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Baked Rockfish

This recipe for baked rockfish fillets is quick, delicious, and an easy recipe. With a cook time of under 30 minutes, you will be wondering why you haven’t been making this recipe forever.

In our house, as we don’t eat meat, we love fish. Fish is a staple as it is our main source of protein. This is one of my favorite fish recipes. I have even brought this to a dinner party. It was served as one of the main dishes and everyone thought it was absolutely delicious. As a recipe developer, I love to try new fish recipes, but, sometimes, you need to just go back to your staples. I love recipes with little to no prep time, and the prep time for this baked rockfish is less than 10 minutes and its cooking time is around 23 minutes. Making it an ideal dish to make and the perfect 30 minute meal for home cooks everywhere. Let’s dive in and make this baked rockfish aka the perfect main course.

FAQ for baked rockfish fillets

If you are looking for substitutes for this recipe, let’s take a look. If you do not have butter then you can substitute olive oil. Make sure that it is extra virgin olive oil. You could also do a combination of butter and olive oil if you wanted! Be sure to not over-do it though if you do use olive oil, as you do not want the sauce to be too thinned out.

Rockfish is a mild fish that will flake easily when you bake it. If you find that you cannot find rockfish fillets where you live then you can also substitute rock cod, black cod, pacific snapper, red snapper, or halibut. Halibut would be my last choice for this, and really if you can buy rockfish fillets, then do so! In my opinion, it really is the best fish.

This baked rockfish recipe does not have lemon in it. If you are obsessed with lemon and want that extra flavor, then add the lemon zest of one lemon. You could also line the fish with lemon slices if you wish. However, I would avoid lemon juice.

Is rockfish hard to cook?

Fish recipes can be intimidating if you don’t cook them often, however, it becomes easy the more often you practice! This is a tasty first recipe to try your cooking skills on, so, the best tip I can give you is to purchase a thermometer so that you can check the internal temperature of the fish fillets if you are worried that they may not be cooked fully inside. The temperature you are looking for is 145°F.

Rockfish fillets tend to be more expensive and therefore you may be worried about how to cook them. This recipe is foolproof and will yield delicious results! So long as you follow the instructions, and bake them accordingly, the fillets will be a 10/10 and you will be adding this to your regular list of recipes!

What should I serve with this rockfish recipe?

You can serve it with rice, potatoes, and or salad. If you do decide to serve it with rice, I would save a bit of the sauce as a leftover, and pour it over the rice before placing the rockfish on top. The rice will feel a bit less bland and or dry that way. We love to serve it with these roast potatoes! They are delicious and one of our favorite recipes! Plus if you make the potatoes, you can bake them at the same time as the fish. A win win.

What do you need to make this baked rockfish?

  1. rockfish fillets, I just used one one fillet and it fed my husband and myself, I also use fresh fish
  2. 4 tablespoons butter
  3. 1 tablespoon mustard powder
  4. 2 teaspoon dried thyme
  5. 1 teaspoon curry powder
  6. ½ cup heavy cream
  7. 1 shallot, if you cannot find shallots then use red onion
  8. salt and pepper to taste
  9. 2 cloves minced garlic
  10. Fresh herbs, chives and parsley (optional)
  11. Capers (optional)

How do you make these baked rockfish fillets?

  1. Preheat oven to 425°F and line a sheet pan or a baking sheet with parchment paper (if you absolutely do not have parchment paper then you could use aluminum foil- please note that it will stick more-so to aluminum foil). Meanwhile make the sauce.
  2. In a sauce pan or pot, place the butter and melt. Add the shallot and fry for 3-5 minutes on medium heat. Once the shallots look nice and golden brown, add the spices, garlic, and continue to stir. Add the capers if you want them, followed by the cream. You are going to continue to stir the sauce until it thickens. Cream will naturally thicken a sauce. It should take around 5 minutes on a medium heat.
  3. Take your rockfish fillets and pat dry with paper towels. Place the rockfish fillets onto the baking sheet lined with parchment paper. Season with salt and pepper. If you wish, you can use kosher salt and pepper, it makes no real difference in this dish. Pour the sauce over the fish and make sure the sauce is spread evenly over the fish. You want the entire fish to be infused with the flavors of the sauce. Place the baking sheet pan into the preheated oven. This baked rockfish recipe has a cook time of 23 minutes (you do not need to rotate the baked rockfish half way through the bake). When you remove the rockfish from the oven, the internal temperature should be at a minimum 145°F. Therefore, I always check the thickest part of the fish fillets to make sure it is in fact cooked all the way through .
  4. Remove the baked rockfish from the oven and cover with fresh herbs. You will see when you cut into the fish fillets with your fork that the fish flakes easily. It is absolutely delicious! The color on the top will be a beautiful golden brown, and your rockfish fillets are ready. I like to serve it on a large plate and place it in the middle of a table. It just feels fancier that way.
ingredients for cafe de Paris baked rockfish
Once you have made the sauce, evenly spread the sauce on top of the rockfish filet
bake for 23 minutes and top with fresh herbs
serve immediately

Looking for other delicious fish recipes?

