Air Fryer Gluten-Free Donuts: Soft, Golden, Fast to Make

Air Fryer Gluten-Free Donuts

What I like about this air fryer method is that it keeps yeast-raised gluten-free donuts manageable. A short dough rest helps the flour hydrate, parchment makes the soft dough easier to transfer, and a light oil mist helps the tops color instead of staying pale. I rely on the look and feel more than the clock here because air fryers vary.

These donuts are gluten-free and dairy-free as written, with easy 1:1 dairy swaps if you want them. They use King Arthur Measure for Measure flour, need just one short proof after shaping, and cook fast before you finish them with vanilla glaze, chocolate glaze, or cinnamon sugar.

Ingredients for Air Fryer Gluten-Free Donuts

• 2 1/4 cups King Arthur Measure for Measure gluten-free flour (270g)
• 1/4 cup granulated sugar (50g)
• 2 1/4 teaspoons rapid-rise yeast (1 packet)
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 3/4 cup unsweetened almond milk, warmed to 105 to 115°F (40 to 46°C) (180g)
• 1 large egg
• 1/4 cup refined coconut oil, melted (55g)
• 2 teaspoons vanilla extract
• Neutral oil spray, as needed
• 1 to 2 tablespoons additional gluten-free flour, for dusting as needed

Spice note: If you want a cinnamon-forward dough, spices from Selefina are a useful way to try cassia cinnamon or pumpkin pie spice in a baking recipe like this without overstocking your pantry.

Optional dough flavoring: add 1 to 2 teaspoons ground cinnamon or pumpkin pie spice with the dry ingredients.

Optional finishes:

• Cinnamon sugar: 1/2 cup sugar mixed with 1 1/2 teaspoons cinnamon; brush warm donuts lightly with melted coconut oil or butter before coating.
• Vanilla glaze: 1 cup powdered sugar mixed with 2 to 3 tablespoons almond milk and 1/2 teaspoon vanilla.
• Chocolate glaze: 1 cup powdered sugar mixed with 2 tablespoons cocoa, 2 to 3 tablespoons almond milk, and 1/2 teaspoon vanilla.

Dairy swaps are simple here: use dairy milk in place of almond milk and melted butter instead of coconut oil, both 1:1. This recipe is built around King Arthur Measure for Measure, so other gluten-free blends may absorb the liquid differently and rise less predictably. If you need a fully plant-based option, see our Air Fryer Vegan Donuts.

How to Make Air Fryer Gluten-Free Donuts

1. Activate the yeast: Warm the almond milk to 105 to 115°F (40 to 46°C). Whisk in the sugar and yeast, then let it stand for 5 to 10 minutes until foamy. If it does not foam, the yeast may be old or the milk may be too cool or too hot.
2. Mix the dry ingredients: In a large bowl, whisk together the gluten-free flour, baking powder, and salt. Add cinnamon or pumpkin pie spice here if using.
3. Make the dough: Add the foamy yeast mixture, egg, melted coconut oil, and vanilla to the dry ingredients. Stir with a spatula until a soft, sticky dough forms and no dry pockets remain.
4. Rest the dough: Let the dough sit for 10 minutes. This short rest helps the gluten-free starches hydrate, which makes the dough easier to handle without adding too much extra flour.
5. Roll and cut: Lightly dust a sheet of parchment with a little gluten-free flour. Put the dough on it, top with a second sheet of parchment, and pat or roll to about 1/2 inch thick. Cut out donuts with a 3-inch cutter and cut the centers with a smaller cutter. Transfer each donut to its own small parchment square. Re-roll scraps only once if needed; too much handling can make gluten-free donuts dense.
6. Proof the shaped donuts: Cover loosely and let the donuts rise in a warm spot for 20 to 30 minutes, until slightly puffy with rounded edges. They should not double in size.
7. Preheat the air fryer: Preheat to 350°F (175°C) for 3 to 5 minutes. Do not preheat with loose parchment in the basket.
8. Air fry in batches: Arrange 3 to 4 donuts in a single layer, leaving about 1 inch between them. Keep each donut on its trimmed parchment square so the soft dough transfers cleanly. Lightly mist the tops with neutral oil.
9. Flip and finish: Air fry at 350°F (175°C) for about 3 minutes, until the tops look set. Flip carefully, mist again lightly with oil, and cook another 1 to 3 minutes. The donuts are done when lightly golden, springy when gently pressed, and no longer show a raw line of dough in the center. A toothpick inserted into the thickest part should come out clean. Donut holes usually take 3 to 4 minutes total and can be shaken or rolled gently at about 2 minutes.
10. Cool and finish: Move the donuts to a wire rack and cool for 5 to 10 minutes. For glaze, let them cool completely so the glaze sets instead of sliding off. For cinnamon sugar, coat while still slightly warm after brushing lightly with melted coconut oil or butter.

