Tips & Tricks for Baking Gluten-Free Bread

We all know that gluten-free baking can be a pain in the rear, especially if you are new to the whole idea. I’ve done A LOT of GF baking over the past couple of years, and I’ve learned so much through trial and error. Trust me, I’ve had some huge failures (and still do sometimes), and some great successes. It took me quite a while to finally perfect a sandwich bread recipe, and the same goes for things like muffins, cookies, and quickbreads. But, I think I’ve compiled a bunch of really great tips and tricks that will make your gluten-free baking endeavors a little bit easier.

Tips and Tricks for making gluten free bread

1. Work with room temperature ingredients. This goes for pretty much any kind of baking, because yeast likes a warm environment and will rise better and more quickly when your ingredients are at room temperature and not straight from the fridge. This does not just include the eggs, this also goes for the GF flours that are sometimes stored in the refrigerator to extend shelf life. Set the cold ingredients out on the counter at least and hour (preferably 2) before you begin baking.

2. Look for bread recipes that use eggs. I know that there are tons of vegans out there that are not too keen on this idea, but I’ve found that the bread rises better when I use eggs. Eggs are natural leaveners, so they help boost the volume of the bread. They also add moisture and protein to the bread. And of course, the best vegan alternative for eggs is usually flax eggs.

3. Use olive oil. Olive oil is full of healthy fats and adds a nice flavor to plain sandwich breads. It also adds moisture and extends shelf-life of your gluten-free breads.

4. The dough will be stickier than a regular non-GF dough. Gluten-free flours require more liquids than wheat flours to produce the same type of results. Your gluten-free bread batter should be too soft and sticky to knead but not as thin as cake batter.

5. Gluten-free bread batters need to be mixed much more than a traditional wheat batter. We are always taught to not overwork the dough, but you don’t have to worry about that with GF breads. There is no gluten to overwork. I don’t own a stand mixer, so I mix up this bread dough in a food processor with an S-blade, and it always comes out beautifully.

6. Xantham gum. If you want to have a traditional tasting bread, you need to use some kind of gluten substitute like xantham gum. It acts like the gluten in wheat flour.

7. Practice, practice, practice! It has taken me quite a while and countless baking failures to finally get the hang of gluten-free bread baking. It is not easy, but you can do it, especially if you are following a recipe exactly. Just be patient, and don’t give up if it doesn’t turn out perfect on the first try.

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Gluten-Free Sandwich Bread

Let’s start this week out with some good ol’ fashioned carbs, we need them on a Monday, am I right?

Gluten free sandwich bread

I really am a jerk for keeping this recipe from you for so long. Kenny and I have been making amazing sandwiches with this bread for so long now, and if I’m being truthful with you guys, I was just being lazy and putting off photographing it. I know, how rude. But don’t worry, I’ve finally perfected it. We can still be friends, right?


GF Sandwich Bread

Remember this picture that I shared on Instagram 10 WEEKS (!!!) ago? Well, that was my first attempt at this whole bread-making business. I’ve made it several times since then, tweaking the recipe ever so slightly until I finally found what I was looking for. My main rule for this bread was that I did NOT want it to turn out to be one of those GF bread recipes that uses 27 different flours to make the flour mix. This one only has 2. Yessss. Mission accomplished.

Gluten free sandwich bread

Gluten free sandwich bread

I used brown rice as the main flour component, and arrowroot starch as a binding and softening agent. I have also used cornstarch and tapioca starch in place of the arrowroot, and both worked well. I just happen to like the texture and consistency that the arrowroot gave to it. And just like any average bread recipe, it is yeast-risen, which makes it a perfect bread for sandwiches. I decided to throw a little flax meal in there, and it totally changed the game. It gives it a little bit of a nutty flavor, and I love that you can see the little specs of flax running all through it.

Gluten free sandwich bread

It is super soft and a little bit dense on the inside, and has a slightly crunchy crust on the outside. It slices beautifully, and is amazing with just about anything spread on top. We’ve done everything from butter, peanut/almond butter, PB&J, honey, tahini, and my personal favorite, avocado and sea salt. Get crazy with those toppings, and by all means, make yourself an epic sandwich.

