Too good to leave a single crumb


Doughnut Mad…

Right then, anyone fancy a doughnut or three? If the answer’s ‘yes’, then you’re in the right place! If you said ‘no’ then we’d suggest swiftly moving on to another blog post. We’re big fans of doughnuts here at Too Good To Be HQ, so in celebration of those joyous sugary rings we all know and love, here are three of our favourite Gluten Free Doughnut recipes out there on the world wide web!


Baked Gluten Free Salted Caramel Doughnuts

If you’re on a diet, look away now. These baked goodies are DRENCHED in salted caramel sauce and we can’t get enough of them. This recipe from from Lisa Roukin is an absolute dream!


  • 2 eggs, large
  • 240ml almond milk, unsweetened
  • 80g coconut oil (odourless)
  • 1/2 tsp. vanilla bean paste or ½ vanilla pod seeds
  • 100g ground almonds, sifted
  • 140g cornmeal, medium, sifted
  • 80g coconut sugar
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • sea salt, pinch

salted caramel sauce

  • 400ml coconut milk, refrigerated in the can (only use the solidified part, discard the water)
  • 100g honey
  • 1 tbsp. coconut oil (odourless)
  • 2 pinches sea salt
  • You will need 2 non-stick donut hole trays


 (Pre-heat the oven to 350°F, gas mark 4, 180°C (160°C fan-assisted).) 

  1. Melt the coconut oil over a gentle heat leave to cool.
  2. In a mixing bowl beat together the eggs and then add the coconut oil, almond milk, ½ tsp. of vanilla bean paste or ½ vanilla pod seeds and 1 pinch of sea salt. Mix in by hand the sifted ground almonds and cornmeal, coconut sugar, baking powder and cinnamon then pour the mixture into a measuring jug to make pouring into the donut tray easier.
  3. Pour the mixture into the donut hole tray and bake in the oven for 20 minutes.
  4. To make the salted caramel, open the chilled can of coconut milk, and spoon out the solidified coconut milk into a saucepan, discarding the water. Add the honey, sea salt and coconut oil. Whisk all the ingredients together, over a gentle heat until smooth.
  5. Increase the heat to a gentle boil until the sauce starts to thicken and bubble, and keep it bubbling for 5 minutes, stirring it. Then reduce the heat and simmer for 15 minutes. Remove from the heat to cool slightly (if it hasn’t caramelised, continue stirring on the heat for another 2-3 minutes).
  6. Once the donuts have baked, take them out of the oven and place them on a cooling rack to cool slightly. Dip or drizzle the donuts in the salted caramel sauce and they are ready to serve!


Baked Chocolate Doughnuts (Gluten Free AND Vegan!)

A little treat for the gluten intolerant vegans out there – these simple-to-make, doughy treats come courtesy of Stacey from ‘Goodness Is Gorgeous’ and are perfect for a spot of weekend baking. Get on with it!


For the donuts:

  • 210g all-purpose gluten-free flour
  • 3/4 teaspoon xanthan gum (omit if your blend already contains it)
  • 30g unsweetened natural cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon freshly grated nutmeg
  • 145g packed light brown sugar
  • 56g unsalted butter, melted and cooled
  • 55g canola oil (or other neutral oil)
  • 2 eggs at room temperature, beaten
  • 1 1/2 teaspoons pure vanilla extract
  • 14 tablespoons heavy cream, at room temperature

For the glaze

  • 115g confectioner’s sugar
  • 1 tablespoon unsweetened natural cocoa powder
  • 2 to 4 teaspoons milk or buttermilk
  • Gluten free sprinkles, for decorating (optional)


  1. Preheat your oven to 350° F. Grease a miniature donut pan or muffin tin and set it aside.
  2. In a large bowl, place the flour, xanthan gum, 6 tablespoons cocoa powder, baking powder, baking soda, cream of tartar, salt, nutmeg, and brown sugar, and whisk to combine well. Add the butter, oil, eggs, vanilla, and cream, mixing to combine after each addition until combined. The batter will be thick.
  3. Fill the wells of the donut pan or muffin tin about 2/3 of the way full. For perfectly even donuts, transfer the batter to a large piping bag with an open tip, and pipe the batter into each well.
  4. Place in the center of the oven and bake for about 8 minutes, or until the donuts are just set. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  5. While the donuts are cooling, make the glaze. In a small bowl, place the confectioner’s sugar, remaining 1 tablespoon cocoa powder, and 2 teaspoons milk or buttermilk and mix to combine.
  6. Add more milk or buttermilk by the half teaspoon until you have a smooth, but pourable liquid. Working quickly, dip the top of each of the cooled doughnuts in the glaze, turn back and forth a bit to coat well, invert the doughnut so the glaze is facing up, sprinkle with the optional sprinkles, and place the donut, glazed side up, to a piece of parchment paper. Allow the donut to sit until the glaze is set.


Gluten Free Cinnamon and Sugar Doughnuts

Ahh cinnamon and sugar, the greatest combo since Lennon and McCartney – with the exception of Steak & Ale of Course! You can thank Gluten Free Alice for these beauties…


For the Doughnuts 

  • 150g gluten free self raising flour
  • 1/4 tsp gluten free baking powder
  • 1/4 tsp pink himalayan salt
  • 110g caster sugar
  • 120ml almond milk
  • 2 medium eggs
  • 1 and 1/2 tbsp extra virgin olive oil (Can also use vegetable oil or melted coconut oil)
  • 1 tsp vanilla extract
  • Non stick spray (Could also use cooking oil or melted coconut oil)

For the topping 

  • 1 cup granulated sugar
  • 1 tsp cinnamon
  • 75g dairy free butter (melted)


  1. Heat your oven to 180 degrees Celsius.
  2. Spray your doughnut tray with non stick spray. You could also use cooking oil or melted coconut oil and grease using kitchen paper.
  3. Add your flour, salt, sugar and baking powder to a bowl and mix.
  4. In a separate bowl whisk your almond milk, eggs, oil and vanilla extract. Add this to your dry ingredients and mix well.
  5. Add the batter to your doughnut tray making sure that its not completely full as they will rise!
  6. Bake for around 10 minutes or until they are golden brown.
  7. Cool the doughnuts on a wire tray and bake any additional mixture. (My doughnut tray is only big enough for 6 so I cook the second batch whilst the first batch cool down).
  8. To make the cinnamon sugar coating mix together your granulated sugar and cinnamon.
  9. Melt your dairy free butter/spread and dip your doughnut into this. You can then dip it in the cinnamon sugar mix.
  10. Leave them to cool.