Baked Gluten Free Vanilla Donuts
User Reviews
5
Baked Gluten Free Vanilla Donuts
Description
The recipe for Baked Gluten Free Vanilla Donuts uses a blend of gluten-free all-purpose flour with baking soda, cream of tartar, baking powder, and salt to provide leavening and structure. Sugar and melted butter add sweetness and richness, while eggs and milk (coconut milk here) bind and moisten the dough. Vanilla extract enhances the flavor.
The batter is gently mixed and then piped into greased donut pans, filled mostly but leaving the center clear to maintain the donut hole shape. They bake briefly at 350°F until cooked through and lightly golden. Cooling is important before adding the glaze to prevent melting and absorption.
The raspberry glaze combines powdered sugar with raspberry juice extracted from thawed frozen raspberries, milk, and almond flavoring to produce a smooth, brightly flavored topping. It is spooned over rather than dipped to avoid saturating the donuts.
The donuts are best consumed the day they are made or the next day for optimal freshness and texture.
Ingredients
- 1 ½ cups gluten free all-purpose flour I use Bob's Red Mill
- ¼ teaspoon baking soda
- ¼ tsp cream of tartar
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅔ cup sugar
- 8 tablespoon unsalted butter 1 stick, melted and cooled
- 1 teaspoon vanilla
- 2 egg
- 1 cup milk I used coconut milk
Raspberry Glaze
- 1 ¼ cups powdered sugar
- 3 tablespoon raspberry juice see recipe notes
- 1 tablespoon milk
- ½ teaspoon almond flavor (or vanilla)
Instructions
- Preheat oven to 350 degrees and spray your donut pans with non-stick spray.
- In a large bowl, whisk together the first six 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 ¾ 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
- Add sugar, almond flavoring and raspberry juice to a stand mixer and blitz. I like to add a little more milk at a time until I get the consistency I desire.
- Pour the glaze over cooled donuts with a spoon. Don't dip them bc they become over saturated.
Notes
- Use juice from thawed frozen raspberries for a naturally colored and flavored raspberry glaze.
- Donuts should be eaten the day they are baked or the following day to enjoy best texture and freshness.
- Spoon glaze on cooled donuts instead of dipping to prevent them from becoming soggy or oversaturated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 49mg | 16% |
| Sodium | 96mg | 4% |
| Potassium | 111mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 295IU | 6% |
| Calcium | 68mg | 7% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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