Did I just say epic? Oy. Don’t hate me.

Gluten free sandwich bread

But for real, I’m just going to go ahead and invite myself over when you are making PB&Js. Okay? Okay.


Gluten-Free Sandwich Bread

Yield: Makes 1 loaf


  • 2 tbsp active dry yeast (equal to 2 packets)
  • 1 1/1 tbsp coconut sugar (or cane sugar)
  • 1 1/2 cups warm water
  • 2 cups brown rice flour
  • 1 cup arrowroot starch (cornstarch and tapioca starch also work)
  • 1/2 cup flax meal
  • 1 tbsp xanthan gum
  • 2 tsp salt
  • 2 tbsp olive oil
  • 1 tsp apple cider vinegar
  • 4 egg whites (at room temperature)


  1. In a medium sized bowl or measuring cup, add the sugar to the 1.5 cups of water and stir to dissolve. Then add the yeast and gently stir. Let it sit for 5-10 minutes, it will rise and get foamy.
  2. While the yeast is rising, add the rice flour, arrowroot, flax, xantham gum, salt, oil, vinegar and egg whites to a large food processor with the S-blade attached.
  3. Add the risen yeast to the mixture and process for about 10-20 seconds, until the dough starts to come together. It will be a little more wet and sticky than your average dough.
  4. Spray a standard size loaf pan with cooking spray and pour the dough into the loaf pan.
  5. Cover with a kitchen towel, set aside and let it rise for 1 1/2-2 hours.
  6. When the dough is done rising, preheat the oven to 350 degrees.
  7. Bake for 38-40 minutes, until slightly golden on top.
  8. Let it cool in the loaf pan for 5-10 minutes before removing it.
  9. To finish cooling, carefully invert the pan upside down and let the bread sit in a cooling rack for at least 30 minutes.
  10. You could also slice it warm if you want.
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GF Tip of the Week–The Cost of Homemade vs. Store-bought

Is it just me, or does it frustrate anyone else that the store-bought gluten-free cookies, crackers, pastas, flours, cake mixes, breads, frozen foods, etc. are SO much more expensive than the non-GF kind? I mean, come on grocery stores, help a sister out. Some of us live a gluten-free lifestyle because we have to, not because we choose to, and it can be a little annoying when you have to pay special prices for your special items.

So, in order to alleviate our grocery bills a bit, we are going to talk about making more of these things at home instead of buying them. And besides, we all know that it can be much healthier to make your own homemade sweet treats or bread items even if you aren’t gluten-free. This way we know exactly what is going into our food, rather than seeing that the box of cookies I just bought has 56 ingredients in them (half of which you can’t pronounce). I’m pretty sure it doesn’t take 56 ingredients to make cookies.


Making your own food is not as hard as you might think, and it is actually very rewarding. Here are a bunch of recipes (from me and some of my fav bloggers) that will help you make pretty much anything that you can buy in a box at the grocery store.

{3-Ingredient} Vegan Banana Nutella Cookies
Cranberry Lemon Cookies
Flourless Pumpkin Pie Cookies
Grain-Free Almond Butter Chocolate Chunk Cookies
Raw Coconut Cacao Almond Cookies
Chocolate Black Bean Cookies
Grain-Free Oatmeal Raisin Cookies

Savory and Sweet Crackers
Almond Poppyseed Crackers
Gluten-Free and Vegan Graham Crackers

Flour Mixes
Gluten-Free All Purpose Flour Mix
Gluten-Free Cake Flour

Paleo Herb Dinner Rolls
Homemade Corn Tortillas
{Healthier} GF Cinnamon Rolls
GF Flatbread
Grain-Free Sandwich Bread
Buckwheat Millet Quick Bread

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4th of July Recipe Roundup

Who’s excited about the food and fireworks that come with the 4th of July?! I am I am!! I’m going to be spending the 4th in Portland this year, on a little vacation with the husband, but that doesn’t mean that I’m not going to round up a bunch of my favorite recipes that would go perfectly with all of the July 4th festivities!

