Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Celiac.com!
    eNewsletter
    Donate

Fried Donut Holes

1974girl

Recommended Posts

1974girl Enthusiast
1974girl
Posted

Ok...just decided to make a new thread out of it! My dd misses donuts more than any other food. These aren't Dunkin Donuts but they are still yummy!

2 cups gluten-free Bisquick

3 Tablespoons sugar

1/2 cup milk (soy, rice, cow)

1 t. ground cinnamon

1 t. vanilla extract

1 egg beaten

1/2 cup seedless raspberry jam (optional)

In a large bowl, mix together first 6 ingredients. Add more milk, a tablespoon at a time if mixture is very thick. (I had to do this). Heat about 3 inches of oil in a large pot or fire up the deep fryer! (375-ish)

You can make donut balls by hand (pretty) or scoop them off by spoonful into the hot oil. DOn't over crowd your pot...just fry a few at at time. Using a slotted spoon, turn donuts when they appear golden. Fry about 3 min. per side. Remove donuts to a paper towel to drain while you fry the next batch! here is the best part...using a pastry tip...squirt raspberry jam in the middle. We also roll them in powdered sugar.

Link to comment
Share on other sites
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


beachbirdie Contributor
beachbirdie
Posted

O yummm! Thanks for sharing!

I'm going to try this one on my donut-loving gluten-eating husband. I cannot convince him that there are LOTS of yummy gluten-free things out there that he can love even though we've fed him lots of them!

Link to comment
Share on other sites
1974girl Enthusiast
1974girl
  • Author
Posted

Ok--one more for your husband. I have posted this before but needs repeating.

Crock pot molten chocolate cake

Large Jello Pudding (chocolate)

gluten-free Better Crocker Chocolate Cake Mix

Handful of chocolate chips or marshmallows (optional)

Make the pudding as directed and put in the bottom of the crock pot. Make the cake as directed and pour on top of the pudding. Bake about 3-4 hours on low. I think I did 2 low and one high. When the cake is springy, it is done. Don't worry about the "lava" it is just the pudding bubbling up. You can top with more chocolate chips at the end. OR...marshmallows and pecans for a Georgia Mud Fudge feel. Trust me...my gluten eating DH loves this!

Link to comment
Share on other sites
beachbirdie Contributor
beachbirdie
Posted

Ok--one more for your husband. I have posted this before but needs repeating.

Crock pot molten chocolate cake

Large Jello Pudding (chocolate)

gluten-free Better Crocker Chocolate Cake Mix

Handful of chocolate chips or marshmallows (optional)

Make the pudding as directed and put in the bottom of the crock pot. Make the cake as directed and pour on top of the pudding. Bake about 3-4 hours on low. I think I did 2 low and one high. When the cake is springy, it is done. Don't worry about the "lava" it is just the pudding bubbling up. You can top with more chocolate chips at the end. OR...marshmallows and pecans for a Georgia Mud Fudge feel. Trust me...my gluten eating DH loves this!

My entire family of chocolate addicts is going to love this one! Yummm!

Link to comment
Share on other sites
squirmingitch Veteran
squirmingitch
Posted

Oh YUM!!!!! Thank you , thank you 1974girl!smile.gif

Link to comment
Share on other sites
JNBunnie1 Community Regular
JNBunnie1
Posted

Ok--one more for your husband. I have posted this before but needs repeating.

Crock pot molten chocolate cake

Large Jello Pudding (chocolate)

gluten-free Better Crocker Chocolate Cake Mix

Handful of chocolate chips or marshmallows (optional)

Make the pudding as directed and put in the bottom of the crock pot. Make the cake as directed and pour on top of the pudding. Bake about 3-4 hours on low. I think I did 2 low and one high. When the cake is springy, it is done. Don't worry about the "lava" it is just the pudding bubbling up. You can top with more chocolate chips at the end. OR...marshmallows and pecans for a Georgia Mud Fudge feel. Trust me...my gluten eating DH loves this!

Oh, you're goin down, sister. :ph34r:

The ninjas have been dispatched.

Link to comment
Share on other sites
squirmingitch Veteran
squirmingitch
Posted

Oh, you're goin down, sister. :ph34r:

The ninjas have been dispatched.

laugh.giflaugh.giflaugh.gif

Link to comment
Share on other sites
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


1974girl Enthusiast
1974girl
  • Author
Posted
:lol::lol::lol::lol:
Link to comment
Share on other sites
JNBunnie1 Community Regular
JNBunnie1
Posted

Ok--one more for your husband. I have posted this before but needs repeating.

