Sink your teeth into these soft, gluten-free vanilla donuts. They are light, fluffy, and just a little crisp around the edges. Your kitchen will smell like vanilla as they bake, and the texture is so perfect, nobody will believe they’re gluten-free. Whether you use a donut maker or bake them in the oven, this easy recipe comes together in under 30 minutes and is a huge hit with kids and adults alike.
This post may contain affiliate links. Please read our Disclosure Policy.
These gluten free vanilla pudding donuts are a fan favorite. They are soft but crispy around the edges and full of yummy vanilla flavors. Make them with a donut maker or bake them in a donut pan. I have tested this recipe multiple times, so you can make it with confidence that it works!
If you are a donut fan like me, check out all of my yummy gluten-free donut recipes and discover some new favorites.
Ingredient Notes and Easy Swaps:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – I tested this recipe with King Arthur Measure for Measure and Bob’s Red Mill 1:1 Blend. Both worked well. If your blend doesn’t have a binder, add 3/4 tsp of xanthan gum.
- Almond Flour – Use almond flour to avoid any grittiness. Omit this to make it nut-free and add 1/4 gluten-free flour.
- Pudding Mix – I used Jello brand vanilla pudding cook mix. Several readers wrote to say instant pudding also works.
- Cane Sugar – Adds sweetness and a nice golden color.
- Butter – Use unsalted butter.
- Baking Powder – Use aluminum-free in this recipe. This helps the donuts rise and fluff up.
- Salt – I used sea salt, but you can use kosher or another type of salt.
- Make this recipe dairy-free using plant-based butter. Read Is Pudding Gluten-Free for a list of safe brands. Jello Vanilla Pudding Mix is dairy-free.
- Make this recipe nut-free by omitting the almond flour and adding 1/4 cup of additional gluten-free flour blend.
The secret to this moist, delicious gluten-free vanilla donut recipe is the pudding mix. I also used pudding mix in this Gluten-Free Vanilla Raspberry Bundt Cake recipe.
A Note From My Kitchen
If you’re still getting the hang of gluten-free baking, this donut recipe is a great place to build confidence. The pudding mix adds structure and moisture, which helps prevent dry or crumbly gluten-free donuts.
Be careful not to overmix the batter; stir just until combined for the best soft and fluffy texture. If your batter feels too thick or thin, don’t panic! Every gluten-free flour blend absorbs liquid differently. Add a spoonful of milk if it’s too thick, or a little more flour if it’s runny. You’ve got this, and once you try your first batch, you’ll be surprised at how easy these are to make!
How to Make Gluten-Free Vanilla Donuts (Step-By-Step)
Step 1: Combine the gluten-free flour blend, almond flour, baking powder, vanilla pudding mix, and salt in a large bowl until the mixture is well combined and uniform.
Step 2: In a separate bowl, whisk together melted butter, cane sugar, egg, vanilla extract, and your choice of milk.
Step 3: Add wet to dry ingredients, stirring until just combined; the batter should be soft but thick.
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
Step 4: Donut maker: Preheat the donut maker and spray lightly with coconut oil for a crisp edge. Drop batter into molds using a small scoop; cook 4 to 5 minutes until golden and springs bounce back.
I know I talk about my donut maker a lot. (I see that Babycakes redesigned their donut maker, so it looks a little different than this.) Both donut maker versions work the same. This is what I use to make donuts. Luckily, these are not fried, so they are much healthier.
TIP: Spray a little coconut oil on the donut maker to make the outside of the donuts a little crispy, just like they were fried.
Cook the donuts according to the manufacturer’s directions. Each brand varies a little.
Oven Baking Directions:
Preheat the oven to 350°F. Grease or spray a donut pan, fill cavities about ¾ full. Bake 18 to 22 minutes, or until tops spring back.
Finishing Touches:
- Drizzle icing over the donuts and decorate with sprinkles. Always check the gluten-free sprinkles list for gluten-free sprinkles brands.
- Dip the mini donuts in melted chocolate.
- Coat the donuts in powdered sugar, which will give them a taste similar to Hostess Donettes.
- Frost the donuts with this delicious Gluten-Free Frosting recipe.
Storage Tips:
- These gluten-free vanilla donuts will keep fresh for up to 3 days in an airtight container, but they will soften and lose their slightly crisp outsides.
- To freeze, place cooled donuts in a freezer-safe zipper bag and store them in the freezer. Note that they will lose their crispy outsides when frozen.
- To thaw the donuts, simply remove them from the freezer and let them warm to room temperature. However, my kids say they taste great frozen, too!
Frequently Asked Questions:
Yes! You can easily bake these gluten-free vanilla donuts with pudding mix in a donut pan in the oven.
This recipe is designed for baking. For fried donuts, I recommend my Gluten-Free Fried Donuts or my Gluten-Free Jelly Donuts, which have a yeast-based dough for a better texture when fried.
If you are vegan or egg-free, try this Gluten-Free Egg-Free Vanilla Donuts recipe.
While you are here, check out the BEST Gluten-Free Donuts Recipes on my blog!
