These Gluten Free Strawberry Glazed Donuts are baked, not fried, topped with a strawberry glaze and a dreamy cream drizzle, and completely dairy free and refined sugar free too. They are the allergy friendly donuts your brunch spread has been missing!
It's so hard finding safe gluten-free donuts out in the world. Even if the dough is gluten free, most places use the same fryer for their gluten and non-gluten products which makes them unsafe for those sensitive to cross-contact. But making baked donuts is super easy and that's why I love making my own donut varieties at home, like my Gluten Free Cinnamon Sugar Donuts or Entenmann's Copycat Protein Donuts. I had to add to the repertoire with these strawberry glazed donuts. Let me know what other donut flavors you'd love to see!
These baked donuts taste lighter than cake donuts, but a little denser than fried donuts. They are a soft donut that would be a perfect treat to make for Mother's Day and a fantastic addition to any brunch plans.
Why You'll Love These Gluten Free Strawberry Donuts
- Allergy friendly: the best part about these donuts is that they are safe from cross contact! They're completely gluten free, dairy free, nut free, soy free, and corn free.
- Baked not fried: these baked strawberry donuts require no yeast or hot oil frying. Mix, pipe, bake - that's it.
- Refined sugar free: you can make these donuts completely refined sugar free. They're just sweet enough without being overpowering.
- Year-round recipe: this recipe calls for freeze-dried strawberries, so you can make these any time of year even if it's not strawberry season. You get that real strawberry flavor without any fake flavoring added.
- Double glazed: strawberry glaze AND a cream drizzle for a strawberries and cream donut vibe.
What Makes These Gluten Free Glazed Strawberry Donuts Healthy?
Healthier than your average donut? Absolutely. These gluten free strawberry glazed donuts are baked instead of fried, which already puts them miles ahead. We also skip the refined sugar as these donuts are sweetened with maple syrup, while the glaze uses a homemade refined sugar free powdered sugar made from coconut sugar. So you get that classic sweet glazed donut experience without the sugar crash afterward.
On the allergy-friendly front, this healthy donut recipe is gluten free, dairy free, soy free, corn free, and nut free depending on your flour choice. This means basically everyone at the table can have one! We use freeze-dried strawberries in the glaze instead of artificial strawberry flavoring or dye, so you get real strawberry flavor with none of the junk. Are they a vegetable? No. Are they a genuinely better-for-you treat you can feel good about making? Absolutely yes.
Gluten Free Glazed Strawberry Donut Ingredients
Gluten free donuts:
- Gluten-free flour: be sure to use a 1:1 gluten free all purpose flour blend for best results
- Tigernut flour: tigernut flour adds sweetness without added sugar so we can cut back on the sweetener in the recipe. You can also use almond flour if you tolerate nuts.
- Olive oil: this heart healthy fat yields a fluffy texture and not heavy donuts.
- Maple syrup: the unrefined sweetener used for the donuts
- Yogurt: I use a plant-based coconut yogurt to keep this recipe dairy free. If you tolerate dairy, use Greek yogurt for a protein boost.
- Egg: adds fat and fluff to our baked strawberry donuts.
- Salt, Baking powder, and vanilla extract
Strawberry glaze:
- Powdered sugar: make a homemade, refined sugar free variety with coconut sugar by blending 1 cup of coconut sugar with 1 tablespoon of tapioca starch.
- Yogurt
- Freeze dried strawberries: we use freeze dried strawberries in the glaze for the best consistency. You can find freeze dried strawberries at most local grocery stores.
- Milk: I use a dairy free milk, like coconut or oat milk. Any milk will do!
Cream drizzle:
- Coconut oil: this helps the cream drizzle set
- Yogurt
How to Make Baked Gluten Free Strawberry Donuts
- Preheat oven to 350F.
- Sift together the flours and then whisk in the salt and baking powder.
- In a separate large mixing bowl, use a hand mixer to beat together the oil, maple syrup, yogurt, egg, and vanilla extract.
- Add the dry ingredients to the wet ingredients and stir to combine.
- Grease a donut pan generously then pipe or spoon batter into the pan. You will get 8-10 donuts (so you may have to bake in batches if you only have one pan, or you can make donut holes with the remaining batter).
- Bake the donuts for 14-16 minutes until a toothpick comes out clean. Let cool for 10 minutes in the pan before flipping the donuts out onto a cooling rack.
- Once donuts are fully cooled, mix together the powdered sugar and crushed strawberry powder in a wide bowl.
- Add the yogurt and mix to combine then add milk 1 teaspoon at a time. You want to achieve a glaze that will stick to the donuts, but isn't too runny. It should be slightly runnier than yogurt.
