Classic Gluten Free Donuts


Servings: 24 Prep Time: 5 min Cook Time: 15 min Total Time: 20 min


1 1/4 cup of Bob’s Red Mill Gluten Free 1:1 baking flour

1/4 cup of ground flax seeds

2 tsp of baking powder

1/4 tsp baking soda

1/4 tsp sea salt

2/3 cup of organic cane sugar or coconut sugar

8 Tbs of melted coconut oil (melt after measuring)

1 tsp vanilla

2 eggs (whites separated - save the whites for later)*

1 cup of unsweetened vanilla coconut milk

For the Icing:

1 1/2 cup of organic powdered sugar

1-2 tbs of unsweetened coconut milk


Preheat your oven to 350˚F and prepare your donut pans by coating them with coconut oil. In a large mixing bowl combine flour, ground flax seeds, baking powder, baking soda & sugar. Once combined add in the coconut oil, vanilla, egg yolks (or flax eggs if vegan) and coconut milk. Whisk to combine. In a small bowl whisk egg whites until slightly frothy. Fold in frothed egg whites to the batter. Once the batter is well combined pour the batter into a large ziplock baggie. Consolidate the batter to one corner of the bag and snip the end off of the ziplock baggie. Pipe the batter into each donut cavity, only filling 3/4 of the way. Bake donuts for 12-15 minutes. Once donuts are cooked remove from oven and allow the donuts to cool for 10 minutes in the donut pans. After 10 minutes flip donuts out onto a cooling rack and allow them to continue to cool for 20 more minutes. Whole donuts are cooling combine all the ingredients for the frosting on a medium bowl. Once donuts are completely cooked dip them into the frosting and place them on a cooling rack to dry. Pro Tip: place some paper towels under the cooling racks to catch the excess frosting when it drips. Makes for an easy clean up. Store donuts in fridge and warm in the microwave for 5-10 seconds when ready to enjoy!



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*If vegan you can swap eggs for flax eggs but the products may not be as fluffy. To make flax eggs combine 2 Tbs of ground flax seed + 4 Tbs of water. Let sit for 5 minutes.

**All text & images © Copyright Kaili Mills for Measure Me Whole.

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