Homemade Gluten-Free Doughnuts (Also Paleo & Dairy-Free)

Doughnuts have long held a special place in culinary history—originally fried, raised rings of yeast dough often laden with sugar glazes. Over time, doughnut cultures evolved, from the iconic American glazed doughnut to filled varieties around the world. But what if you could bring back the nostalgia of childhood treats (like cereal milk) without gluten, dairy, or frying?

These Gluten-Free Doughnuts are inspired by that sweet memory of cereal milk—the milk left after cereal, richly flavored and a bit magical. Made with almond flour, naturally sweetened, baked not fried, and finished with chocolate and cereal toppings, they’re entirely homemade, paleo-friendly, gluten-free, and dairy-free. Whether you want them for brunch, dessert, or a weekend treat, these doughnuts are approachable, playful, and satisfying.

Below is the full recipe. Get your doughnut pan ready and pick your favorite cereal for that crunchy nostalgic flair.

Gluten-free Doughnuts using Cereal Milk

Recipe Details

Yield: 6 doughnuts
Active Time: 12 minutes
Total Time: 52 minutes

Recipe Ingredients

• For the cereal milk:
  • 1/3 cup and 2 tablespoons almond milk, divided
  • 1/3 cup cereal of choice (chocolate rice crisps, cinnamon crunch, corn puffs, or berry cereal)
• For the doughnuts:
  • 1 cup almond flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/3 cup refined coconut oil
  • 1/3 cup coconut palm sugar
  • 1 teaspoon vanilla extract
  • 1 pasture-raised egg
• For the glaze and toppings:
  • 6 tablespoons dark chocolate chips
  • 2 tablespoons cereal milk (reserved)
  • 1/2 cup cereal for topping
• Special equipment:
  • Doughnut pan

Recipe Instructions

1. Preheat oven to 350 °F.
2. Make the cereal milk: In a small bowl, combine 1/3 cup almond milk with the cereal. Let it sit for about 5 minutes until the cereal softens and the milk takes on its flavor. Then remove the cereal and set it aside; reserve 2 tablespoons of the milk for glaze.
3. Make the doughnuts: In a large mixing bowl, combine almond flour, baking powder, and baking soda. In a separate bowl, whisk together the 1/3 cup cereal milk, coconut oil, coconut palm sugar, vanilla extract, and the egg. Pour the wet ingredients into the dry mix and whisk until smooth and well combined.
4. Grease your doughnut pan lightly with coconut oil. Spoon the batter into the doughnut cavities, using about 3 tablespoons per doughnut.
5. Bake for about 20 minutes, until the doughnuts are golden. Remove from oven and place on a wire rack to cool. To speed cooling, chill in refrigerator about 10 minutes. Allow to cool completely before glazing.
6. Make the glaze: In a small saucepan over low heat, melt the dark chocolate chips with the reserved 2 tablespoons of cereal milk, stirring gently until smooth. Be careful not to overheat.
7. Glaze and top: Remove cooled doughnuts from fridge and place on a plate. Spread about 1 tablespoon of the chocolate glaze on each doughnut. Immediately dip the glazed side into cereal of choice to coat the top. Set doughnuts on parchment paper and chill in refrigerator or freezer for about 5 minutes to set the glaze and toppings.

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Photo credit: Arielle Haspel