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.Print
Gluten Free: Baked Raspberry Doughnuts
- Author: Karen Kelly
- Total Time: 22 minutes
- Yield: 12 doughnuts 1x
- 1 1/2 cups Gluten Free Flour (I use Bob’s Red Mill)
- 1/4 tsp baking soda
- 1/4 tsp cream of tartar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2/3 cup sugar
- 8 tbsp 1 stick unsalted butter, melted and cooled
- 1 tsp vanilla
- 2 eggs
- 1 cup milk (I used coconut)
- Click the link above.
- Preheat oven to 350 degrees and spray your donut pans with non-stick spray.
- In a large bowl, whisk together the first seven dry ingredients, flour through sugar
- In another small bowl whisk together the melted and cooled butter, vanilla, eggs, and milk. Make a well in the center of dry ingredients and pour in. Mix gently.
- Transfer mixture to a Ziploc bag and cut the corner tip off. This makes it easy to pipe into the donut pan.
- Fill each well 3/4 full without covering the middle section. If you do, your doughnuts won’t have a hole.
- Cook for about 10-12 minutes.
- Allow to cool completely before glazing.
- Click the link above.
For the raspberry juice, I put 1 cup frozen raspberries in the fridge to thaw for a few hours. I used the liquid from this as my raspberry juice. It has a beautiful red color and lots of flavor.
These donuts are best eaten day of or next day.
Adapted from my Gluten Free Doughnuts (Krispy Kreme Copycat): https://www.seasonalcravings.com/gluten-free-doughnuts-krispy-kreme-copycat/
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Baking
I am a blogger, photographer, recipe developer and mom. With three kids keeping me busy, I am always looking for easy, healthy dishes that can be prepared quickly.