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Peach Buttermilk Glazed Donuts {gluten-free} - BoulderLocavore.com

Glazed Buttermilk Peach Donuts {gluten-free}

Inspired by the Donut or Saturn Peach, these baked gluten-free donuts are a nod to the relaxed spirit of summer. Light, airy and filled with peach and buttermilk flavors. Gluten option.
Course Breakfast
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 20 approximately 20 donuts
Calories 201kcal
Author Toni Dash


Buttermilk Peach Donut ingredients:

  • 1 1/2 cups naturally flavored/sweetened Peach Nectar , boiled down to ¼ cup; cooled to room temperature
  • 1 cup Peaches peeled, pitted, cut into chunks
  • 1/2 cup unsalted Butter , room temperature
  • 1 cup granulated Sugar
  • 2 eggs , room temperature
  • 1/4 cup Buttermilk
  • 3 1/2 cups all purpose Gluten Free Flour blend* (or regular flour)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon Chinese Five Spice
  • 1/2 teaspoon Kosher Salt

Buttermilk Peach Glaze ingredients:

  • 1 cup Confectioner’s Sugar
  • 1 cup naturally flavored/sweetened Peach Nectar boiled down to ¼ cup
  • 1 tablespoon Buttermilk


  • 1-2 standard size donut shape baking pan (s)


  • Preheat oven to 425 degrees.
  • In a large bowl cream the butter with a mixer. Add granulated sugar and cream together.
  • Add eggs, one at a time. Mix to combine.
  • In a blender combine the peaches and the ¼ cup reduced peach nectar. Blend into a puree. Add the ¼ cup buttermilk and blend to fully combine. Add to the butter-sugar-egg mixture, and mix fully to combine.
  • In a separate bowl sift together the dry ingredients: flour, baking powder, baking soda, Chinese five spice, and salt.
  • Slowly add the dry ingredients to the wet ingredients using a mixer to ensure they are fully combined.
  • Prepare donut pans with cooking spray or if non-stick grease with butter. Fill the donut cavities no more than 2/3 full. Place in the oven for 7-9 minutes until donuts spring back to the touch.
  • Remove donuts and allow to sit in the pan for 10 minutes. Carefully turn out onto a cooling rack to cool completely.
  • While the donuts are cooling combine the confectioner’s sugar, 1 tablespoon of buttermilk and 2 tablespoons of the ¼ cup reduced peach nectar specified for the glaze. Using a mixer, mix the ingredients until fully combine. Continue to add more reduced peach nectar until desired consistency is achieved (I ended up using the full 4 tablespoons in the batch illustrated here).
  • Place a baking sheet underneath the cooling rack with the donuts. Drizzle the glaze over the donuts and allow the glaze to harden before eating.


*I used King Arthur’s Gluten Free Flour Blend for this recipe


Calories: 201kcal | Carbohydrates: 36g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 126mg | Potassium: 77mg | Fiber: 2g | Sugar: 21g | Vitamin A: 275IU | Vitamin C: 2.1mg | Calcium: 41mg | Iron: 1mg