You guys have fun, be safe out there, and God bless the USA! Smile

4th of July recipe collage

Raw Mini Berry Pies {Vegan, GF}
Blueberry Peach Crisp
Cranberry Lemon Cookies
Grain-Free Almond Butter Chocolate Chunk Cookies
Raw Coconut Cacao Almond Cookies
Raw Brownie Bites
Skillet Apple Crisp

Main Dish
Turkey Chili Verde
Loaded Nachos with Vegan ‘Cheese’ Sauce
Crispy Baked Chicken Wings {2 ways}
Crock Pot Turkey & Bean Chili
Kale and Apple Salad with Honey Mustard Dressing
Hot Italian Sausage with Roasted Broccoli and Carrots
Kale, White Bean & Sausage Stew
Quinoa Sausage Balls

Strawberry and Spinach Salad with Goat Cheese
Vegan Mac ‘n Cheese with Poblano
Summer Cucumber Salad
Roasted Patatas Bravas with Sriracha Lime Sauce
Warm Zucchini & Corn Salad
Roasted Potato & Green Bean with Dijon Vinaigrette

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Grain-Free Blueberry Lemon Pancakes

We all know that breakfast is my favorite. And I think I’ve found a new favorite pancake. Enter, blueberry lemon.

Grain Free Blueberry Lemon Pancakes

We eat A LOT of pancakes around our house. I’ve made everything from pumpkin spice pancakes, to basic cinnamon oat pancakes. And these little blueberry lemon flavored guys are definitely going to be in the rotation now. Kenny wasn’t super excited when I told what kind of pancakes I was making because he is not really a fan of the bluebs. Buuuut, being the good husband that he is, he pretty much eats anything I put in front of him without complaint. Good job on that one, honey.

I think I have officially converted him into a blueberry eater. Or at least when they are stuffed into delicious pancakes. I’ll take what I can get.

Grain-Free Blueberry Lemon Pancakes

When I was mixing up the batter, I got SO excited because it smelled just like lemon cake. You know that small lemon flavored sliced loaf cake thing that you can buy at the bakery of most grocery stores? Yeah, the one that is the farthest thing from healthy that you can possibly get. It is probably full of crazy ingredients and 18475634 grams of sugar. I used to love those back in the day. Don’t judge, you know you’ve eaten one.

Yeah, it totally took me back to that lemon cake, except this time it is totally healthified, but SO much tastier. And actually has real health benefits. Hallelujah.

Grain Free Blueberry Lemon Pancakes

Grain Free Blueberry Lemon Pancakes

I kept this recipe grain-free by using almond and coconut flour. I love cooking and baking with those two flours together, it always yields great results. I added the zest and juice of a lemon, which totally brightens up the flavor in the best way possibly. Throw in an ample amount of blueberries, and you are on your way to the best breakfast ever. They’re soft, fluffy, not too thick, slightly sweet, with a light and bright lemon flavor running through them.

Grain Free Blueberry Lemon Pancakes

They come out smelling so heavenly, like a blueberry muffin meets a lemon loaf, it was hard for me to get through this photo shoot without stuffing my pie hole with several pancakes. I even had to slap Kenny’s hands away, he came close to sneaking one for himself, but I caught him red handed. See below.




Grain-Free Blueberry Lemon Pancakes

Yield: Makes about 8 pancakes


  • 1 cup almond flour
  • 3 tbsp coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tbsp coconut sugar
  • 2 large eggs
  • 3/4 cup unsweetened almond milk
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 cup fresh blueberries


  1. Preheat a large skillet to medium-low heat.
  2. In a large mixing bowl, whisk together all of the ingredients except for the blueberries. Whisk until it is a smooth batter with no clumps.
  3. Add the blueberries and gently stir with a spatula. You don't wan't to break up the blueberries into the batter.
  4. Melt butter or oil onto the skillet, and using a 1/3 cup measuring cup, scoop the batter onto the skillet. Cook for 4-5 minutes on the first side, then flip and cook for another 1-2 minutes on the other side.
  5. Continue with the rest of the batter.
  6. Serve with your favorite toppings.
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Gluten-Free Cinnamon Oat Pancakes

