Gluten free jam doughnuts recipe – baked, not fried! I felt a little ‘James Bond’ writing that for some reason. These are super easy to make, they’re low FODMAP and you can easily make them dairy free or vegan too.
Gluten free jam doughnuts recipe, anyone? These are incredibly easy to whip up – all you need is a muffin/cupcake tray as there’s no deep-frying required. I promise that you won’t believe they’re gluten free!
I mean, c’mon. I’ve been blogging for nearly 7 years, so lets just go ahead and say that a gluten free jam doughnut recipe was waaaaay overdue!
But since I already have a gluten-free fried mini doughnut recipe, I really wanted to make something a little less tricky to make. Something that anyone of any age could get stuck into.
And that’s exactly what this recipe is! You might recognise it if you’ve tried my gluten free Creme egg baked doughnuts recipe. So many of you guys in the Facebook group tried it and loved it, so I absolutely had to make a non-Easter version.
If you haven’t tried it, they really are no harder than making a cake batter and spooning it into a muffin tray. So if you can do that, then you’re in the right place!
So what’s the difference between a baked doughnut and a fried doughnut?
Well the obvious part is that a fried doughnut is deep-fried in oil and a baked doughnut is baked in the oven. But how are they different in taste and texture?
Hmm… when I think about it, there’s not a lot in it to be honest!! Baked doughnuts are a tad more muffin-like in the middle – soft, light and little squidgy. Of course, a real deal, gluten-containing fried doughnut is more bread-y on the inside. I guess you could call them ‘duffins’!
(not only is that difficult being gluten-free, but then you have to add yeast, allow tons of proving time etc… so they suddenly become really complicated and lengthy to make!)
But honestly, when you shove jam in the middle of these and roll them around in sugar… they’re definitely a doughnut through and through! Give them a try and let me know what you think.
Gluten free Jam Doughnuts Recipe: Frequently asked questions
Can I make this recipe gluten free? Is it suitable for Coeliacs?
It is gluten free, though nobody would know just by tasting it – trust me!
Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.
Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make that that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).
Here’s some more info from Coeliac UK on identifying safe gluten free products.
Can I make your gluten free jam doughnuts dairy free?
Yep! Simply use a dairy-free alternative to butter, like dairy-free margarine. For the buttermilk, simply add 1 tbsp of lemon juice to any dairy-free milk you fancy.
Can I make this recipe vegan?
Yep! If you follow the instructions above to make this dairy free, then all you’ve got left to contend with is the eggs.
Here’s a few ideas you can use as egg replacements, so each of these = 1 egg.
- 3 tablespoons of aquafaba – water from a can of chickpeas. Keep the chickpeas for a future dinner!
- Egg replacement powder – I’d recommend using Orgran as it’s gluten free.
- 1 tablespoon of chia/flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
- 3 tablespoons of applesauce.
I haven’t tried all of these egg-replacement options with this cake, but if you do, please comment below with how it goes. I personally find that a flax egg works the best.
Is your gluten free jam doughnuts recipe nut free?
Yep, this is a nut-free recipe as far as ingredients go, BUT make sure you check the ingredients label on ALL the products you use just to be safe.
Even if the products don’t contain nuts, they may have a ‘may contain nuts’ warning due to being produced in a factory that handles nuts.
You can never be too careful so always read the labels on everything first.
Is this recipe low FODMAP?
If you use lactose-free milk with 1 tbsp of lemon juice added instead of buttermilk, then yes, this recipe is low FODMAP.
Can I make your gluten free jam doughnuts in a food processor or standing mixer?
This one of the few recipes where I wouldn’t recommend it at all. The doughnut batter needs to be mixed as minimally as possible to ensure you get a lovely, soft and airy texture!
Do I need any special equipment to bake your gluten free jam doughnuts?
Certainly not! You will need a muffin tray – here’s the one I use. That’s it!
Do I need weighing scales to bake your gluten free jam doughnuts?
In short… yes! And I wouldn’t advise attempting any of my recipes without them. One of the worst things you can do in any baking recipe is alter the quantities by mistake or on purpose.
