Low FODMAP Donuts

Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Desserts
Cuisine: Gluten Free
Cooking Method: Oven
Condition: Gluten Free, Low FODMAP
Servings: 12 donuts


  • 1-1/2 cup gluten free flour
  • 3/4 tsp xanthan gum omit if your gluten free flour blend already contains it
  • 1/4 cup corn starch
  • 1-1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp nutmeg freshly grated
  • 3/4 cup sugar
  • 1/2 cup butter melted and cooled
  • 2 large eggs room temperature, beaten
  • 3/4 cup plain Greek yogurt room temperature
  • 1-1/2 tsp vanilla extract

Glaze (optional)

  • 1 cup confectioners sugar
  • 2-4 tsp milk lactose free

Sugar Coating (optional)

  • 4 Tbsp butter melted
  • 1/2 cup sugar


  • Preheat oven to 350°F. Grease donut pan.
  • In a large bowl, whisk together flour, xanthan gum, corn starch, baking powder, baking soda, salt, nutmeg, and sugar.
  • Create a well in the middle of ingredients. Add butter, eggs, Greek yogurt, and vanilla. Mix until just combined.
  • Fill donut pan until almost full, using a piping bag if desired. A trick to help them keep their shape is to wet your pointer finger and run around the batter, pushing it towards the donut perimeter.
  • Bake in center of the oven for 12 minutes or until slightly browned. Cool in pan for 5 minutes then transfer to wire rack.


  • Combine confectioners' sugar and 2 tsp milk in a small bowl, adding more milk by half-teaspoon until it reaches a smooth, pourable thickness.
  • Dip the top of each donut into the glaze, coating well, and place glazed-side-up to set.

Sugar Coating

  • Dip each donut (while warm!) in melted butter, then press into granulated sugar. Cool on wire rack.

Klara Knezevic is a registered dietitian nutritionist based in Maryland. She has over a decade of experience in the nutrition field and currently serves as the CEO and co-owner of Rebecca Bitzer and Associates, one of the largest nutrition private practices in the country. Klara is passionate about sharing practical nutrition tips to help you feel confident in the choices that you make. Coauthor of Cooking with Food Sensitivities Survival Guide and Nourished: 10 Ingredients to Happy, Healthy Eating.