Gluten Free Cinnamon Donuts - Becca Piastrelli

Hey there,

creative gal!

You’ve landed on a post I wrote a few years ago -
back when I was known as The Dabblist and was exploring all sorts of ways I could create beautiful things with my hands. It was a powerful time for me — awakening my creativity after suppressing it for so long — but this space has since evolved to reflect the woman I’m becoming.

I was inspired by the amazing Coco over at Roost to make gluten-free donuts for my sweet husband, who has been missing out on sweet pastry goods ever since he went gluten-free 2 years ago.

They key to g-free donuts is the magic of almond flour.

gluten free baking

I adapted Coco's recipe slightly, so here goes:


1 1/4 cup almond flour

1/4 tsp salt

1/4 tsp baking soda

1 tsp nutmeg

1/2 tsp cinnamon

3 eggs (at room temperature)

1/4 cup ghee (or melted butter)

2 tbsp honey

1 vanilla bean (seeds scraped and pod composted)

mixing up gluten free donuts

Preheat oven to 350F and combine all the dry ingredients in a blender. Combine all week ingredients, and add to blender. Blend until smooth. Pour the mixture into your greased donut molds, filling them 3/4 of the way. Bake for 10 minutes, being careful not to overbake and make too dry.

baking gluten free donuts

We kept these bad boys plain, but you could frost them easily. Coco makes a great topping with dates, cinnamon, butter, hazelnuts, and unsweetened coconut. No you can't tell me these don't look tasty!

baked gluten free donuts

 Adapted from Roost

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