Fluffy, citrus-kissed donuts with a summery twist
There’s something magical about the combination of sweet strawberries and tart lemons—and these Strawberry Lemonade Donuts deliver that sunshine in every bite. Airy and fluffy thanks to a blend of gluten-free flours, these donuts have a soft texture with a subtle vanilla bean warmth that balances the zesty brightness of the lemon. A light tang from the lemonade glaze ties everything together, making them perfect for brunch, dessert, or a midday pick-me-up.
The dough is made with a trio of gluten-free flours—millet, oat, and tapioca—for a tender, chewy interior that mimics the texture of classic yeast-raised donuts. The psyllium husk mixture plays a key role here, acting as a binder and giving the dough structure without any gluten. Once shaped and proofed, the donuts are fried until golden and then topped with a vibrant pink icing that’s as delicious as it is beautiful.
This recipe is a go-to for anyone looking for a show-stopping gluten-free treat that doesn’t compromise on flavor or texture. Whether you’re new to gluten-free baking or a seasoned pro, these donuts will impress even the pickiest eaters. Plus, they’re naturally dairy-free if you use oat milk and plant-based butter!
What’s in This Recipe?
- Psyllium Husk Gel: Helps create structure and chewiness in gluten-free dough.
- Millet, Oat, and Tapioca Flours: A balanced blend for softness, elasticity, and lift.
- Vanilla Bean: Adds depth and warmth to the donut base.
- Strawberry Lemonade Icing: A bright, citrusy glaze with real freeze-dried strawberries and lemon zest for color and zing.
- Instant Yeast: Gives the donuts that classic rise and fluffy interior.
Gluten Free Strawberry Lemonade Donuts
Fluffy, citrus-kissed donuts with a summery twist
There’s something magical about the combination of sweet strawberries and tart lemons—and these Strawberry Lemonade Donuts deliver that sunshine in every bite. Airy and fluffy thanks to a blend of gluten-free flours, these donuts have a soft texture with a subtle vanilla bean warmth that balances the zesty brightness of the lemon. A light tang from the lemonade glaze ties everything together, making them perfect for brunch, dessert, or a midday pick-me-up.
Ingredient
Vanilla Bean Donuts
Strawberry Lemonade Icing
Preparation
-
Vanilla Bean Doughnuts
- Take 1 ½ Cup Water and place into microwave for 30 seconds-1 minute.
- Whisk in 4 Tbsp (26g) Psyllium Husk Powder. Set aside for 30-45 seconds until gel is formed.
- In the bowl of your stand mixer, add 1 ⅓ Cup + 1 Tbsp (160g) Tapioca Starch, 1 ⅓ + 1 Tbsp (160g) Gluten Free Flour blend, 2 Cups (270g) Millet Flour, 6 Tbsp Oat Flour, ½ Cup (110g) Granulated Sugar, 4 Tsp (12g) Instant Yeast, 1 Tbsp (12g) Baking Powder, 2 Tsp (10g) Salt and whisk together.
- Make a well in the center of the dry ingredients then add in the water and psyllium husk mixture.
- Warm ¾ Cup (200g) Milk in the microwave for 30 seconds, place in the center of the dry ingredients.
- Add the 2 Large Eggs and 1 Tbsp Vanilla.
- Melt and cool 5 Tbsp Unsalted Butter. Once cooled add into the other wet ingredients.
- Using the dough hook attachment, knead the dough until smooth at low speed and all the ingredients are well incorporated. Knead for another 4-5 minutes on medium speed.
- The dough will be very sticky and that's okay. Place dough in the refrigerator for 1 hour.
- Remove the dough, lay down plastic wrap, sprinkle about ½ of Tapioca Starch or Gluten Free Flour, scoop dough onto the floured surface.
- Roll or smash until the dough is 1 inch high. Grab a medium size cookie cutter and begin to cut the circles for the doughnuts. Use an icing piping tip or a bottle cap to cut out the center (save the center to make doughnut holes).
- Cut out squares of parchment paper and place each cut out doughnut onto the parchment paper.
- Roll each doughnut hole and set them aside on a lined baking sheet.
- Turn on your oven to 170°F (or the lowest temperature your oven will allow) and let it preheat. Turn it off then place your donuts and donut holes into the oven for about 1 hour and 15 minutes or until they have doubled in size.
- Using a large cast iron skillet, add in about 3 inches of neutral oil, I used vegetable.
- Heat the oil to about 320°F (160°C).
- Use the squares of the parchment paper to lower the doughnuts into the hot oil. After the doughnut separates from the parchment paper you can remove it using tongs (this should be possible after about 15-30 seconds).
- Fry the doughnuts for about 2-2 ½ minutes on each side. Pay close attention because these will brown quickly.
- Remove doughnuts from the oil and allow to drain on a wire rack.
- Allow the doughnuts to cool for about 15 minutes before adding icing.
-
Strawberry Lemonade Icing
- In a large mixing bowl add 2 Cups (240g) Powdered Sugar, ½ Cup Milk, 1 Tsp Strawberry Extract, 1 Tsp Lemon Extract, 1 Tsp Vanilla Extract, and 1 Tsp Lemon Zest and mix until smooth.
- Chop, or pulse, 1 Tbsp Freeze Dried Strawberries. Reserve a bit for garnish.
- Add frosting to doughnuts by dipping or spooning the icing onto doughnuts. Sprinkle with freeze dried strawberries.
- For a thicker icing to drizzle on top, add ½ Cup of Powdered Sugar to the remaining icing and drizzle across the donuts.
Note
Proofing Tip: Proofing the donuts in a warm (but off) oven speeds up the rise—just don’t skip this step or your donuts will be dense.
Don’t Overheat the Oil: Keep the oil around 320°F to avoid burning the donuts on the outside while leaving them raw inside.
Use Parchment Paper Squares: They make it easier to transfer soft dough into the oil without deflating the donuts.
Flavor Boost: Add a little lemon zest to the dough itself if you want even more citrus brightness.
Chill the Dough: Cold dough is easier to shape and helps hold the donut shape during frying.