Fish Soup
Cajun Catfish
Mediterranean Orzo
Slow Roasted Salmon
Les Poissons
Moroccan Salmon
Ahi Tuna
Chilean Sea Bass
Soft Shell Crab Sandwich

baked rockfish with chives on top on a white plate with a silver serving utensil next to it

Baked Rockfish

Laura Sirkovsky-Kauffman
This recipe for baked rockfish with a Cafe de Paris sauce is delicious and ready in 30 minutes. Follow the video tutorial for instructions!
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 7 mins
Cook Time 23 mins
Total Time 30 mins
Course Dinner
Cuisine French
Servings 1 pound rockfish filet
Calories 925 kcal

Ingredients
  

  • rockfish fillets I just used one one fillet and it fed my husband and myself, I also use fresh fish
  • 4 tablespoons butter
  • 1 tablespoon mustard powder
  • 2 teaspoon dried thyme
  • 1 teaspoon curry powder
  • ½ cup heavy cream
  • 1 shallot if you cannot find shallots then use red onion
  • salt and pepper to taste
  • 2 cloves minced garlic
  • Fresh herbs chives and parsley (optional)
  • Capers optional

Instructions
 

  • Preheat oven to 425°F and line a sheet pan or a baking sheet with parchment paper (if you absolutely do not have parchment paper then you could use aluminum foil- please note that it will stick more-so to aluminum foil). Meanwhile make the sauce.
  • In a sauce pan or pot, place the butter and melt. Add the shallot and fry for 3-5 minutes on medium heat. Once the shallots look nice and golden brown, add the spices, garlic, and continue to stir. Add the capers if you want them, followed by the cream. You are going to continue to stir the sauce until it thickens. Cream will naturally thicken a sauce. It should take around 5 minutes on a medium heat.
  • Take your rockfish fillets and pat dry with paper towels. Place the rockfish fillets onto the baking sheet lined with parchment paper. Season with salt and pepper. If you wish, you can use kosher salt and pepper, it makes no real difference in this dish. Pour the sauce over the fish and make sure the sauce is spread evenly over the fish. You want the entire fish to be infused with the flavors of the sauce. Place the baking sheet pan into the preheated oven. This baked rockfish recipe has a cook time of 23 minutes (you do not need to rotate the baked rockfish half way through the bake). When you remove the rockfish from the oven, the internal temperature should be at a minimum 145°F. I always check the thickest part of the fish fillets to make sure it is in fact cooked all the way through .
  • Remove the baked rockfish from the oven and cover with fresh herbs. You will see when you cut into the fish fillets with your fork that the fish flakes easily. It is absolutely delicious! The color on the top should be a beautiful golden brown, and your rockfish fillets are ready to be served. I like to serve it on a large plate and place it in the middle of a table. It just feels fancier that way.

Nutrition

Calories: 925kcalCarbohydrates: 17gProtein: 92gFat: 54gSaturated Fat: 30gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 368mgSodium: 438mgPotassium: 2151mgFiber: 3gSugar: 9gVitamin A: 2016IUVitamin C: 6mgCalcium: 297mgIron: 6mg
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Blueberry Glazed Donuts

Baked donuts are fun baked goods to make at home! These blueberry glazed donuts are not overly sweet but are the perfect treat for breakfast with your morning coffee, or, just as a snack. Follow the video tutorial for a step by step guide as to how to see how to perfect baked donuts!

If it is not clear, I really like making baked donuts at home! I also love blueberries. Naturally, these blueberry glazed donuts are perfect to make! These are not typical blueberry donuts in the sense that the donuts themselves do not contain blueberries but the blueberries are in the glaze. You can use frozen blueberries or fresh blueberries for this recipe, it does not matter because either way it will become a baked blueberry prior to going into the blueberry glaze. Let’s ease your sweet tooth and get to making this great recipe!

FAQ

What is the glaze on donuts made of?

Typically, glazed donuts are all going to have some sort of commonalities in the glaze ingredients. Donut glaze traditionally uses powdered sugar (also known as icing sugar), a liquid (this could be milk, vanilla extract, lemon juice, cashew milk, almond milk etc). In this case, we use blueberry juice, powdered sugar (icing sugar), and corn syrup. Corn syrup is going to give the glazed donuts that extra bit of shine and help solidify the glaze.

How do I make my own glaze?

It is super easy! Scroll down to the “how do I make this recipe” section to find out!

What tools do I need for this recipe?

To make baked donuts, you are going to want donut pans (or a doughnut pan, however you spell it is fine!). *if you do not have a donut pan, then a muffin tin could potentially work. You can spray a muffin tin with a non-stick spray and make donut holes or you could create little aluminum foil points and stick them in the middle in an attempt to still have the traditional hole in baked donuts. A muffin pan can be a good alternative if you do not have a donut pan.

You will want a piping bag. A piping bag will make it easier to get the donut batter into the donut pans. If you do not have one, a ziplock bag can work as an alternative. Cut one of the bottom corners and that will act in the same way as a piping bag will.

A medium bowl is generally the size you would want. If not, a large bowl works great (especially if you are doubling the recipe).

A wire rack. A wire rack is great to let the donuts cool.

Measuring cup – want to get those measurements correct and this is our best bet!

How do I store these baked donuts?