Let’s start this week off with pancakes, shall we? I think it’s the only right thing to do, pancakes will always make a Monday better.

gluten free cinnamon oat pancakes

Any time I make breakfast, this is always the first thing Kenny asks for. These pancakes have been both of our favorite breakfast for quite some time now. They are thick and fluffy, soft and chewy, and have a subtle cinnamon flavor running through them. I love that they are light enough to not weigh you down if you eat a few, yet filling and satisfying.

gluten free cinnamon oat pancakes

This is a pretty basic pancake recipe, made with only oat flour. It is super simple, and I think once you have experienced these soft, syrup-soaked bites of goodness, you will not want to go back to any other kind of pancake. But I guess I’m a little bias.

gluten free cinnamon oat pancakes

TOPPINGS! I like to get crazy with the toppings to mix up the flavors a bit. Suggestions? Here goes. Syrup (duh), butter (duh), blueberries, strawberries, bananas, peanut butter, blueberry chia seed jam (this one is the bomb dot com), ground flax, honey, yogurt. I mean, I could go on all day. I love toppings.

gluten free cinnamon oat pancakes

Like I said, pancakes make Mondays better. So make yourself some pancakes at some point today, grab a cup of coffee and a good book, and all will be well with the world.


Gluten-Free Cinnamon Oat Pancakes

Yield: Makes 8 (4-inch) pancakes


  • 2 cups oat flour (I grind up my GF oats in a coffee grinder)
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/8 tsp salt
  • 1 tbsp coconut sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 cup unsweetened vanilla almond milk


  1. Preheat a large skillet to medium-low heat.
  2. In a large mixing bowl, whisk eggs, milk and vanilla together. Stir in the oat flour, cinnamon, baking soda, salt and sugar until smooth and evenly combined.
  3. Melt a tbsp of butter onto skillet (or spray with cooking spray), using a 1/4 cup measuring cup to scoop the batter and gently pour it onto the skillet. Cook for 2-3 minutes, then flip and cook for another 1-2 minutes, until cooked through. Continue for the rest of the batter.
  4. Serve with your favorite toppings!
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Gluten-Free Almond Breakfast Cake

Raise your hand if you like pancakes! Now raise your other hand if you like cake! Now, since your hands are already raised… wave ‘em around like you just don’t care.

Okay, now tell me to stop being so lame.

gluten free almond breakfast cake

I made you a pancake. Well sort of, it’s kind of like a cake. A pancake-cake-breakfasty type of thing. And IT IS GOOD, my friends. But I have to admit, this was not what I was originally going for. I set out to make a dutch baby pancake, you know, those awesome looking pancakes that are baked and puff up like a cloud and make you just want to lay on them like they’re a pillow. Yeah, that’s what I wanted this to be. But somehow I ended up with this flatter version. At first I thought it was going to be a recipe fail, but then I tasted it. I decided that it was so good that I had to put it on the blog, but just call it a breakfast cake. Because that’s pretty much what it is. Just a giant baked pancake-cake.



It is as simple as whisking together your average GF pancake batter, but even better because you don’t have to stand over the stove and flip pancakes for 30 minutes. You just throw it into a big skillet and put that baby in the oven. And the best part is that it only includes two flours. Oat flour (which I grind up myself) and almond flour, which I’m willing to bet that anyone that cooks gluten-free things on a regular basis already has these in their pantry. Then in the mix goes all of the other usual pancake ingredients. Then whisk, pour, bake. Done.


It doesn’t have anything in it that you shouldn’t be starting your day with. No refined sugars or any other processed things, just nourishing ingredients. I served mine with some super ripe strawberries and a little maple syrup, but you can get crazy with the toppings. Use any fruit you like, a little maple syrup, maybe some blueberry chia seed jam. Oh oh oh! May I also suggest a little coconut whipped cream?! Oh man.

gluten free almond breakfast cake

Heaven in my mouth.


