Gluten Free Baked Lemon Doughnuts

These luscious Gluten Free Baked Lemon Doughnuts are lighter than air and ready to eat in minutes. It really doesn’t get much better than that.

Gluten Free Baked Lemon Doughnuts from The Baking Beauties

If you live somewhere that has snow on the ground for nearly 6 months of the year, you’ll understand this. You start to get a little antsy, a little fidgety, and a little impatient when signs of spring start to appear. I’m alright with snow, especially in December. I can’t imagine a Christmas without snow. I can bear it for January, and even February. But, when the sun (when it’s shining) is starting to feel warm, and the roads get slushy from the melting snow – I’m ready for it to be over with. Done! Pack it in, pack it up, and move on. Unfortunately, Mother Nature doesn’t listen to me nor anyone else that is living through a never-ending winter right now. So, you have to do what you can to make it another week, hoping for the sunshine to grace your doorstep, and melt the ice that has accumulated there over the past few months.

Thankfully, when our faces are (literally) frozen in a permanent “grin and bear it”  appearance from January through March, the citrus fruits are at their best. Oranges, grapefruits, lemons, and limes are like an artificial sun to us. There is something so clean, crisp, and “sunny” when you smell citrus fruit, even if it is still snowing outside, and you’re still having to dig your way out time and again. So, the other day while the snow was falling and being blown by the wind, I was making my own sunshine inside with these Baked Lemon Doughnuts. When I bit into one, I couldn’t believe how good it was. These gluten-free doughnuts carry some serious lemon flavour. The perfect pick-me-up on a “will-winter-ever-end?” March day. :)

5.0 from 3 reviews
Gluten-free Baked Lemon Doughnuts
Author: 
Serves: 6
 
These baked lemon doughnuts are moist, and full of lemon flavour. They can be a little ray of sunshine on a cloudy day.
Ingredients
Lemon Doughnuts
  • 1/2 cup plus 1 Tablespoon white rice flour
  • 1/4 cup millet flour
  • 2 Tablespoons potato starch
  • 1 Tablespoon tapioca flour
  • 1/2 teaspoon xanthan gum
  • 2 Tablespoons dry instant Lemon pudding mix (or dry milk powder)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • zest of 1 lemon
  • 2 large eggs
  • 1/4 cup oil
  • 2 Tablespoons lemon juice
  • 1/4 cup milk
Lemon Frosting
  • 1 cup confectioners' sugar (icing sugar)
  • 2 Tablespoons unsalted butter, softened
  • 1 teaspoon lemon zest
  • 2-4 Tablespoons lemon juice (depending on whether you want a thick frosting, or a thin glaze)
Instructions
Lemon Doughnuts
  1. Preheat your oven to 375°F. Lightly grease a Doughnut Pan.
  2. In a large bowl, whisk together all of the dry ingredients, minus the granulated sugar.
  3. Combine the granulated sugar and lemon zest in a small bowl. Using your fingers, rub the sugar and zest together, releasing the oils into the sugar, giving you a better lemon flavour. Add to dry ingredients, and whisk to combine.
  4. In a smaller bowl, whisk together all of the wet ingredients.
  5. Pour the wet ingredients into the dry ingredients and stir until fully combined.
  6. Spoon mixture into a large resealable plastic bag. Cut the corner off, and pipe the batter into the prepared doughnut pan.
  7. Bake in preheated oven for 12-14 minutes, or until a toothpick inserted into the thickest part of the doughnut comes out clean.
  8. Let doughnuts sit for 5 minutes before turning them out onto a cooling rack. Allow to cool completely before frosting.
Lemon Frosting
  1. In a small bowl, whisk together all the ingredients until smooth.
  2. If using a thin glaze, dip the doughnuts into the glaze while they are still hot. Set on a cooling rack over a sheet of waxed paper to cool.
  3. If using a thicker frosting, wait until doughnuts are completely cool before frosting.
  4. Store doughnuts in an airtight container on the counter for up to 3 days.

 

Gluten Free Baked Lemon Doughnuts from The Baking Beauties

This post is linked to Gluten Free Wednesdays.

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30 Responses to Gluten Free Baked Lemon Doughnuts

  1. Betty March 7, 2013 at 7:27 am #

    You’ve nailed it Jeanine! Looks amazing and I can only imagine it’s lemony goodness. Pat yourself on the back and have one for me!!