An airtight container. I do not like to freeze donuts. I do not find they they are the best when they are left to come back to room temperature. You can keep them on the counter for 2 days or in the fridge for 3-4 days. They are best eaten the day they are made but they will keep!

I like these best for breakfast (they are ideal American breakfast cuisine) as they pair so nicely with tea or your morning coffee. However, they are a great snack at any time of the day!

Are there any alterations that I can do to this recipe?

I am a gluten free blogger and all of my recipes are gluten free recipes. A lot of people who struggle with gluten have issues with other allergens. I myself do not, however, it is possible for you to play around with this recipe. Please note, I have not attempted this and it is possible that it will influence how your baked donuts turn out.

Making this recipe as a dairy free recipe: you can try to find a dairy free yogurt, milk, and butter in order to substitute into the recipe. If you want to attempt to make this recipe vegan, it could be difficult as of the two eggs but if you find a good egg substitute then please let me know!

If you wanted to add lemon flavoring to the glaze then you could potentially add some lemon juice and or lemon zest. Fresh lemon juice is always nicer but not necessary. Store bought lemon juice is fine. It would make the blueberry glaze into a blueberry lemon glaze, but, if you like a lemon glaze then it could be delicious as blueberries and lemon go so beautifully together.

A cinnamon sugar topping would not go well with the blueberry glaze that you are making for this recipe but if you do like that type of topping, check out my donut recipe for apple cider donuts.

Does this recipe work for making donuts deep fried?

No. This recipe is only for baked donuts.

What do I do with leftover glaze?

If you happen to have any excess glaze, see if you can make a donut hole from any leftover batter. It is a small easy bite.

What do I need to make blueberry glazed donuts?

  1. 2 cups all purpose gluten free flour, I use King Arthur Gluten Free Measure for Measure Flour – make sure your mix has xanthan gum in it
  2. 1 teaspoon baking powder
  3. 1 teaspoon baking soda
  4. ½ cup milk, I used 2% but it is your choice
  5. 1 teaspoon cardamom
  6. 2 tablespoon melted butter
  7. ¼ cup greek yogurt
  8. 2 eggs
  9. 1 cup granulated sugar
  10. 1 teaspoon vanilla extract
  11. ½ cup blueberries, for glaze
  12. 1 cup powdered sugar, for glaze
  13. 2 teaspoon corn syrup, for glaze
  14. 1 teaspoon of milk, for glaze- you can add more (one at a time) should you need it

How do I make these blueberry glazed donuts?

  1. Preheat your oven to 350°F. In a medium sized bowl whisk together your dry ingredients. Place the flour, granulated sugar, baking powder, and baking soda in a bowl and whisk together. Meanwhile, in a small bowl (one that is microwavable), heat your milk and butter until the it is fully melted butter.
  2. In a separate bowl whisk together the wet ingredients; the eggs and milk mixture. Add the vanilla extract and mix until just combined. Pour the wet ingredients over the dry ingredients and fold them together.
  3. Lightly grease your donut pan with a non-stick spray. Take the prepared donut pan and pipe the donut batter into the donut pan. Place the donut pan into your oven and bake for 12 minutes. In the meantime, make your donut glaze.
  4. Place your fresh blueberries or frozen blueberries in a pot on the stove. Set to medium heat and cook for 5 minutes. Take a hand blender or a blender or some kind once the blueberries. are soft and blend. Once blended, whisk together the powdered sugar, blueberries, extra cardamom (this is optional), milk, and corn syrup. Set aside.
  5. Once the donuts have finished baking (you’ll know because they should be a golden brown color and if you touch them, they should spring back), remove the donut pan from the oven and place on the counter for a few minutes. Remove the donuts from the donut pan and place on a cooling rack for 10 or so minutes. I like the additional step of the cooling rack because if the donuts are a bit cooler, the glaze sticks a bit better. Once cool, dip donuts into the glaze and enjoy!

*If you find that the glaze is too runny, add more powdered sugar. It will help thicken it up.

Ingredients for glazed blueberry donuts
whisk together dry ingredients
dark bowl with eggs and a whisk
beat your eggs
dark bowl with wet ingredients and a whisk
add the remaining wet ingredients
dark bowl with dry ingredients on top of wet ingredients and a whisl
put the dry and wet ingredients together
dark bowl filled with donut dough
fold together to bring the batter together
donut pan with dough
pipe the batter into the donut pan
glaze your donuts

Looking for similar recipes?

