clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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)

Raspberry Glaze

  • Click the link above.


  1. Preheat oven to 350 degrees and spray your donut pans with non-stick spray.
  2. In a large bowl, whisk together the first seven dry ingredients, flour through sugar
  3. 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.
  4. Transfer mixture to a Ziploc bag and cut the corner tip off. This makes it easy to pipe into the donut pan.
  5. Fill each well 3/4 full without covering the middle section. If you do, your doughnuts won’t have a hole.
  6. Cook for about 10-12 minutes.
  7. Allow to cool completely before glazing.

Raspberry Glaze

  1. 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):

  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Baking
Scroll To Top