Gluten Free Donuts

I’ve noticed that the first thing people start missing when they start on a gluten free diet is donuts! I totally get it. I mean, donuts. We’ve tried some store bought in our house and while they kinda have the same flavor, the texture just isn’t there.  I started playing with this recipe a while ago and I’ve finally tweaked it enough that I’m super pleased with the outcome at this point and I was so happy to be able to share it on Fox 13 The Place yesterday.

If you missed the segment, click here to watch!

This recipe is super easy and uses a batter instead of a dough.  Good things about batter donuts are that you don’t need to use yeast and let them rise and you don’t have to fry them in oil, which practically makes them healthy, right?  The drawback is that you’ll need a donut pan or one of those cute donut makers. The pans are pretty easy to find and relatively inexpensive.  Check out your local Walmart or Target, or if you’re an Amazon junkie (like me) THIS ONE looks great. You can also make regular sized donuts with this batter, it just depends on the size of pan you have.  We did it with both and had good results with both sizes, just add another minute to the cook time with the larger donuts.

This is the basic recipe, but it lends itself to a lot of flexibility.  For instance, it calls for a cup of milk, but you can try it with any kind of milk you’d like… almond, coconut, buttermilk.  I tried it with buttermilk as well and I LOVED it.  It gave them a very airy texture and they almost tasted like a dessert waffle more than a donut.  The only problem was that they were so soft, it was hard to decorate with heavy glaze and sprinkles, but if you’re just going with a light glaze and an amazing treat, give it a try!

I use my own gf flour blend for everything, but it should be easy to use at whatever blend you keep on hand. You can also try swapping out about a quarter cup of your gluten free flour blend for something with more substance like flax seed meal or brown rice flour.  I made a version with half white sugar and half brown sugar to give it a little more depth of flavor and it was tasty too. Play around with it and let me know how it works for you!

Now for a good tip with the recipe… yesterday on the show, I made a full batch of this batter, but only made 12 mini donuts.  The rest of the batter sat in the trunk of my car for several hours.  At dinner, we decided to bake up the rest of the batter (as a reference, its literally, like 20 degrees here, so the outdoors provided plenty of refrigeration). When we baked them up, they were SO MUCH BETTER.  I’ve noticed this a lot with gluten free batters.  In fact, a lot of the time, I’ll make my cake batter and let it sit for up to an hour before I bake it.  I find that it holds together much better and the cupcakes dome higher.  Not sure exactly what’s at play there, but it seems to have worked with the donut batter as well.  The aged batter made them softer and fluffier, more like a Krispy Kreme glazed donut!

Ok, so here’s the recipe. Have fun with it and get creative with how you decorate them or decorate WITH them  I hope it works as well for you as it has for me!


Gluten Free Batter Donuts

  • 1 1/2 cups your gluten free flour blend*
  • 1/4 tsp xanthin gum
  • 1/2 cup white sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup milk (at room temperature)
  • 2 eggs, whites separated
  • 1 tsp. vanilla
  • 1/2 cup (1 stick) melted butter

– Mix all dry ingredient in a bowl

-Separate egg whites from yolks and beat the white with a mixer or whisk for a few minutes until they are foamy and white (this adds some extra fluff)

-Melt your butter and allow it to cool closer to room temperature (so the heat of it doesn’t cook your egg yolks)

-Mix your melted butter, egg yolks, milk and vanilla in a separate bowl

-Add wet ingredients to dry and mix well with a whisk

-Fold in egg whites gently at the very end and transfer to a large ziplock bag

-If possible, put batter in the fridge and allow to rest and chill for half an hour or more.

-Grease your donut pans with cooking spray.  Cut the corner off your ziplock bag to pipe the batter into the pan

-Fill each cavity about 2/3 full

-Bake at 350 degrees for 7 minutes for mini donuts, maybe 8 for full size


  • 1-2 cups of powdered sugar
  • 1-2 tablespoons of milk

-Line a cookie sheet with parchment paper and rest a cooling rack on top.  Pop your donuts out of your pan and onto the cooling rack to glaze.

-Just be careful not to add too much milk at first.  A little goes a long way.  You can make it as thick or thin as you’d like.  Have fun and get creative with your colors at toppings!



  • 2 cups Asian rice flour
  • 2/3 potato STARCH (not flour)
  • 1/3 cup tapioca starch
  • 1 tsp xanthan gum


Gluten Free Pumpkin Eggnog Cupcakes


I had such a fun time this morning on Fox 13 The Place, showing you how to make one of my seasonal favorites, Pumpkin Eggnog Cupcakes!  They are seriously so good, my friends.  The perfect blend of flavors and seasons and textures all come together to make one, perfect cupcake.  I really hope you give these ones a try.