Gluten-Free Almond Breakfast Cake

Yield: Serves 4


  • 1/2 cup gluten-free oat flour (I grind up my oats in the food processor)
  • 1/2 cup almond flour
  • 1/4 cup slivered almonds
  • 1/2 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 4 large eggs
  • 1/4 cup unsweetened vanilla almond milk (or your milk of choice)
  • 2 tbsp coconut oil (or butter), melted and cooled
  • 2 tsp vanilla extract
  • 1 tsp coconut sugar (for sprinkling)


  1. Preheat the oven to 425 degrees. Also preheat a large skillet (I used cast iron) over medium heat while you make the batter.
  2. In a mixing bowl, whisk together the flours, almonds, baking powder, cinnamon and salt. In a separate bowl, whisk together the eggs, milk, oil and vanilla until combined.
  3. Pour the wet ingredients into the dry and whisk until evenly combined.
  4. Melt a little bit of coconut oil or butter into the skillet, then carefully pour the batter into the pan. Sprinkle the teaspoon of coconut sugar all over the top of the cake, evenly distributing it.
  5. Using oven mitts, because the skillet will be hot, carefully put the skillet into the oven and bake for 15 minutes, until the top is golden brown and it is cooked all the way through.
  6. Remove the pan from the oven and slice into 8 wedges.
  7. Top with your favorite fruits and enjoy!
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35 Gluten-Free Recipes for Easter

Easter Recipe Roundup

Vegetarian Three Bean Chili

Hey guys, here are a bunch of easy, healthier, gluten-free recipes that you can make on Easter weekend. Enjoy the time that you get to spend with your family, good food, and the reason for Easter. Let’s celebrate Him.


Breakfast + Brunch
Asparagus and Goat Cheese Frittata
Sauteed Chard with Quinoa + Eggs
Caramelized Apple, Onion and Sweet Potato Hash
Coconut Cacao Granola
Grain-Free Blueberry Orange Scones
{Healthier} Gluten-Free Cinnamon Rolls
Quinoa Sausage Balls
Kale and Sweet Potato Hash with Pepitas

Sweet Treats
Red Velvet Cupcakes with Cream Cheese Frosting
Grain-Free Baked Glazed Donuts {2-ways}
Flourless Rocky Road Cookies
{3-Ingredient} Vegan Banana Nutella Cookies
Raw Coconut Cacao Almond Cookies
Grain-Free Almond Butter Chocolate Chunk Cookies
Raw peach Tart

Baked Goods
Grain-Free Cinnamon Banana Bread
Paleo Herb Dinner Rolls
Rosemary Corn Muffins

Gluten-Free Flatbread and Homemade Hummus
Cauliflower Mashed ‘Potatoes’
Herb Roasted Carrots
Maple Pecan Sweet Potato Casserole
Vegan Mac ‘n Cheese
Sauteed Asparagus + Mushrooms with Ginger Soy Dressing
Roasted Cauliflower + Chickpeas with Dijon Vinaigrette

Main Dishes
Crispy Baked Chicken Wings
Crock Pot Turkey Chili Verde
Classic Spaghetti and Meat Sauce
Kale, White Bean and Sausage Stew
Quinoa Stuffed Acorn Squash
Warm Zucchini and Corn Salad
Black Rice Salad with Butternut Squash
Roasted Acorn Squash + Quinoa Salad
Lentil Stew with Tomatoes and Kale
Stuffed Acorn Squash with Wild Rice and Kale

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{Healthier} Gluten-Free Cinnamon Rolls

Healthier cinnamon rolls, where you can eat more than one, in one sitting, and not feel that bad about it? Oh yes I did.

healthier gluten free cinnamon rolls

Normally, I like to keep my recipes simple and quick. Well, this is not one of those recipes. Let me rephrase, it is definitely simple, just not quick. These beautiful little cinnamon roll babies are a labor of love. But SO SO SO worth it. Oh my Heavens, you just wait.