Gluten Free Blueberry Muffins
Blueberry Burnt Basque Cheesecake
Cake from Sleeping Beauty
Baked Apple Cider Donuts
Gluten Free Doughnut Recipe

Blueberry Glazed Donuts

Laura Sirkovsky-Kauffman
This recipe for blueberry glazed donuts is ready in under 30 minutes and a total breeze. Watch the video tutorial for a guide!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 12 mins
Total Time 20 mins
Course Breakfast
Cuisine American
Servings 1 dozen donuts
Calories 2588 kcal

Ingredients
  

  • 2 cups all purpose gluten free flour I use King Arthur Gluten Free Measure for Measure Flour - make sure your mix has xanthan gum in it
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ cup milk I used 2% but it is your choice
  • 1 teaspoon cardamom
  • 2 tablespoon melted butter
  • ¼ cup greek yogurt
  • 2 eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup blueberries for glaze
  • 1 cup powdered sugar for glaze
  • 2 teaspoon corn syrup for glaze
  • 1 teaspoon of milk for glaze- you can add more (one at a time) should you need it

Instructions
 

  • Preheat your oven to 350°F. In a medium sized bowl whisk together your dry ingredients. Place the flour, granulated sugar, baking powder, and baking soda in a bowl and whisk together. Meanwhile, in a small bowl (one that is microwavable), heat your milk and butter until the it is fully melted butter.
  • In a separate bowl whisk together the wet ingredients; the eggs and milk mixture. Add the vanilla extract and mix until just combined. Pour the wet ingredients over the dry ingredients and fold them together.
  • Lightly grease your donut pan with a non-stick spray. Take the prepared donut pan and pipe the donut batter into the donut pan. Place the donut pan into your oven and bake for 12 minutes. In the meantime, make your donut glaze.
  • Place your fresh blueberries or frozen blueberries in a pot on the stove. Set to medium heat and cook for 5 minutes. Take a hand blender or a blender or some kind once the blueberries. are soft and blend. Once blended, whisk together the powdered sugar, blueberries, extra cardamom (this is optional), milk, and corn syrup. Set aside.
  • Once the donuts have finished baking (you'll know because they should be a golden brown color and if you touch them, they should spring back), remove the donut pan from the oven and place on the counter for a few minutes. Remove the donuts from the donut pan and place on a cooling rack for 10 or so minutes. I like the additional step of the cooling rack because if the donuts are a bit cooler, the glaze sticks a bit better. Once cool, dip donuts into the glaze and enjoy!

Video

Notes

*If you find the glaze too runny, add a bit more powdered sugar

Nutrition

Calories: 2588kcalCarbohydrates: 531gProtein: 46gFat: 45gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 405mgSodium: 1731mgPotassium: 482mgFiber: 27gSugar: 356gVitamin A: 1423IUVitamin C: 8mgCalcium: 681mgIron: 11mg
Love this recipe?Mention @siftrva or tag #siftrva!

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Orange Tart

If you are looking for a way to use your leftover citrus, look no further. This easy recipe for an orange tart is everything you could need and more! Quick, simple, and super delicious. Make it today!

I love citrus. It is one of my favorite seasons. I also love tarts (if that is not apparent on this site). Naturally, this seemed like the perfect pairing. Great at any point of the year, this recipe will please you and your guests. Let’s get to it!

Can I make this into a mini orange tart recipe?

Absolutely. The process to make the crust is the same and the recipe is the same. Just press it into smaller molds. Follow the steps the same way you would otherwise for this recipe and you can make them into mini orange tarts instead.

Is this orange tart really made with “fresh oranges”

The curd is made with fresh oranges (you could of course opt to use orange juice instead). I love the use of fresh oranges because the taste is so beautiful and just the perfect balance of sour and sweet.

Storage Tips:

This tart is best eaten the day it is made however you can keep it in the fridge for three days. I would not freeze it. Custard tarts typically are not ones you should freeze.

Can I make the filling a blood orange curd instead?

Yes! When you look at my orange curd recipe, just sub out the regular oranges for blood oranges. The process is the same, it is just the swap of the actual oranges!

What do you need to make this orange tart?

  1. 1 ½ cups gluten free flour, I used cup for cup
  2. 8 tablespoons butter, salted and cold
  3. 5 tablespoon ice water
  4. 1-2 jars of orange curd, see the recipe here

How do you make it?

  1. In a food processor, place the gluten free flour and the cut up butter. Pulse a few times. While the food processor is on, add the water one tablespoon at a time. When the dough begins to come together, stop the machine, remove the dough, and place it in the tart pan.
  2. Press the dough into the tart pan to form the base of the tart. Place in the freezer for 20 minutes. This will prevent the crust from popping up when you bake it. While the crust is in the freezer, preheat the oven to 350°F. After the 20 minutes has passed, place the crust in the oven for 20-25 minutes. You want a nice light golden color.
  3. Remove the tart crust from the oven, fill the shell with the curd, and place back in the oven for 12 minutes. When you remove it from the oven, the center will still be jiggly (that is normal), it will set as it cools. Allow it to cool on the counter for 1 hour, and then transfer to the fridge for a minimum of 2 hours. When ready to serve, top with your favorite topping. Suggestions I like are meringue, whipped cream, ice cream, or, fresh fruit!
Ingredients for orange tart
Make the crust for the tart pan and place in the pan
Press it out, place in the freezer for 20 minutes and then bake for 25 minutes at 350°F
After baking, fill with the curd, and bake for 12 minutes at 350°. Let it sit on the counter and cool for one hour and then place in the fridge for 2 hours
Serve with whipped cream, ice cream, by itself, or however you like! It is best same day but will keep in the fridge for 3 days

Looking for something similar?

