gluten free donuts

These Raspberry Baked Donuts with Raspberry Glaze are naturally pink with no food coloring and are bursting with berry flavor! They are super easy to make and are dairy-free with a gluten-free option! #vitamix #donuts #baked #raspberry #pink #raspberries #raspberry #breakfast&nbsp;

Raspberry Baked Donuts With A Raspberry Glaze

raspberries

TBS sugar

old fashioned oats

all-purpose flour (or all-purpose gluten-free flour)

sugar

tsp baking powder

¼ tsp baking soda

tsp sea salt

TBS coconut oil

TBS honey

almond milk

raspberry puree

tsp pure vanilla extract

Raspberry Baked Donuts with a Raspberry Glaze

Preheat oven to 350 degrees F. Grease a standard 6-cavity donut pan. Set aside.

Place old-fashioned oats, all-purpose flour and freeze dried raspberries in the container of your Vitamix.

Blend, starting on low speed and increasing to high, for 30-60 seconds until the mixture resembles flour and is light pink in color.

Transfer the dry mixture to a medium bowl.

Add baking powder, baking soda, sea salt and sugar to the flour mixture, stir until combined and set aside.

Rinse the container of your Vitamix and proceed to the next step.

Dry mixture:

Blend 1 ½ cups of raspberries with 2 TBS granulated sugar starting on low speed and increasing to high. Blend for two minutes on high or until the mixture is completely smooth. If necessary, scrape down the sides and continue blending.

Remove the purée from the Vitamix container and transfer it to a small bowl, set aside.

Raspberry Purée:

Add melted coconut oil (or butter), honey, almond milk, raspberry purée and vanilla extract to the container of your Vitamix blender. Blend until the mixture is smooth (about 30-60 seconds).

Add ½ of the dry ingredients to the wet ingredients in the blending container and blend until just combined

Add the other half of the dry ingredients and blend until the mixture is homogenous.

Add the egg and blend until the batter is smooth.

Transfer the batter to a small plastic bag. Cut a small hole in the bottom tip of the bag and pipe the batter into the wells of the prepared donut pan, filling each well about ¾ full.

Bake for 15 minutes or until the top is set and the sides are slightly browned.

Let the baked donuts sit in the pan for 5 minutes before removing and transferring to a wire rack to cool.

!Making the donuts:

While the donuts are baking, mix 2 TBS of raspberry purée with 1 cup of powdered sugar. Stir until combined and there are no lumps. *NOTE: I found this to be the best ratio that resulted in a glaze that hardened and tasted just like a bakery glaze. To achieve different shades of pink, simply add less powdered sugar, however be aware that the glaze may remain sticky if you do not add enough.

Once the donuts are cooled, spoon about 1-2 TBS of glaze on top of each donut. If desired, top the donuts with sprinkles, dried raspberries, etc. immediately (before the glaze hardens).

Let the glazed donuts sit at room temperature or in the refrigerator to harden before eating!

!Make the glaze:

Perfectly fluffy gluten free cake donuts with a vibrant pink raspberry glaze. The donuts themselves are buttery and soft, and the glaze on top adds the perfect amount of sweetness, along with that wonderful raspberry flavour in every single bite.

Raspberry Glazed Cake Donuts (Gluten Free)

(28 g) unsalted butter, melted and cooled

(30 mL) vegetable oil

(80 g) unsweetened natural yogurt

(50 g) white sugar

(90 g) plain gluten free flour blend

tsp xanthan gum

tsp nutmeg

salt

(125 g) powdered/icing sugar

lemon juice

water

sprinkles (for decorating)

Pre-heat the oven to 355 ºF (180 ºC) and lightly grease a donut baking pan. I've used a silicone one, but the Wilton non-stick donut pans are also a popular choice.&nbsp;

Using small strips of aluminium foil, make aluminium foil cylinders that will prevent the donut holes from closing (see text for further explanation and pictures). The main thing is to make sure that the cylinder diameter matches the donut hole diameter.

In a bowl, mix together the melted butter, vegetable oil, yogurt, sugar and egg until smooth.

Add the gluten free flour, xanthan gum, baking powder, nutmeg and salt, and mix well until no flour clumps remain. The final batter should be such that is can be piped, but not too runny.