    • Jeanine March 7, 2013 at 7:32 am #

      Thanks, Betty! If I had any left, I would! :) The boy was pretty upset when he found out he only got one out of the batch too – maybe next time I’ll have to double it, I’m sure they freeze well. ;)

  2. Paula March 7, 2013 at 11:25 am #

    These look amazing!

    • Jeanine March 7, 2013 at 11:28 am #

      Thanks, Paula! They are really, really good! And so easy to make too! :)

  3. Twolicious March 7, 2013 at 3:34 pm #

    Thanks for adding that we can sub the lemon pudding with milk powder. There is never a gf lemon pudding in Australia that I can find!
    These look so yummy I might give them a go- next week is coeliac awareness week here, so very fitting.

    • Jeanine March 7, 2013 at 7:24 pm #

      Ah, there you go! Doughnuts to celebrate! :)

  4. Corinne March 7, 2013 at 7:08 pm #

    Would brown rice flour work as well? I happen to be out of white rice flour….

    • Jeanine March 7, 2013 at 7:24 pm #

      I think it would work just fine, I just used white because I was trying to really let the yellow colour of the lemon come through. :)

  5. Milkman March 8, 2013 at 9:59 am #

    Isnt xanthan gum from wheat?

    • Jeanine March 8, 2013 at 10:16 am #

      Xanthan gum is made by fermenting sugars, sometimes from corn, but some is derived by fermenting the sugars from wheat as well. But, according to Bob’s Red Mill site, “Gluten is found in the protein part of the wheat kernel and no gluten is contained in the solution of glucose. Additionally, after the bacteria has eaten the glucose, there is no wheat to be found in the outer coating that it produces, which is what makes up xanthan gum.”

  6. Terris | Free Eats March 12, 2013 at 12:00 pm #

    Lemony baked goods always make me smile! I definitely see how citrus could be your “artificial sun” and carry you through to warmer weather.
    These look so good and that frosting has me wanting one right now!

  7. mj April 16, 2013 at 9:44 pm #

    best doughnuts ever!!!!!!!

    • Jeanine Friesen April 24, 2013 at 12:47 pm #

      Haha, mj, I would have to agree with you on that one. :) I enjoy them as well.

  8. croak June 17, 2013 at 11:10 pm #

    I made the lemon doughnuts and they are awesome. You would never know they are gluten free. I added more lemon zest and I made a glaze with lemon juice and sugar and drizzled it on top. Thanks so much Jeanine, you have put a big smile on my face!!!!! So grateful for food that tastes like something other than cardboard!!!

    • Jeanine Friesen June 19, 2013 at 6:52 am #

      Haha, I love that! They are good, aren’t they? I even surprised myself with how good they were. :) I’m glad to help!

  9. K8 December 28, 2013 at 2:17 pm #

    My littles loved these! Tears started flowing when I told them there were only two left. Thanks for a great recipe! We also made your best gf cinnamon buns delicious.

  10. KMH February 26, 2014 at 6:18 pm #

    This is one of my favorite gluten free baked products. I even tried replacing the white rice flour with buckwheat and it worked!

  11. stacy March 18, 2014 at 2:34 pm #

    Can you tell me where to find a doughnut pan?

    • stacy March 18, 2014 at 2:36 pm #

      Never I found. :)

  12. Jenn April 27, 2014 at 11:54 am #

    Made these doughnuts over Easter. Huge hit with the family! Love the strong lemon flavor that comes through! And so simple to make!

    • Jeanine May 2, 2014 at 6:54 am #

      Thanks Jenn! So glad to hear that they were a hit!

  13. Lucy April 30, 2014 at 6:28 pm #

    Okay! These are on the baking list, if I have a break from the outside work I’ll be in the kitchen baking these lovely treats. The local school will be in for a treat. :)

    hugs!

    • Jeanine May 2, 2014 at 6:54 am #

      Oh Lucy – the school will LOVE you!

  14. croak May 3, 2014 at 8:37 pm #

    will these still turn out of I omit the milk powder or pudding mix.,? Snowing here in Calgary and don’t feel like braving it out there.

  15. Phyllis May 8, 2014 at 5:52 pm #

    Jeanine: I made these today, and they were excellent. I wanted a bit of lighter frosting, so I used one cup of plain Greek yogurt, about a tablespoon of lemon juice, a touch of lemon zest and 1/2 cup of powdered sugar. My husband really enjoyed them with and without the frosting. Thanks for the inspiration! Best, Phyllis

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