Really, the actual working time of this recipe is maybe about 30 minutes. The majority of the time is spent waiting on the dough to rise. And you can pass that time by washing dishes, dancing in your living room, or watching YouTube videos. Go learn how to dougie, grrrl.

Like I said, it’s really not hard, and will rock your taste buds’ world. Let me walk you through it…

Mix the dough, let it rise, then roll it out and paint it with butter.


Sprinkle with sugar. {The coconut sugar is ah-mazing in these.}


Keep sprinkling.   {On a side note, I couldn’t roll the dough into a square to save my life. But I think you get it. Please don’t call the cinnamon roll police.}


Then shake, rattle and ROLL…


Then cut your butter and sugar filled roll into cute little bite sized cinnamon rolls.


Then stuff those little rolls into a baking dish. It helps if you’re good at Tetris.


Bake until they are a pretty brown color. {I know, brown is not pretty. Just go with it.}


Then, slather that beautiful icing that makes me want to do a happy dance to this song allllllll over those babies.


Oh my gosh, are you dancing yet? I am.



Please please please make cinnamon rolls for your family this Easter. They will love you forever and ever. Not that they wouldn’t already. You know what I mean.


{Healthier} Gluten-Free Cinnamon Rolls

Yield: Makes 18-20 rolls

Adapted from Hello Gluten Free


  • 3 1/2 cups gluten-free all-purpose flour (plus more for rolling.) I used this one.
  • 1 package active dry yeast (2 1/4 teaspoons)
  • 1/2 cup warm water
  • 3/4 cup coconut milk (or other dairy or non-dairy milk of your choice)
  • 1/3 cup coconut sugar (You could also use muscavado or brown sugar)
  • 1/3 cup butter, coconut oil, shortening or non-dairy butter substitute, softened
  • 1 tsp salt
  • 3 teaspoons ground flaxseeds
  • 1 large egg
  • Filling
  • 1/4 cup butter, coconut oil or non-dairy butter substitute(I used vegan EarthBalance), softened
  • 1/4 cup + 1 tbsp coconut sugar
  • 1 tbsp cinnamon
  • Icing
  • 1 cup powdered stevia (or powdered sugar)
  • 2 tablespoons coconut oil, slightly softened or shortening
  • 1 teaspoon vanilla
  • 2 1/2 tablespoons unsweetened almond milk (or any non-dairy or dairy milk)


  1. In a large bowl, dissolve the yeast in the warm water. Allow it to rest for about 5-10 minutes. Stir in the milk, sugar, butter, salt, flaxseed, egg and 2 cups of the flour. Beat until flour is incorporated and smooth and then add the rest of the flour. It will be stickier than a standard gluten containing dough. Don’t worry about it feeling different.
  2. Once the dough is fully incorporated, divide it in half and place each half in a greased bowl, lightly oil the top of the dough. Cover with a towel and let it rise in a warm place, for about 1 1/2 hours.
  3. After the dough has raised and it is nearly double in size, take one dough ball at a time and lay it on a piece of lightly floured parchment paper. Lightly flour your rolling pin and roll the dough into a large rectangle, about 1/4-1/2 inch thick.
  4. Spread the surface of your dough with half of the softened butter (or coconut oil), mix together the cinnamon and sugar and sprinkle half of it over the dough, covering all the way to the edges.
  5. Roll it up tightly, from the longer side. Pinch the edge of the dough to seal it. Very lightly wet your hands and smooth out any tiny tears or holes, then gently stretch the roll to make it even. Cut into 9 or 10 even slices.
  6. Place the rolls in a lightly greased glass baking pan. I used a round one.
  7. Repeat with the second ball of dough. Put the rolls very close to each other, tucking the ends of the rolls towards the middle, so they don’t unwind while baking.
  8. Let them rise for a second time in a warm place, about 30 minutes.
  9. Preheat oven to 375 degrees. Bake until golden brown, 15 to 20 minutes.
  10. Spread with the icing while they are still slightly warm. You can either spread it with a butter knife, or put the icing in a plastic bag, cut off a corner, and pipe it on.