Using a piping bag (and round nozzle, although the latter isn't 100% necessary), pipe the donut batter into the donut pan, until each donut pan hole is 1/2 - 2/3 full.

Place the aluminium foil cylinders&nbsp;in the middle of each donut pan hole, so that they essentially form an extension of the donut pan in the middle of each donut.

Bake in the preheated oven at 355 ºF (180 ºC) for 12 - 14 minutes until golden brown and an inserted toothpick comes out clean.

Allow to cool before glazing.

For cake donuts:

First, make the raspberry reduction:In a small saucepan, cook the raspberries on medium-high heat until they have released their juice and part of the liquid has evaporated.Pass the raspberry mixture through a sieve to remove the seeds and skin.Return the raspberry juice to the saucepan and cook further until it has decreased in volume to about 1/8 - 1/4 cup.Allow to cool.

Mix together the powdered/icing sugar, raspberry reduction and lemon juice. Slowly add the water, one tbsp at a time, mixing well after each addition, until you get the right glaze consistency. It should be runny, but still form a layer of glaze. (I like to try it by dipping in the back of a spoon and seeing how it glazes it.)

You can make multiple shades of pink glaze by adding the raspberry glaze gradually – this way, you can go from the lightest of pinks, to a vibrant bright pink!

For raspberry glaze:

Dip one side of the cooled donuts into the glaze, and set them onto a cooling rack to allow the excess glaze to drip away.

Before the glaze sets, decorate with sprinkles of choice.

Glazing and decorating:

The gluten free cake donuts are best eaten within a day, as they tend to dry out slightly with time.If you have some leftover donuts (although it's highly unlikely), store them in a cool dry place in an air-tight container.

Storage:

This cinnamon sugar gluten-free donut recipe is so easy and delicious! Not only are these super easy to make and delicious, but they were just as great on day 2. So feel free to bake them up the day before you need them.

Gluten-free Cinnamon Sugar Donuts

unsalted butter, room temperature

vegetable, corn or canola oil

brown sugar

eggs

vanilla

(about 2 2/3 cups) all-purpose gluten-free flour

xanthan gum*

cinnamon

baking powder

ground nutmeg

baking soda

milk

Tablespoons salted butter, melted

Preheat oven to 425°. Spray mini doughnut pan...

Preheat oven to 425°. Spray mini doughnut pan with non-stick cooking oil spray.

In the bowl of your electric mixer, cream...

In the bowl of your electric mixer, cream together the butter, oil, and sugars until smooth.

Add the eggs and vanilla, beating until smooth.

In a small bowl, whisk together the flour,...

In a small bowl, whisk together the flour, xanthan gum, cinnamon, baking powder, nutmeg, salt, and baking soda.

Alternate adding the flour mixture and the milk...

Alternate adding the flour mixture and the milk to the butter mixture, beginning and ending with the flour. Mix on low just until everything is thoroughly combined.

Scoop the batter into a gallon-size Ziploc bag...

Scoop the batter into a gallon-size Ziploc bag and seal tightly. Use scissors to snip off a bottom corner. Squeeze the batter out of the opening into the cavities of the doughnut pan, filling until almost flush with the top of the cavities.

Bake at 425° for 7 minutes or until...

Bake at 425° for 7 minutes or until they are a pale, golden brown, and a toothpick inserted in a doughnut comes out clean.

Remove from the oven and let cool in...

Remove from the oven and let cool in the pan for 2-3 minutes. Turn the pan over to turn doughnuts out onto a cooling rack.

Repeat with remaining batter, spraying pan again with...

Repeat with remaining batter, spraying pan again with cooking spray between batches. Makes 4 dozen.

While doughnuts are cooling, make the topping.

Melt the butter in a small bowl.

In another small bowl, whisk together the cinnamon...

In another small bowl, whisk together the cinnamon and sugar.

Take each cooled doughnut, dunk the top half...

Take each cooled doughnut, dunk the top half in the butter, then in the cinnamon-sugar mixture to coat. Place on rack or tray to set. Enjoy!

These can be stored in an airtight container...

These can be stored in an airtight container at room temperature for 2-3 days.