More Gluten-Free Donuts To Make:
- Gluten-Free Breakfast Donuts – Healthier baked donuts with oats and fruit.
- Gluten-Free Peanut Butter Donuts – Soft and protein-rich with a sweet PB glaze.
- Gluten-Free Pumpkin Donuts – Cozy fall flavor you’ll want all year round.
- Gluten-Free Banana (also known as Chunky Monkey) Donuts – Made with ripe banana, chocolate chips, and nuts!
Love This Recipe?
💬 Did you make this gluten-free donut recipe?I’d love to hear how it turned out, and which pan or flour blend you used! Your feedback helps others (and helps me keep improving these recipes for you). ⭐⭐⭐⭐⭐
Easy Gluten-Free Vanilla Donuts in 30 Minutes
Equipment
Ingredients
- ½ cup gluten free flour blend * see note
- 3 ounces box vanilla instant or cook pudding * see note
- ½ cup almond flour * see note
- 1 teaspoon baking powder aluminum-free
- 2 large eggs
- ¼ cup cane sugar
- ½ cup unsalted partially melted butter
- dash salt
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
Instructions
- Preheat the Babycakes donut maker or preheat the oven to 350º F.
- Combine 1/2 cup unsalted partially melted butter and 2 large eggs. Whisk to blend them thoroughly.
- In a large mixing bowl, add 1/2 cup gluten free flour blend, 3 ounces box vanilla instant or cook pudding, 1/2 cup almond flour, 1/4 cup cane sugar, 1 teaspoon baking powder, and dash salt. Whisk to blend.
- Pour the wet ingredients into the dry ingredients and mix until they are just barely combined. You don't want to overmix the batter.
- Spoon the batter into each donut section of the donut maker. If you use a donut pan, spray gluten-free baking spray on the donut pan and fill the six sections with batter.
- Cook in the donut maker for 3-4 minutes until done. Bake in the oven for 18-20 minutes. The actual baking time can vary depending on the material your pan is made from.
- Remove the donuts from the donut maker or pan and place them onto a cooling rack.
Donut Pan
- You can bake these gluten-free vanilla donuts in a donut pan at 350ºF for 18-22 minutes. Just fill the cavities about ¾ full.
- When cool, drizzle with icing.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF, Bob’s Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend. That doesn’t mean others will not work; I just have not tested other flours.
- If your gluten free flour blend does not contain a binder such as Xanthan Gum or Guar Gum, please add 3/4 teaspoon.
- Use almond flour and not almond meal. Almond meal is coarser and will make your donuts grainy.
- These donuts will keep fresh for up to 4 days in an airtight container or up to 4 months in the freezer.
- You can easily freeze these donuts. I toss the cooled donuts into a freezer ziplock bag and freeze them. Note that they will lose their crispy outsides when freezing. To thaw the donuts, take them out of the freezer and let them warm to room temperature…though my kids will eat them frozen, too!
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
(* This post was updated from an older May 2018 post with more details on making this recipe.)
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
I made a batch this morning cooking them in my Dash mini donut baker. Followed the recipe using Measure for Measure gf flour, Anthony’s Almond flour, and a small box of WinCo instant vanilla pudding with the other ingredients. I went with powdered powder and cinnamon sugar for my two toppings. They are delicious and I will be using Sandi’s recipe again and again.
Thank you so much, Fran. I am so glad you loved the donuts. I also appreciate your telling use which pudding you used. This will definitely help others.
So easy and so yummy! I made these with the large box of instant vanilla pudding and we LOVED them, even my non gf husband. Next time I think I will try a different flavor pudding mix just for fun. Hmm… lemon or chocolate. Maybe both – lol. Thanks for another great recipe Sandi!!
Oooh, I bet pistachio would also be good.
These are fantastic! I love the texture and rich vanilla flavour plus they are so easy to make. My husband is not gluten free and he prefers these to the regular donuts I made him. Thank you for sharing!
You are very welcome, Judy. I am thrilled even your non-gf hubby loved these donuts.
Hi – I’m so glad I found your site. I would like to try the donuts but confused about the pudding mix. In the Ingredient notes you say you use Jello brand pudding cook mix and the photo is of a 3 0z box of Jello cook & serve pudding. In the comments on Dec 6, 2019, you said you use the no cook pudding Large box. Can you clarify this for me before I start. Thanks
Hi Laurie, Thanks you for your note. Please use the large box. The photo was more to show the pudding mix than specific size box.
Hi! I’m allergic to almonds, is there a reason to use 1/2 almond flour or can I only use the GF flour? And just add both amounts to make correct amount? Thanks
Hi Courtney, I included a nut-free version. If you go to Ingredient Notes, you will see the measurements to make these donuts nut-free.
Made these with a silicone pan and white chocolate pudding. They were really tasty! Only reason I gave 4 stars is b/c the baking powder is not listed in the recipe, although you mention it throughout. I went with 1/2 t, but they were a bit dense. I’ll probably try more next time.
Oh my goodness, thank you so much. That is odd it isn’t there, but I added it back in. I would recommend using a full teaspoon. Thank you!