Ingredients
Scale
- 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)
Raspberry Glaze
- Click the link above.
Instructions
- 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.
Raspberry Glaze
- Click the link above.
Notes
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