Gluten free Boston cream doughnuts | baked | yeast free | easy

Gluten Free Boston Cream Doughnuts {Baked + Yeast Free}

Okay, first can I start by saying that making gluten free doughnuts is a freaking pain. ? And why do so many supermarkets insist on putting Krispy Kreme doughnuts right at the entrance by the fruits and vegetables? Don’t they have any respect for all the poor lost gluten free souls out there…? E V E R Y single time my eyes land on these (seriously annoying lol) delights that I can only vaguely remember from a distant past… I walk out with the same ‘bright’ idea: “YEAH, I’mma make some at home! And while I’m at it, let’s make some of the hardest ones out there: gluten free Boston cream doughnuts!”. ?

So this isn’t my first attempt… but it is however one of my better baked attempts so far! They’re not perfect, but honestly will any gluten free doughnuts ever be? Who knows. Consider this recipe a work in progress that I will keep on updating the better I get!

Gluten free Boston cream doughnuts | baked | yeast free | easy

Should they be fried or baked?

This time around, I wanted a quick – no yeast, no rise – recipe. I decided to deep fry half of them and bake the rest to see what would work best. The conclusion is: don’t fry these! They turn out much better baked.

I know that fried doughnuts are the real deal. Baking – even the wheat variety – just never yields that ‘melt in the mouth’ kind of texture you expect from ‘proper’ doughnuts. Especially when dealing with gluten free flours, the result is more caky (and as a disclaimer, it is the case for these). But due to the lack of yeast, the dough is more dense/less airy. And that makes it difficult to fry. The heat can’t reach the middle of the doughnuts properly, resulting in a raw uncooked centre and overcooked outer layer. Hence why doughnuts are traditionally made in a ring shape with a hole in the middle. It worked for doughnut holes, but not larger ones like these. That’s what all the research I did warned me about and that’s exactly what happened to me. So… lesson learned!

So while these may not have that perfect fried doughnut texture, as baked doughnuts go, they’re a lot like other gluten free ones I’ve bought before. They’re still tasty, soft and earned a great score from my non coeliac boyfriend. 😉

The upsides are that they are quick to make (no waiting around for hours for the dough to rise), they’re suitable for those who can’t tolerate yeast and they’re at least a bit healthier! Oh and they don’t require a doughnut mould either. The dough is strong enough to keep its shape during the cooking process.

Let me know what you think! I still aspire to make perfect ‘proper’ fried filled doughnuts, but as I only occasionally dabble in deep frying, it’s always good to have an oven baked version to fall back on. 🙂

And because I’m always looking to improve, I’d like to play with different flours next time. What in your opinion is the best gluten free flour blend for doughnuts?

Gluten free Boston cream doughnuts | baked | yeast free | easy

{B A K E D} + {Y E A S T   F R E E}

Gluten free Boston cream doughnuts recipe:

Gluten Free Boston Cream Doughnuts {Baked + Yeast Free}
Prep time
Cook time
Total time
How to make your own gluten free, baked and yeast free Boston cream doughnuts from scratch.
Recipe type: Baking
Cuisine: American
Serves: 6 doughnuts
For the doughnuts:
  • 220g (1 + ¼ cup) Doves Farm gluten free self-raising flour
  • 55g (1/4 cup) caster sugar
  • 40g (1/4 cup) brown sugar (I used dark muscovado)
  • ½ tsp baking powder
  • 1 tsp xanthan gum
  • Pinch of salt
  • 1 egg (50g)
  • 40g (2 Tbsp) unsalted butter
  • 20ml whole milk
  • 60ml plain Greek-style yoghurt
For the filling:
  • Plain cream cheese
  • Sugar
For the chocolate glaze:
  • 1 Tbsp unsalted butter
  • ¼ cup chocolate chips
  • 1 tsp golden syrup
  • 1 tsp water
Cooking temperature: 180C (350F)
For authentic Boston cream doughnuts, you'll have to make proper pastry cream. This is just a quick alternative.
Best eaten fresh, on the same day.



  1. Pre-heat the oven to 180C (350F) and line a baking tray with parchment paper.
  2. Measure, sift and combine all the dry ingredients into a mixing bowl.
  3. Warm the butter in the microwave (in 10-15 seconds increments, stirring in between) until fully melted.
  4. Combine melted butter, egg, milk and yoghurt together in a bowl or mix with a hand mixer on low speed or a whisk until frothy.
  5. Add the dry ingredients and mix well using your hands until you have a smooth dough. Note: slightly wet your hands to prevent sticking.Baked gluten free Boston cream doughnuts | making process
  6. Shape the dough into little patties, like the ones below:Baked gluten free Boston cream doughnuts | making process
  7. Bake for about 20 minutes. To check if they’re ready, poke one with a skewer, tooth pick or knife. If it comes out clean, they’re ready; if not, let them cook a little longer and repeat.
  8. Let the doughnuts cool down (preferably on a cooling rack).



  1. Mix cream cheese with sugar. Or make a proper pastry cream filling.



  1. Combine all chocolate glaze ingredients into a bowl and melt in the microwave in 10 seconds increments, stirring in between.



  1. Once the doughnuts have cooled down, poke a hole in the doughnuts and move around gently to create a hollow space for the filling. I use a chopstick, but something similar like the handle of teaspoon should work too.Baked gluten free Boston cream doughnuts | making process
  2. Fill the doughnuts using a piping bag.Baked gluten free Boston cream doughnuts | making process
  3. Dip the top of each doughnut in the freshly made chocolate glaze and let them rest for a while until the chocolate sets.

Gluten free Boston cream doughnuts | baked | yeast free | easy


For simple healthy meal ideas, restaurant recommendations and general food inspiration, you can find me on:




kimi eats gluten free copyright button

Leave a Comment

Your email address will not be published. Required fields are marked *