(unless you know what you’re doing of course)
Why? Well, you’re sort of just gambling with the recipe and praying that it turns out ok. And I’ve generally already done the hard work there for you!
A lot of work went into fine tuning ratios and quantities so I wouldn’t mess around with them unless you really know your stuff.
Can I bake your gluten free jam doughnuts with less sugar?
For starters, I wouldn’t recommend removing the sugar from the batter at all. It’s integral to ensure that the doughnut batter works and forms something that’s actually edible!
Sugar is integral to the structure of any cake/muffin/baked doughnut batter, so definitely don’t remove the sugar.
Of course, the sugar on the outside seems like something you could easily skip. But it will definitely feel like you’re just eating a super-soft cupcake if you don’t roll them in sugar!!
Can I make this recipe without xanthan gum?
In some of my recipes, yes, but I wouldn’t recommend leaving xanthan gum out of this one. You’ll see xanthan gum in a lot of my recipes as it’s an essential ingredient in gluten free baking.
Without gluten to bind the doughnut batter together, you can be left with a very loose and crumbly sponge texture which won’t work for this recipe.
Some people have asked if they can use psyllium husk powder instead of xanthan gum, but I’ve found that it definitely results in a denser sponge so I wouldn’t overly recommend it.
So TLDR; definitely use xanthan gum if you can!!
Can I make this recipe using other gluten free flours like buckwheat flour or coconut flour?
No! There’s a big difference between ‘gluten free plain/self-raising flour’ and a *singular* type gluten free flour. When I say ‘gluten free plain or self-raising flour’ in a recipe, I mean a BLEND of gluten free flours, not just one, singular flour.
Most gluten free flour you buy in the supermarket typically contains a blend of rice flour, potato flour, maize flour, tapioca flour AND buckwheat flour. That’s a lot of different flours!
In gluten free self-raising flour, there’s usually even a little baking powder and xanthan gum in it too which always helps.
So to replace it with just one specific type of flour… that’s not going to cut it at all. Definitely go for a gluten free flour blend.
What jam should I use in your gluten-free jam doughnuts?
I find that raspberry jam works the best as it’s a lot smoother than strawberry jam, which can be a little chunky. A smooth jam gives you that real jam doughnut filling feel!
But of course, feel free to experiment with whatever jam you like.
Can I fill your gluten-free jam doughnuts with custard?
If you intend to add custard to your doughnuts, make sure you use option 2 for filling them.
Trust me, if you just dollop custard into the cake batter it will just cook into the sponge and vanish. As jam has a higher sugar content, it won’t do that – so definitely pipe custard into them after baking if you’re set on custard as a filling.
Can I fill your gluten-free jam doughnuts with Nutella?
Yes definitely! Both option 1 and option 2 works for filling your doughnuts with Nutella. If you are going to spoon in the Nutella before cooking, make sure the Nutella is chilled, it helps to keep it from just cooking into the doughnut.
How long can I keep your gluten free jam doughnuts for?
I’ve kept my gluten free jam doughnuts for about 3-5 days in an air-tight container with no problems. If you intend to keep them any longer than that, I’d highly recommend freezing them.
But needless to say, when they start getting a little dry, they’re probably starting to get past their best.
Can I freeze your gluten free jam doughnuts?
Of course! I’ve frozen them for up to 2-3 months no problem. I’d recommend slicing it up first – otherwise it’ll take an age to defrost!
When you want to eat one, a couple of doughnuts should take around 3 hours to defrost at room temperature.
How can I tell when my baked doughnuts are done?
They should look nice and golden on top with the cracks on top still looking nice and light.
You can also poke a skewer into the middle to check if it comes out clean if you fancy.
Gluten free Jam Doughnuts Recipe: Frequently asked questions
Help! There’s not much jam in the middle of my doughnuts. What did I do wrong?
First of all, it can be deceptive how much these lovely little baked doughnuts will rise up in the oven. So the dollop of jam you put into the batter which seemed like a lot, will suddenly not seem like so much after baking!
Of course, that just means that a little more jam wouldn’t hurt. If you do find you don’t have much filling, don’t panic. Simply have a little jam on the side and dip them in it!
