Donut Loaves

Gluten-Free Old-Fashioned Donut Loaf

A gluten-free old-fashioned donut loaf with a tender vanilla-nutmeg crumb and a classic vanilla glaze that sets into a thin shell.

Recipe revised August 19, 2026.

Prep

25 min

Bake

40-50 min

Total

1 hr 45 min

Yield

One 9x5-inch loaf

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Surprise me

A note from my kitchen

Before you bake this

This gluten-free loaf has everything I want from an old-fashioned donut: vanilla bean, a quiet touch of nutmeg, a tender crumb, and a generous vanilla glaze that settles into a thin shell.

The recipe asks for a little more precision than a wheat-flour loaf, but each step has a purpose. Weighing the ingredients, whisking the dry mixture thoroughly, and resting the batter for 5 minutes give the flour and psyllium time to hydrate so the crumb bakes up soft and cohesive.

Save me a slice ;)

Thinking out loud

Gluten-Free Baking Keeps Teaching Me

The cravings, questions, and running commentary behind this bake.

Two glazed gluten-free old-fashioned donut loaves cooling on a wire rack — The gluten-free version that made me stop thinking of gluten-free as a compromise.

When it comes to gluten-free baking, I feel like it is impossible to stop learning. Every small step and every gram matters, and when everything works, it is incredible.

I have many people in my life who avoid gluten. Baking for them forced me to stop avoiding gluten-free options, too, and now there are times when I think the gluten-free version tastes even better. This loaf melted in my mouth and immediately reminded me of all the vanilla, nutmeg, tang, and glaze of an old-fashioned donut.

I love it as written, but it is also an easy loaf to take into a season. If you are craving warm spices, add a little cinnamon or your favorite gentle spice blend. The goal is to keep that old-fashioned donut flavor at the center and let the spices warm it up around the edges.

Read this first

The quick notes.

Flavor

Vanilla bean, granulated sugar, soft tang, and a small old-fashioned nutmeg note.

Texture

Tender gluten-free crumb with a set vanilla glaze that cracks gently when sliced.

Best moment

Pouring the glaze liberally over the just-warm loaf and spreading it down the sides.

From this recipe

Tested notes

Revised August 19, 2026: After hearing from readers who experienced inconsistent results, I went back to the kitchen and reworked this loaf from the ground up. I'm genuinely glad the feedback sent me down that rabbit hole because I love where the recipe landed. This version has a more reliable rise, a tender crumb, and the old-fashioned donut texture I wanted everyone to experience.

This recipe is gluten-free and is tested with King Arthur Gluten-Free Measure for Measure Flour.

This revised loaf is tested with 65 g JUST Egg Plant-Based Egg. I have not tested this formula with a chicken egg.

This recipe was developed and tested by weight. Because gluten-free flour and psyllium can compact differently from one scoop or brand to another, I cannot guarantee the same results when volume measurements are used.

Weighing, thorough whisking, and resting are especially important here because they directly affect the crumb.

Do not skip the psyllium husk powder; it is a small amount with a big job.

Ingredient notes

Key ingredients

King Arthur Gluten-Free Measure for Measure Flour

This recipe is tested with this 1:1 flour blend. Gluten-free flour blends vary, so weighing is especially important here and swapping blends can change the final texture.

Finely ground psyllium husk powder

Psyllium absorbs water and forms a gentle gel that helps bind the crumb, hold moisture, and add a little elasticity where gluten would normally provide structure. I use Konsyl Organic Psyllium Husk Powder, but that is simply my reference brand; any finely ground psyllium husk powder available to you can work.

Greek yogurt, liquid egg substitute, and oil

Greek yogurt gives the batter body and gentle tang, the liquid egg substitute supports the crumb, and oil keeps the loaf soft after it cools.

Nutmeg

A small amount gives the loaf its old-fashioned donut note. It should make the vanilla taste warmer without making the loaf taste spiced.

Classic vanilla glaze

The glaze should be smooth and fluid enough to coat the top and sides generously. Once set, it gives the loaf that donut-case finish.

A gluten-free old-fashioned donut loaf cut open to show its tender crumb — Two grams of finely ground psyllium helps create a soft crumb that holds together cleanly.

Optional ingredient notes

Use what you have on hand

Curious what I used? These are the exact products I reached for while developing this recipe.

Greek yogurt

For a non-dairy version, I tested this recipe with Tezza Unsweetened Original. That is the yogurt I can verify for this formula.

Tezza Unsweetened Original

Liquid egg substitute

I tested this recipe with 65 g JUST Egg Plant-Based Egg. I have not tested this formula with a chicken egg.

JUST Egg Plant-Based Egg

Testing notes

Why this works

Why weighing matters here

Gluten-free flour and psyllium are much less forgiving than regular flour. A little extra flour can make the loaf dry, and a little extra psyllium can make the crumb gummy. Use a scale for this recipe if you can.

Why the dry ingredients are whisked thoroughly

Thorough whisking distributes the gluten-free flour, cornstarch, leaveners, and psyllium evenly before the wet ingredients are added. That helps the batter hydrate consistently and prevents concentrated pockets of any one ingredient.

