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Challenge: Reinventing Breakfast

Gluten Free Doughnuts (Krispy Kreme Copycat)

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These Gluten Free Doughnuts (Krispy Kreme Copycat) are amazing! They are tender, fluffy, sweet and can be whipped up in around 30 minutes.

Gluten Free Doughnuts (Krispy Kreme Copycat)


  • 1¼ cups Bob's Red Mill 1 to 1 Baking Flour
  • ¼ cup flaxseed meal
  • ¼ tsp baking soda
  • ¼ tsp cream of tartar
  • 1½ tsp baking powder
  • ¼ tsp salt
  • ⅔ cup sugar
  • 8 tbsp unsalted butter, melted and cooled
  • 1 tsp vanilla
  • 2 eggs, whites separated
  • 1 cup milk (I used refrigerated coconut)
  • 1½ cups powdered sugar
  • 2-5 tbsp milk (I used coconut)


  1. Preheat your mini doughnut maker and spray with cooking spray.
  2. In a large bowl, whisk together the first seven dry ingredients, flour through sugar.
  3. Make a well in the center and add the melted and cooled butter, vanilla, egg yolks, and milk. Mix gently.
  4. In a separate small bowl whisk the two egg whites for about a minute or two with a fork. You are just trying to get them a bit thicker so they add some fluffiness to the doughnuts.
  5. Add egg whites to mixture and stir just until mixed.
  6. Transfer mixture to a ziploc baggie with the tip cut off. This makes it easy to pipe into the donut maker.
  7. Fill each well ½ full without covering the middle section. If you do, your doughnuts won't have a hole.
  8. Cook for about 4-6 minutes, according to your donut maker directions.
  9. Allow to cool completely before glazing.
  10. For the icing simply mix the powdered sugar with the desired amount of milk. More milk will make icing runny. I left mine runny so I could get the Krispy Kreme look.
  11. You can also use a donut pan and cook these in the oven at 350º for 8-10 minutes.

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