If you love gluten free donuts, these gluten free vanilla donuts are so good nobody will be able to tell they are gluten free. You can make them in a donut maker or baked in the oven. Enjoy these donuts in under 30 minutes!

The vanilla donuts with icing and rainbow sprinkles on a cutting board.

These gluten free vanilla pudding donuts are just the bomb. There are a few words to describe how good they are. They are moist but crispy around the edges and bursting with yummy vanilla flavors…they are definitely memorable. Moist and delicious with a bit of crispiness on the outside…you will want to make these donuts again and again!

And if you are also egg-free, try this Gluten Free Egg-Free Vanilla Donuts Recipe. It also has a vegan option. If you are a donut fan like me, check out all of my yummy Gluten Free Donut recipes on the blog.

Why we make these gluten free vanilla donuts on repeat:

  1. You can make them in under 30 minutes by baking them or under 20 minutes by using a donut maker.
  2. The vanilla pudding adds the perfect texture and flavor. They are moist and fluffy!
  3. These donuts are perfect for snacking, a bake sale, a party, or gift bags decorated for a holiday.

I added half a mashed banana to my mixture. The donuts were amazing.
Tasted like banana bread donuts.”

cynthia, blog comment

Allergen Information:

These homemade vanilla donuts are gluten-free, soy-free, and oat-free.

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 photos of the vanilla donuts ingredients.
A mason jar filled with gluten free flour sitting on the counter.

Flour Blends Tested:

  1. King Arthur Measure for Measure—This blend works really well in my recipes. I don’t have to let the flour blend rest in the batter.
  2. Bob’s Red Mill 1:1 Blend—This blend also works well, but this flour blend does benefit from resting the batter for 15 minutes before baking. The rest allows the rice flour in this blend to soften, so you don’t have gritty baked goods.
  3. I used Anthony’s Almond Flour in this recipe. I love this brand because they test their almond flour to ensure it is gluten free, without cross-contamination. Other brands will work, but read the label to ensure it isn’t manufactured on shared equipment.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

  • Gluten Free Flour Blend – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add one teaspoon.
  • Almond Flour – I include this for some protein, but you can omit this and add 1/4 gluten-free flour.
  • Pudding Mix – I used Jello brand vanilla pudding cook mix. I have heard instant also works, but I haven’t tested instant pudding in this recipe.
  • Butter – Use unsalted butter.
  • Baking Powder – Use aluminum-free in this recipe.
  • Salt – I used sea salt, but you can use kosher or another type of salt.

The secret to this moist, delicious gluten free vanilla donut recipe is in the pudding mix. It adds a new level of yumminess to this simple gluten free donut recipe. I also used pudding mix in this gluten free vanilla raspberry bundt cake recipe, which is so good!

👀 Sandi Says: You can also make this simple DIY pudding mix. I am recommending this recipe because it is naturally gluten free. I recommend adding a 1/3 cup to this recipe.

Step-By-Step Photos and Directions:

The vanilla donuts photos of steps one and two.

Step 1: Add the gluten free flour, almond flour, baking powder, pudding mix, and salt to a large bowl and whisk to blend the dry ingredients.

I recommend using either the spoon or the leveling method to measure your gluten-free flour.

Spoon Method: You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour. Leveling Method: Fill the measuring scoop with flour, but do not pack it. Use a knife to scrape along the top to remove the extra flour.

Step 2: Mix your wet ingredients well in a small bowl.

Step 3: Pour the wet ingredients into the dry ingredients and mix them together with a large spoon. Try not to overmix the batter; mix until barely mixed. This will make your donut fluffier.

📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.

Images steps 3 and 4 cooking the donuts in the donut maker.

Step 4: Preheat your donut maker according to the company’s directions.

Use a small scoop to drop some donut batter into each section of the preheated donut maker, or see the detailed instructions below for baking them in a donut pan.

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.

Step 5: Close the lid and cook the gluten free mini donuts for 4 minutes, or according to the manufacturer’s directions. The Babycakes Donut Maker will cook your donuts in 4-5 minutes!

Step 6: Carefully remove the donuts from the donut maker or pan and place them on a wire rack to cool. Do not add toppings or coatings until the donuts are thoroughly cooled.

If you love fried donuts, my Gluten Free Fried Donuts are excellent, as are my Gluten Free Jelly Donuts.

Oven Baking Directions:

You can definitely use a donut pan to make this gluten free vanilla donut recipe. I highly recommend spraying it with coconut oil for a little crispiness to the outside of the donuts. Bake the donuts for 20 minutes at 350º F. Note that the actual bake time will vary depending on the size and depth of the donut pan.

Topping Ideas:

  • Drizzle icing over the donuts, as shown in my photos. Decorate with sprinkles. Always check the gluten free sprinkles list to ensure your sprinkles are gluten free.
  • Dip the mini donuts in melted chocolate. The flavor will be a copycat of Hostess Donettes mini donuts.
  • Coat the donuts in powdered sugar, which is another copycat flavor for Hostess Donettes.
  • Frost the donuts with this delicious Gluten Free Frosting recipe.

Frequently Asked Questions:

Is pudding mix gluten free?

