Name: Gluten Free: Baked Raspberry Doughnuts
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
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); 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)

Ingredients

Units Scale

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