Baked Gluten Free Jam Donuts!

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gluten free baked donuts doughnuts

By Alethea Mauro

A healthy-ish donut?!   Yes.  Yes it is!

These gluten free jam donut balls of joy smell like, taste like and look like a good ol’ cinnamon coated, jam filled donut except they are free from gluten and are not cooked in a big bubbling pot of oil – which means we can eat double the amount, right?!

Now us gluten free folk don’t have to miss out any longer.


Makes 12.

2 cups of plain gluten-free flour
3 tsp baking powder
3/4 cup coconut sugar (or similar)
Pinch of salt
1 tsp ground cinnamon
1 cup milk
1 tsp vanilla bean extract
1 tbsp apple cider vinegar (or similar)
2 eggs, lightly beaten
30g butter, melted
12 tsp Jam
cinnamon sugar & extra melted butter for coating doughnuts 2 x piping bag (or wash the same bag and reuse)


1.Preheat oven to 220 degrees and grease a 12 hole muffin tray
2. In a medium bowl combine flour, baking powder, cinnamon, sugar & salt.  Add in milk, vinegar, eggs, vanilla and butter and slowly combine ingredients.
3.Scoop donut mixture into the piping bag, working quickly so the mixture strays light and fluffy.  Cut the end of the piping bag and in a circular motion pipe donut mix into the prepared muffin tray ( you don’t want to fill it up to the top, aim for about 1/3 of muffin hole,  as the mixture will rise about double once cooked). If needed, using the back of a spoon, wet with warm water and smooth tops of mixture.   Place the tray in the oven and bake for 10-12 minutes or until just very light golden colour.
4. Remove the donuts from the muffin tin onto cooling rack.
5. Attach a small circular piping tip to the piping bag and fill bag with the jam.  Push the tip into the cooled donut and pipe the jam into the donut (when you notice the jam starting to come out of the hole where you have pierced with tip that is enough).
6. Baste the donuts with the extra melted butter and sprinkle with cinnamon sugar.

Bon appetit!


once-a-week cooking


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