Peach Frangipane Tart
Tomato Tart
Treacle Tart
Pear and Frangipane Tart
Rhubarb Tart

orange tart cover with sliced oranged

Orange Tart

Laura Sirkovsky-Kauffman
This recipe for an orange tart is quick, easy, and beyond delicious. A total crowd pleaser, you will have guests begging you for the recipe!
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 30 mins
Total Time 4 hrs 25 mins
Course Dessert
Cuisine American
Servings 1 9 inch tart
Calories 674 kcal

Ingredients
  

  • 1 ½ cups gluten free flour I used cup for cup
  • 8 tablespoons butter salted and cold
  • 5 tablespoon ice water
  • 1-2 jars of orange curd see the recipe here

Instructions
 

  • In a food processor, place the gluten free flour and the cut up butter. Pulse a few times. While the food processor is on, add the water one tablespoon at a time. When the dough begins to come together, stop the machine, remove the dough, and place it in the tart pan.
  • Press the dough into the tart pan to form the base of the tart. Place in the freezer for 20 minutes. This will prevent the crust from popping up when you bake it. While the crust is in the freezer, preheat the oven to 350°F. After the 20 minutes has passed, place the crust in the oven for 20-25 minutes. You want a nice light golden color.
  • Remove the tart crust from the oven, fill the shell with the curd, and place back in the oven for 12 minutes. When you remove it from the oven, the center will still be jiggly (that is normal), it will set as it cools. Allow it to cool on the counter for 1 hour, and then transfer to the fridge for a minimum of 2 hours. When ready to serve, top with your favorite topping. Suggestions I like are meringue, whipped cream, ice cream, or, fresh fruit!

Nutrition

Calories: 674kcalCarbohydrates: 136gProtein: 22gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 13mgSodium: 130mgPotassium: 162mgFiber: 18gSugar: 12gVitamin A: 198IUCalcium: 260mgIron: 7mg
Love this recipe?Mention @siftrva or tag #siftrva!

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Gluten Free Donut Recipe

Looking for the best gluten free donut recipe? Don’t worry, we have you covered. These baked donuts are super quick to make, easy, and it is a super delicious recipe!

I was never truly a donut fan when I was growing up (which looking back on it now seems like such a waste!). My grandmother apparently made legendary homemade donuts. I grew up in the land of Tim Hortons coffee and donuts, and I remember when Krispy Kreme donuts moved into town (my mom went nuts). Gluten free donuts (or gluten free doughnuts, however you wish to spell it!) are actually really easy to make at home. They are baked donuts which means you skip the fuss, it also means that these are not gluten free yeast donuts because you do not typically add yeast to baked donuts (just to deep fried donuts). Let’s get into everything we need to know about this gluten free donut recipe and get you to make your own homemade donuts.

Is this a gluten free donut recipe without yeast?

Yes! Yeast is typically added to donut recipes that will require deep frying. If you were looking to make a jelly donut or cake donuts then it would likely be optimal for you to use yeast, however, with baked donuts, there really is no point. The donut batter itself will rise naturally when you bake it and you do not need to worry about them puffing up. This is not to say that you cannot have baked cake donuts, it is just they are usually fried donuts!

FAQ

Can you make these donuts dairy free?

I specialize in gluten free recipes, but, I understand that many people with gluten intolerances and or issues with gluten (or simply a preference of not eating gluten) also eat dairy free. I personally have not tried making this recipe dairy free, but, the ingredients in this recipe that contain dairy are the milk, yogurt, and butter. So, if you want to make dairy free donuts, let’s look at how this could be possible:

For your glaze, I would just substitute a dairy free butter. Other options, you could try omitting the butter and using coconut oil (note that if you do use coconut oil that your chocolate donuts may have a bit of coconut flavor. If this doesn’t bother you, then go ahead, and use coconut oil!). I would not suggest using vegetable oil. The milk could potentially be substituted with almond milk, oat milk, or your dairy free milk of choice (I would personally not use coconut milk as I do not think it is the best consistency). For the yogurt, look at finding a dairy free yogurt and voila, your gluten free donuts could be dairy free donuts! If you do make this recipe and transform them into dairy free donuts please let me know how it turns out for you!

What gluten free flours are best for making homemade gluten free donuts?

If you are wanting to make your own gluten free flour blend then that is totally fine, however, I personally find that the pre-made gluten free flour blends are best for making homemade gluten free donuts. I know a lot of homemade blends tend to have things like brown rice flour, tapioca flour, etc. The thing that is nice about the blends is that you do not need to measure gluten free flour and become a scientist in your kitchen! Gluten free baking can be overwhelming when you are new to it. But, if you want to acclimatize yourself to gluten free baking faster, I suggest using the store-bought mixes. It is important to note that not all gluten free flours are equal, and in this recipe, I used King Arthur Measuring gluten free flour blend.

What can I do if I do not have a donut pan?

Typically when you make gluten free baked donuts you will want to have a donut pan. Most gluten free donut recipes will call for them, however, I understand that not everyone owns a donut pan. So, how can we get around this? To get that donut shape, you could try taking a muffin pan and using aluminum foil to create little cones to place in the middle of what you pipe in order to get the look of donut holes in the middle.

Are there other toppings I can use?

