Gluten free Doughnuts 4 Ways (Cinnamon, Strawberry, Maple Bacon, Chocolate)

Oh doughnuts, the villain responsible for my freshman 15 weight gain in college. I used to buy entire boxes of vanilla doughnut holes at the convenient store next to my dorm and devour them late at night while studying. Thankfully I have made peace with my doughnut obsession now that I began using Otto’s cassava flour swapped for the gluten, baked them instead of eating ones deep fried in  inflammatory seed oil, and cut the sugar way down, replacing it with healthier alternatives. These lil guys are full of flavor and satisfying.

Otto’s Cassava flour has become one of my favorites because:

  • It is an all-natural, amazing, grain-free replacement for wheat flour and can often be used as a 1:1 substitute in countless recipes
  • No fillers. Only 100% Yuca (Cassava) and water are used to create this single-ingredient wonder.
  • Does not have that familiar dry or “alternative flour” taste or texture that often comes with gluten-free flours.
  • Baked goods made with Otto’s are often indistinguishable from their wheat based counterparts in taste and texture.
  • Use it in sweet recipes like cakes, cookies, brownies, pancakes, and crepes.
  • Use it in savory recipes like tempura, sauces, gravy, and searing flour.
  • Very highest quality cassava flour available, made using a proprietary method that leaves no chance for mold,  fermentation, or cyanide.

Gluten free Doughnuts 4 Ways (Cinnamon, Strawberry, Maple Bacon, Chocolate)

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 32 Doughnuts

Gluten free Doughnuts 4 Ways (Cinnamon, Strawberry, Maple Bacon, Chocolate)

Based on recipe by Back Porch Paleo Get the original recipe here.

Back Porch Paleo invented the dough and amazing churro and maple bacon flavor and I concocted the lemon strawberry and double chocolate 🙂


    Doughnut Base:
  • 2 cups Otto's Cassava flour
  • 2 teaspoons baking powder
  • 1 teaspoon Redmond Real Salt
  • 1/4 cup coconut sugar
  • 1/2 cup grass fed butter, softened
  • 1/2 cup maple syrup, room temperature
  • 1 1/2 cup full fat coconut milk, room temperature
  • 2 teaspoons vanilla
  • 2 eggs, room temperature
  • Churro:
  • Add to dough:
  • 1 tablespoon ceylon cinnamon
  • Coating:
  • 1/3 cup coconut sugar
  • 1½ t Ceylon cinnamon
  • ¼ c grass fed butter, melted
  • Lemon Strawberry:
  • Add to dough:
  • 1 teaspoon lemon zest
  • 2 teaspoons lemon juice
  • 2 teaspoons extra Otto's Cassava Flour
  • Topping:
  • 2 cups powdered sugar (not paleo, can try coconut sweetened condensed milk here if prefer)
  • 1/3 cup strawberry puree
  • Maple Bacon:
  • Add to dough:
  • 2 tablespoons chopped bacon
  • Topping:
  • 6 T unsweetened almond butter (room temp)
  • 3 T maple syrup (room temp)
  • 3 tablespoons chopped bacon
  • Double chocolate:
  • Add to dough:
  • 2 tablespoons cocoa powder
  • 2 tablespoons chocolate chips
  • Topping:
  • 1/2 cup chocolate chips
  • 1/4 cup very hot coconut milk
  • 1 tablespoon hot coconut oil (optional)


  1. In a medium sized bowl, whisk together the cassava flour, baking powder and salt – set aside.
  2. In a separate bowl, add softened butter & coconut sugar and mix until fluffy with an electric mixer.
  3. Add maple syrup, coconut milk, vanilla & egg to butter mixture and mix till well combined.
  4. Toss in your chosen fillings & stir well to incorporate.
  5. Fill doughnut machine or doughnut tray for your oven and cook according to manufacturer directions. To fill our’s, we put the batter in a clear plastic bag and snip off the tip of one corner and carefully fill when the machine is good and hot.
  6. Our Baby Cakes mini doughnut maker took about 4-5 minutes. If you're baking in oven, preheat to 400 degrees and cook for 10-15 minutes depending on size of your molds. Make sure they’re nice and brown before removing!
  7. Remove from maker or oven and let cool on a baking rack.
  8. While doughnuts are cooling, mix together topping ingredients and stir until very smooth. Having all the ingredients room temperature will help this process.
  9. We were able to make about 8 of each flavor of mini doughnuts.

Store in a sealed container in the fridge for up to a week and gently reheat in a toaster over or low setting of microwave (only a couple seconds or they will get stiff).

You can also freeze on a single layer of a baking sheet and pop into a freezer bag once frozen. Will keep 6-12 months.

*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.


About the Author

Harnessing 10 years of experience as a private chef to the Southern California elite and a deep understanding of the healing properties of food, Camille is committed to transforming the lives of those she touches by helping them shifting healthcare from the medicine cabinet to the pantry and the doctors office to the garden.