Air Fryer Gluten-Free Glazed Donuts
These Air Fryer Glazed Donuts are an easy, gluten-free, and dairy-free take on a classic treat that can be made in under 30 minutes, featuring a soft texture and a glossy glaze.
I remember the first time I pulled warm, pillowy, glazed donuts out of the air fryer—my kitchen smelled like a bakery and the kids disappeared within minutes. These Air Fryer Glazed Donuts are an easy, gluten-free and dairy-free take on a classic treat that comes together in under 30 minutes. They’re soft, slightly tender around the edges, and finished with a glossy, simple glaze that sets fast so you can serve them while still warm. If you’re short on time but craving homemade donuts without the deep-frying mess, this is the recipe you’ll turn to again and again; for a savory snack to balance things, I like serving them with an Easy fried pickle dip (dairy-free) at brunch spreads.
What makes this recipe special
Why bake—er, air-fry—your donuts at home? These donuts hit three sweet spots: they’re quick (no rising or oil baths), better for sensitive diets (made gluten-free and dairy-free), and reliably consistent in an air fryer. You get that fresh-baked texture without complicated yeast work or hand-held frying.
This method is especially good for busy mornings, kid-friendly parties, or when you want the comfort of bakery donuts without leaving the house. Because they’re gluten-free, they’re also a great option when guests have dietary restrictions—just be mindful of cross-contamination if you use shared flour or equipment.
Step-by-step overview
- Whisk dry ingredients and hydrate the gluten-free flour so the texture isn’t grainy.
- Combine wet ingredients separately, then fold into dry until just combined.
- Pipe or spoon batter into silicone donut molds, lightly sprayed.
- Air fry 6–8 minutes until golden and springy.
- Cool briefly, dip in a simple powdered sugar glaze, let set a minute, then enjoy.
This short roadmap helps you scan the process quickly before diving into the ingredient list and full directions.
What you’ll need
- 1 1/2 cups gluten-free all-purpose flour (blend with xanthan gum included)
- 1/3 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 1/2 cup unsweetened dairy-free milk (almond, oat, soy)
- 2 tbsp melted coconut oil (or neutral oil)
- 1 large egg (or 1 flax egg: 1 tbsp ground flax + 3 tbsp water, mixed and rested)
- 1 tsp vanilla extract
- 2 tbsp applesauce (optional — adds moisture)
- For the glaze: 1 cup powdered sugar, 2–3 tbsp dairy-free milk, 1/2 tsp vanilla
Notes/substitutions inline:
- Egg swap: use a chia or flax egg (see egg amounts above) or 1/4 cup silken tofu for egg-free.
- Flour: use a 1-to-1 gluten-free AP blend with xanthan for best texture. If your blend lacks xanthan, add 1/4 tsp.
- Oil: melted butter substitute is fine if dairy is ok for your guests.
Directions to follow
- Preheat your air fryer to 350°F (175°C) for 3–5 minutes. Lightly grease silicone donut molds or a small metal donut pan that fits your basket.
- In a bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt until evenly combined.
- In a second bowl, whisk the dairy-free milk, melted coconut oil, egg (or flax egg), vanilla, and applesauce until smooth.
- Pour the wet into the dry and fold gently with a spatula. Don’t overmix—stop when there are no large dry streaks. The batter will be slightly thicker than pancake batter.
- Transfer batter to a piping bag or a zip-top bag with a corner snipped. Pipe batter into molds, filling each ring about 3/4 full. Alternatively, spoon and level.
- Air fry at 350°F for 6–8 minutes. Check at 6 minutes — donuts should be golden and spring back when touched. Times vary by air fryer model.
- Let donuts cool in the mold for 2 minutes, then transfer to a wire rack to cool for 5 minutes.
- Make the glaze: whisk powdered sugar, dairy-free milk, and vanilla until smooth. If too thick, add milk a few drops at a time; if too thin, add more powdered sugar.
- Dip the tops of warm donuts into glaze, return to the rack to let glaze set for 5–10 minutes, then serve.
