Gluten Free Maple Walnut Doughnuts

Gluten Free Maple Walnut Doughnuts from The Baking Beauties


Today is National Doughnut Day. It’s a true thing. It’s been happening for over 75 years, and was created by The Salvation Army to honour the men and women who would serve doughnuts to the soldiers during WWI. Although the original intent behind Doughnut Day may be forgotten, the fact that it is national doughnut day is not missed in today’s society. Just check Twitter and Instagram where #nationaldoughnutday has been trending since first thing this morning.

At the last minute, I decided to create, bake, photograph, and post a new doughnut recipe before picking the kids up for school. So far, I’m on track, I have a few minutes to go before picking them up. :)

Why did I decide on these gluten free Maple Walnut Doughnuts? Well, I’ve had them on my mind for a LONG time. The few times I would splurge on a doughnut at the local doughnut shop, in my pre gluten-free days, I would get a maple walnut doughnut. I think it’s very Canadian as well. Now I can enjoy them anytime I want, in about 30 minutes or less.

Tools to make this recipe easy:


Gluten Free Maple Walnut Doughnuts
Prep time: 
Cook time: 
Total time: 
Serves: 6
This doughnut if very Canadian, eh? Nothing says Canadian flavour like the combination of maple and walnuts.
Maple Doughnuts
  • 2/3 cup brown rice flour
  • 1/3 cup granulated sugar
  • 1/4 cup tapioca starch
  • 2 tablespoons dry milk powder (or almond flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 1/4 cup oil
  • 2 large eggs
  • 1 teaspoon pure maple extract
  • 1 teaspoon vanilla extract
Maple Glaze
  • 2 tablespoons milk
  • 1 tablespoon butter
  • 1 teaspoon pure maple extract
  • 1- 1 1/4 cup confectioners’ (icing) sugar
  • 1/4 cup finely chopped walnuts (to top doughnuts)
Maple Doughnuts:
  1. Preheat oven to 375 degrees F. Lightly grease your doughnut pan.
  2. In a mixing bowl, whisk together the rice flour, sugar, tapioca starch, dry milk powder, baking powder, xanthan gum, and salt. Set aside.
  3. In a separate mixing bowl, whisk together the milk, oil, eggs, maple extract, and vanilla extract. Pour this mixture into the dry ingredients, and stir to combine.
  4. Spoon the batter into a large resealable bag. Cut a hole in one of the corners of the bag, and pipe the batter into the prepared doughnut pan.
  5. Bake in preheated oven for 10-12 minutes, or until the top of the doughnut bounces back when gently pressed on.
  6. Let the doughnuts sit in the pan for 5 minutes before removing them to a wire cooling rack.
Maple Glaze:
  1. While the doughnuts are baking, heat the milk and butter in a small saucepan over low heat until warm. Add the maple extract and stir to combine.
  2. Stir in the confectioners’ sugar. Turn the element off, but keep the glaze warm. You may have to stir it frequently so that it doesn’t crust over on top.
  3. Spoon the warm glaze over the warm doughnuts. Sprinkle with chopped walnuts immediately Allow to sit for a few minutes for the glaze to set. Serve and enjoy! Store any leftovers in an air-tight container. Unglazed doughnuts can be frozen.


Gluten Free Maple Walnut Doughnuts from The Baking Beauties


Disclosure: This post contains affiliate links. If you make a purchase using these links – your cost remains the same, but I earn a small percentage to help support this blog. Thank you!

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22 Responses to Gluten Free Maple Walnut Doughnuts

  1. T June 6, 2014 at 7:41 pm #

    Can you use pure maple syrup instead of the maple syrup extract?

    • Jeanine June 6, 2014 at 7:58 pm #

      More changes would have to be made, T. 1 to 2 teaspoons of maple syrup (in place of the extracts) wouldn’t give you enough maple flavour, unfortunately. Since it’s a liquid sweetener, it would require some tinkering to get it right.

  2. Angie@Angie's Recipes June 7, 2014 at 3:02 am #

    This is one of the best GF doughnut recipes I have ever encountered. They have turned out perfectly perfect, Jeanine. Thanks for sharing.

    • Jeanine June 7, 2014 at 7:32 am #

      Yeah!! So glad that you liked them, Angie! My family literally inhaled them, that’s usually a pretty good indicator! :)

  3. Colleen June 7, 2014 at 7:41 am #

    yumm, these look so good !

  4. Cassidy @ Cassidy's Craveable Creations June 7, 2014 at 8:13 am #

    These look amazing :)

  5. Hun... What's for Dinner? June 7, 2014 at 8:14 am #

    Omg, these look absolutely fantastic!!!

  6. Sherry Ducharme June 7, 2014 at 8:33 am #

    Hi Jeanine,
    Can I use almond, rice or coconut milk instead of cow’s milk? I have to be dairy free as well

    • Jeanine June 7, 2014 at 8:35 am #

      I see absolutely no reason why you can’t, Sherry. :) Enjoy!

  7. Jacqui June 8, 2014 at 12:09 am #

    Hi! Can an egg replacer be used in this recipe?

    • Jeanine June 8, 2014 at 8:56 pm #

      Hi Jacqui, I haven’t tried egg replacer, but it sounds like a great experiment. Let me know if you do try it!

  8. Lucy June 8, 2014 at 10:18 am #

    Maple is also my first choice at the donut shop too… these are so yummy looking!
    Thanks for another wonderful doughnut recipe :)


    • Phyllis June 8, 2014 at 8:18 pm #

      Would it be possible to bake in a muffin pan?

      • Jeanine June 8, 2014 at 8:57 pm #

        Hi Phyllis! I think these would bake up beautifully in a mini muffin tin. I haven’t tried a full muffin though. You may have to adjust the baking time with either of those.

    • Jeanine June 8, 2014 at 8:56 pm #

      Thanks, Lucy! Picking a doughnut in a doughnut shop is a tough decision! I usually pick(ed) maple, then second guessed myself. lol

  9. Michelle @ My Gluten-free June 12, 2014 at 9:54 pm #

    These look so so good! I remember enjoying a doughnut just like this when I was growing up, except it had peanuts instead of walnuts. I sure miss being able to go to the local doughnut shop for them! Next best thing would be you making them for me, err, I mean me making them. 😉

  10. Julia September 23, 2014 at 4:10 pm #

    Can I substitute white rice flour for the brown rice flour? I have some leftover from your vanilla donut recipe that I made this weekend (Which was amazing by the way!)

    • Jeanine September 24, 2014 at 12:31 pm #

      That should work without a problem, Julia!


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