Air Fryer Time and Temperature for Gluten-Free Donuts

Cook these donuts at 350°F (175°C). In most basket-style air fryers, they take about 4 to 6 minutes total, flipping once after the tops are set.

Start checking around the 4-minute mark. Basket models usually brown faster, while oven-style air fryers can run a little cooler and may need 1 to 2 extra minutes or a small bump to 360°F (182°C).

I usually look for lightly golden surfaces, springy tops, and no wet line through the center. That is a better guide than chasing one exact minute count.

How to Handle Gluten-Free Donut Dough Without Over-Flouring

This dough should feel soft and tacky, not dry. The 10-minute rest matters because it gives the flour time to hydrate, which reduces stickiness without the extra dusting flour that can make the donuts heavy.

I find this works best when the dough is rolled between parchment sheets with just a light dusting of flour. Transferring each donut on its own parchment square is worth the extra minute, because gluten-free yeast dough can tear easily when lifted by hand.

How to Get Better Browning on Air Fryer Donuts

Air-fried donuts usually come out lightly golden rather than deep-fried brown, and that is normal. A light mist of neutral oil before cooking and again after flipping helps the surface color more evenly.

If the donuts are cooked through but still pale, give them another 1 to 2 minutes or briefly raise the temperature to 360°F (182°C). Keep the oil light; too much can make the surface greasy instead of helping with color.

Troubleshooting Gluten-Free Air Fryer Donuts

• Dense donuts: Usually caused by too much dusting flour, overworking the scraps, or using a different gluten-free flour blend.
• Flat donuts: Check the yeast and milk temperature. The yeast mixture should be foamy before you mix the dough.
• Collapsed donuts: They likely over-proofed. Let them rise only until slightly puffy, not doubled.
• Pale donuts: Make sure the air fryer is preheated and use a light oil mist.
• Soggy bottoms: Trim the parchment so it fits just under each donut without blocking too much airflow.

Variations

Air Fryer Gluten-Free Donut Holes

For easier shaping, make donut holes instead of rings. Cut small rounds or roll 1- to 1 1/2-inch balls, then air fry at 350°F (175°C) for 3 to 4 minutes total, shaking gently once around the 2-minute mark. They tend to brown a little more evenly, but they can dry out quickly if overcooked.

Gluten-Free Donuts Without Yeast

For a faster version, skip the yeast, increase the baking powder to 2 teaspoons, and add 1 to 2 extra tablespoons of milk so the dough stays soft and scoopable. Rest the dough for 10 minutes, shape gently, and air fry at 350°F (175°C) for 4 to 6 minutes. The texture will be more cake-like and less chewy than the yeast version.

If you want a filled version instead of rings, see these Air Fryer Jelly Donuts.

How to Store and Reheat Air Fryer Gluten-Free Donuts

These are best the day they are made. Store completely cooled, unglazed donuts in an airtight container at room temperature for up to 1 day. Refrigeration tends to dry them out.

To reheat, warm unglazed donuts in the air fryer at 300°F (150°C) for 2 to 3 minutes, just until heated through. Then glaze or coat them. You can also freeze unglazed donuts for up to 2 months in a freezer bag; thaw first, then reheat.

For make-ahead prep, cut and proof the donuts on parchment squares, chill them for up to 12 hours, then let them come back toward room temperature before air frying.

For more glaze ideas and technique, check out our Air Fryer Glazed Donuts.

Nutrition

Approximate nutrition, without optional glaze or cinnamon sugar.

• Serving size: 1 donut, based on 10 donuts total
• Calories: about 180
• Protein: about 3g
• Fat: about 7g
• Carbohydrates: about 27g

Approximate per 100g:

• Calories: about 340
• Protein: about 5g
• Fat: about 13g
• Carbohydrates: about 50g

These numbers are estimates and will vary with the exact flour blend, oil spray amount, and any optional finish.