Gluten-Free Doughnut Mix

Fresh, hot doughnuts are the ultimate treat. Our mix gives you a helping hand and turns out perfect batches of gluten-free doughnuts every time. Baked, not fried, so you can enjoy this classic gluten-free and guilt-free. Just mix together the butter, oil, milk, and eggs into the mix, fill the wells of your doughnut pan, bake, and enjoy.

Our mixes are carefully crafted in our test kitchen through meticulous taste-testing (it’s a tough job, but we’re up to the challenge!) and blendingto replicate our favorite recipes.The result? Mixes that make the finest gluten-free baked goods around. Simple ingredients, reliable results, and deliciousness for everyone to enjoy!

• 15 oz. mix makes 12 large or 48 mini baked doughnuts
• You'll need a doughnut pan to bake this mix

• Certified Gluten-Free by the non-profit Gluten-Free Certification Organization (GFCO), a program of the Gluten Intolerance Group (GIG®)
• Non-GMO Project Verified
• Kosher
• Includes 11g whole grains per serving
• Instructions are included to make the mix non-dairy
• Click here to learn more about allergens and cross-contact prevention »

For an easy, vanilla glaze: Mix 1 cup glazing or confectioners’ sugar with 2 tablespoons heavy cream and 1 teaspoon vanilla extract. Mix well, adding more cream or sugar if necessary, until glaze is the consistency of molasses.

To make gluten-free pumpkin doughnuts, add 1½ to 2 teaspoon of pumpkin spice blend to the bag of dry ingredients. Replace the milk with ½ cup (4 ounces) of milk and ½ can (7½ oz) of pumpkin puree (not pumpkin pie filling).

For Fried Sour Cream Cake Doughnuts: Mix 3 large eggs, ¾ cup of sour cream, and the mix until well-blended. Pat or roll dough to ¾" thick and cut into doughnuts. In an electric skillet or heavy frying pan, heat 1 to 1½ inches of vegetable oil to 350°F to 365°F. Fry doughnuts until golden brown, 1 to 2 minutes each side. Drain on a cooling rack. Cool for 5 minutes before coating with confectioners' sugar or for 15 minutes before glazing.