With a delicious cake-like texture, these baked doughnuts with a raspberry glaze are surprisingly gluten free and such a special treat.
I can tell you without hesitation that my kids flipped for these doughnuts. They came home from school on a cold Monday afternoon to these donuts and all homework and practice worries went out the door. 
These donuts have a cake-like consistency and you can’t tell they are gluten free. I used Bob’s Red Mill 1 to 1 Gluten Free Flour because it is the best and easiest replacement for white flour.
There are plenty of times when I bake with almond and coconut flours but I find when I’m making a treat like this and I want it fluffy this is the BEST flour to use. Plus, my kids like it.
I didn’t want to use food coloring in the glaze so I used raspberry juice. I put 1 cup frozen raspberries in a bowl and let them thaw in the freezer for a few hours. They make the most beautiful red juice as they thaw and they are packed with flavor.
The glaze is simply powdered sugar, milk and raspberry juice. You really have to tweak it to your liking. If you want a thin glaze add more milk and for a thicker glaze add less. I kept mine thick for these pink ones.
Click here for the glaze recipe.
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Gluten Free: Baked Raspberry Doughnuts
- Total Time: 22 minutes
- Yield: About 12 doughnuts 1x
Ingredients
- 1 1/2 cups gluten-free 1-to-1 flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup sugar
- 8 tablespoons (1 stick) unsalted butter, melted and cooled
- 1 teaspoon vanilla
- 2 eggs
- 1 cup milk (coconut milk works well)
Raspberry Glaze
- 1 cup frozen raspberries, thawed (to yield about 3-4 tablespoons of juice)
- 1 1/2 cups powdered sugar, sifted
- 1-2 tablespoons milk (to adjust consistency)
Instructions
- Preheat oven to 350°F and spray your donut pans with non-stick spray.
- In a large bowl, whisk together the flour, baking soda, cream of tartar, baking powder, salt, and sugar.
- In another small bowl, whisk together the melted and cooled butter, vanilla, eggs, and milk. Make a well in the center of the dry ingredients and pour in the wet mixture. Mix gently until just combined.
- Transfer the batter to a zip-top bag and snip the corner off. This makes it easy to pipe into the donut pan.
- Fill each well about 3/4 full without covering the center section — if you cover the center, your doughnuts won’t have a hole.
- Bake for 10–12 minutes. Allow to cool completely before glazing.
- Make the raspberry glaze: place the frozen raspberries in a bowl and let them thaw at room temperature for a few hours (or overnight in the refrigerator). As they thaw, they release a beautiful deep-red juice. Strain out the raspberry pulp and reserve the juice.
- Whisk the sifted powdered sugar with 3 tablespoons of the raspberry juice. Add milk a little at a time for a thinner glaze, or hold back if you want a thicker coating. Adjust to your preference.
- Dip each cooled doughnut into the glaze, let the excess drip off, and set on a wire rack to firm up.
Notes
The raspberry juice is what gives the glaze its gorgeous pink color — no food coloring needed. For the deepest color, use frozen raspberries rather than fresh. A thicker glaze will give you a bold pink coat; a thinner one gives a sheer, pretty blush.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Baking
Frequently Asked Questions
Can I use a different brand of gluten free flour for these doughnuts?
While I recommend Bob’s Red Mill 1 to 1 Gluten Free Flour for its texture and ease of use, other gluten free flour blends may work, but the results might vary.
What if I don’t have frozen raspberries for the glaze?
You can use fresh raspberries, but you’ll need to mash them to extract the juice or substitute with another fruit juice that complements the flavor.
How can I adjust the thickness of the raspberry glaze?
To achieve a thinner glaze, simply add more milk; for a thicker consistency, reduce the amount of milk used in the powdered sugar and raspberry juice mixture.
