Did someone say Gluten-Free Gingerbread Donuts? Tender, fluffy donuts with hints of ginger, cinnamon, and cloves – the ultimate gingerbread treat. These ginger molasses donuts are super simple to make and they are incredibly delicious.
Gluten Free Gingerbread Donuts
The holiday season is in full swing. And for me, that means I am baking up a storm in the kitchen. Not only am I creating recipes for you, I am baking for my kids classroom parties, pot lucks, and holiday parties.
Our friends and family expect us to bring something fantastic to each gathering. Something new. Something that will get them excited for the next party. Everyone loves donuts and most people like gingerbread, so the combination is perfect.
Every year I whisk and mix away in the kitchen trying to find that one recipe. The recipe that will please them all and meet everyone’s dietary needs. That’s where these Gluten-Free Gingerbread donuts come in.
The good news for for everyone, is that most of my recipes are posted here on gluten-free palate, and many are shared with my neighbors (which doesn’t help you any, but they sure love it).
It’s really inexpensive to make donuts. We never by gluten free donuts from the store because we can make a batch in less than 30 minutes with a few simple ingredients we have.
These gluten-free Gingerbread Donuts are sure to be a keeper. They are light and airy, and they crumble in all the right places. The subtle hints of ginger, followed shortly by cinnamon and cloves leaves something to be desired… a cup of coffee or a glass of milk.
They are coated in a cocoa-powdered sugar mixture, bringing some of my favorite flavors together.
Just a warning in advance, they are quit addicting. After you polish off the first one, you may find yourself inadvertently reaching for a second.
And a third. It’s best to share these delightful Gluten-Free Gingerbread Donuts.
How to make Gluten Free Gingerbread Donuts
- In a small mixing bowl, mix flour, baking soda, cinnamon, ginger, and cloves; set aside
- In a separate large mixing bowl combine egg, molasses, melted dairy-free butter, brown sugar, and dairy-free milk.
- Add the dry ingredients to the wet ingredients and mix until combined.
- Spoon the batter into the prepared donut pan filling about 1/2 full. The batter should not cover the center of the donut, where the hole will go.
- Bake for 10-12 minutes or until the donuts rise and set.
- Remove from oven and let cool for 5 minutes in the pan.
- Carefully remove the donut from the pan to a wire rack set over a cookie sheet or piece of parchment paper.
- In a separate small mixing bowl, combine the powered sugar, cocoa, and cinnamon.
- One at a time, dip donuts into the cocoa sugar mixture and roll or spoon the mixture over the donut until it’s evenly coated.
- Place your donut on the rack and repeat until all donuts are coated. If desired, coat a second time.
*For the full list of ingredients and directions please see the recipe card below.
Working with Gluten-Free Flours
When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour. The best method really is to weigh the gluten-free flour but I don’t have the ingredient weights for all my recipes yet.
Did you make these gluten free gingerbread donuts? Please leave a comment below letting me know what you thought.
For the donuts:
For the coating:
Serving Size: 1
Amount Per Serving: Calories: 242 Total Fat: 8g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 42mg Sodium: 263mg Carbohydrates: 40g Fiber: 1g Sugar: 22g Protein: 4g