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You are here: Home / Gluten-Free Flavor-Full / Gluten-Free Chai Doughnuts with Vanilla Glaze

Gluten-Free Chai Doughnuts with Vanilla Glaze

August 16, 2012 by Alea Milham 4 Comments

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This homemade gluten-free chai doughnuts recipe creates flavorful doughnuts with a delicious blend of cardamon and cinnamon spices from using chai tea in the batter.

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gluten-free chai doughnuts recipe with vanilla glaze

Sometimes I amaze myself, like with these donuts. I love Chai spices, so I thought that steeping Chai tea in milk and then adding it to a vanilla doughnut recipe would yield delicious results, but I could not have predicted how well these doughnuts would turn out.

They look a little plain, but there is a lot of flavor packed within that plain vanilla exterior.

Gluten-free chai doughnut recipe

I am still having fun with my Sunbeam Donut Maker that I bought last week. Once again I used both the donut maker and my Norpro Donut Pans. The doughnuts cooked with the donut maker are prettier and cooked faster. The doughnuts cooked in donut pans were lighter and fluffier, with more of a muffin consistency to the final product. I have included directions for both cooking methods.

Gluten-Free Chai Doughnuts with Vanilla Glaze Recipe

Ingredients

Doughnuts:

  • ¾ cup white rice flour
  • ½ cup tapioca flour
  • ¼ cup potato starch
  • ¾ teaspoon xanthan gum
  • ½ cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • 1 egg, beaten
  • ½ cup softened butter (use coconut oil or  )
  • ¾ cup + 1 tablespoon milk (I used almond milk)
  • 3 chai tea bags

Vanilla Glaze:

  • 1 cup powdered sugar
  • 1 tablespoon + 1 teaspoon milk
  • 2 teaspoons vanilla

Directions

Doughnuts:

  1. Bring milk to a boil. Place tea bags in milk and let them steep for 10 minutes. Squeeze the milk out of bags and discard tea bags.
  2. If using the oven preheat oven to 350 degrees. Grease doughnut pans.
  3. In a medium bowl, mix flours, potato starch, xanthan gum, sugar, baking powder, and salt.
  4. Add egg, milk, butter or oil and vanilla. Beat with an electric mixer on low speed just until mixed.
  5. Fill the donut pans ⅔ full. Bake at 350 degrees for 12 – 15 minutes or until tops are brown and an inserted toothpick comes out clean.
  6. Place the donut pans on cooling rack and let the doughnuts cool in the pans.
  7. Once the doughnuts are cool, spoon glaze over them.

Vanilla Glaze:

  1. Add sugar, milk, and vanilla to a small bowl. Mix well to ensure sugar is completely dissolved. Place wax paper or baking sheet beneath cooling rack. Spoon glaze over doughnuts.

Printable Recipe for Gluten-Free Chai Doughnuts

Gluten-free chai doughnut recipe
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Gluten-Free Chai Doughnuts with Vanilla Glaze

Gluten-Free Chai Doughnuts with Vanilla Glaze Recipe
Course Breakfast, Dessert, Snack
Cuisine American
Keyword Gluten-Free, Gluten-Free Chai Doughnuts with Vanilla Glaze Recipe, Gluten-Free Doughnut Recipe, Gluten-Free Doughnuts, Vanilla Glaze
Prep Time 10 minutes minutes
Cook Time 25 minutes minutes
Total Time 35 minutes minutes
Servings 15
Calories 179kcal
Author Alea Milham

Ingredients

Doughnuts:

  • ¾ cup white rice flour
  • ½ cup tapioca flour
  • ¼ cup potato starch
  • ¾ teaspoon xanthan gum
  • ½ cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • 1 egg beaten
  • ½ cup softened butter use coconut oil or
  • ¾ cup + 1 tablespoon milk I used almond milk
  • 3 chai tea bags

Vanilla Glaze:

  • 1 cup powdered sugar
  • 1 tablespoon + 1 teaspoon milk
  • 2 teaspoons vanilla

Instructions

Doughnuts:

  • Bring milk to a boil. Place tea bags in milk and let them steep for 10 minutes. Squeeze the milk out of bags and discard tea bags.
  • If using the oven preheat oven to 350 degrees. Grease doughnut pans.
  • In a medium bowl, mix flours, potato starch, xanthan gum, sugar, baking powder, and salt.
  • Add egg, milk, butter or oil and vanilla. Beat with an electric mixer on low speed just until mixed.
  • Fill the donut pans ⅔ full. Bake at 350 degrees for 12 – 15 minutes or until tops are brown and an inserted toothpick comes out clean.
  • Place the donut pans on cooling rack and let the doughnuts cool in the pans.
  • Once the doughnuts are cool, spoon glaze over them.

Vanilla Glaze:

  • Add sugar, milk, and vanilla to a small bowl. Mix well to ensure sugar is completely dissolved. Place wax paper or baking sheet beneath cooling rack. Spoon glaze over doughnuts.

Notes

If using a donut maker, fill the bottom portion until it is just full. Close the lid and cook for 7 minutes or until the donuts are brown. Remove the doughnuts and allow them to finish cooling on a cooling rack.

Nutrition

Calories: 179kcal | Carbohydrates: 28g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 103mg | Potassium: 115mg | Fiber: 0.5g | Sugar: 15g | Vitamin A: 227IU | Vitamin C: 0.1mg | Calcium: 46mg | Iron: 0.2mg

 

And please do me a favor. If you are a long time reader of Premeditated Leftovers, you know I don’t like food waste, so please don’t let the glaze drippings go to waste. 😉

More Gluten-Free Doughnut Recipes:

Gluten-Free Chocolate Mint Doughnuts

Gluten-Free Mocha Fudge Doughnuts

Gluten-Free Cookies and Cream Doughnuts

 

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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

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Prep-Ahead Breakfasts and Lunches by Alea Milham

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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