Our Low FODMAP Baked Doughnuts are a basic baked doughnut, lightly flavored with a little nutmeg in the dough, but they are still plain enough for you to play with glazes and toppings to your heart’s content. They bake up spongy and light.
FODMAP Everyday® Is The Place For Low FODMAP Doughnuts
If you love doughnuts, you have come to right place. We have these basic baked doughnuts, Low FODMAP Baked Chocolate Doughnuts and two yeast-raised jelly doughnuts – one filled with jelly before frying and one filled after frying.
Fat Can Be An IBS Trigger
Fat can be an IBS trigger – you have to know your own tolerances. Fried doughnuts will be higher in fat, which is why we have our two low FODMAP baked doughnuts for you – so that you can get your doughnut fix, regardless of your needs.
You Need A Doughnut Pan
There is no getting around the fact that you need a doughnut pan to make our two baked doughnuts. I am partial to this one from Norpro. I like metal pans, not silicone. Silicone does not encourage enough browning, in my opinion, which adds tons of flavor to your baked goods. The one exception I make is for madeleines, as they always stick, and silicone takes the guess work out.
The recipe makes 12 doughnuts, so you need two pans. You can halve the recipe if you only have one pan.
Use The Right Flour
For these doughnuts I like King Arthur Measure for Measure Gluten-Free Flour. It is starch rich and very akin to a traditional cake flour (it has a soft texture) and with the addition of the cornstarch that I call for, you will get a very tender doughnut.
Do I Have To Use Lactose-Free Sour Cream?
This recipe was developed and tested with lactose-free sour cream. It gives them a very tender texture and a richness in flavor. If you want to try with a full-fat thick yogurt (like Siggi’s) you could try it. If you do, let us know how it works!
Are Doughnuts Hard To Make?
Are doughnuts hard to make? Not these Low FODMAP Baked Doughnuts! The batter is as simple as a dry mix and a wet mixture combined and then baked in the pan.
It does help to have a pastry bag and a plain round tip to pipe the batter into the pans, but if push came to shove you could spoon it in.
Can I Apply Different Toppings?
You absolutely can apply different toppings. You can toss with confectioners’ sugar, plain sugar or cinnamon sugar. You can also make a Milk & Honey Glaze. See the ideas below.
Ingredients For Low FODMAP Baked Doughnuts
About The Honey
Honey is low FODMAP in 1 teaspoon amounts. Our Milk & Honey Glaze is enough to coat 12 doughnuts, plus extra, which means that if you do use it and stick with 1 doughnut per serving, then your honey intake will be low FODMAP.
Read more in our article, Is Honey Low FODMAP?
How To Make Low FODMAP Baked Doughnuts
First thing first, you need your pan! A simple coating of nonstick spray preps it perfectly. These doughnuts will slide right out. And a pastry bag and tip will help you get the batter in the pan. Get all of these ready. Spritz the pan with nonstick spray.
Make Your Toppings First
Important Note: If you are going to toss the doughnuts in a Cinnamon Sugar Topping, have it prepared and ready to go. You can do this before you make your doughnuts, or use the time they are baking in the oven.
The doughnuts must be rolled in the dry topping while hot or the Cinnamon Sugar Topping won’t stick very well. We like to have any and all toppings prepared and ready to go.
Making the Milk & Honey Glaze is as simple as placing all the ingredients in a bowl,
And whisking well until smooth:
I like to dip some of the baked doughnuts in the Milk & Honey Glaze and some in the Cinnamon Sugar Topping. If you have both around, very lightly brush the doughnuts with the tiniest bit of glaze, then roll in the Cinnamon Sugar Topping and it will stick very well.
The confectioners’ sugar sticks better than the Cinnamon Sugar Topping, but the doughnuts should still be rolled around in it while pretty warm.
Time To Make The Doughnuts
For the doughnuts, whisk the dry ingredients together in a large bowl or stand mixer bowl.
Place the wet ingredients in separate bowl,
and whisk well to combine. Then add the wet to the dry and whisk/mix until combined.
Batter is now ready to be piped into prepared pans.
Using a pastry bag and round tip is the best way to get the batter into the pans.
Ready to bake!
Bake until golden, then use a rack to help them cool – but only briefly before you add toppings.
Get Dipping!
Using your fingers and hands is the best way to toss the warm doughnuts around in the dry toppings or for dipping in and out and flipping over in the wet glaze.
