If you have been searching for the perfect Gluten-Free Jam-Filled Doughnuts Recipe, you are in the right place. These soft, fluffy baked doughnuts are filled with sweet fruit jam and finished with a buttery cinnamon sugar coating for a bakery-style treat that is completely gluten-free. With their tender crumb, delicious filling, and warm cinnamon flavor, these homemade doughnuts are perfect for breakfast, brunch, dessert, or any time you are craving something special.
Unlike many gluten-free baked goods, these doughnuts have a wonderfully light texture thanks to a blend of brown rice flour, white rice flour, potato starch, and tapioca flour. The combination creates doughnuts that are soft and moist while still holding their shape beautifully. Filled with your favorite seedless fruit jam and coated in cinnamon sugar, they deliver all the flavor of classic jam doughnuts without the gluten.
Whether you are baking for a holiday gathering, weekend brunch, or simply treating yourself, this easy gluten-free doughnut recipe is sure to become a favorite. Best of all, these baked doughnuts come together in less than 30 minutes, making them a simple yet impressive homemade treat.
Prep Time
15 minutes
Cook Time
8 minutes
Total Time
23 minutes
Yield
12 doughnuts
For the Doughnuts
1½ cups brown rice flour
¼ cup white rice flour
½ cup potato starch
¼ cup tapioca flour
1½ teaspoons baking powder
¼ teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
½ teaspoon xanthan gum
¼ cup butter, softened
¼ cup oil
½ cup granulated sugar
¼ cup brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup buttermilk
For the Cinnamon Sugar Coating
½ cup granulated sugar
1 tablespoon ground cinnamon
For the Jam Filling
1 cup seedless fruit jam
¼ cup water
For Preparing the Pan
Oil spray for greasing
Preheat the Oven
Preheat your oven to 425°F. Lightly spray a doughnut pan with oil and set aside.
Preparing the pan before mixing the batter ensures everything is ready once the batter is complete.
Mix the Dry Ingredients
In a medium bowl, whisk together the brown rice flour, white rice flour, potato starch, tapioca flour, baking powder, baking soda, cinnamon, salt, and xanthan gum.
Mixing the dry ingredients thoroughly helps distribute the leavening agents evenly throughout the batter, resulting in a more consistent texture.
Prepare the Wet Ingredients
In a large mixing bowl, beat the softened butter, oil, granulated sugar, and brown sugar until smooth and well combined.
Add the eggs and vanilla extract and continue mixing until the mixture is creamy and fully incorporated.
Make the Batter
Add half of the buttermilk to the wet ingredients and mix until combined.
Add half of the dry ingredient mixture and stir gently.
Repeat with the remaining buttermilk and remaining dry ingredients. Mix only until everything is combined and no dry streaks remain.
The batter should be thick, smooth, and easy to pipe.
Fill the Doughnut Pan
Transfer the batter to a piping bag or large zip-top bag with one corner snipped off.
Pipe the batter into the prepared doughnut cavities, filling each cavity nearly to the top.
Using a piping bag creates cleaner, more evenly shaped doughnuts.
Bake the Doughnuts
Place the pan on the center rack of the oven and bake for 7 to 8 minutes, or until the tops spring back lightly when touched and a toothpick inserted into the center comes out clean.
Allow the doughnuts to cool in the pan for 2 minutes before carefully transferring them to a wire rack.
Prepare the Jam Filling
While the doughnuts are cooling, combine the seedless fruit jam and water in a small saucepan.
Warm over low heat, stirring frequently until smooth and slightly thinned. This makes the filling easier to pipe into the doughnuts.
Transfer the jam mixture to a piping bag fitted with a small round tip.
Fill the Doughnuts
Insert the piping tip into the side or bottom of each doughnut and gently pipe about 1 teaspoon of jam into the center.
Repeat until all doughnuts are filled with the sweet fruit filling.
Coat the Doughnuts
Combine the granulated sugar and cinnamon in a shallow bowl.
Lightly brush each doughnut with melted butter or quickly dip the surface into melted butter.
Roll each doughnut in the cinnamon sugar mixture until evenly coated.
This simple finishing step adds flavor, texture, and the classic appearance of bakery-style jam doughnuts.
Serve
Serve the doughnuts warm or at room temperature.
These gluten-free jam-filled doughnuts pair wonderfully with coffee, tea, hot chocolate, or milk. They are perfect for breakfast, brunch, dessert, or sharing with family and friends.
For the best results, use room-temperature butter, eggs, and buttermilk. This helps create a smoother batter and more even baking.
Measure the gluten-free flours carefully. Too much flour can result in dense doughnuts.
Do not overmix the batter. Stir only until the ingredients are combined to maintain a light, tender texture.
Any seedless fruit jam can be used in this recipe. Strawberry, raspberry, apricot, blueberry, blackberry, and mixed berry jams are all delicious options.
If the jam is too thick, add an extra tablespoon of water while warming to create a smoother filling consistency.
A piping bag makes both filling the doughnut pan and adding the jam much easier, but a zip-top bag with the corner cut off works well too.
Store leftover doughnuts in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
For longer storage, freeze the doughnuts for up to 2 months. Thaw completely before serving.
To refresh leftover doughnuts, warm them in the microwave for 10 to 15 seconds before enjoying.
For a bakery-style presentation, lightly dust the finished doughnuts with powdered sugar before serving.
