Soft baked gluten-free donuts are packed with great flavor from Greek yogurt and lemon for a bright dessert that is versatile enough for many eaters.
By Joana Oliveira
Two of the advantages of baking with yogurt is that the batter stays moist and light. You can try my Natural Yogurt and Lemon Cake, my Rhubarb Upside-Down Cake or even my savory Cornbread, and you´ll see how it´s possible to have wonderful results in a gluten free kitchen by simply adding yogurt.
This time I used a greek yogurt as it has negligible amounts of lactose. I also use clarified butter (ghee), as it´s healthier than regular butter and naturally lactose and caseine free. Baking and cooking with yogurt and ghee allows us to have calcium in our diets, no matter which one we follow.
For the glaze, I stayed faithful to the recipe´s main ingredients: lemon and greek yogurt. You can omit this part, if you want a very healthy dessert but I think these not-fried-but-baked donuts with a healthy batter deserve an indulgent topping. They are really good and so much better than store-bought donuts
My name is Joana and I am a passionate foodie on a food sensitivities friendly diet. My Gut Feeling blog features mainly gluten free, dairy free and low FODMAP recipes. For more info please visit: