Gluten Free Mini Vanilla Doughnuts

June 4, 2014

gluten free mini vanilla donuts cinema and spice julianna strickland natasha feldman

For National Donut Day, and also just because we wanted to make donuts, we made these gluten free cake donuts and ate them all. We rarely make these oily treats, but when we do, they’re delicious.  We made these gluten free because Julianna is on a gluten free diet, and also because there are enough delicious regular donut recipes out there in the world.  These are best warm, so make them right before you want to devour them.

gluten free mini vanilla donuts cinema and spice 2



  • 2 eggs
  • 2 cups of buttermilk
  • 1/4 cup melted butter
  • 5 cups gluten free flour (we used King Arthur Flour, but if you have money to burn the Cup 4 Cup flour is really good)
  • 1 cup white sugar
  • 2 teaspoons vanilla extract
  • 2 1/8 teaspoons salt
  • 2 teaspoons xanthan gum
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • peanut oil
  • 2 1/2 inch biscuit cutter (for mini donuts)


  • I cup powdered sugar
  • 6 tablespoons whipping cream
  • 1 teaspoon vanilla extract

Chocolate Glaze:

  • 1 cup semi sweet chocolate chips
  • 2 tablespoons butter



To make the donuts, whisk together the eggs, buttermilk, melted (and cooled) butter and vanilla extract. In a separate bowl combine the flour, sugar, baking soda, baking powder, salt & xanthan gum.

Slowly add the wet mixture into the dry and mix until well incorporated.  Let the mixture sit for 30 minutes.

In a large and deep pan, heat enough oil to cover 1 inch of the pan.  Heat over medium flame.

While the oil is heating, roll out the dough onto a floured surface and use a 2 1/2 inch biscuit cutter to cut out circles.  Use your finger to puncture a whole in the center of the donut (we know, it’s kind of gross. use a small round cookie cutter if you must…)

Drop into the oil once it is hot and cook for about 2 minutes on each side. If the donuts brown too quickly, reduce the heat.  Break open the first one to make sure it’s cooked in the middle.  If it is a little under, leave the donuts in for a bit longer.  Place donuts on a paper towel to remove excess oil.

To make the vanilla glaze, sift the powdered sugar into a medium bowl.  Add in the cream and the vanilla extract, and stir until the consistency is smooth.  Dye with food coloring if preferred.

To make the chocolate glaze, melt the chocolate and butter in a small saucepan over medium low heat, stirring constantly to keep the mixture from burning.  Spoon on to the donuts and allow to cool.

Makes 18 donuts

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