Watch the segments here

And here’s the recipe for you…

GF Pumpkin Eggnog Cupcakes

  • 2 ¾ cups GF Flour Blend
  • ½ tsp. xanthan gum
  • 1 tsp. baking soda
  • ½ tsp. baking powder
  • 2 tsp. cinnamon
  • ½ tsp. nutmeg
  • ½ tsp. ground cloves
  • ¼ tsp. ground ginger
  • ½ tsp. salt
  • ½ cup oil
  • ½ cup applesauce
  • 3 eggs
  • 1 ½ cups sugar
  • 1 cup brown sugar
  • 15 oz. pumpkin puree
  • ¼ cup eggnog


  • Preheat to 350 and line muffin tin
  • Mix all dry ingredients in a bowl and set aside
  • Mix all wet ingredients and sugars in mixer, scrape sides and mix well
  • Add dry ingredients to wet and mix well
  • Fill cupcake liners 2/3 full bake at 350 for 16-18 minutes
  • Recipe can make up to 30 cupcakes


And don’t forget the amazing Cream Cheese Eggnog Buttercream for the top!

  • 1 ½-2  cubes cream cheese
  • 1 stick softened butter
  • 1-2 tsp. cinnamon
  • ¼ cup eggnog
  • 3-4 cups powdered sugar (to desired texture)
  • pinch of salt
  • 1 tsp. vanilla extract
  • optional 1/2-1 tsp. rum or eggnog extract


This is such a consistent, reliable gluten free recipe that it works well in any form.  On the show, I made a bundt cake with chocolate chips and a layer cake with maple frosting and candied pecans (and maple caramel sauce!) and they all work great!  I love using a good base and tweaking it enough to get your family’s favorite treat out of it!




Gluten Free SWIG Sugar Cookies


I gotta admit, I’m a total sucker for a good sugar cookie.  I’m a sugar cookie girl. They are about the best treat ever.  They are also (in my opinion) the hardest gluten free treat there is to make.  Maybe I’m wrong.  Maybe everyone else out there has figured out some magic way to make a delicious, soft gluten free sugar cookie and I’m the only one that doesn’t know about it.  If that’s the case, I wish someone would tell me.  The problem is that other types of cookies can rely on secondary ingredients to change the flavor and the texture to be more like a regular ones (peanut butter, chocolate chips, oatmeal etc.), but with sugar cookies, you’ve got nothing but flour… and a lot of it.


Here in Utah, we’ve got the Swig and all the other drive-thru soda/sugar cookie shops.  Apparently it’s a Utah thing, although I really don’t understand why the whole world hasn’t figured out that the best way to get your mid-afternoon caffeine and sugar fix is through the drive-thru.  Probably because Utah has an unusually high population of young, tired moms that don’t want to unload their minivan full of toddlers just to get a Diet Coke.  Anyway, the Swig seems to have brought the sugar cookie back into style, they are thick, they are soft, they are rich, they are pink and they are just so good.


My husband’s never had one (poor man) because, of course, he eats gluten free.  Lucky for us, I don’t, so this works out perfectly.  I love sugar cookies, I eat sugar cookies, I enjoy me a Swig sugar cookie, I bake gluten free, I bake gluten free Swig cookies… and now I share.

Let me warn you that this is kind of a time consuming process.  It isn’t a hard process, but, like most sugar cookie recipes, there’s a lot of chilling involved.

Fluffy Gluten Free Sugar Cookies

  • 4 ½ cups your favorite gluten free flour blend*
  • ½ tsp. xanthan gum
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 cup softened butter
  • 2 cups sugar
  • 3 eggs
  • ¼ cup full fat sour cream
  • ¼ cup cooking oil
  • 2 tsp. vanilla

Sugar Cookie Frosting

  • 1/2 cup softened butter
  • 1/4 – 1/3 cup full fat sour cream
  • pinch of salt
  • 1/2 tsp vanilla
  • 2-3 cups powdered sugar
  • food coloring of choice

*First – your flour blend.  Some like to buy theirs off the shelf, I like to mix mine.  I used a pretty common blend with these cookies – 2 cups asian white rice flour, 2/3 cup potato starch, 1/3 tapioca starch and 1 tsp. xanthan gum

  • Take your dry ingredients and toss them in a bowl together, mix them well and set aside.
  • Put butter and sugar in your mixer and beat well, until light colored and kinda fluffy then add your eggs, one at a time, mixing well between each egg.  Add the sour cream, oil and vanilla (as well as any other extracts you’d like.  Sometimes I put in a tsp. of lemon extract or coconut, whatever sounds good to you)
  • Once wet ingredients are all mixed well, add the dry ones.  No special way or anything, just don’t throw 4 1/2 cups of flour in your mixer and turn it on high. I speak from experience.  Mix it well and scrape the bowl to make sure you’ve got it all worked in. Your dough won’t be stiff like cookie dough usually is.  It will be pretty sticky, almost gummy, but it’ll taste good.
  • You can try to bake right away, but I prefer to stick my dough in the fridge for a few hours.  The cookies will hold their shape better and the dough is easier to work with.
  • When you are ready to bake, preheat to 350 and LINE YOUR COOKIE SHEETS WITH PARCHMENT PAPER.  I’m dead serious.
  • Take big scoops of dough (maybe 2 or 3 Tablespoons) and plop them on your cookie sheets, leaving plenty of room for them to spread out.  I like to shape them into sorta thick, disk shapes because it helps them to spread better as they bake.  Like so…


  • Bake for 8-9 minutes.  When you pull them out, they won’t look done in the middle.  Pull them out anyway.