The short answer is that it depends. Some pudding is gluten-free, and other brands may not be. It would be best to read the labels to ensure the brand you want to buy does not contain gluten.

As I mentioned above, Jello Brand Pudding and Jello Brand Pudding Mix are gluten-free. You can also use Simply Delish or Vivian’s brand, which is also dairy-free.

How long will these gluten-free vanilla donuts stay fresh?

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.

Can you freeze these donuts?

Yes, you can quickly freeze these donuts. I toss them into a freezer ziplock bag and freeze them. Note they will lose their crispy outsides when freezing.

To thaw the donuts, just take them out of the freezer and let them warm to room temperature…though my kids will eat them frozen, too!

A close up of the decorated vanilla donuts.

While you are here, check out The BEST Gluten Free Donuts Recipes on my blog!

More Gluten Free Donuts To Try:

Love This Recipe?

If you made and enjoyed this 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!

Vanilla donuts with icing and rainbow sprinkles on a cutting board.

Gluten Free Vanilla Donuts

Sandi Gaertner
Easy gluten free vanilla pudding donuts
4.67 from 18 votes
gluten free allergy icon
soy free allergy icon
vegetarian icon
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Gluten Free Donut Recipes
Cuisine American
Servings 12 donuts
Calories 138 kcal


  • Donut maker
  • Donut pan


  • ½ cup gluten free flour blend * see note
  • 1 box vanilla pudding * see note
  • ½ cup almond flour * see note
  • 1 teaspoon baking powder aluminum-free
  • 2 large eggs
  • ¼ cup sugar
  • ½ cup butter 1 stick
  • dash salt
  • Icing sprinkles, etc. (I used Wilton brand)


  • Preheat the Babycakes donut maker.
  • In a mixer, add wet ingredients and mix on low speed.
  • Gradually add in flour, pudding, sugar, and salt.
  • Continue to mix on low speed until blended.
  • Spoon batter into each donut cup in the donut maker.
  • Cook 3-4 minutes until done.
  • Remove from the donut maker onto a cooling rack.
  • When cool, drizzle with icing.


  1. 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.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your donuts grainy.
  4. These donuts will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
  5. You can bake them in a donut pan. Just add the batter to a greased donut pan and bake at 350º F for 20 minutes until done.
  6. You can easily freeze these donuts. I toss them into a freezer ziplock bag and freeze them. Note they will lose their crispy outsides when freezing. To thaw the donuts, just take them out of the freezer and let them warm to room temperature…though my kids will eat them frozen too!


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1gCalories: 138kcalCarbohydrates: 9gProtein: 3gFat: 11gSaturated Fat: 5gCholesterol: 48mgSodium: 79mgPotassium: 10mgFiber: 1gSugar: 5gVitamin A: 276IUCalcium: 20mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

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.)

4.67 from 18 votes (16 ratings without comment)

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Recipe Rating


  1. 4 stars
    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.

  2. Hi there!
    Super excited to try this recipe! We have a donut fryer and are looking for a gluten free donut recipe that will work with it. Do you think this recipe would be ok for a fryer?
    Thank you so much!

    1. When you say fryer, do you mean hot oil and not a donut maker? This batter isn’t thick enough to hold a donut shape for frying. I haven’t tried this but you could experiment and add extra flour. You could also use my fried gf jelly donut recipe but cut the donuts as circle donut shapes instead of round filled.

  3. i realized i just found this and this may sound like a silly question but stick of butter would be how much?
    thank you and LOVE your blog was recently told i wasn’t able to eat gluten so this made my day thank you!!!

  4. I’m not gluten free, but one of my closest friends is. I tried these out and they are delicious! So I’m making them for her bridal shower. Thanks for sharing the recipe 🙂

  5. I added half a mashed banana to my mixture. The donuts were amazing. Tasted like banana bread donuts.

  6. 4 stars

    Simple and yummy! I made a few mods… FWIW, instant pudding seemed to work fine!

    -Wasn’t sure if butter should be softened or melted, so I softened.
    -Used lemon instant pudding.
    -I don’t have xanthan gum, so used a shy 2 tsp. of psyllium powder.
    -Added @ 1 tbsp of milk since batter was still pretty thick; next time I’ll melt the butter and see if that makes a difference.
    -Baked in regular size Wilton donut pans at 350 for 11 mins (I don’t have a babycakes) and got 10 donuts, but I was conservative on the batter, so probably less next time ;-).

    I have some other puddings in the pantry that should be used, so guess what I’ll be making for work snacks!? Bonus: this is the first GF recipe (admittedly, I haven’t done a ton) that the end product hasn’t seemed a little dry.

  7. This may be a dippy question, but do you make the pudding and add it or do you just use the mix?

    Thanks! So glad I found your blog. My son and I were recently diagnosed with celiac and I’m trying to find creative ways to get through. 🙂

    1. Hi Sara, Your question isn’t dippy at all. I use the pudding mix. I don’t make pudding. I am so glad my blog is helpful. Thank you so much, you made my day 🙂

    1. Hi Jackie, you can totally make this without nut flour. Just use 3/4 cup gluten free flour for the recipe.