Gluten-free and Egg-free Recipes (with some Dairy-free options)

Posts tagged ‘doughnuts’

Doughnut Muffins – Gluten-free and Vegan


A couple of years back on a Facebook thermocooker page this recipe for doughnut muffins went viral with everyone cooking them up. They are very yummy but the good news is that they can be made gluten-free and vegan easily. I’ve modified the recipe and upsized it to make 12-14 muffins which suits our household. You also don’t need a thermocooker to make them. I’ve used apple puree/applesauce to replace the egg, but No Egg replacement powder also works well. I have also used coconut milk for the milk. I think they would taste lovely with some chopped apple in them so that might be a future try. Eaten warm, these are fantastic. If you have any leftover, just freeze and reheat in the microwave and they will still taste good. Here’s the recipe:


300 g gluten free plain flour

2 1/4 teaspoons baking powder (make sure it’s gluten-free)

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

240 g caster sugar

360 g rice milk (or coconut milk or dairy milk if you can have it)

100 g light flavoured oil (I use sunflower or canola)

60 g applesauce/apple puree (or you could use 60 g water + 1 1/2 teaspoons of Orgran No Egg powder)

Topping: Approximately 30 g of melted Nuttelex (or other dairy-free margarine) or butter (if not vegan and can have dairy), cinnamon sugar (I never measure this, I just add a couple of tablespoons of sugar to a bowl and stir through a teaspoon of cinnamon and add more of less of each until it looks right)


  1. Add all dry ingredients to a bowl (or thermocooker) and mix well. In a thermocooker press pulse a couple of times to mix.
  2. Add the wet ingredients and mix well with beaters or on a thermocooker use speed 6, 10 seconds and then scrape down the bowl and then speed 6, 6 seconds.
  3. Cook in muffin tins at 160 C (fan-forced oven) or 180 C (conventional oven) for approximately 20-25 minutes or until a skewer inserted in the centre comes out clean. The mix makes 12-14 muffins.
  4. After a few minutes tip the muffins out of the tins. Dip or brush the tops with melted Nuttelex and sprinkle with cinnamon sugar. I put the cinnamon sugar into a shaker and shake on top.


Gluten-free, Egg-free and Dairy-free Donuts


My son was down sick yesterday afternoon so I thought I’d cheer him up with some donuts. Usually I just make them gluten and egg-free but yesterday I thought I’d see if they work out okay dairy-free as well. My recipes are always gluten and egg-free but, when I post a dairy-free recipe, you can be sure that I’ve tested it first to be sure it works as dairy-free. These donuts are designed to be made in a donut maker. I got this one on a super special in a Boxing Day sale last year and my recipe is an adjustment of one of the ones in the recipe book that comes with the donut maker. It’s a double batch recipe and makes approx. 22 donuts. These donuts taste just as good when they are frozen and re-heated in a microwave. I always coat them in cinnamon sugar but you can ice them if you prefer. Here’s the recipe:


430 g gluten-free plain flour

220 g caster sugar

3 teaspoons gluten-free baking powder

2 teaspoons Orgran No Egg (or use EnerG egg replacer) – if you can eat eggs use 2 eggs and reduce milk volume by 80 ml.

250 melted butter (or 250 g Nuttelex or other dairy-free margarine for dairy-free)

455 ml milk (use rice milk for dairy-free)


1. Mix dry ingredients together in a large bowl.

2. Make a well in the centre and add the melted butter/Nuttelex and milk/rice milk.

3. Mix with electric beaters until smooth.

4. Preheat the donut maker and when hot, fill donut rings with batter. For mine, I use a heaped dessertspoon. It takes a bit of practice to get the right amount.

5. Close the lid and cook for 7 minutes or until the donuts are golden coloured.

6. For cinnamon donuts, dip in melted butter/margarine and then in cinnamon sugar.