Once your doughnuts have toppings applied, they should still be warm. EAT THEM NOW!
Buy The Book
And if you are a doughnut fan, and we assume you are, you might want to check out my book, A Baker’s Guide To Doughnuts. It was written pre-FODMAP but if you like doughnuts you will get a lot of inspiration, tips and tricks.
Coffee & Doughnuts
If you have a hankering for a hot cup of coffee with your doughnut, but are wondering about coffee, your IBS and the low FODMAP diet, we have a whole article for you to read.
More Doughnuts!
Check out our:
- Low FODMAP Baked Chocolate Doughnuts
- Gluten-Free Jelly Doughnuts (filled after frying)
- Low FODMAP Jelly Donuts (filled before frying)
Low FODMAP Baked Doughnuts
Our Low FODMAP Baked Doughnuts are a basic baked doughnut, lightly flavored with a little nutmeg in the dough, but they are still plain enough for you to play with glazes and toppings to your heart’s content. They bake up spongy and light.
Ingredients:
Doughnuts:
- 2 1/4 cups (326 g) low FODMAP gluten-free all-purpose flour, such as King Arthur Measure for Measure Gluten-Free Flour
- ¾ cup (149 g) sugar
- 2 tablespoons cornstarch
- 2 teaspoons baking powder; use gluten-free if following a gluten-free diet
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon nutmeg
- ¼ teaspoon xanthan gum
- 1 cup (240 g) lactose-free sour cream, at room temperature
- ¼ cup (60 ml) neutral flavored oil, such as canola
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- Pastry bag
- ½- inch (12 mm) round tip such as Ateco #806
Cinnamon Sugar; optional – enough for entire batch
- 1 cup (198 g) sugar or superfine sugar
- 1 1/2 teaspoons cinnamon
Confectioners’ Sugar; optional - enough for entire batch
- 1 cup (90 g) sifted confectioners’ sugar
Milk & Honey Glaze; optional - enough for entire batch
- 2 1/4 cups (202 g) sifted confectioners' sugar
- 1/3 cup (75 ml) hot lactose-free whole milk
- 3 tablespoons honey
- 1 tablespoon unsalted butter, melted
- 1/4 teaspoon vanilla extract
Preparation:
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For the Doughnuts: Position rack in the middle of the oven. Preheat oven to 350˚F (180°C). Coat two standard sized doughnut pans (12 wells total) with nonstick spray; set aside. Make sure that any toppings you want to use are prepared and ready to go. The Milk & Honey Glaze will have to whisked again right before using.
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Whisk together the flour, sugar, cornstarch, baking powder, salt, baking soda, nutmeg and xanthan in a large bowl to aerate and combine.
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In a separate bowl whisk together the sour cream, oil, eggs and vanilla until well combined. Pour the wet ingredients over the dry mixture and whisk just until combined; change to a wooden spoon or spatula to combine if necessary. (You can also do this in a stand mixer with a flat paddle). Scrape mixture into pastry bag fitted with tip and pipe the batter evenly between the two pans.
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Bake for about 10 to 12 minutes, or until a toothpick inserted in the center shows a few moist crumbs when removed. Cool pans on racks for about 1 minute. Unmold directly on the racks to cool very briefly, BUT, coat them in the dry coatings while very warm and glaze while warm. Doughnuts are best eaten as soon as possible.
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For the Cinnamon Sugar Topping: Stir the sugar and cinnamon together in a shallow bowl, large enough to hold a doughnut. When ready to use, place a warm doughnut on top of the mixture and toss around to coat thoroughly.
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For Confectioners’ Sugar Topping: Place sifted confectioners’ sugar in a shallow bowl, large enough to hold a doughnut. When ready to use, place a warm doughnut on top of the mixture and toss around to coat thoroughly.
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For the Milk & Honey Glaze: Whisk all of the ingredients together until very smooth in a shallow bowl, large enough to hold a doughnut. Dip the doughnuts one at a time into the glaze, flip over to glaze second side and then set aside on rack or parchment-lined pan.
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EAT YOUR DOUGHNUTS NOW!
Notes:
Tips
FODMAP Information
Our recipes are based on Monash University and FODMAP Friendly science.
- Eggs: Eggs are high in protein and do not contain carbohydrates, according to Monash University.
- Oil: All pure oils are fats and contain no carbohydrates, therefore they contain no FODMAPs.
- Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is ¼ cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
