These gluten-free gingerbread donuts are a festive holiday treat, perfect for snacking, gifting, or adding to your Christmas dessert table. They are warm and spiced with molasses, cinnamon, and ginger. Whether you use a mini donut maker or bake them in a donut pan, they’re ready in minutes and so fun to decorate!
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Tis the season for all things gingerbread and these bite-sized (okay, maybe two or three bite) gluten free gingerbread donuts. They are a delicious snack that everyone will enjoy.
Need more gingerbread recipes? I have lots of great gluten free gingerbread recipes! Check out this Gluten-Free Gingerbread Biscotti and these Gluten-Free Gingerbread Cupcakes recipes.
While I am doing that, I hope you can enjoy these delicious gingerbread donuts. This donut recipe is easy to make, and I have more gluten-free donut recipes to try.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – (I have tested several brands, including Bob’s Red Mill, Authentic Foods, King Arthur Measure for Measure, and Pamela’s blends for this donut recipe.
- Xanthan Gum – Ensure the blend you use contains xanthan gum. If it doesn’t, add 3/4 teaspoon. Read why binders are so important in gluten-free baking to learn more.
- Almond Flour – I like almond flour better than almond meal because it is ground more finely. My favorite brands are Anthony’s and Honeyville. Omit and add ¼ cup more gluten-free flour blend for a nut-free version.
- Baking Powder – Use aluminum-free baking powder for a clean, non-metallic aftertaste.
- Eggs – Use large eggs.
- Molasses – Use regular or blackstrap molasses. Regular molasses gives a more balanced gingerbread flavor.
- Non-Dairy Milk – I used almond milk, but other dairy-free or regular milk will work.
You can check my list to see if your sprinkles are gluten free. Many brands are made on shared equipment. They are fun for decorating these Gluten-Free Cream Cheese Sugar Cookies.
A Note From My Kitchen
I’ve tested this gluten-free gingerbread donut recipe with several flour blends, including Bob’s Red Mill, Pamela’s, King Arthur Measure for Measure, and Authentic Foods. Most work well, but every blend behaves a little differently, so it’s important to check your batter consistency. If the batter is too thick or dry, add a splash more milk. If it’s too runny, add 1–2 tablespoons of extra flour until it looks like thick pancake batter. Read Why Gluten-Free Flour Blends Vary to learn more.
I’ve made these donuts with almond flour for extra tenderness, but I’ve also tested a nut-free version using just gluten-free flour, and it worked great. They’re just as delicious dipped in white chocolate or dusted with powdered sugar. If you’re using a donut maker like I do, it’s quick, clean, and super fun!
Try these fun flavor variations:
- Stir in mini white or dark chocolate chips.
- Dust with powdered sugar for a classic finish.
- Dip in melted white chocolate and add holiday sprinkles.
How to Make Gluten-Free Gingerbread Donuts (Step-By-Step)
Step 1: Add the dry ingredients into a large mixing bowl and whisk to blend.
Step 2: Add the wet ingredients to a bowl. Whisk until they are creamy
Step 3: Pour the wet ingredients into the dry ingredients and mix until a soft dough forms. It should resemble thick pancake batter.
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Step 4: Mix up the batter and pour it into each section. Close the lid. It’s not a great picture, but it shows you how your donut batter should look in the donut maker.
Step 5: Cook according to the donut maker directions. Brands vary slightly. I find mine cooks in about 5 minutes.
One thing I love about making mini donuts is how easy they are to make. I have been using this Babycakes Mini Donut Maker for a couple of years now, and it is a huge time-saver for me.
Remove the donuts and place on a cooling rack. Do not decorate until they are fully cooled.
Donut Pan Directions:
To bake instead of using a donut maker, fill a greased donut pan and bake at 350ºF for 15 minutes. Cool completely before decorating with glaze, icing, or powdered sugar.
Allow it to cool and ice them as directed above.
Frequently Asked Questions:
You can make this recipe nut-free without the almond flour. Omit the almond flour and add 1/4 cup additional gluten-free flour blend.
Yes, coconut sugar works well in place of brown sugar for a lower-glycemic option.
Store in an airtight container for up to 4 days in the fridge, or freeze for up to 4 months. Reheat in a toaster oven or microwave.
More Gluten-Free Christmas Recipes:
I have so many delicious, easy recipes for you to bake this holiday season. Here are some of our favorites:
Love This Recipe?
If you made and enjoyed this gluten-free gingerbread donut recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Mini Gluten-Free Gingerbread Donuts (Quick and Festive!)
