Preheat oven to 180°C and arrange a baking rack in the middle shelf.
In a large bowl, mix together the rice flour, cornflour, almond flour, baking powder and baking soda. Then, fold in the freeze-dried strawberry and set the bowl aside.
In another bowl, mix the sugar with the lemon zest, then whisk in one egg at the time. Finally, incorporate the extra-virgin olive oil, yogurt and vanilla extract, and whisk all the ingredients together.
Gently fold the dry ingredients into the wet ones and whisk until just combined.
Fill a piping bag with the doughnut batter. Fill a 12-cup mini doughnut pan evenly, piping the batter until reaching ⅔ of each mould. I went around each ring twice, using a large round tip.
Place the doughnut pan in the centre of the hot oven and allow to bake for 12-13 minutes, until the doughnuts are golden and spongy to the touch.
Remove the doughnut pan from the oven, allow to cool slightly, and gently pop the gluten-free baked doughnuts out of the pan.
In a medium-sized bowl, mix together the powdered sugar with the milk to make a thick white glaze. Transfer half of the glaze into another bowl. To make the bright magenta glaze, add in 1 teaspoon of powdered free-dried strawberries. and mix until combined.
Dip each doughnut topside down into the glaze, then turn them upright and place on a cooling rack to set.Whilst the glaze is still setting, top the magenta doughnuts with crushed freeze-dried strawberries, and the white doughnuts with lemon zest.
Store these gluten-free baked doughnuts into an airtight container in the fridge for up to 2 days.