first, this is not my typical type of bakery good, it has a little more sugar than I like and second I did this on the fly with my own substitutions from an original recipe from Gluten Free on a Shoestring.  I have never made them before so I was winging it (Spoiler alert- They were kick ass) 

Here is a link to Nicole’s great snack book on Amazon. Nicole is a fabulous gluten free resource, I own all of her books and highly recommend you check them out. My substitutions are in bold.


For the Crunch Topping
3 ounces (about 2 1/2 cups) unsweetened gluten free cornflakes (I used Nature’s Path Organic Corn Flakes ), crushed into small crumbs (I used a food processor, but you can crush them by hand as well)

1/3 cup (32 g) nonfat dry milk powder (I used almond blanched almond flour)

1/3 cup (67 g) granulated sugar (I used 1 tablespoon date sugar but coconut sugar would work too)

1 teaspoon kosher salt

4 tablespoons (56 g) unsalted butter, melted (I used Earths Balance Vegan Butter)

I added 2 tablespoons cinnamon to the crunch topping


For the Donuts
1 5/8 cup (228 g) all purpose gluten free flour (I used 1 1/4 cup Trader Joes Gluten Free Flour Blend and 1/3 cup sweet rice flour)

3/4 teaspoon xanthan gum (omit if your blend already contains it)

6 tablespoons (54 g) cornstarch (I used arrowroot)

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

2/3 cup (133 g) granulated sugar (I used 2 tablespoons date sugar but coconut sugar would work too)

1/4 cup (56 g) neutral oil (like canola or safflower oil) (I used coconut oil)

1 egg (50 g, weighed out of shell) plus 1 egg white (25 g) at room temperature, beaten (I did not use the egg white)

1/2 cup + 2 tablespoons (5 fluid ounces) buttermilk, at room temperature (I used coconut milk)

2 tablespoons (42 g) honey

1/2 teaspoon pure coconut extract (I used real vanilla extract)


For coating
4 to 6 tablespoons (84 g to 126 g) honey (I used 2 tablespoons honey and 2 tablespoons real maple syrup)

Crunch topping (above)



  • First, make the crunch topping. Preheat your oven to 300°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside. In a large bowl, place all of the crunch topping ingredients, and mix to combine well. Turn the mixture out onto the prepared baking sheet, and spread into an even layer. Place in the center of the preheated oven and bake until just beginning to brown (about 20 minutes). (I baked it for 10 min only) Remove from the oven and allow to cool completely on the baking sheet while you make the donuts.

  • Make the donuts. To make the donuts in the oven, increase your oven temperature to 350°F. Grease a miniature donut pan, and set it aside. To make them in an electric donut maker, warm the appliance according to the manufacturer’s directions. In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, salt and sugar, and whisk to combine well. Create a well in the center of the dry ingredients and add the oil, egg, egg white, buttermilk, honey and coconut extract, mixing well to combine after each addition. The batter will be thick. I used my mini donut maker- LOVE IT LOTS

  • Bake the donuts. If making the donuts in an oven, fill the prepared donut wells about 3/4 of the way full. Place in the center of the oven and bake for about 10 minutes, or until the donuts are set and a toothpick inserted in the center of a donut comes out clean. Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. If making the donuts in an electric donut maker, fill the bottom of the donut maker wells completely with batter, then close and secure the lid. Allow to bake for 3 minutes. Open the donut maker and remove the donuts with the remover tool or the tines of a fork. Transfer to a wire rack to cool completely. Repeat with the remaining batter.

  • Assemble the donuts. Place 4 tablespoons of honey for the coating in a small, heat-safe bowl and warm in the microwave for about 20 seconds or over a double-boiler until thinned. Place the cornflake crunch in a shallow bowl and set it next to the honey. Dip both sides of each cooled donut in the warm honey, and then press firmly into the crunch topping on all sides so the topping adheres before placing on the wire rack. Repeat with the remaining donuts, adding more honey to the dipping bowl as necessary. Allow the donuts to set before serving.

    These were a hit with the neighbors. They may seem like a lot of work but I promise they really are not, the donut maker saves the day. Check out The Gluten Free on a Shoestrings other donut recipes here.  Let me know if you make them 🙂

    Gluten Free Donuts
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