Yes! If you wanted to make vanilla donuts then you would obviously not make a chocolate glaze but rather would make a vanilla glaze. You could also do a cinnamon sugar mixture instead if you wanted to. If you like the cinnamon sugar mixture idea then you should definitely check out my gluten free apple cider donuts recipe! For a vanilla glaze, you would take 1 cup powdered sugar and mix with 1 tablespoon of milk. Add one at a time until you get the consistency that you would like, and dip the donuts into the glaze. As stated above, if you do not drink cows milk you can substitute almond milk, oat milk, or another dairy free alternative (also see my note on coconut milk above).

Other toppings would include toasted coconut (goes deliciously with chocolate glaze) and gluten free sprinkles! You can play around with your gf donuts!

What do you need to make this gluten free donut recipe?

Gluten free donuts luckily don’t require a crazy amount to make them! So, let’s get to it.

  1. 2 cups gluten free all purpose flour blend, make sure your flour blend has xanthan gum in it (I used King Arthur Measure for Measure gluten free flour blend)
  2. 1 cup white granulated sugar, you can substitute coconut palm sugar
  3. 1 teaspoon pure vanilla extract, if you cannot find pure vanilla extract synthetic is fine
  4. ½ cup milk, I used 2% milk but this is your choice
  5. 1 teaspoon baking powder
  6. 1 teaspoon baking soda
  7. 2 tablespoon melted butter
  8. ¼ cup greek yogurt
  9. 2 eggs
  10. 2 tablespoons melted butter, I used unsalted butter, this is for the chocolate glaze
  11. ½ cup semisweet chocolate chips, this is for the chocolate glaze
  12. 2 teaspoon light corn syrup, this is for the chocolate glaze

What tools do you need for this recipe?

A donut pan, wire rack,

Optional* a mini muffin pan, mini doughnut pan

How do you make this gluten free doughnuts (I see you other spellers!) recipe?

  1. Preheat the oven to 350°F. Meanwhile in a bowl, mix together your gluten free flour, baking soda, baking powder, and granulated sugar. In a separate bowl, mix together the eggs, milk, yogurt, and pure vanilla extract. Like I said above, if you cannot find pure vanilla extract, then synthetic is fine). Pour the wet ingredients (or dry ingredients) into the other bowl and fold together.
  2. Get a pastry bag and place it in a cup (this will help stabilize it). Place the gluten free dough inside of the bag. Spray your donut pan with a nonstick spray and then pipe the gluten free donut batter into the donut pan. Bake for 12 minutes. The gluten free baked donuts will be done when they are a nice golden brown color and when you touch them, they spring back a bit. If you have any remaining batter, keep it until the donuts are done baking and then reuse the donut pan.
  3. When the donuts are done, remove from the oven. Wait a minute for them to cool and then remove from the donut pan. Place then on a wire rack to cool. I do not like to glaze warm donuts (ss I think it makes the glaze run a bit more than it would, but, it is your choice!).
  4. To make the glaze, place the chocolate, corn syrup, and butter into a small bowl and place in the small bowl into the microwave. Heat in 30 second sessions and mix after each. When the glaze is ready, it will be smooth and there will be no lumps. Dip the donuts into the chocolate glaze and voila, your chocolate donuts are born! This recipe will yield a soft donut that is absolutely delicious and will no doubt be added to your repertoire of gluten free recipes!
Ingredients for gluten free donut recipe
Whisk together dry ingredients
Beat the eggs together
Add the remaining wet ingredients
Add both bowls together
fold the ingredients together
Spray a donut pan and pipe the dough into the donut pan
make the glaze
Dip donuts in the glaze and let dry

Looking for other homemade gluten free recipes?

Baked Apple Cider Donuts
Gluten Free Chocolate Cake
Mexican Hot Chocolate Cookies

chocolate glazed donuts on a wire rack

Gluten Free Donut Recipe

Laura Sirkovsky-Kauffman
BEST Gluten Free Donut Recipe! Watch the Video Tutorial to see how to make these glazed chocolate donuts! Make them today!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 12 mins
Total Time 30 mins
Course Baked Goods
Cuisine American
Servings 1 dozen donuts
Calories 2792 kcal

Ingredients
  

  • 2 cups gluten free all purpose flour blend make sure your flour blend has xanthan gum in it (I used King Arthur Measure for Measure gluten free flour blend)
  • 1 cup white granulated sugar you can substitute coconut palm sugar
  • 1 teaspoon pure vanilla extract if you cannot find pure vanilla extract synthetic is fine
  • ½ cup milk I used 2% milk but this is your choice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoon melted butter
  • ¼ cup greek yogurt
  • 2 eggs
  • 2 tablespoons melted butter I used unsalted butter, this is for the chocolate glaze
  • ½ cup semisweet chocolate chips this is for the chocolate glaze
  • 2 teaspoon light corn syrup this is for the chocolate glaze

