Gluten-Free Fluffy Baked Donut Recipe

Big, Fluffy Baked Donuts…Quick!
A gluten-free, dairy-free, recipe.
The best low carb baked donuts
you’ll ever make!

Cook Time: 20 mins
Ready in 30 minutes. Yield: 12

So delicious! They’re addictive,
even without any frosting!

If you wish to decorate, frost them
in so many different, yet healthy, ways
(See my healthy frosting recipes).

These are so versatile…One batter can make 12
plain or fancy.  Standard 2-3/4 inch Or 10 Jumbo
3-3/4″. Depending on the size of your mold pan.

Raw sugar or natural sweeteners are needed
to help baked goods rise. Using wholesome
natural ingredients makes baked results
taste good.

Artificial Sweeteners make baked results
taste good. They disguise the flavor and may make
them addictive in a bad way, causing you to have
sugar cravings.


I care very much about excess sweeteners listed
in older recipes. You need a lot less sugar to still
have delicious baked goods using my recipes.

INGREDIENTS
FIRST  MIX
3/4 cup full fat coconut milk, room temp.
3 tsp. lemon juice or vinegar (set aside)

MAKE A WELL IN THE FLOUR Add:

4 Tbs. oil melted (olive or coconut)
4 Tbs.unsweetened applesauce or more oil
2 eggs at room temperature, beaten
1-1/2 tsp. vanilla extract or 1 tsp. vanilla bean paste

DRY INGREDIENTS
1 1/4 cups oat or almond flour
1/2 cup tapioca flour
3/4 teaspoon guar or xanthan gum
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 teaspoon freshly grated nutmeg
2 to 3 tbs. coconut or raw sugar

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For the (optional) glaze
1 cup powdered sugar
2 to 4 teaspoons any milk or buttermilk

For the (optional) coconut sugar coating
4 tablespoons coconut oil, melted
1/2 cup coconut sugar

DIRECTIONS
Preheat your oven to 350°F. Grease a standard-size
12-donut pan and set it aside.

In a large bowl, place the flour, xanthan gum, tapioca,
baking powder, baking soda, kosher salt, nutmeg, and
sugar, and whisk to combine well.

Create a well in the center of the dry ingredients,
add the oil, eggs, buttermilk and vanilla, and mix until
just combined. Don’t overmix. Fill the prepared wells
of the donut pan until nearly full.

For perfectly shaped donuts, place the donut batter
into a piping bag fitted with a large, open tip, and
pipe the batter into the wells.

For the (optional) glaze
1 cup powdered sugar
2 to 4 teaspoons any milk or buttermilk

OR
For the (optional) coconut sugar coating
4 tablespoons coconut oil, melted 1/2 cup coconut
sugar, granulated (or powdered in a coffee grinder)
(optional tsp.cinnamon)
Brush with oil, then shake in a bag to coat with
sugar and/or cinnamon.

OR, select any one of my healthy frosting recipes.

DIRECTIONS
Preheat your oven to 350°F. Grease a standard-size
donut pan and set it aside.

In a large bowl, place the flour, xanthan gum, tapioca,
baking powder, baking soda, kosher salt, nutmeg, and
sugar, and whisk to combine well.

Create a well in the center of the dry ingredients, add
the oil, eggs, vanilla, and buttermilk that was set aside,
and mix until just combined. Do not overmix.

Fill the prepared wells of the donut pan until nearly full.

For perfectly shaped donuts:
Place the donut batter into a piping bag
fitted with a large, open tip, or a sandwich bag
with a corner snipped.

Pipe the batter into the wells, or use a spoon .

I bought a non-stick silicone donut pan on Amazon
that has posts taller than the pan. It makes tall
well formed donuts.

Place in the center of the preheated oven
Bake for about 25 to 30 minutes or until the donuts
are set and just lightly browned and an inserted
toothpick comes out clean

Remove from the oven.
Allow the donuts to cool in the pan for 5 minutes.

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If you’re planning to use the optional glaze:
Transfer the donuts to a wire rack to cool completely.

In a small bowl, place the powdered sugar and
2 teaspoons of any milk, and mix well.

Add more milk by the half-teaspoon until you have
a smooth but thickly pourable glaze.

Working quickly, dip the top of each cooled donut
in the glaze, turn back and forth a bit to coat well,
invert the donut so the glaze is facing upward, and
place on a flat surface to set.

If you’re using the melted chocolate:
melt the chocolate by placing it in a microwave
safe bowl and heating in 30 second intervals.

Dip the donuts into the melted chocolate and then
place onto a parchment lined baking tray (and add
a teaspoon of sprinkles).
When all the donuts are done, move the tray into
the fridge briefly for the chocolate topping to set.

If you’re using the optional sugar-coating:
Invert the donuts onto a wire rack while they’re
still warm.

Dip each donut carefully in the melted coconut
oil and then press into the granulated sugar,
(or cinnamon & sugar mixed) before replacing
on the wire rack. The sugar coating will
harden as it cools.

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