Blueberry Buckwheat Donuts with Lemon Glaze (Gluten-Free, Dairy-Free)

Remember donuts? Those sweet, light, fluffy fun circles that went so well with a cup of coffee? For many of us on a gluten-free diet, donuts are just no longer part of our routine. They’re just not an option.

But what if I told you they could be part of your life again? While I was not a big donut person before I went gluten-free, I tried something new – I opted to bring donuts back as part of our gluten-free lifestyle as a lovely weekend breakfast treat. But I wanted them to be so good, you’d never guess they were gluten-free. After all, my kids and husband don’t eat gluten-free, so I have to convince them that my baked goods are just as tasty as what they can get down at the corner bakery. It’s a challenge for me, and one I faced gladly.

These blueberry buckwheat donuts are a healthier (because they’re baked) breakfast treat that’s gluten-free, dairy-free, and full of sunny flavor. They’re also made with whole grain flours (buckwheat and brown rice), so there’s a bit more nutrition on these treats than a typical donut. What I loved most, however, was that they were light – something hard to come by in gluten-free baked goods!

If you don’t have a donut pan, don’t fret – these can be made in a muffin tin as well. You may wish to increase your baking time slightly to compensate.

Blueberry Lemon Buckwheat Donuts

½ c non-dairy milk (I used homemade cashew milk)

2 T chia seed meal

2 eggs

1 T olive oil

1/3 c sugar

1 t vanilla extract

1 t lemon zest

½ c freshly ground buckwheat flour

¼ c brown rice flour

¼ c arrowroot flour

1 t baking powder

¼ t baking soda

1/8 t kosher salt

½ c blueberries

2/3 c powdered sugar

Juice of 2 lemons

Preheat oven to 325 degrees. Grease a nonstick donut pan.

In a large bowl, whisk together non-dairy milk and chia seed meal until there are no lumps. Add eggs, olive oil, sugar, vanilla and lemon zest and whisk until well combined.

In a separate bowl, whisk together flours, baking powder, baking soda, and salt. Whisk dry mixture into wet until combined. Gently stir in blueberries.

Spoon batter evenly into donut pan and spread out. Bake for 12-14 minutes or until a toothpick inserted into the donut comes out clean. Allow to cool for a few minutes in the pan. Remove and allow to cool for 10-15 minutes more on a wire rack.

Meanwhile, in a small saucepan, whisk together the powdered sugar and lemon juice until there are no lumps. Allow to come to a simmer on low heat, whisking occasionally. Remove from heat.

Dip each donut into glaze on both sides and return to wire rack to allow excess to drip off.

Makes 6 donuts.

Do you have a recipe that’s so good, no one would guess it’s gluten-free? Submit it to the Udi’s Look Again It’s Gluten Free Recipe Contest on Facebook! You could win a 3 day/2 night trip for two people to California, a gluten-free cooking class at Le Cordon Bleu, or Udi’s shopping bags with Udi’s coupons!

Also, check out Udi’s Gluten-Free Living Community for a wealth of gluten-free living tips, tricks, recipes, and more!

I loved combining new flavors and gluten free ingredients to create this delicious recipe. Now I’m curious to know, what do you enjoy most about trying something new?

For your chance to win a $350 William Sonoma gift card to purchase a Kitchen Aid Mixer or other gluten free cooking tool of your choice, complete these two steps:

1. Share the Udi’s Look Again, It’s Gluten Free Recipe Contest with your friends (be sure to include a direct link to your social media post)
2. Tell us that you’ve invited your friends to enter the Look Again, It’s Gluten Free Recipe Contest AND tell us what you enjoy most about trying something new below

This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine. Official BlogFrog Sweepstakes Rules.

This post is linked to Friday Foodie Fix at The W.H.O.L.E. Gang.


  1. says

    Would you know I have been searching for gf donut recipes this morning? How ironic! PS I was all about to enter the contest when I realized that I don’t have any gf recipes that involved pre-made gf foods, like those from Udi’s. oops…

  2. says

    Donuts for breakfast–count me in!! These look fantastic. And I love coming up with new combinations of ingredients in my GF baking. :)

    • altawrites says

      Dee – I’m sorry you were disappointed; I am not vegan and don’t always prepare vegan recipes. I do label those that are vegan as such though, for your convenience! I encourage you to try to make them vegan – if you do, let me know how they turn out!

  3. dad says

    This could be improved in the following way:
    1. remove blueberries and lemon.
    2. bread less sweet and more doughy.
    3. roll out flat and round
    4. Add cheese, olives, onions, pepperoni, and Italian sausage.
    5. Add Italian spices and bake!

    Luv Ya!

  4. says

    Oh shucks! I have been waiting to make this recipe after drooling over it for a few weeks now. Last night I finally got started and then realized I didn’t have any eggs & arrowroot powder when I was convinced I did. The result was too much substituting and a gummy donut :( of course I still plan to eat them somehow and give them another try once I actually have all the ingredients. Hopefully the next time will be a success!

    • altawrites says

      Heather – Oh no! Yeah, I’ve sometimes gone the wrong direction when subbing ingredients too – and have made flops! LOL I hope you can give them another try soon. :)


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