Instructions
 

  • Preheat the oven to 350°F. Meanwhile in a bowl, mix together your gluten free flour, baking soda, baking powder, and granulated sugar. In a separate bowl, mix together the eggs, milk, yogurt, and pure vanilla extract. Like I said above, if you cannot find pure vanilla extract, then synthetic is fine). Pour the wet ingredients (or dry ingredients) into the other bowl and fold together.
  • Get a pastry bag and place it in a cup (this will help stabilize it). Place the gluten free dough inside of the bag. Spray your donut pan with a nonstick spray and then pipe the gluten free donut batter into the donut pan. Bake for 12 minutes. The gluten free baked donuts will be done when they are a nice golden brown color and when you touch them, they spring back a bit. If you have any remaining batter, keep it until the donuts are done baking and then reuse the donut pan.
  • When the donuts are done, remove from the oven. Wait a minute for them to cool and then remove from the donut pan. Place then on a wire rack to cool. I do not like to glaze warm donuts (ss I think it makes the glaze run a bit more than it would, but, it is your choice!).
  • To make the glaze, place the chocolate, corn syrup, and butter into a small bowl and place in the small bowl into the microwave. Heat in 30 second sessions and mix after each. When the glaze is ready, it will be smooth and there will be no lumps. Dip the donuts into the chocolate glaze and voila, your chocolate donuts are born! This recipe will yield a soft donut that is absolutely delicious and will no doubt be added to your repertoire of gluten free recipes!

Video

Notes

What tools do you need for this recipe?
A donut pan, wire rack,
Optional* a mini muffin pan, mini doughnut pan
See in the post what I say about donut pans

Nutrition

Calories: 2792kcalCarbohydrates: 446gProtein: 51gFat: 101gSaturated Fat: 54gPolyunsaturated Fat: 6gMonounsaturated Fat: 28gTrans Fat: 2gCholesterol: 470mgSodium: 1738mgPotassium: 910mgFiber: 32gSugar: 265gVitamin A: 2119IUCalcium: 724mgIron: 17mg
Love this recipe?Mention @siftrva or tag #siftrva!

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Raspberry Blondies

Get ready for the easiest raspberry blondies recipe! I love easy dessert recipes and this blondies recipe fits the bill. The perfect dessert cuisine or just an awesome snack, you’ll be super jazzed that you made them.

I love blondies! I do. This is such a great recipe because it can appeal to so many! Blondie bars are an absolutely delicious snack, and they are great as a dessert or ideal as a lunchtime snack. This is a one bowl blondie recipe (all you need is a large mixing bowl), and a few ingredients and you are good to go! Let’s dive in to this original recipe and make these chewy blondies.

FAQ

I know the recipe card calls for mini semi sweet chocolate chips. Can I use dark chocolate chips? What about white baking chocolate?

Yes! You can absolutely use white chocolate chips instead if that is your wish. This recipe works just as well as a raspberry white chocolate blondies recipe. White chocolate and raspberry pair together really beautifully as the white chocolate chips are really sweet and the raspberries can be tart. You can use white chocolate chips or white chocolate chunks if that is your wish, obviously if you wish the chocolate to be chunkier than by all means use the white chocolate chunks! If you like tart raspberries, then white chocolate chips may be a good option for you!

What substitutions can I make?

For this raspberry blondies recipe, you can use fresh or frozen raspberries or you can use what I have which is freeze dried raspberries. However, fresh raspberries or frozen raspberries are completely fine! They will add a bit a juiciness to the blondies recipe.

The freeze dried raspberries add amazing raspberry flavor but if you want to use fresh berries or frozen berries that is entirely your call!

If you do not have vanilla extract, you could try using almond extract. I have not personally tried this, but, an almond flavor would likely pair with the chocolate and raspberries quite nicely!

If you would like to add a bit more bite to your raspberry blondies, you could also add some chopped almonds.

Can I use almond flour instead?

I would not suggest it for this recipe. You really will want to use a gluten free flour mix. Remember, not all gluten free all purpose flour brands are equal and if you use a different flour then you may end up with different results!

Are blondies supposed to be gooey?

Yes, to an extent. Obviously they need to be baked but like brownies, they share a gooeyness about them! Speaking of which, what is the difference between blondies and brownies you might ask? Blondies tend to have a slight caramel flavor to them (added by the brown sugar in the recipe) and do not typically have cocoa powder. And if you are wondering how a blondie is different from a cookie, well, it is typically labelled as a cookie bar!

How do I store these raspberry blondies?

In an airtight container on the counter for 3-5 days is just fine. You can also freeze them, again, I would suggest an airtight container and or a ziploc type bag that is good for freezing. Mark the date on them, and make sure to eat them within 3 months! If you want to refrigerate blondies then that is fine as well, I would still say around 3-5 days.

What do you need to make these raspberry blondies?

  1. 8 tablespoons unsalted butter, it should be melted butter (no need to worry about room temperature)
  2. ¼ cup olive oil
  3. 1 cup light brown sugar
  4. ½ cup white granulated sugar
  5. 1 teaspoon pure vanilla extract, if you cannot find pure vanilla extract, then any vanilla extract will do
  6. 8 oz freeze dried raspberries, if you want you can use fresh raspberries or frozen raspberries (if using frozen, you may want to thaw overnight and bring to room temperature)
  7. 1 cup mini chocolate chips, you can substitute white chocolate chips or white chocolate chunks
  8. 2 eggs, room temperature is fine but not necessary
  9. 2 cups all purpose flour (gluten free of course), I used King Arthur Measure for Measure flour, make sure whatever mix you use has xanthan gum in it
  10. 1 teaspoon baking powder

*Tools:

wire rack, measuring cup, parchment paper (parchment paper is optional if you do not have a nonstick spray), baking pan

How do you make these raspberry blondies?