- Dip the donuts into the glaze then place them back on a wire rack to set. Place them into the fridge to set while you make the cream.
- Stir together the melted coconut oil and yogurt until smooth. Add to a piping bag or a small ziplock with the tip cut off.
- Drizzle the glaze over the donuts then pop them back in the fridge to set. Or eat immediately!
Substitutions and Variations
- Fruit: if you aren't a strawberry fan or want variation, try using another freeze dried fruit like raspberries or mango!
- Garnishes: amp up your gluten free donuts with garnishes like fresh strawberries, sprinkles, or coconut flakes.
- Olive oil: I think another fat should work fine, like melted coconut oil or butter, but will result in a slightly denser donut. Make sure your ingredients are at room temperature.
- Sweet cream: you could always use a white chocolate glaze if you prefer. Just melt some white chocolate with 1 teaspoon of coconut oil and drizzle it on top of the donuts.
Baked Donut Tips for Best Results
- Make sure to oil your pan well, even if it's nonstick! We don't want stuck donuts.
- Use a piping bag or ziplock bag with the tip cut off to pipe the dough into your doughnut pan. It's so much easier this way!
- Fill your pan to the top with the donut batter for big, fluffy donuts.
- Bake until the tops of each donut are almost golden brown and a toothpick comes out clean. Don't over-bake!
How to Store Gluten Free Strawberry Donuts
Since the glaze has yogurt in it, store these donuts in an airtight container in the fridge for up to 5 days. Donuts are, of course, always best fresh within the first 2 days, but these keep pretty well for up to 5.
Freeze unglazed donuts up to 2 months. Thaw in the fridge overnight and make a fresh glaze before serving.
FAQ
Yes! Every ingredient in this recipe is naturally gluten free. As always, double check your labels on your baking powder and flour blend to make sure there are no hidden gluten-containing additives.
These baked donuts are already dairy free, but I have not tested an egg-free version. If you try making a vegan strawberry cream donut, leave a comment and let us know how it went.
You can freeze these donuts unglazed for up to 2 months. The glaze is best fresh and does not freeze well, so whip up a fresh batch when ready to eat!
Yes, they are dairy free as long as you use dairy free yogurt and dairy free milk!
Using a donut pan is best for this strawberry donut recipe. The batter is on the thicker side so you could always pipe it into a circle on a parchment lined baking sheet, but the donuts will spread some and won't be as perfectly shaped.
I have not tested this recipe using fresh strawberries or strawberry jam. If you try it, skip the milk and add more powdered sugar as needed to reach a thick glaze consistency.
More Delicious Gluten Free Strawberry Dessert
Paleo Strawberry Peach Crumble
Strawberry Shortcake Ice Cream Sandwiches
Gluten Free Strawberry Glazed Donuts (Dairy Free)
Equipment
Ingredients
Donuts
- ¾ cup + 2 Tbs 1:1 gluten free flour
- ½ cup tigernut flour or almond flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ¼ cup olive oil*
- ¼ cup maple syrup
- ¼ cup yogurt of choice I use coconut yogurt
- 1 egg
- 1 teaspoon vanilla extract
Strawberry Glaze
- ¼ cup powdered sugar** sifted
- 1-2 tablespoon crushed freeze dried strawberries
- 1-2 tablespoon yogurt of choice
- 1- teaspoon tsp milk of choice
Cream Drizzle
- 1 tablespoon melted coconut oil
- 2 tablespoon yogurt of choice
Instructions
Donuts
- Preheat oven to 350F.
- Sift together the flours and then whisk in the salt and baking powder.
- in a separate bowl, beat together the oil, maple syrup, yogurt, egg, and vanilla extract.
- Add the dry to the wet and stir to combine.
- Grease a donut pan then pipe the batter into the pan. You will get 8-10 donuts (so you may have to bake in batches if you only have one pan, or you can make donut holes with the remaining batter).
- Bake the donuts for 14-16 minutes until a toothpick comes out clean. Let cool for 10 minutes in the pan before flipping the donuts out.
Strawberry Glaze
- Once donuts are fully cooled, mix together the powdered sugar and crushed strawberry powder in a wide bowl.
- Add the yogurt and mix to combine then add milk 1 teaspoon at a time. You want to an achieve a glaze that will stick to the donuts, but isn't too runny. It should be slightly runnier than yogurt.
- Dip the donuts into the glaze then place them back on a cooling rack to set. Pop them back in the fridge while you make the cream.
Cream Drizzle
- Stir together the melted coconut oil and yogurt until smooth. Add to a piping back or a small ziplock with the tip cut off.
- Drizzle the glaze over the donuts then pop them back in the fridge to set. Or eat immediately!
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