Gluten free gingerbread donuts are a wonderful start to any morning, especially a festive holiday morning. The delicious, nostalgic flavors of gingerbread elevates these donuts, and makes them magical. Santa would love a donut for the road, after he delivers your family’s Christmas stash.
What do I need to make these donuts?
For this classic holiday cake you will need gluten free flour (make sure your gluten free flour mix contains xanthan gum), vegetable oil (I use avocado oil), sugar, one egg, molasses, ginger, cinnamon, baking soda, and salt. You will also need a non-stick cooking spray to prepare the pan. Be sure to read the labels to make sure there is no flour in the cooking spray. To decorate you will need powdered sugar to coat donuts in.
How to make donuts:
Once you are ready to get started, preheat your oven to 350 degrees F, and spray your donut pan with a non-stick cooking spray. Make sure you check the ingredients, because some non-stick cooking sprays contain flour.
To make the batter, in a medium bowl combine your gluten free flour, baking soda, ginger, cinnamon, and salt. Mix with a whisk. Add your egg, sugar and molasses to the bowl, and mix with an electric mixer on low until smooth. Boil water on the stove in a medium saucepan. Pour oil and boiling water into batter, and mix with the electric mixer on low, until smooth. This is a very sticky batter.
Place the donut batter in a gallon size baggie, or piping bag. Cut about ½ inch off one of the corners of the baggie. Squeeze the batter into the prepared donut pan and fill each cavity until it is about ¾’s full.
Bake for 10 to 12 minutes, until the donuts are firm and spring back when touched. Let the pan cool on a wire rack for 5 minutes before removing the donuts from the pan.
After removing from the pan, place donuts on a wire rack, and generously sprinkle with powdered sugar using a sifter. Allow the donuts to cool completely. For easy clean up, place the wire rack on a cookie sheet before sifting powdered sugar on the donuts.
How to Store these Holiday Donuts?
To store these fabulous holiday donuts, you can leave them at room temperature in an airtight container for about 3 days. If you prefer to refrigerate them, then they will last for about a week.
More amazing holiday recipes you need to try!
- Gingerbread Cake
- Gingerbread French Toast Casserole
- Peppermint Bark
- Gluten Free Gingerbread Cookies
- Gluten Free Cut Out Sugar Cookies
- Gluten Free Christmas Biscuit Cookies
Gluten Free Gingerbread Donuts
Description
These gluten free gingerbread donuts are so easy to make! Filled with ginger, molasses and baked to perfection, then coated in powdered sugar. A festive and delicious way to celebrate Christmas morning.
Ingredients
Instructions
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Preheat your oven to 350 degrees F, and spray your donut pan with a non-stick cooking spray.
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In a medium bowl combine your gluten free flour, baking soda, ginger, cinnamon, and salt. Mix with a whisk.
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Add your egg, sugar and molasses to the bowl, and mix with an electric mixer on low until smooth.
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Boil water on the stove in a medium saucepan. Pour oil and boiling water into batter, and mix with the electric mixer on low, until smooth.
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Place the donut batter in a gallon size baggie, or piping bag. Cut about ½ inch off one of the corners of the baggie. Squeeze the batter into the prepared donut pan and fill each cavity until it is about ¾’s full.
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Bake for 10 to 12 minutes, until the donuts are firm and spring back when touched. Let the pan cool on a wire rack for 5 minutes before removing the donuts from the pan.
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After removing from the pan, place donuts on a wire rack, and generously sprinkle with powdered sugar using a sifter. Allow the donuts to cool completely.
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I made the gingerbread donuts today and ran into problems. The batter was very wet and runny so I did one 6 hole donut pan worth first as it raised a red flag for me. The donuts rose and then fell and mushed all over. I still had half the batter so added an extra 1/3 c. flour. This batch came out big and puffy. I should have only added 3 T. flour but got pressed for time and wasn’t thinking. I’m at almost 6000 ft. Why do you suppose this happened? I didn’t open the oven door, it was properly preheated. Also, you forgot to include the word flour in your ingredients list. Amount but not the word flour.
Hi!
I am so sorry to hear this. We have made this recipe many times with success and I am at 7200 ft. I know many others love and have had success with this recipe as well. What size donut pan did you use? Just to make sure, you did use boiling water? Did they need more cook time?