Gluten-Free Old-Fashioned Donut Loaf

Ingredients

Pan used

I personally prefer a light-colored aluminum pan for these loaves. Here is the one I use. Not sponsored. I don't earn a commission from this link.

Glass holds heat longer, so the edges can overbake before the center is done. If you use glass, loosely tent the loaf with foil early, as soon as the top starts to brown. The foil helps protect the top, but it does not stop the sides or bottom from baking too quickly.

Instructions

1. Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line it with parchment paper, leaving enough overhang for easy removal.
2. In a medium bowl, thoroughly whisk together the gluten-free flour, cornstarch, baking powder, baking soda, salt, psyllium husk powder, and nutmeg until evenly combined.
3. In a large bowl, whisk together the granulated sugar, Greek yogurt, liquid egg substitute, milk, neutral oil, vanilla bean paste, and almond extract until smooth and uniform.
4. Add the dry ingredients to the wet ingredients. Use a spatula to cut and fold the batter just until fully mixed. Do not overmix.
5. Set a timer and let the batter rest at room temperature for exactly 5 minutes. When properly rested, it should be thick and cohesive but still easy to scoop and spread. Transfer it to the pan as soon as the timer ends; a longer rest can make the batter stiff and difficult to spread as the psyllium continues absorbing liquid.
6. Transfer all of the batter to the prepared loaf pan and smooth the top.
7. Bake for 40-90 minutes at 350°F. Cover the loaf loosely with foil at 35 minutes, then continue baking. Depending on your oven, it may need up to 90 minutes.
8. 8

   Before you take the loaf out

   Baking time is a guide, not a deadline.

   Check the center: Insert a skewer or toothpick into the center of the loaf.

   Ready to come out: The top springs back when lightly pressed and the tester comes out clean or with a few moist crumbs. No wet batter.

   Keep baking: If the tester has wet batter or the top does not spring back, continue baking and check again before taking the loaf out.

   For this gluten-free loaf, aim for approximately 203-205°F. Check the tester and the spring-back cue too, not the temperature alone.

   An underbaked center can collapse as the loaf cools.

9. Cool in the pan for 20 minutes, then lift the loaf out using the parchment overhang and transfer it to a wire rack. Let it cool until warm but no longer hot.
10. Make the glaze by whisking the powdered sugar, milk, vanilla bean paste, and salt until completely smooth.
11. Pour the glaze generously over the warm loaf once it no longer feels hot, allowing it to run naturally down the sides.
12. Let the glaze set completely before slicing.

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