Ingredients
Equipment
Method
- Preheat your oven to 180°C. It's important to have it nice and hot before you place the doughnuts in. Arrange a baking rack in the middle shelf, as this allows for even baking.
- In a large bowl, combine the rice flour, cornflour, almond flour, baking powder, and baking soda. Whisk them together to ensure they are evenly mixed. Once combined, fold in the freeze-dried strawberries and set this bowl aside.
- In another bowl, mix the demerara sugar with the zest of one lemon. This step is crucial as it helps to release the oils from the zest, enhancing the lemon flavor. Then, whisk in each of the eggs one at a time, making sure to mix well after each addition.
- Next, incorporate the extra-virgin olive oil, Greek yogurt, and vanilla extract. It’s important to whisk these ingredients together until fully combined. You should see a smooth, slightly thick batter forming.
- Gently fold the dry ingredients from the first bowl into the wet ingredients. Use a spatula to carefully combine them, ensuring not to overmix. You want the batter to just come together without lumps.
- Now it’s time to fill a piping bag with your doughnut batter. If you don't have one, a ziplock bag with the corner snipped off works just as well. Fill your 12-cup mini doughnut pan evenly. Be sure to fill them just until they reach two-thirds full to allow for rising.
- Place the doughnut pan in the center of the hot oven and allow it to bake for about 12 to 13 minutes. Keep an eye on them; they are ready when they turn golden and are spongy to the touch. You can test them by gently pressing down with your finger; they should spring back.
- Once baked, remove the doughnut pan from the oven and let it cool slightly for a few minutes. Gently pop the baked doughnuts out of the pan, taking care not to break them. Allow them to cool completely on a wire rack.
- While the doughnuts are cooling, prepare the glaze. In a medium-sized bowl, mix together the powdered sugar with the milk to create a thick white glaze. You can adjust the consistency by adding more milk or powdered sugar as needed.
- Once mixed, transfer half of the glaze into another bowl. To create a vibrant magenta glaze, stir in the freeze-dried strawberry powder until well combined.
- Now, dip the tops of each doughnut into the glaze, turning them upright on a cooling rack to set. While the glaze is still wet, garnish the magenta doughnuts with crushed freeze-dried strawberries and the white doughnuts with lemon zest. This step adds both flavor and a beautiful presentation.
- Finally, store your gluten-free baked doughnuts in an airtight container in the fridge for up to two days. If they last that long!
Notes
Store leftovers in an airtight container at room temperature for up to two days. For longer freshness, refrigerate.