Gluten free, Dairy free donuts

Baked Donut Mix 100g

Easy to make, great for dipping, or fill with your favourite flavour. Also makes ring donuts.  Dip or fill the mini donuts with jam or chocolate, or top ring donuts with icing and coloured sprinkles.

Other Uses: Also makes steamed puds and pancakes.




Ingredients: Brown Rice Flour, Potato Flour, Cassava Starch, Disodium Diphosphate, Sodium Bicarbonate, Vanilla Flavouring, Salt.

Allergy Advice: See ingredients in bold Nutritional Information:

Typical Values per 100g
Energy 1418kJ/334kcal
Fat 0.7g
of which saturates 0.0g
Carbohydrate 78.5g
of which sugars 0.5g
Fibre 0.8g
Protein 3.4g
Salt 2.7g

Most Recent Review

  1. Loved this mix. Easy to put together and very addictive! Wasn’t grainy or powdery. Had a fab texture and good flavour. I made mini doughnuts and filled with jam…. couldn’t stop popping them in my mouth….. Good (but dangerous)!!

    4 out of 5

  2. Everything we have tried has been brilliant.
    We continue to purchase them. Looking forward to trying the donuts. Great that they are available in the supermarket now

    5 out of 5

  3. Tried these at the ceoliac food fair in Peterborough. They were absolutely amazing can’t wait to make some myself! And hopefully stock these products in our family run butchers/delicatessen.

    5 out of 5

  4. My daughter has an allergy to yeast and cannot have doughnuts. Now she can! These are simple to make and taste and smell just as good as ordinary doughnuts. They dont keep for long either and have to be eaten the same day. Next time I am going to try keeping half the mix in the fridge and baking it the next day. Would be interesting to see if they freeze too. I would recommend this mix.

    5 out of 5

  5. Tasted these at Glasgow free from event. Simply the best GF donuts I’ve ever tasted.

    5 out of 5

  6. Bought from the allergy free from show in London and they were delicious. Taste like the real thing and even better when slightly warm dipped in sugar mmmm. Will be restocking my kitchen!

    5 out of 5

  7. I had a pleasure to meet Isabel on Liverpool Free From show, I tried her donut and fell in love with it straight away, the only regret I have is that I haven’t bought enough of them to last until the next show. My kids loved them as well! well done Isabel, and see you definitely next time.

    5 out of 5

  8. Thank you! Thank you as a mum one the hardest things that I found is getting food that will agree with my son’s stomach. With all food removed.
    These are simple and so easy make, very light when baked. We are dairy free too so used rice milk and sunflower oil in the mix.
    Totally amazing.
    Please keep up the good work have let four friends who are gluten free know about your product.
    They are 100% even better than normal donuts.

    5 out of 5

  9. So yummy and quick to make!! The recipe on the packet makes it so easy – thank you!

    5 out of 5

    • Hi Evie, thanks very much for your feedback! x

  10. I make sweetcorn fritters with this mix! They are lovely sweet, made these for family and everyone loved them, especially the kids.

    5 out of 5

  11. These are my new favourite things. Because I don’t have a mini-pop machine or donut pan I just put the mixture in a 6 pan muffin tin and made donut muffins, then made a glaze with icing sugar and milk and dipped the muffins in that so they taste like glazed donut cakes. Plus I worked out the calories and they’re only 180 calories each. I will be stocking up on packets of these!!

    5 out of 5

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You'll Need

1 sachet of Isabel’s Baked Donut Mix 1 large free range egg 50g of vegetable oil 50g of sugar or substitute 60ml of milk or substitute.


Method for cake pop maker (12 hole): 1. Pre-heat cake pop maker, lightly grease both sides of the mould with a heat resistant brush. 2. Place the donut mix into a large bowl and make a well in the middle. Add the sugar, egg and oil and mix well. Gradually mix in the milk until it forms a soft batter. 3. Fill each mould with a heaped tablespoon of mixture (be careful no to overfill). Carefully close and lock the lid. 4. After 4 minutes the donuts should     be well risen and springy to touch. If not, turn them over and cook for a little longer. 5. When the donuts are golden brown, remove using a heat resistant spatula and dust with granulated or icing sugar. Repeat process with remaining batter Method for ring donuts: 1. Pre-heat oven to 180°C / 350°F (160°C for fan assisted) Gas Mark 4. Grease a donut ring tray (6 holes). 2. Mix as above (step 2) and fill each mould, being careful not to overfill. Bake for approximately 15 minutes until springy to the touch. 3. Transfer donuts onto a cooling tray and dust with granulated or icing sugar.

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