Gluten Free Jelly Bean Doughnuts Recipe
Updated Apr 04, 2026, Published Apr 15, 2017
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Easy, Colorful & Perfect for Celebrations
If there’s one treat that instantly brings fun and nostalgia, it’s jelly beans—and these gluten-free jelly bean doughnuts turn that classic candy into a playful, bakery-style dessert you can make at home.
These baked (not fried!) doughnuts are soft, fluffy, and bursting with fruity flavor thanks to real jelly beans tucked right inside. Finished with a simple glaze and topped with chopped jelly beans, they have a gorgeous, jewel-like look that makes them perfect for spring gatherings, birthdays, or anytime you want a bright and cheerful treat.
Table of Contents
Why You’ll Love These Doughnuts
These doughnuts are as easy as they are eye-catching. The batter comes together quickly with simple pantry staples, and using a doughnut pan keeps things mess-free and beginner-friendly. Instead of mixing jelly beans into the batter (which can get messy), pressing them into each doughnut ensures the best texture and even distribution of flavor.
Even better, using high-quality jelly beans made with fruit juice gives these doughnuts a naturally sweet, fruity taste without being overly sugary.
What Makes Them Special
- Naturally gluten-free and easy to adapt dairy-free
- Bright, festive, and perfect for holidays like Easter
- Kid-friendly and fun to make together
- A creative twist on classic baked doughnuts
The chopped jelly beans on top act like colorful sprinkles—but better. They add texture, shine, and a pop of flavor that makes these doughnuts stand out from anything you’d find at a bakery.
Tips for Success
- Lightly dry chopped jelly beans before using so they don’t melt into the glaze
- Pipe the batter into the pan for neat, even doughnuts
- Keep jelly beans away from the edges to prevent sticking
- Let doughnuts cool completely before glazing for the best finish
Frequently Asked Questions
Yes! Simply use your favorite dairy-free milk and butter alternative. The recipe works well with plant-based swaps.
A good all-purpose gluten-free flour blend works best. Make sure it contains a binder like xanthan gum for proper texture.
You can, but better-quality jelly beans (like those made with fruit juice) give a more natural flavor and better texture.
Mixing them in can cause uneven distribution and melting. Pressing them into each doughnut keeps them intact and flavorful
Store them in an airtight container at room temperature for up to 2 days. For best texture, add glaze and toppings just before serving.
Yes, freeze the unglazed doughnuts. Thaw at room temperature, then glaze and decorate before serving.
Yes, for best results. A doughnut pan helps achieve the classic shape and even baking.
Gluten Free Jelly Bean Doughnuts Recipe
Ingredients
- Gluten free nonstick cooking spray
- 3 (2.75-ounce) bags Organic Jelly Beans, divided
- 1 cup gluten free flour blend
- 1 teaspoon baking powder
- ½ teaspoon kosher or fine sea salt
- ½ cup milk or dairy free milk
- 1/3 cup sugar
- 6 tablespoons grapeseed or vegetable oil
- 1 large egg
- 1½ teaspoons pure vanilla extract, divided
- 2 cups powdered sugar
- 1 tablespoon melted butter or dairy free butter
- 2-4 tablespoons milk or dairy free milk
- Food coloring of choice
Instructions
- Preheat the oven to 450 degrees. Spray 2 (6-count) doughnut pans with cooking spray. Place a wire cooling rack over a piece of waxed paper.
- Chop 1 bag of jelly beans with a sharp, heavy knife or chop them in a small food processor. Spread them out on a cutting board to dry out a little while you prepare and bake the doughnuts.
- Whisk together the flour, baking powder, and salt in a medium mixing bowl. Add the milk, sugar, oil, egg, and 1 teaspoon vanilla and whisk until it forms a thick batter. Divide the batter among the doughnut pans, filling about half way. I find it easiest to put the batter into a food storage bag, snip off the tip, and pipe the batter into the doughnut holes. Press 10 jelly beans into the batter of each doughnut, keeping them away from the edges. Bake for 7-9 minutes or until golden brown. Run a knife around the edges of each doughnut and let cool in the pan for 2-3 minutes before transferring to the wire cooling rack. Let cool completely.
- Put the powdered sugar in a mixing bowl with the vanilla and melted butter. Add milk, 1 tablespoon at a time, and stir until it reaches a thick but pourable consistency. Add a drop or two of the food coloring. Drizzle the frosting over the doughnuts and sprinkle on the chopped jelly beans. Let the frosting set for about 10 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
