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low FODMAP Baked Doughnuts on a parchment lined pan; half honey glazed and half rolled in cinnamon sugar

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.

Course: Breakfast, brunch, Treat
Cuisine: American
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Makes: 12 Servings
Calories: 269 kcal
Author: Dédé Wilson

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

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:

  1. 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.

  2. Whisk together the flour, sugar, cornstarch, baking powder, salt, baking soda, nutmeg and xanthan in a large bowl to aerate and combine.

  3. 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.
  4. 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.
  5. 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.

  6. 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.

  7. 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.

  8. 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 1/4 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 Facts
Low FODMAP Baked Doughnuts
Amount Per Serving
Calories 269 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g5%
Cholesterol 1mg0%
Sodium 311mg13%
Carbohydrates 44g15%
Fiber 1g4%
Sugar 20g22%
Protein 3g6%
Calcium 3mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.