Ingredients

The following ingredients have 4 Servings
  • 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)
  • 1 1/4 cups powdered sugar
  • 3 tbsp raspberry juice (see recipe notes)
  • 1 tbsp milk
  • 1/2 tsp almond flavor (or vanilla)

Instruction

  • Preheat oven to 350 degrees and spray your donut pans with non-stick spray.
  • In a large bowl, whisk together the first seven 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 3/4 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.