To ensure the perfect jam filling, you can always use option 2 in the recipe for adding the filling after they’re baked.
Why are my doughnuts dry with a tough outer crust?
If the baked doughnuts come out feeling dry, hard with a tough outer crust, it’s probably over-baked.
That either means it had too long in the oven, or the oven temperature was too hot.
Can I print your gluten free jam doughnuts recipe?
Yes! Just hit the print button located on the recipe below ?? (otherwise you might end up printing this entire post which would probably make your printer go into early retirement)
Ok, so here’s my gluten free jam doughnuts recipe. Please rate it 5 stars if you liked it as it helps others to know it’s a recipe worth trying! Feel free to leave your written reviews in the comments below this post ??
Gluten Free Jam Doughnuts Recipe - Baked (low FODMAP, dairy free + vegan option)
Ingredients
For the doughnuts
- 345 g gluten free self raising flour
- 1/4 tsp xanthan gum
- 1/2 tsp ground cinnamon optional
- 175 g caster sugar
- 75 g butter melted
- 50 g oil
- 2 eggs
- 150 ml buttermilk I make my own adding 1 tbsp of lemon juice to any milk
- 1 tsp vanilla extract
- jam ideally a smooth jam, I usually go for raspberry (you will need quite a lot of jam!)
For the sugar coating
- 100 g caster sugar
- 50 g butter melted
Instructions
- Preheat your oven to 160C Fan / 180C.
- Grease a cupcake / muffin tin either with butter or spay a little oil and spread it around each hole.
- Next make your buttermilk (if you haven't bought your own). Place 150ml of milk into a jug and add a tbsp of lemon juice. Leave for about 10 minutes, it should start to curdle and become homemade buttermilk!
- Place your gluten free self raising flour, xanthan gum and caster sugar (plus cinnamon if you are using) into a large bowl and gently mix.
- In a small bowl mix together your melted butter (must be cooled), oil, buttermilk, eggs and vanilla. Whisk until combined.
- Pour your wet ingredients into your bowl of dry ingredients and mix together. Try to mix as minimally as possible, just until combined. Your mixture is ready!
Option 1 (Placing jam inside the mixture before baking):
- Place your jam into a bowl and mix it up a bit with a spoon, it helps to ensure the jam is smooth.
- Spoon a tablespoon or so of your mixture into each of your muffin holes (already greased).
- Spoon just over a teaspoon of jam onto the mixture. Make sure it stays as central as possible and doesn't go towards the edges.
- Spoon more of your mixture on top of the jam so that its fully covered and sealed. Make sure you can't see jam and it hasn't gone towards the edges.
- Place in the oven for 18 - 20 minutes or until golden and cooked through. Once cooked allow to cool for a few minutes in their tin before gently easing them out.
- When still warm carefully coat each in melted butter and then roll or sprinkle each with some caster sugar.
- Allow to fully cool and then enjoy!
Option 2 *I PREFER DOING IT THIS WAY!* (Piping jam into the doughnut after they are cooked):
- Spoon your mixture into the muffin holes (already greased). Fill them up as high as you like, if you want a better doughnut shape, about half way works, if you want a bigger muffin/doughnut shape, fill them to the top.
- Place in the oven for 18 - 20 minutes or until golden and cooked through (if you are making the doughnuts a little smaller 16-18 minutes works best). Once cooked allow to cool for a few minutes in their tin before gently easing them out.
- When still warm carefully coat each in melted butter and then roll or sprinkle each with some caster sugar. Allow to cool.
- Making sure your jam is smooth, spoon it into a piping bag with a medium nozzle on the end.
- Then either from the bottom, the top or the side of your doughnut, carefully push your nozzle into the doughnut (if you are using a piping bag without a nozzle, carefully push a chopstick in first to make a hole!). Squeeze your jam in until it feels pretty full.
- Enjoy!
Video
Notes
Nutrition
Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo.
If you want to send me a photo of how your bake turned out, you can request to join my Facebook group and post it there. Myself and everyone else would love to see it!
Thanks for reading,
Becky xxx
Oh and don’t forget to pin this for later!