Short sentences, clear actions, and a timer check will keep this flowing in the kitchen.
Key Ingredients
- Gluten-free all-purpose flour: provides structure; blends with xanthan give the best chew.
- Baking powder + baking soda: gives lift and a soft crumb.
- Dairy-free milk + melted oil: keep donuts tender without butter.
- Egg or binder: adds stability; flax egg works well for vegan versions.
- Powdered sugar glaze: classic, quick, and sets well on slightly-warm donuts.
If you’re experimenting with flour blends, let the batter rest 5–10 minutes before cooking so flours hydrate and you avoid gritty texture.
01Ingredients
Dry Ingredients
Wet Ingredients
For the Glaze
02Method
- Preparation
- Mixing
- Filling Molds
- Cooking
- Glazing
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0 OF 13 DONE03Recipe notes
- 01Consider using silicone molds for easier removal. Always check your air fryer for specific cooking times as they may vary.
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Best ways to enjoy it
These glazed donuts are fantastic warm with a hot drink—coffee, chai, or a robust tea. For a brunch board, balance the sweetness with fresh berries, citrus slices, and a savory dip or spread. You can also serve plain or cinnamon-sugared donuts alongside breakfast sandwiches.
For a light dessert pairing after a high-protein meal, try serving small donuts with a dollop of bariatric jello fluff (high-protein dessert) to round out the plate.
Storage and reheating tips
At room temperature: Store in an airtight container for up to 24–48 hours. Glaze can make them a bit sticky; use parchment between layers.
Refrigeration: If your glaze has perishable add-ins (e.g., cream), refrigerate and eat within 3–4 days. For plain glazed donuts, refrigeration will dry them faster—bring back to room temp before serving.
Freezing: Freeze unglazed donuts flat on a tray, then transfer to a freezer bag for up to 2 months. Thaw, then warm in a 300°F oven or air fryer for 2–3 minutes before glazing.
Reheating: Warm in the air fryer at 300°F for 1–2 minutes, or microwave 10–12 seconds (watch carefully) to revive softness.
Food-safety note: if using dairy-based fillings or glaze components, store under refrigeration and consume within 2 days.
Flavor swaps
- Chocolate glazed: add 2 tbsp unsweetened cocoa to the glaze and 1–2 tbsp dairy-free milk as needed.
- Cinnamon sugar: butter (or dairy-free spread) the donut lightly and roll in cinnamon sugar right after cooking.
- Lemon glaze: swap vanilla for 1½ tsp lemon zest and 1 tbsp lemon juice; reduce milk slightly.
- Filled donuts: pipe a pastry cream or jam into cooled donuts using a piping tip.
- Yeast-style: if you want a true yeasted gluten-free donut, allow extra time for proofing and consider the linked yeast donut guides in the conclusion.
Helpful answers
Can I make these vegan?
Yes—use a flax or chia egg and ensure your sugar and glaze ingredients are vegan-friendly.
How long does prep and cook take?
Active hands-on time is about 15 minutes; air frying in batches adds ~6–8 minutes per batch. Plan 25–40 minutes total depending on batch count.
My donuts stuck to the pan. What went wrong?
Either the mold wasn’t greased well, or you removed them too soon. Allow a 1–2 minute cool in the mold first, and use a silicone mold or nonstick spray.
Can I bake these in an oven?
Yes—bake at 350°F (175°C) for 10–12 minutes, checking at 10. Oven times depend on pan and thickness.
Are these truly gluten-free?
They are if you use certified gluten-free flour and avoid cross-contamination in your kitchen (clean surfaces, use separate scoops).
Conclusion
These Air Fryer Glazed Donuts give you the soft interior and glossy finish of classic donuts with less fuss, no frying oil, and a gluten-free, dairy-free-friendly formula. For more ideas, check out Air Fried Gluten Free Yeast Donuts and my Air Fryer Gluten-Free Boston Cream Donuts.
Gluten-Free
Gluten-Free