Equipment
Ingredients
- 1 cup gluten free flour blend *see note
- ½ cup almond flour *see note
- 1 teaspoon baking powder aluminum-free
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- ½ cup light brown sugar
- 2 large eggs
- 3 tablespoons molasses
- ⅓ cup non-dairy milk *see note
- 1 teaspoon pure vanilla extract
- ¼ cup light oil
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Instructions
- Preheat the Babycakes mini donut maker according to package directions.
- In a large bowl, add 1 cup gluten free flour blend, 1/2 cup almond flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/8 teaspoon salt, 1 1/2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon ground allspice, 1/8 teaspoon ground cloves, and 1/2 cup light brown sugar. Use a wire whisk to blend.
- In a small bowl, add 2 large eggs, 3 tablespoons molasses, 1/3 cup non-dairy milk, 1 teaspoon pure vanilla extract, and 1/4 cup light oil (melted). Mix well.
- Pour the wet ingredients into the dry ingredients and stir until the batter is thick but scoopable. It should resemble thick pancake batter.
- Spoon batter into a preheated and greased mini donut maker. Close the lid and cook according to the manufacturer’s directions, usually around 5 minutes.
- Do not over fill. I fill until it is just slightly full.
- Close the lid and allow to cook for 3-5 minutes.
- Open the lid and see if they are done.
- (If not, cook an additional minute.)
- Transfer donuts to a wire rack. Cool fully before decorating.
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 in this recipe. If the batter is too thick or dry, add a splash more milk. If it’s too runny, add 1–2 tablespoons of extra flour until it looks like thick pancake batter.
- If your gluten free flour blend does notcontain Xanthan Gum or Guar Gum, please add 3/4 teaspoon.
- If you are nut-free, you can omit the almond flour and add 1/3 cup of extra gluten-free flour blend.
- Other non-dairy milk alternatives will work, but I do not recommend canned coconut milk because it is too thick.
- If you don’t have a donut maker, you can use a donut pan instead. Preheat the oven to 350ºF. Spray the donut pan with coconut oil or another light oil. Use a batter-filled piping bag (or a plastic bag with the corner cut out) to pipe the donut batter into each donut section. Bake for 15 minutes, or until the cake is done.
- To test for doneness, insert a toothpick into the center of a donut. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the donuts need to bake longer.
- Store in an airtight container for up to 4 days or freeze them in a freezer-safe zipper bag.
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.
*Note: this recipe was updated from an 11/16/15 post with more information to help you make the best gluten free gingerbread donuts ever.
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 these this morning using your flour blend in a Dash mini donut baker and they were phenomenal! Just the right sweetness and gingerbread flavor. Perfect!!!
I am so glad to hear my DIY gluten free flour blend worked well in this recipe. Thank you for coming back to tell me you loved these donuts!
I made these and was confused why there was powdered sugar and butter in the photo of ingredients.
They were very good. I got 22 donuts when I made them.
Hi Jackie, the powdered sugar and butter was there more if someone wanted to make frosting for the donuts.
Absolutely wonderful. My daughter ate almost all of them. It is so nice to find gluten free that taste amazing.
I am so glad you and your daughter loved this recipe. Thank you so much!
Just made this last night as a muffin with vanilla icing, it was delicious! Going to make this for my Christmas gifting this year. All my wheat friends will love this and not even realise it’s wheat free!
I love you made these as muffins. Thank you so much for coming back to let me know. I am sure this will encourage others to make these as muffins :-).
how did you make your icing?
Hi Adrienne, I used a tube by Wilton, but you can easily make it by mixing 1 cup powdered sugar to 1-2 tablespoons water or milk. Add the liquid slowly because it is easier to control how thick or runny you make it by adding a little at a time.
Such an awesome holiday donut recipe!! So cute and tasty.
I am really glad you liked it Katherine 🙂
Hi there! I am having trouble finding the icing recipe you used to drizzle on the donuts! What should I search on your site? Thank you!
Hi Hannan, I actually used a squeezable icing by Wilton that I found at my grocery store. To make your own, all you need is powdered sugar and water. One cup powdered sugar, and add 1 table spoon water. Mix and add another tablespoon. If you need the icing thinner, add a little more water, but add a tiny bit at a time now because it can get runny really quickly. Good luck 🙂
Can these be baked in the oven; and can you suggest a substitution for almond flour?
Hi Anne, You can definitely bake these in a donut pan. I recommend spraying it with a coconut oil so the edges get crispy. As for substituting the almond flour. You could try using an extra 1/4 cup of the gluten free flour instead. Please let me know how that turns out as I haven’t substituted this yet. Also note, if you aren’t using the same gluten free flour blend, don’t forget to add 1 teaspoon xanthan gum so they bind together. I appreciate your stopping by 🙂