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.
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 doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your donuts grainy.
These donuts will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
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.
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!