Ingredients for raspberry blondies
Whisk together the oil, butter, eggs, and sugars
Fold in the dry ingredients, raspberries, and chocolate
Put the dough into a prepared baking pan
bake for 25 minutes
allow to cool before cutting and then enjoy!
  1. Preheat the oven to 350°F. Meanwhile take the unsalted butter and place in a microwave safe bowl and melt butter. Pour the melted butter into a large bowl and pour the olive oil in as well. Gently whisk, and then add the sugar. Continue to whisk, add eggs one at a time and continue to whisk. Add the vanilla extract, followed by the dry ingredients.
  2. Take a rubber spatula and fold in the gluten free all purpose flour, as well as the baking powder. Add the raspberries (fresh or frozen raspberries, or the freeze dried raspberries), and fold them into the mixture. Add the chocolate chips, continue to fold with your spatula until there is no visible flour in the dough.
  3. Take your baking pan (spray it with a nonstick spray, if you prefer, you can use parchment paper to line the bottom, I just like the use the spray), and place the dough inside of the prepared pan. Place the baking pan into the oven for a baking time of 25 minutes. Now, Bake blondies. When the raspberry blondies are finished baking, they should be a light golden brown on top. If you want to double check that the raspberry blondies are indeed finished baking, take a toothpick (and make sure the toothpick inserted is clean) and insert it into the middle of the blondies. When it comes out clean, then they are good to go. If there is any raw visible dough on it then place back in the oven for 5 minutes and test again.
  4. Allow the blondies to cool completely. Once they have come to room temperature, you can transfer them to a wire rack or you can cut them while they are still in the baking pan. You want to let the blondies cool completely (don’t just let them cool slightly) before cutting them otherwise it could get a bit messy!

Looking for similar recipes?

Double Chocolate Chip Cookies
Easy Gluten Free Chocolate Crinkle Cookies
Chocolate Heath Bar Cookies
Raspberry Lemon Cheesecake Bars

Gluten Free Raspberry Blondies sitting in a bowl

Raspberry Blondies

Laura Sirkovsky-Kauffman
This recipe for the best gluten free raspberry blondies is so delicious and easy. Follow the recipe video for instructions!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Baking
Cuisine American
Servings 9 blondies
Calories 508 kcal

Ingredients
  

  • 8 tablespoons unsalted butter it should be melted butter (no need to worry about room temperature)
  • ¼ cup olive oil
  • 1 cup light brown sugar
  • ½ cup white granulated sugar
  • 1 teaspoon pure vanilla extract if you cannot find pure vanilla extract, then any vanilla extract will do
  • 8 oz freeze dried raspberries if you want you can use fresh raspberries or frozen raspberries (if using frozen, you may want to thaw overnight and bring to room temperature)
  • 1 cup mini chocolate chips you can substitute white chocolate chips or white chocolate chunks
  • 2 eggs room temperature is fine but not necessary
  • 2 cups all purpose flour gluten free of course, I used King Arthur Measure for Measure flour, make sure whatever mix you use has xanthan gum in it
  • 1 teaspoon baking powder

Instructions
 

  • Preheat the oven to 350°F. Meanwhile take the unsalted butter and place in a microwave safe bowl and melt butter. Pour the melted butter into a large bowl and pour the olive oil in as well. Gently whisk, and then add the sugar. Continue to whisk, add eggs one at a time and continue to whisk. Add the vanilla extract, followed by the dry ingredients.
  • Take a rubber spatula and fold in the gluten free all purpose flour, as well as the baking powder. Add the raspberries (fresh or frozen raspberries, or the freeze dried raspberries), and fold them into the mixture. Add the chocolate chips, continue to fold with your spatula until there is no visible flour in the dough.
  • Take your baking pan (spray it with a nonstick spray, if you prefer, you can use parchment paper to line the bottom, I just like the use the spray), and place the dough inside of the prepared pan. Place the baking pan into the oven for a baking time of 25 minutes. Now, Bake blondies. When the raspberry blondies are finished baking, they should be a light golden brown on top. If you want to double check that the raspberry blondies are indeed finished baking, take a toothpick (and make sure the toothpick inserted is clean) and insert it into the middle of the blondies. When it comes out clean, then they are good to go. If there is any raw visible dough on it then place back in the oven for 5 minutes and test again.
  • Allow the blondies to cool completely. Once they have come to room temperature, you can transfer them to a wire rack or you can cut them while they are still in the baking pan. You want to let the blondies cool completely (don't just let them cool slightly) before cutting them otherwise it could get a bit messy!

Video

Notes

See further up in the post what tools you will need!

Nutrition

Calories: 508kcalCarbohydrates: 73gProtein: 5gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 66mgSodium: 84mgPotassium: 118mgFiber: 3gSugar: 49gVitamin A: 417IUVitamin C: 7mgCalcium: 89mgIron: 2mg
Love this recipe?Mention @siftrva or tag #siftrva!

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