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Allergy Free Christmas Doughnuts

My kids love home made doughnuts and we sometimes have them as a treat after school or on the weekend. I've had a fiddle with my original recipe that I blogged earlier in the year and created a modified recipe that's nut free and oat free that everyone can eat. I use an egg to make mine but just use an egg replacer if you can't (I recommend a chia egg). You won't get quite as good a result without the egg but they will still be awesome!

I use a doughnut baking pan I bought in Big W some time ago to make our doughnuts. This recipe makes about 16 doughnuts, however I wanted a few to be round on top so I overfilled a few to get that effect and turned the doughnuts over to decorate. I just baked one batch of 12.

Gluten Free Doughnuts For Christmas - Happy Tummies

Allergy Free Christmas Doughnuts Recipe

Gluten free, wheat free, dairy free, soy free, nut free, can be egg free


1/3 cup (35g) desiccated coconut
1 cup (140g) sorghum flour
1/3 cup (60g) potato starch
2/3 cup (100g) rapadura sugar (or sugar)
1 tspxanthan gum (orguar gum)
½ tsps gluten free baking powder
½ tsp salt
½ cup (110g) SOLID coconut oil
¾ cup (185mls) dairy free milk
1 egg (or egg replacer)


  • Pre-heat oven to 180° C 
  • I use a Thermomix to make but this is a really easy recipe to just use an electric hand mixer
  • If you can’t use egg - grind 1 tbsp white chia seeds in TM for 30 secs, speed 9. Set aside with 3 tablespoons water in a bowl to form a gel
  • Blitz together dry ingredients 10 secs, speed 9 so coconut is like flour
  • Add wet ingredients and mix on speed 5, 5 secs. Scrape down if you need to and repeat
  • Spoon carefully in doughnut tray greased lightly with coconut oil
  • Cook for approximately 12 minutes
  • Remove from oven, gently turn out after 5 minutes and cool on wire rack
  • Decorate as desired
  • I've used plain white icing sugar mixed with water only to make a thin glaze to go onto the reindeers, a raspberry for the nose, some Eskal Gluten Free Pretzels for the antlers and Enjoy Life Mini Chips for the eyes
  • The rest of the doughnuts I decorated with plain white icing again made with just water with a combination of Hopper Pearls, Sprinkles and 100s & 1000s

Doughnut Tips:

  1. If you can’t use potato starch try using arrowroot. I have tried this and they are still yummy but have a slightly different texture and are a bit heavier
  2. If you don't want to use sorghum use a similar weight flour like rice flour or millet
  3. If using coconut oil – it must be solid! Liquid coconut oil doesn’t work. Just pop the oil in the fridge for a few minutes so it's solid
  4. You can use slightly softened butter if not dairy free. Again, use it solid
  5. Use any milk, dairy is fine if not dairy free
  6. Fill the doughnut pan to a bit below the spike in the middle. Otherwise you’ll just have puffy doughnut type cupcake things (perfect if that's what you're after like I was for a few!)
  7. If you don’t have a doughnut pan just make these in a cupcake pan
  8. These are best eaten on the day they're made - they do freeze but they're not as good as fresh

  Recipe From - Copyright 2015 Happy Tummies

Enjoy! Lisa x