My Gluten Free Jam Doughnuts are full of jammy goodness, coated in sugar and baked in the oven so you can skip frying without losing any of the treat appeal.
These baked jam doughnuts (also called jelly donuts in the US) are gluten free and suitable for people with coeliac disease. They can also be adapted to be dairy free if needed.
Based on my gluten free cinnamon sugar doughnuts, this is a quick, easy recipe to pull together. The batter takes about five minutes to mix and coating and filling the doughnuts is fun and satisfying.
They’re a great bake to make with kids, but anyone will enjoy them — warm and fresh from the oven are the best.
Ingredients and substitutions
The printable recipe card below lists precise quantities, but here are the main ingredients and simple swaps to suit dietary needs.
- Self-raising gluten free flour – If you only have plain gluten free flour, add 1 tsp baking powder per 100g to make a self-raising version.
- Vegetable oil – Use any neutral oil such as vegetable or rapeseed oil.
- Milk – Use plant-based milk (almond, oat, soy) to make the recipe dairy free; otherwise semi-skimmed or full-fat milk works well.
- Egg – For an egg-free or vegan version, swap in an egg replacer like a chia or flax egg.
- Sugar – Use caster sugar in the batter and granulated sugar for the coating; granulated sugar gives a lovely crunch on the outside.
- Butter – Melted butter helps the sugar stick. Use a dairy-free spread if you need a dairy-free option.
- Smooth jam – Smooth strawberry or raspberry jam works best for piping into the doughnuts; you could also use lemon curd for a twist.
Scroll down to the printable recipe card for full ingredient amounts and the step-by-step method.
How to make gluten free jam doughnuts
These baked jam doughnuts are straightforward and quick to prepare. You’re essentially making a pourable batter—similar to a thick pancake batter—by combining wet and dry ingredients.
An electric whisk speeds things up and helps avoid lumps, but a hand whisk is fine if that’s all you have. Mix until the batter is smooth and runny.
A silicone muffin tray is ideal because the doughnuts release easily; if you use a metal tin, grease it well so they come out without sticking. Turn the doughnuts out while they’re still warm but cool enough to handle, brush with melted butter and roll in granulated sugar for a crisp coating.
Pipe the jam in once the doughnuts are cool enough to hold. They’re best eaten fresh but will keep for a day or two at room temperature and can be refreshed with a short blast in the microwave. They also freeze well, so you can save extras for later.
Gluten Free Baked Jam Doughnuts recipe
This easy recipe yields 12 baked jam doughnuts and is perfect for baking with children or when you want a straightforward, family-friendly treat. Use your favourite jam—classic choices are strawberry or raspberry, but other flavours like lemon curd also work well.
If you make the recipe and enjoy it, I’d love to see your photos and hear your feedback. Leave a review on the recipe card to help others and to share what you thought.
Baked Gluten Free Jam Doughnuts
20 minutes
15 minutes
35 minutes
These gluten free baked doughnuts are filled with jam and coated in sugar for a classic jam donut taste without frying.
Ingredients
- 120g self-raising gluten free flour
- 75g caster sugar
- 30ml vegetable oil (plus extra for greasing)
- 125ml milk
- 1 large egg
- 1 tsp baking powder
For filling and coating:
- 25g melted butter (or dairy-free alternative)
- 4-5 tbsp granulated sugar
- Smooth strawberry jam (or your preferred flavour)
Instructions
- Preheat the oven to 180°C (fan 160°C) / Gas 4. Grease a 12-hole muffin tin—silicone trays work especially well for easy removal.
- In a large bowl, combine the flour, caster sugar and baking powder.
- In a separate bowl whisk together the milk, oil, egg and vanilla (if using) until combined.
- Pour the wet ingredients into the dry and whisk to a smooth, runny batter with no lumps.
- Divide the batter evenly between the muffin holes so each is about half full.
- Bake for 15–20 minutes until risen and golden. Allow the tins to cool until you can handle them, then turn the doughnuts out while still warm.
- Brush each doughnut with melted butter (or dairy-free spread) and roll in granulated sugar to coat.
- Fill a piping bag fitted with a small round nozzle with jam. Gently insert the nozzle into the side or base of each doughnut and pipe in jam until the doughnut feels full. Serve warm or at room temperature.
Notes
- Best eaten fresh from the oven while still warm. Store for a day or two at room temperature; refresh with a quick microwave zap if desired.
- To make dairy free, use a plant milk and a dairy-free spread in place of butter.
Nutrition Information:
Yield:
12
Serving Size:
1
Amount Per Serving:
Calories: 194
Total Fat: 5g
Saturated Fat: 2g
Trans Fat: 0g
Unsaturated Fat: 3g
Cholesterol: 21mg
Sodium: 66mg
Carbohydrates: 37g
Fiber: 0g
Sugar: 29g
Protein: 2g
Need more gluten free doughnut inspiration?
If you’d like to try other gluten free doughnut recipes, here are a few suggestions from the blog to suit different tastes:
- Cinnamon Sugar Doughnuts
- Iced Gluten Free Doughnuts
- Gluten Free Zeppole (Italian festival doughnuts)
- Pumpkin Spice Doughnuts (vegan)
If you make this recipe I’d love to see your photos — share them using the hashtag #theglutenfreeblogger or tag me on social platforms. If you have recipe ideas or requests, leave a comment to let me know what you’d like to see next.
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