Gluten free powdered donuts!

So, how was your week? Ours was a little crazy, being the first week of school and all. I made these on Wednesday, and the only reason they were still around on Thursday is that I had to take pictures for this post! Delicious gluten free donuts, fried in oil and coated in powdered sugar!


I have been SO excited for this post! I am a donut lover! Donuts have always been my favorite, and being on the fodmap diet since the end of april has been pretty donut free! But then I stumbled upon this amazing recipe from!Delicious gluten free donuts, fried in oil and coated in powdered sugar!

These are a perfect little treat! Send them to school in your kids lunches, or eat them by yourself! They are great for bribing too! :)Delicious gluten free donuts, fried in oil and coated in powdered sugar!

These donuts are the ideal size for little goodie bags at birthdays, or you can use the for a fun game: Tie a string around the donut, have someone hold it up, and have another person try to eat the donut without hands! You can time everyone to see who can do it the fastest! We always love that game for birthdays!

Delicious gluten free donuts, fried in oil and coated in powdered sugar!

Gluten free powdered donuts!
Delicious gluten free donuts, fried in oil and coated in powdered sugar!
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  1. 1 cup gluten free flour
  2. 1 tablespoon tapioca flour
  3. 1/8 teaspoon baking soda
  4. 1/4 teaspoon salt
  5. 1 1/4 cup water
  6. 1 rounded tablespoon brown sugar
  7. 1 tablespoon butter
  8. 1/2 teaspoon vanilla extract
  9. coconut oil: enough for a 2 inch depth (for frying)
  10. 1/2 cup confectioners sugar
  11. 1 teaspoon vanilla powder
  1. In a small mixing bowl, combine the gluten free flour, tapioca flour, baking soda, and salt together with a whisk. Set aside.
  2. Bring water and brown sugar to a boil in a large saucepan. Once boiling add butter and allow to continue to boil until butter has melted. Turn the heat down to low and stir in the vanilla extract, pour in little bits of the flour mixture at a time, stirring constantly with a spatula. At the beginning it will look lumpy like it isn't blending together, just keep stirring and adding a little bit of the flour mixture at a time until it is incorporated.
  3. It will start to form a ball of sticky dough, remove from the heat and stir for another 30 seconds. Turn the dough out onto a cutting board and let cool for 10 minutes.
  4. While the dough cools,heat oil in a heavy or cast iron pot on medium high till it reaches 350-360 degrees. You want the oil to be at least 2 inches deep.
  5. While the oil heats, put the confectioners sugar and vanilla powder in a ziplock bag, seal the bag and shake to mix.
  6. Cover a plate with paper towels for draining the donuts after they cook.
  7. The dough should be cool. Use a knife to cut a tablespoon sized piece of dough off. Roll it between your palms (you might have to flour your hands), once the dough has formed a long rope, pinch the two ends together, forming a donut shape. Do the same with the rest of the dough.
  8. Once the oil has heated to 350, carefully lower one donut at a time into the oil (fry 3 to 4 donuts at a time) Cook for 5 minutes turning the donuts over half way.
  9. Once the donuts are done cooking,remove it using a slotted spoon and place on plate covered in paper towels to drain. Place the still warm donut in the bag of confectioners sugar and shake gently to coat.
  10. Let oil get back up to 350 and repeat the process with the rest of the donuts.
  1. If you dont have coconut oil, use a different mild flavored vegetable oil, like canola.
Craftily Baking

What is your favorite kind of donut? Mine is old fashioned glazed blueberry!


Baked pink donuts

Hey guys! It seems like it’s been forever since I’ve posted a recipe, so I decided to post these baked pink donuts that I made over spring break! So really I started out making these funfetti donuts from Sally’s baking addiction, but you were supposed to use non-bleed sprinkles to make the inside of the donuts look like funfetti… and… while I was in the middle of the recipe I realized that my sisters ate ALL of them! I tried using some other sprinkles but of course the color immediately bled out of them… causing them to be pink so I made them into baked PINK donuts instead. (instead of using red sprinkles and having them bleed you can use red food coloring) baked pink donuts-Crafts and Cupcakes .JPGThey are super cute! Yesterday was my cousins birthday so I gave her some!baked pink donuts - Crafts and Cupcakes.JPGHere’s the recipe! You will need a donut pan for this recipe! ( I showed mine in this post)


For the donuts:

  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg (to give it that bakery taste)
  • 1/3 cup granulated sugar
  • 1/4 cup milk
  • 1/4 cup Greek yogurt
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 1/2 teaspoon vanilla extract
  •  Red food coloring

For the glaze:

  • 1/4 cup milk
  • 2 cups confectioners sugar
  • 1 teaspoon vanilla
  • Sprinkles to decorate


For the donuts:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Mix the flour, baking soda, baking powder, nutmeg, and granulated sugar together in a medium bowl. Set aside.
  3. Whisk together the milk, yogurt, and egg together. Add the melted butter and vanilla, whisking until fully combined.
  4. Pour the wet ingredients into the dry ingredients mixing until just combined. Do not over mix. The batter will be very thick. Add red food coloring until you have the shade of pink you like.
  5.  Spoon batter into donut pan or place batter into a zip lock bag, cut the end off and pipe batter into donut pans filling 2/3 to 1/4 of the way full.
  6. Bake for 9-10 minutes or until edges are lightly browned. Allow to slightly cool before glazing.

For the glaze:

  1. Combine all glaze ingredients in a saucepan over low heat. Whisk until glaze is smooth.
  2. Remove from heat and immediately begin dunking donuts or use a ladle to pour over the top of the donuts.
  3. Place each donut on a wire cooling rack on top of a baking sheet to catch extra glaze.
  4. Sprinkle with sprinkles.