Protein Donuts are soft, cakey and fluffy, sweetened with banana and topped with a thick chocolate nut butter glaze. They’re also gluten-free and dairy-free!

Protein Donuts Recipe

almond flour

buckwheat flour

vanilla protein powder (dairy-free, gluten-free)

banana (about 2 large overripe bananas)

+ 1/4 cup natural smooth peanut butter, divided

honey

dark chocolate chips (dairy-free)

peanuts

Pre-heat oven to 350F and grease a 12-cavity mini donut pan.

In a large bowl, whisk together the almond flour, buckwheat flour, protein powder, baking soda, cinnamon and salt.

In a separate medium-sized bowl, add the mashed banana, 1/2 cup peanut butter, honey, almond milk and egg, and whisk together until well combined.

Add the wet mixture to the dry ingredients and stir until well incorporated. The batter will be thick.

Spoon batter into the prepared donut pan and bake for 14-16 minutes, or until a tooth pick inserted into a donut comes out clean.

Let donuts cool in pan for 10 minutes before turning out onto a wire rack to cool completely.

Add chocolate chips and remaining peanut butter to a small microwave-safe bowl and microwave on high for two 30-second intervals, stirring in between. Once heated, stir until the mixture is smooth.

Dip the top of each donut into the chocolate peanut butter glaze and let any excess glaze drip off before returning to the wire rack. Sprinkle on the chopped peanuts.

Transfer donuts to an airtight container and refrigerate until chocolate is set. Store in the refrigerator and enjoy within 6-7 days.

Made these in a mini muffin pan. Froze them in servings of 3 mini’s. Set them on the counter while I workout and by the time I’m done and showered they are ready to eat and taste great. For some reason I enjoyed them more after freezing and thawing vs when they were fresh. Not sure why. Making another batch to have with my protein shake in the mornings. The shake and a couple of these (probably about 1 regular sized donut) keeps me satisfied until lunch and I can grab it while trying to run out the door with a “not so motivated to go to school” three year old. She likes them too which makes mornings go even more smoothly.

These yeast-raised gluten free donuts taste just like they came from your favorite donut shop, but you made them at home with basic gf pantry ingredients. Deep-fry to perfection, or air fry them with almost no oil!

Glazed Yeast-Raised Gluten Free Donuts

all purpose gluten-free flour blend

xanthan gum (omit

cream of tartar

instant yeast (also called breadmaker

finely-ground nutmeg (optional)

apple cider vinegar

egg (at room temperature)

egg white (at room temperature)

milk (at room temperature)

unsalted butter

Oil oil

confectioners' sugar

Lyle’s Golden Syrup ((or honey))

water (plus more as necessary)

In the bowl of your stand mixer, place 2 1/2 cups flour, the xanthan gum, salt, cream of tartar, baking soda and sugar. Whisk to combine well. Add the yeast and optional nutmeg, and whisk again to combine well.

Fit the mixer with the paddle attachment.

Add the vinegar, egg, egg white, milk and melted butter, and mix to combine. Mix on low speed until the liquid is absorbed by the dry ingredients, then turn the mixer speed to high and mix for about 2 minutes or until very well-combined.

The dough will be wet but should scrape easily off the sides of the mixer with a spatula.

For best results, cover the inside of a lidded bucket or bowl with cooking oil spray, scrape the donut dough into the container, and cover the bucket or bowl.

Place in the refrigerator to rise and chill for at least 1 hour, or up to 2 days. You can work with the dough immediately, though, if you prefer. It will just be stickier and a bit harder to handle, and will have less flavor.

Make the donut dough.

When you’re ready to work with the dough, turn it out onto a lightly floured surface. Line rimmed baking sheets with unbleached parchment paper and set them aside.

Sprinkle the dough lightly with some extra flour and turn over on itself a few times to create a smoother dough. Press the dough into a disk, sprinkle lightly with more flour, and roll it out about 1/2 inch thick.

Flour a doughnut cutter or biscuit or large round cookie cutter, and cut the dough into donut shapes. If you’re using a large round cutter, use a much smaller cutter to cut out donut holes from the rounds.

Place the shapes on the prepared baking sheets about 1 1/2-inches apart. Gather scraps and reroll, then cut more shapes.

