Gluten Free Powdered Sugar Donuts

 The other afternoon, I was randomly craving powdered sugar donuts. I just popped in the kitchen and threw some things together, creating these sweet treats. 

These donuts are soft, tender, sweet, and pretty darn tasty. These would make a great breakfast, snack, or dessert. They are easy enough to make with your kiddos, and I'm sure that they'll love these. Talk about a fun and delicious after-school treat.

How Long Will the Donuts Keep?

One of the cons about most gluten free baked goods is that they tend to not stay as fresh as long as traditional ones. So, I recommend eating these within a day or two. The powdered sugar will absorb into the donut, so it's best to toss them in the powdered sugar right before you're ready to eat or serve them. 

Although, I don't think you'll have to worry about them sticking around too long. They disappeared quickly in my house. 

Steps to Make Powdered Sugar Donuts:

1. Mix together dry ingredients. 

2. In a separate bowl, combine the wet ingredients.

3. Incorporate the wet into the dry, let the batter sit for 1-2 minutes to thicken.

4. Pipe into greased donut pans. I used both mini and regular sized.

5. Bake for 7-12 minutes, depending on size, or until cooked and golden brown.

6. Place donuts on cooling rack. 

7. Toss in powdered sugar and serve immediately. Enjoy!


Gluten Free Powdered Sugar Donuts

              Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins

                   Recipe Yield: 10-12 regular sized donuts, or 2 dozen mini sized donuts

                   Recipe by: Hannah Catherine - Rosemary Whisk


2.83 oz        Gluten Free Flour *

2.83 oz        Oat Flour

2 tsp            Baking Powder

1/4 tsp        Kosher Salt

1                   Egg
3.5 oz          Sugar

6 oz             Milk

1.5 oz          Vegetable or Canola Oil

2 tsp           Vanilla Extract

2-3 oz         Powdered Sugar, for tossing



1. Preheat oven to 350F.

2. Grease donut pans and set aside.

3. In a medium sized bowl, combine the flours, baking powder, and salt.

4. In a separate bowl, whisk together the egg and sugar. Add the milk, oil, and vanilla. Mix well.

5. Pour the wet ingredients into the dry and whisk to combine.

6. Set aside for 1-2 minutes, the oat flour in the batter will thicken it.

7. Pipe or spoon the batter into the greased donut pans, filling the cavity about 3/4 of the way full.

8. Bake for 7-9 minutes for mini donuts, or 10-12 for regular sized donuts until golden brown.

9. Cool on a wire rack, and once cooled, toss in powdered sugar just before serving. Bon appetite! 


* As far as store-bought Gluten Free Flours go, I really love the King Arthur "Measure for Measure" Flour.

- These can be stored in an airtight container for a day or so. I recommend eating them immediately. Toss in powdered sugar right before serving or diving in to these treats.

- I always make my own oat flour by throwing GF oats in a blender and processing it until its ground into flour. It's easy peasy and cheaper than buying it from the grocery store.

With love & buttercream,


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