Low FODMAP Donuts Recipe

This fluffy Low FODMAP Donuts Recipe is made with a gluten-free flour blend, lactose-free milk, melted butter, fresh eggs, and vanilla. The result is a soft, sweet, and satisfying baked treat that is gentle on your digestion. This recipe creates the perfect weekend breakfast or brunch and makes enough for the whole family to enjoy without worry.

Jump to Recipe

Low FODMAP Donuts Recipe Ingredients

For the Donuts:

• 1 1/4 cups gluten-free flour blend (ensure it contains xanthan gum)
• 1/2 cup white sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 3 tablespoons unsalted butter, melted and cooled slightly
• 3/4 cup lactose-free milk (or almond milk)
• 1 1/2 teaspoons vanilla extract
• 1 tablespoon lemon juice

For the Vanilla Glaze (Optional):

• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1–2 tablespoons lactose-free milk (add slowly as needed)

For the Cinnamon Sugar Coating (Optional):

• 2 tablespoons unsalted butter, melted
• 1/3 cup white sugar
• 1 1/2 teaspoons ground cinnamon

How To Make Low FODMAP Donuts Recipe

1. Prepare the oven and pan: Preheat your oven to 350°F (175°C). Lightly grease a standard donut pan with cooking spray or a little melted butter.
2. Make the buttermilk: In a small cup or bowl, mix the lactose-free milk and lemon juice together. Let it sit for 5 minutes until it thickens slightly.
3. Mix dry ingredients: In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt until well combined.
4. Combine wet ingredients: Add the eggs, melted butter, vanilla extract, and the milk mixture to the dry ingredients. Whisk everything together until the batter is smooth.
5. Fill the piping bag: Spoon the batter into a piping bag or a large zip-top bag. If using a zip-top bag, snip off one bottom corner with scissors to create a hole.
6. Pipe the donuts: Squeeze the batter into the donut pan rings, filling each one about 3/4 full. Do not overfill, or the hole in the center might close up during baking.
7. Bake the donuts: Bake for 10–12 minutes. The donuts are done when the tops spring back when you gently touch them.
8. Cool slightly: Let the donuts cool in the pan for 5 minutes. Then, carefully transfer them to a wire rack to finish cooling.
9. Glaze (Option 1): Whisk the powdered sugar, vanilla, and milk together until smooth. Dip the top of each cooled donut into the glaze and let it set on the rack.
10. Coat with Cinnamon Sugar (Option 2): While the donuts are still warm, brush them lightly with melted butter. Toss them in a bowl with the mixed sugar and cinnamon until coated.

Recipe Tips

• Use a Piping Bag: The batter for these donuts is thick and sticky. Using a piping bag (or a zip-top bag) is much cleaner and easier than trying to spoon the batter into the rings.
• Don’t Overbake: Gluten-free baked goods can dry out quickly. Check the donuts at the 10-minute mark. They should be firm but still soft.
• Let Them Cool: It is important to let the donuts cool in the pan for a few minutes. If you try to move them while they are piping hot, they might crumble or break apart.
• Fresh Baking Powder: Make sure your baking powder is fresh. This helps the donuts rise properly and become fluffy rather than dense.

What To Serve Low FODMAP Donuts

These donuts are a fantastic breakfast treat. Serve them with a hot cup of coffee or peppermint tea for a soothing start to the day. For a more balanced meal, pair them with a side of scrambled eggs or a low FODMAP fruit salad featuring strawberries, kiwi, and unripe bananas.

How To Store Low FODMAP Donuts Leftovers

• Refrigerate: Store the donuts in an airtight container in the refrigerator for up to 3 days. If they have the cinnamon sugar coating, they are best eaten fresh as the sugar can melt in the fridge.
• Freeze: You can freeze the plain (unglazed) donuts for up to 2 months. Wrap them individually in plastic wrap and place them in a freezer bag. Thaw at room temperature before eating.

Low FODMAP Donuts Recipe Nutrition Facts

Serving Size: 1 donut (plain)

• Calories: 165 kcal
• Total Fat: 6g
• Saturated Fat: 3.5g
• Cholesterol: 45mg
• Sodium: 180mg
• Total Carbohydrate: 26g
• Dietary Fiber: 1g
• Sugars: 12g
• Protein: 3g

Frequently Asked Questions

• Can I make these if I don’t have a donut pan? Yes, you can use a muffin tin. They won’t look like donuts, but they will taste the same. Fill the muffin cups about halfway and bake, but check them a few minutes earlier as the baking time might vary.
• Is this recipe dairy-free? Yes, if you use lactose-free milk (or almond milk) and ensure your butter is safe for your diet, this recipe is low in lactose. If you need it to be strictly dairy-free, use a plant-based butter alternative and almond milk.
• Why are my donuts gummy? Gummy donuts usually happen if the batter was underbaked or if there was too much liquid in the mixture. Make sure to measure your flour correctly by spooning it into the cup and leveling it off, rather than scooping directly from the bag.

Try More Recipes:

• Low FODMAP Cupcakes Recipe
• Low FODMAP Creme Brulee Recipe 
• Low FODMAP Cinnamon Rolls Recipe