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    Scott Adams
    Scott Adams

    By Scott Adams •

    GF Favorite Donuts (No Donut Maker Needed - Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Originally by Betty Crocker and made gluten-free by Barbara Emch.

    Heat oil (3) to 375 degrees in a deep pan.
    Mix with wire whisk:

    Celiac.com Sponsor (A12):
    1 2/3 cup Bette Hagmans gluten-free mix (Use sweet rice flour)
    1/6 cup soy flour
    2 teaspoons xanthan gum
    2 teaspoons baking powder
    ¼ teaspoon salt
    ¼ teaspoon cinnamon
    ¼ teaspoons nutmeg
    ½ cup sugar

    Add dry ingredients to the following in a large bowl and beat with dough
    hooks:
    3 eggs
    ½ cup milk (use slightly less)

    Mix ingredients well then form into a ball and turn onto tapioca floured surface. Sprinkle more tapioca starch onto dough. Roll until ½ thick. Cut with donut cutter. With wide spatula slide donuts into hot oil. Fry 2-3 min on each side and remove with slotted spoon onto a large cookie sheet lined with paper towels. After frying donuts, fry donut holes and leftover dough. After they are cooled sprinkle with confectioners sugar or cinnamon sugar. Can be frozen and heated in microwave.


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    Guest Amy

    We followed the recipe exactly until it came time to form the donuts. Since we didn't have a donut cutter, we just formed small donut holes and tossed them in the deep fryer...they were great! This will be a recipe we hold on to.

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    Guest Allison

    Guest Allison

    Posted

    I subbed coconut flour for the soy flour, and they came out with a nice nutty flavor. I used our mini donut maker, and they came out perfect. They are delicious by themselves, but the kids put Nutella with sprinkles on top. I'm definitely keeping this recipe.

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    Guest kristy

    Wow, I wish there was a sugarless recipe meaning no Splenda. I need to make this for someone, pronto!

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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994. Faced with a critical lack of resources, he dedicated himself to becoming an expert on the condition to achieve his own recovery.

    In 1995, he founded Celiac.com with a clear mission: to ensure no one would have to navigate celiac disease alone. The site has since grown into one of the oldest and most trusted patient-focused resources for celiac disease and the gluten-free lifestyle.

    His work to advance awareness and support includes:

    Today, Celiac.com remains his primary focus. To ensure unbiased information, the site does not sell products and is 100% advertiser supported.

    Scott Adams

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    Scott Adams
    This recipes comes to us from Melissa Boucher.
    4 ½ cup gluten-free flour
    1 ¾ cup sugar
    7 teaspoons baking powder
    2 teaspoons salt
    ½ teaspoon nutmeg
    ½ teaspoon cinnamon
    3 eggs
    2 teaspoons gluten-free vanilla
    2 cup milk or water
    1 cup oil
    Mix dry ingredients together. At medium speed beat eggs and vanilla. Add rest of wet ingredients. Add dry mixture. Makes about 2 dz. donuts. These freeze well and can be put in the microwave--80% power for 20-30 seconds.
    Scott Adams
    This recipes comes to us from Melissa Boucher.
    1 cup rice flour
    2/3 cup potato starch flour
    1/3 cup tapioca flour
    ¼ cup cocoa
    2 teaspoons baking powder
    1 teaspoon baking soda
    ½ teaspoon salt
    1 ½ teaspoon xanthan gum
    1 cup sugar
    ¼ cup sour cream
    2 eggs
    ¾ cup buttermilk
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    This recipes comes to us from Melissa Boucher.
    1 cup sugar
    1 ½ cup gluten-free flour mix
    1 teaspoon baking soda
    ½ teaspoon xanthan gum
    ½ teaspoon salt
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