Crock pot molten chocolate cake

Large Jello Pudding (chocolate)

gluten-free Better Crocker Chocolate Cake Mix

Handful of chocolate chips or marshmallows (optional)

Make the pudding as directed and put in the bottom of the crock pot. Make the cake as directed and pour on top of the pudding. Bake about 3-4 hours on low. I think I did 2 low and one high. When the cake is springy, it is done. Don't worry about the "lava" it is just the pudding bubbling up. You can top with more chocolate chips at the end. OR...marshmallows and pecans for a Georgia Mud Fudge feel. Trust me...my gluten eating DH loves this!

What if you did a few sliced apples, cup of honey, stick of butter, melt all in the bottom of the crockpot, spice it up, and then add a yellow cake?

Link to comment
Share on other sites

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      121,034
    • Most Online (within 30 mins)
      7,748
    Toslebury
    Newest Member
    Toslebury
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Manaan2
      Vitamin Levels and constipation

      By Manaan2 · Posted

      Thank you! This is great information and perfect timing because we have our first appointment for a second opinion tomorrow.  
    • trents
      Doc says I have celiac, despite no GI symptoms?

      By trents · Posted

      Bright blood in the stool would indicate bleeding down at the lower end in the colorectal area as opposed to the small bowel below the stomach where celiac manifests damage to the villous lining. Are these blood stools persistent? It's not unusual for this to happen once in a while to most anyone when a small surface vessel breaks, kind of like a nose bleed. As Scott Adams said, you must continue to consume regular amounts of gluten if the specialist will be doing additional testing for celiac disease, which could include an endoscopy with biopsy of the small bowel lining.
    • Bev in Milw
      Gluten-free bread

      By Bev in Milw · Posted

      Checkouts gluten-free recipes at twww.redstaryeast.com We tried a bread machine years ago and weren’t happy with results. Bread machines have pre-set rise & bake times.  Unfortunately, the program doesn’t adjust to slight differences when measuring, relative humidity or temperature of ingredients & in kitchens.  Lots of efforts for ONE odd- sized loaf that hard to cut into useable slices.  College-aged son found best use for bread machine was as heavy duty mixer that ‘kept dust in the box.’  He would pre-measure ingredients for 2-3 loaves & use machine mix up individual batches.      Since gluten-free bread needs  to rise only once, each recipe of dough went into a loaf pan. Pans sat counter to rise—time dependent of temp in kitchen. Then, baked in oven until he, not machine, decided it was done.     Took ~10 min extra up front to measure & mix additions but adds nothing to rise & bake times.     Loaves are great for slicing (Slice extra before freezing!). One mess to clean up, saves time & energy since you need to bake  as is half as often (If  you plan to bake lots more than bread, opt for KitchenAid/ heavy duty mixer instead.  Cover with dish towel to capture dust!)     Personally, I’m sure I had as a kid since I’ve never been a fan  of bread. .  Have been wrapping corn tortillas around things for 40+ years.  Can still get a dozen 12-pks of tortillas for same or less than price as 1 load of gluten-free bread. PLUS. the tortillas have more nutrients!         
    • CelestialScribe
      Seeking Gluten-Free Advice for My Trip to South Korea!

      By CelestialScribe · Posted

      Welcome to the forum. You are lucky because in Korean food, many classic meals such as bibimbap without sauce, barbecue meats and some kinds of soups generally do not have gluten. But it is a good idea to confirm with the restaurant workers for safety reasons. Regarding certain locations, I enjoy going to places such as Plant in Seoul and Sprout in Busan. Moreover, using applications like HappyCow or TripAdvisor can assist you to discover additional choices in the regions you plan to visit. One big tip: it is good to know some important Korean sentences, for example 'I cannot eat gluten' (geulluteuneul meogeul su eopseoyo)  or 'Does this have gluten?' (igeoe neun geulluteuni deureo innayo?) because they can be very helpful. If you are considering getting a local guide, I'd suggest this one https://gowithguide.com/korea They were very helpful when I needed to find places with gluten-free food options because they provide tours tailored to your preferences. Good luck with your travels! 🍻
    • RMJ
      Finding out I’m coeliac whilst pregnant

      By RMJ · Posted

      It is concerning.  Unfortunately a lot of doctors don’t know a lot about celiac disease, even some gastroenterologists.  Here is an article for you: Celiac disease and miscarriage I hope you have a successful pregnancy and a healthy baby!
×
×
  • Create New...