  • Allow to partially cool on cookie sheet and transfer to a cooling rack to finish.
  •  CHILL THE COOKIES IN THE FRIDGE.  I know, you want to eat your cookie now, and you can, but the texture will be more crumbly, not thick and soft like a Swig cookie.  I stack them, put them in a tupperware with a lid, and give them a few hours.
  • Once cool, frost to serve with the frosting recipe listed and enjoy!


I hope this recipe works as well for you as it does for me.  My family loves these.  The kids just hound me, harass me, hover over me until I start handing them out.  They be good.

Did you know?


A big thank you to everyone who came to buy Mother’s Day cupcakes and bundt cakes yesterday.  I sold all but 4 cupcakes, and my family was pretty happy to have those left over for a snack this afternoon.  We loved the Hot Fudge Sundae cakes so much that I they are going on the permanent menu!

If people are interested, I’d love to do this again next month for Father’s Day, with some boy flavors.  My husband really wants Salted Caramel and Toffee and Maple Candied Bacon.


And while you’re enjoying them, did you know that all of my cakes are made completely from scratch? Completely. Many bakers (and most recipes you find online) will start with a box mix that you can add to. Many bakeries will even start with a premade mix that they will doctor up and sell as gourmet cake, but I don’t mess with those. I think that’s one of the reasons people like my cake so much… a lot of people don’t even know what good cake should taste like! No matter what you do to a box to make it better, it’s still going to end up tasting like Duncan Hines.

I even mix my own blend of gluten free flours instead of buying a mix from a store.  Store bought gluten free flour blends often have a variety of flours (including bean flours) that either have a strong, distinct flavor or are grainy as soon as they cool or both.  So I mix my flours, a batch at a time to make sure that the texture is as good as gluten free can get.


Mother’s Day Specials

Mother’s Day is it THIS SUNDAY! So in honor of all our moms, I’ve got a special going this weekend.

All Bundt Cakes $20
These are 10″ cakes that can feed the whole party, up to 20 people! And the non-gluten free eaters will love it too! I just served these cakes at a big family party where only 4 people actually had celiac disease, but more than 30 of us gobbled them up! Usually $30, so they’re at a great price this weekend.
Also, I’m going to be doing tasting boxes of gourmet cupcakes.  Usually, I require that you order a minimum of 12 cupcakes in each flavor when they are made to order, so this will be a chance for you to get a taste of everything! I’ll be making at least 8 different flavors, some chocolatey, some fruity, some vanilla-y.  I’m almost positive that there will be Nutella and Salt Caramel involved. All cakes will be boxed up professionally and ready to gift! I can put together a box for you, or you can come pick from the flavors yourself.
1 Cupcake   $2.50
2 Cupcakes $5.00
4 Cupcakes $10.00
6 Cupcakes $15.00
Everything will be ready for pick up Saturday.  Message or text me to reserve yours!

May the 4th be with you


We are pretty big Star Wars geeks around here.  Even me.  Actually, especially me. And in honor of the big day, I’m giving away free Star Wars Cupcakes!


Over the weekend, I picked up some mangos and made a mild, whipped cream cheese frosting for these cupcakes and they are SO good!  I have 18 of them looking for a home, and I might get baking again this afternoon…

Come by and pick one up today for FREE!  You can text or message me if you’d like me to hold one for you and for the address.  Spread the word and happy May the 4th from Bliss!

Birthday Season


DSC00174 Does anyone else have a ‘birthday season’ in their family? Somehow between my kids, my siblings and my nieces and nephews, I feel like we’ve had a party every other week since February.  That’s a lot of baking, my friends.  Not that I’m complaining, I just maybe need to take a hiatus from eating all the cake for a while.  A long while. DSC00162The really great thing about my cakes, is that even though there are only two people in the whole family that have celiac disease and really, legitimately can’t eat wheat, I’ve been baking for the whole family and extended family and neighborhood kids… and everyone loves to eat the same cake!  No one would ever think that they might not be eating wheat!  I hope that you’ll look at Bliss as a one stop cake shop to include the gluten free folk in your life and treat yourself at the same time!   DSC00153I made this cake over the weekend for my sister.  We are both coconut fiends, so this Toasted Coconut Layer cake (which is now listed in the menu section!) really hit the spot for dessert last night.  And breakfast this morning.  And a mid-morning snack.  Oh goodness.