Is there anything that brings more joy than a freshly baked donut? For those of us who steer clear of gluten, finding that perfect treat can feel like searching for a needle in a haystack. But fear not! I’m thrilled to share with you my experience crafting Pamela’s Gluten-Free Donut Recipe. This creation blends delightful flavors and textures, making a donut worthy of any occasion.

What is Pamela’s Gluten-Free Donut?

Pamela’s gluten-free donut recipe is a delectable treat that uses Pamela’s Baking & Pancake Mix as a base. This mix provides an easy path to fluffy, flavorful donuts without gluten. The use of fresh raspberries takes it over the top, delivering a burst of fruity goodness. Whether for breakfast or a sweet afternoon snack, these donuts promise satisfaction. They are soft on the inside and slightly crisp on the outside, just as a good donut should be.

Why You’ll Love Pamela’s Gluten-Free Donut

Let me level with you: these donuts are not just for those avoiding gluten! Everyone can enjoy them. They’re bursting with flavor and delightful texture. If you’ve ever taken a bite of something—and then another because it was that good—you’ll relate to what’s coming. Imagine the sweet tang of raspberries wrapped in a soft, fluffy bite. Plus, this recipe is simple, adaptable, and perfect for sharing.

The Ingredients

Let’s dive into what you’ll need for this treat. Below are the ingredients crucial for crafting these delicious donuts:

For the Donuts:

• 2½ cups Pamela’s Baking & Pancake Mix (350g)
• 12 oz. fresh raspberries
• ½ teaspoon sea salt
• 3 tablespoons unsalted butter, melted and slightly cooled
• ½ cup plus 2 tablespoons granulated sugar, divided
• ½ cup whole milk
• 1 large egg
• ¾ cup raspberry puree
• 1 teaspoon pure vanilla extract

For the Raspberry Glaze:

• 1 cup confectioners’ sugar
• ¼ cup raspberry puree
• 1 teaspoon pure vanilla extract
• 2 teaspoons half-and-half (or more for desired consistency)

Optional Raspberry Ganache:

• 8 tablespoons unsalted butter
• 1 (12 oz) package vanilla frosting mix
• ¼ cup raspberry puree
• 1 teaspoon lemon zest
• ¼ teaspoon almond extract

Step-by-Step Instructions

Now, let’s roll up our sleeves and get baking! Follow these steps to whip up your own batch of gluten-free donuts.

Step 1: Prep Your Ingredients

First, gather all your ingredients. Trust me; when you’re knee-deep in dough, the last thing you want is to run around the kitchen looking for something. Preheat your oven to 350°F (175°C). Grease your donut pan thoroughly, because nobody wants a sad, stuck donut.

Step 2: Mix the Dry Ingredients

In a mixing bowl, combine the Pamela’s Baking & Pancake Mix, sea salt, and ½ cup of sugar. Make sure everything is well incorporated. A great donut starts with a solid base!

Step 3: Blend Wet Ingredients

In another bowl, whisk together the melted unsalted butter, whole milk, egg, raspberry puree, and vanilla extract. Beat them until it’s all combined into a cheerful, smooth mixture.

Step 4: Combine and Fold

Next, pour the wet mixture into the bowl with the dry ingredients. Gently fold the two together. Be careful not to overmix; we want fluffy donuts, not dense ones! Carefully fold in those fresh raspberries, allowing them to distribute evenly.

Step 5: Fill the Pan

Using a piping bag or a spoon, fill each donut cavity about two-thirds full. Remember, donuts puff up nicely while baking.

Step 6: Bake

Now, pop those babies in the oven and bake for about 10-12 minutes. You know they’re done when they’re lightly golden and spring back when touched. Let them cool slightly before attempting to remove them from the pan.

Step 7: Make the Glaze

While they cool, mix up your raspberry glaze. Whisk confectioners’ sugar, raspberry puree, vanilla extract, and half-and-half until smooth. Adjust the consistency as needed—if it’s too thick, add a little more half-and-half.

Step 8: Glaze and Enjoy

Dip the top of each donut into the glaze and set them aside on a cooling rack to allow the frosting to set.

Tips & Tricks

Here are my favorite tips to make your donut-making experience even better:

• Use Fresh Ingredients: Fresh raspberries make all the difference. Don’t skimp on quality!
• Add a Splash of Lemon Juice: Case in point: a hint of citrus amps up the raspberry flavor.
• Experiment with Flavor: Swap in different purees (like strawberry or blueberry) for variations on the classic.
• Don’t Skip the Cooling Rack: Cooling the donuts on a rack prevents them from getting soggy.
• Keep an Eye on Baking Time: Ovens can be different, so keep an eye on your donuts the first time you make them.

Nutrition Information

pamela’s gluten free donut recipe nutrition facts

Can I Store Pamela’s Gluten-Free Donut?