Why the batter rests

The 5-minute rest gives the gluten-free flour and psyllium time to absorb liquid before baking. That short rest helps the loaf bake into a softer, more cohesive crumb.

Use the bake time as a range

Mine takes about 43 minutes in my oven using a 9x5-inch anodized aluminum loaf pan. Every oven runs a little differently, so cover the loaf loosely with foil at 35 minutes and begin checking at 40 minutes. The center should reach 203-205°F and spring back gently.

Why the glaze sets before slicing

Let the glaze set completely before slicing if you want the best shatter. The loaf can be enjoyed just above room temperature once the glaze has firmed.

Rested gluten-free donut loaf batter divided between parchment-lined loaf pans — After a 5-minute rest, the hydrated batter is ready for the pan.

How it comes together

Gluten-Free Old-Fashioned Donut Loaf: batter pans

Gluten-Free Old-Fashioned Donut Loaf: glazed side

Gluten-Free Old-Fashioned Donut Loaf: glazed overhead

Gluten-Free Old-Fashioned Donut Loaf: glazed top

Gluten-Free Old-Fashioned Donut Loaf: glazed angle

Gluten-Free Old-Fashioned Donut Loaf: sliced rack

From Instagram

Watch the reel

Watch the gluten-free batter rest, bake, and get covered in classic vanilla donut glaze.

Open the reel

Small things that matter

Tips for the best loaf

Use a scale for the flour, cornstarch, psyllium, and liquids. This is the recipe where precision makes the biggest texture difference.

Use finely ground psyllium husk powder rather than whole husks so it disperses evenly and disappears into the finished crumb.

Add the dry ingredients to the wet ingredients and use a spatula to cut and fold only until no dry flour remains.

Set a timer for the full 5-minute batter rest rather than judging by appearance; hydration is happening even when the batter does not look dramatically different.

Transfer all of the batter to the prepared 9x5-inch loaf pan and smooth the top before baking.

Pour the glaze while the loaf is just above room temperature, not hot, so the glaze coats the loaf instead of melting straight in.

Vanilla glaze coating the tops and sides of two gluten-free donut loaves — Glaze the loaf just above room temperature, then give the shell time to set.

Before you slice

Texture and serving notes

Wait until the glaze is completely set before slicing for the cleanest crackle.

This loaf is best once the crumb has settled and the glaze has firmed into a thin shell.

If chilled, let slices come back toward room temperature before serving so the crumb softens again.

Keep it good

Storage

Counter

Store covered at room temperature for up to 1 day.

Airtight

Refrigerate in an airtight container for up to 4 days.

Fridge

Bring chilled slices toward room temperature before serving for the best texture.

Recipe FAQ

Questions that come up

Will I taste the psyllium husk?

No. At the 2 g used here, finely ground psyllium husk powder should disappear into the loaf rather than add a noticeable flavor or texture. It is here for structure and moisture: it forms a gentle gel that helps the crumb hold together and slice cleanly. I use Konsyl Organic Psyllium Husk Powder, but you can use any finely ground brand available to you.

What if I don’t have psyllium husk powder?

Do not leave it out. The 2 g of psyllium is part of the loaf’s structure: it absorbs moisture, helps bind the gluten-free crumb, and gives it enough flexibility to slice cleanly. Without it, the loaf may crumble, sink, or stay gummy. I have not tested a one-for-one substitute, and xanthan gum behaves differently, so I cannot recommend swapping it directly. Wait until you have psyllium husk powder for the most reliable result.

If I buy psyllium husk powder, what else can I use it for?

Psyllium husk powder can be useful in other gluten-free recipes, especially breads, rolls, pizza doughs, and some cakes, muffins, and quick breads where it helps with binding, moisture, and flexibility. It is not a universal one-for-one substitute for xanthan gum or another binder, and it absorbs a significant amount of liquid, so use it in recipes specifically developed or tested with psyllium rather than adding it freely to an existing formula.

Why do I need to rest gluten-free batter before baking?

The rest gives the gluten-free flour and psyllium time to hydrate. That gives the flour blend time to absorb the liquid evenly and helps the loaf bake into a softer, more cohesive crumb.

Why whisk the dry ingredients so thoroughly?

Thorough whisking distributes the flour, cornstarch, leaveners, and psyllium evenly before the wet ingredients are added. It helps prevent dry streaks and uneven pockets in the finished crumb.

Can I swap the gluten-free flour blend?

This recipe is tested with King Arthur Gluten-Free Measure for Measure Flour. Other 1:1 blends may work, but they can absorb liquid differently and change the texture, rise, or bake time.

Can I use regular yogurt instead of Greek yogurt?

I recommend Greek yogurt because its thicker consistency is part of the tested hydration for this loaf. Regular yogurt is thinner, and I have not tested it in this formula, so I cannot promise the same rise or crumb.

Can I substitute sour cream for the yogurt?

Yes, regular full-fat sour cream is the closest substitute. Replace the plain unsweetened yogurt with the same amount by weight. Sour cream is thicker and higher in fat, so the batter may be slightly thicker and the finished loaf a little richer and denser than the version I tested with yogurt. Avoid reduced-fat or fat-free sour cream, which can behave differently.

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