*It would be ideal to use a stand mixer for this, but I don't have one so I used a hand mixer. If you are using a hand mixer, be sure to stop beating the dough a little bit before you normally would with a stand mixer, and finish kneading the dough with your hands.

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Grain-Free Baked Glazed Vanilla Donuts {2-Ways}

You guys, I have to apologize. I told you that I was going to post this donut recipe yesterday, but I didn’t. I promise I have a good excuse though. I went out to lunch with friends, and it happened.  That evil gluten got me. It punched me in the face, poisoned me, and took my guts captive for a while.

Okay fine, I’ll spare you the details, let’s just say I was sick and felt too crappy to write up a post. But I’m coherent enough now to at least sit up in bed with my laptop for long enough to type a few things. Let’s get to it…

grain free baked glazed vanilla donuts

I can’t even remember the last time I had a donut, that’s just sad. But not to fear, I recently got a donut pan, and I think I may be obsessed. There is a good chance that we are going to have a never ending supply of donuts in our kitchen, not that Kenny would complain about that.




Dessert has always been one of my favorite things, and dessert for breakfast is even better. When Kenny was a kid, during his elementary school days, he and his grandma would go to Shipley’s Donuts almost every day. He would get four chocolate iced donuts(yes, FOUR!), a dozen donut holes and chocolate milk. At nine years old. He was a machine. An unhealthy, chubby little machine. Okay, so he wasn’t chubby, but jeez that’s a lot of donuts. Now that he’s older and wiser (read: I have drilled healthy eating into his poor little head), he won’t touch a donut like that.



Until today, enter Candace. A.K.A. donut healthify-er.

I think we may have created a beast.


Two of my favorite flours to bake with are almond and coconut flour, so of course I had to use a combination of those to make these sweet treats. These donuts are moist and fluffy. Sweet but not too sweet. Grain, dairy and refined sugar-free. And the best part, you can whip them up in about 20 minutes. And and and, we’re going with a bit of variety today with two different glazes. Heck to the yes. It’s time to get a donut pan, my friends.



p.s. Please ignore my dry alligator hands, homegirl needs some hand lotion.



Grain-Free Baked Glazed Vanilla Donuts {2-Ways}

Yield: Makes 9 donuts


  • 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1 1/2 tsp baking powder
  • 1/3 cup unrefined coconut sugar
  • 4 eggs
  • 3 tbsp coconut oil (melted)
  • 2 tsp vanilla extract
  • 3/4 cup unsweetened vanilla almond milk
  • Chocolate Glaze
  • 1/2-3/4 cup Enjoy Life
  • Sweet Vanilla Glaze
  • 3/4 cup powdered stevia (or powdered sugar)
  • 1 tsp vanilla extract
  • 2 tbsp almond milk, more as needed


  1. Preheat the oven to 350 degrees.
  2. Combine all of the donut ingredients in a large mixing bowl, and whisk until evenly combined.
  3. Spray your donut pan with non-stick cooking spray, and pour batter into the pan. This batter may be a bit thick, so you might have to spread the batter into the pan with your fingers or a spoon.
  4. Bake for 11-13 minutes, until lightly golden. Remove from the oven and flip the pan over to drop the donuts onto a metal cooling rack.
  5. Let cool for 10 minutes before glazing.
  6. In a small bowl, melt the chocolate chips over a double boiler or in the microwave.
  7. In a second small bowl, whisk together all of the vanilla glaze ingredients until smooth. If you need more liquid, add milk a teaspoon at a time until you have your desired consistency.
  8. Once donuts have cooled slightly, one at a time, carefully dip a donut into the chocolate glaze and lightly swirl it around to coat the top. Repeat for the rest of the donuts. Half for the chocolate, and half for the sweet vanilla.


*I used a standard donut pan, but you could also use a mini donut pan, just reduce the bake time to 7-8 minutes.

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