Absolutely! These donuts can be stored in an airtight container at room temperature for up to two days. If you’d like to store them longer, consider freezing them. Just pop them into a freezer-safe bag. They’ll keep well for about a month.

What Can I Serve with Pamela’s Gluten-Free Donut Recipe?

These donuts shine on their own, but pairing them with certain items can enhance the experience. Consider serving:

• Coffee: A classic companion. The bitterness contrasts beautifully with the sweetness of the donuts.
• Fresh Fruit Salad: Adds a refreshing touch to your plate.
• Vanilla Ice Cream: For a delightful dessert twist.
• Yogurt with Honey: A healthy pairing that complements the sweetness.

Variations

Now, if you’re like me, you love switching things up. Here are five ways to vary this recipe without losing that delicious essence:

• Classic Vanilla Glaze: For a simpler donut, skip the raspberry glaze and top with a vanilla milk glaze.
• Chocolate Raspberry: Add cocoa powder to the batter for a chocolatey donut and use chocolate ganache instead of glaze.
• Lemon Zest Addition: Stir in some lemon zest into the batter for a bright burst of citrus.
• Peanut Butter Drizzle: Top with creamy peanut butter for a nutty finish.
• Sprinkles Galore: Because why not? Add colorful sprinkles for a fun twist, especially if serving them to kids!

Pamela Dunlap

Pamela’s Gluten Free Donut Recipe

Is there anything that brings more joy than a freshly baked donut? For those of us who steer clear of gluten, finding that perfect treat can feel like searching for a needle in a haystack.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 10

Course: Dessert

Cuisine: American

Calories: 306

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2½ cups Pamela’s Baking & Pancake Mix 350g
• 12 oz. fresh raspberries
• ½ teaspoon sea salt
• 3 tablespoons unsalted butter melted and slightly cooled
• ½ cup plus 2 tablespoons granulated sugar divided
• ½ cup whole milk
• 1 large egg
• ¾ cup raspberry puree
• 1 teaspoon pure vanilla extract
• For the Raspberry Glaze:
• 1 cup confectioners’ sugar
• ¼ cup raspberry puree
• 1 teaspoon pure vanilla extract
• 2 teaspoons half-and-half or more for desired consistency
• 8 tablespoons unsalted butter
• 1 12 oz package vanilla frosting mix
• ¼ cup raspberry puree
• 1 teaspoon lemon zest
• ¼ teaspoon almond extract

Equipment

• Donut pan
• Cooling rack

Method

 

1. First, gather all your ingredients. Trust me; when you’re knee-deep in dough, the last thing you want is to run around the kitchen looking for something. Preheat your oven to 350°F (175°C). Grease your donut pan thoroughly, because nobody wants a sad, stuck donut.
2. In a mixing bowl, combine the Pamela’s Baking & Pancake Mix, sea salt, and ½ cup of sugar. Make sure everything is well incorporated. A great donut starts with a solid base!
3. In another bowl, whisk together the melted unsalted butter, whole milk, egg, raspberry puree, and vanilla extract. Beat them until it’s all combined into a cheerful, smooth mixture.
4. Next, pour the wet mixture into the bowl with the dry ingredients. Gently fold the two together. Be careful not to overmix; we want fluffy donuts, not dense ones! Carefully fold in those fresh raspberries, allowing them to distribute evenly.
5. Using a piping bag or a spoon, fill each donut cavity about two-thirds full. Remember, donuts puff up nicely while baking.
6. Now, pop those babies in the oven and bake for about 10-12 minutes. You know they’re done when they’re lightly golden and spring back when touched. Let them cool slightly before attempting to remove them from the pan.
7. While they cool, mix up your raspberry glaze. Whisk confectioners’ sugar, raspberry puree, vanilla extract, and half-and-half until smooth. Adjust the consistency as needed—if it’s too thick, add a little more half-and-half.
8. Dip the top of each donut into the glaze and set them aside on a cooling rack to allow the frosting to set.

Nutrition

Calories: 306kcal

Notes

• Use Fresh Ingredients: Fresh raspberries make all the difference. Don’t skimp on quality!
• Add a Splash of Lemon Juice: Case in point: a hint of citrus amps up the raspberry flavor.
• Experiment with Flavor: Swap in different purees (like strawberry or blueberry) for variations on the classic.
• Don’t Skip the Cooling Rack: Cooling the donuts on a rack prevents them from getting soggy.
• Keep an Eye on Baking Time: Ovens can be different, so keep an eye on your donuts the first time you make them.

Tried this recipe?

Let us know how it was!

Frequently Asked Questions

Conclusion

There you have it—a delicious journey into the world of Pamela’s gluten-free donuts! Whether for birthdays, brunch, or just because you deserve a treat, these donuts are sure to please. The combination of fresh raspberries and fluffy donut goodness makes them irresistible. Lighten your day, share them with friends, or savor them alone—either way, you can’t go wrong. Happy baking!

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