Description

Enjoy these delicious gluten-free baked strawberry donuts with a sweet glaze topping. Perfect for a special breakfast treat or dessert.

Ingredients

Scale

1 ¾ cups gluten-free flour*
1 teaspoon baking powder
½ teaspoon baking soda
½ sea salt
½ cup almond milk
1 teaspoon apple cider vinegar
½ cup sugar
2 large eggs
½ cup avocado oil
1 teaspoon vanilla
1 cup diced strawberries (about 6 oz or 7-8 medium-sized strawberries)
1 tablespoon gluten-free flour

Strawberry Glaze

2 cups powdered sugar
2 tablespoons almond milk
2 medium-sized strawberries

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Instructions

Whisk together gluten-free flour, baking powder, baking soda, and sea salt in a medium-sized bowl.
Mix the almond milk and apple cider vinegar in a glass measuring cup. Set aside.
Mix the sugar, eggs, oil, and vanilla in a large bowl.
Next, whisk in the dry ingredients and the almond milk mixture. Let the batter rest for 10 minutes.
While the batter is resting, preheat the oven to 350°F. Spray two donut pans with non-stick spray. Dice the strawberries and mix with one tablespoon gluten-free flour. When the 10 minutes are up, mix the strawberries evenly into the batter.
Put a gallon-sized baggie into a large glass or jar and fold the top over the outside, leaving an opening. Then spoon all of the batter into the baggie. Remove it from the jar, push out the air, and close. Next, cut a small corner off the bottom. Then, press the batter through the hole to pipe it into the pans.
Bake for 10-12 minutes. To test for doneness, when pressed with your finger, the donut should bounce back. Place the pans on a wire rack for 3-4 minutes. Then, remove the donuts and place them on the wire rack to cool completely.
To make the glaze, smash the strawberries with a fork. Mix the powdered sugar, almond milk, and mashed strawberries in a medium-sized bowl with a hand mixer. Dip the tops of the donuts into the glaze and place on a wire rack over a parchment-lined pan. After dipping all the donuts, you can use a spatula to spread a little more of the glaze over the edges where needed.
Allow the glaze to set before serving.

Notes

*Gluten-free flour: My favorite gluten-free and dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend, make sure that it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.

Why have the batter rest for 10 minutes? Giving the gluten-free batter a rest allows the dry ingredients and wet ingredients to combine better, and it results in a better end product.