Shape the dough.

Cover the baking sheets with oiled plastic wrap, and place in a warm, draft-free spot and allow to rise to about 150% of their original size.

Let the dough rise.

Spray the bottom of the Air Fryer basket with non-aerosol cooking oil spray. Place as many donuts and holes as will fit comfortably in the basket of your Air Fryer in a single layer, without crowding.

Spray or brush the tops of the nuggets generously with cooking oil, and place in the Air Fryer. Set the machine to fry at 380°F for 12 minutes. Allow to cook for about 6 minutes.

Remove the basket carefully from the fryer and, using heat-safe tongs, flip each of the nuggets over. Spray or brush again generously with cooking oil, and return to the fryer.

Finish frying until lightly golden brown all over. Remove the donuts and place on a wire rack to cool. Repeat with the remaining donuts and holes.

Air Fryer Instructions.

In a large, heavy-bottom stock pot, heat at least 2 inches of oil to about 350°F.

Once the oil reaches temperature, fry a few old chunks of bread in the oil. They will blacken pretty quickly. Discard them.

Fry the doughnuts and holes in the hot oil in small batches, about 1 minute (or less) per side, until golden brown all over. Remove with a slotted spoon and drain on a wire rack lined with paper towels.

Deep-frying directions.

In a small-to-medium-sized bowl, place the confectioner’s sugar. Add the syrup or honey, and mix to combine into a thick paste.

Add water, a teaspoon at a time, and mix well until you have achieved a smooth and thickly pourable glaze.

Dip the top of each donut and donut hole in the glaze, allowing any excess to drip off, and then return to the wire rack to set, glazed side up.

Make the glaze.

https://embed.mediavine.com/videos/b7twe9pyg5v3bthujx7i

Gluten Free Yeast Raised Donuts

The best easy-baked homemade pumpkin donuts that you can make in 30 minutes with a few simple ingredients.  They come out perfectly fluffy, soft, and flavorful and they are gluten free!

Baked Pumpkin Donuts - Gluten Free

pumpkin

eggs –

coconut oil

pumpkin pie spice

nutmeg

gluten-free all-purpose flour

cornstarch

butter – optional

Preheat the oven to 350F degrees and grease two donut pans or mini muffin pans.

In a large mixing bowl or stand mixer, combine together the pumpkin, eggs, coconut oil, sugar, baking powder, pumpkin pie spice, ground cinnamon, ground nutmeg, and salt and mix until smooth

Add in the flour and cornstarch and mix well until the batter is slightly thick but smooth.

Fill the donut mold with the batter about 3/4 of the way full, about 1/4 cup of batter fills each donut mold. Note: You can fill a ziplock bag with the batter, cut off one of the ends, and pipe the batter into the donut pans to make it a little easier. Or use a spoon to spoon the batter into the donut cavities. 

Place the pans in the oven on the middle rack and bake for 15-17 minutes, until the tops of the donuts are puffed up and lightly golden brown.

Remove the donuts from the oven and let them cool for 2-3 minutes.

While the donuts are cooling, you can make the cinnamon sugar topping &#8211; Combine the sugar with the cinnamon in a medium bowl and lightly stir. 

Carefully remove each donut from the donut pan by running a butter knife around the edge of each and lifting them from the pan. 

Gently toss each donut in the cinnamon-sugar coating. Serve warm. Alternatively, you can brush each donut with melted butter and then coat in the cinnamon sugar for more decadent pumpkin donuts. 

Love the recipient and the hints, but I am allergic to coconut. Is there an alternative I can use?

https://mediavine-res.cloudinary.com/video/upload/t_original/v1668441884/s9kfceqgigmjs8ltwfgu.mp4

These are the best light and fluffy pumpkin donuts! They only take 30 minutes and they come out soft, light, and packed with wonderful pumpkin spice flavor. They’re the perfect fall treat that even the kids will love!

Healthy Baked Pumpkin Donuts

Gluten-Free Mochi Donuts are soft Japanese donuts that you can make in 30 minutes or less. Enjoy crispy and bouncy homemade donuts for dessert, or with coffee or tea!

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The most viewed gluten free donuts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine