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    Scott Adams

    Quick and Easy Donut Holes (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    This recipe comes to us from M. Haggerty.

    Ingredients:
    1 egg
    ½ cup sugar
    1 tablespoon oil
    3/8 cup buttermilk
    1 ¾ cup all purpose gluten-free flour
    1 ¾ teaspoons xanthan gum
    1 teaspoon gluten-free baking powder
    ½ teaspoon baking soda
    ¼ teaspoon salt
    ¼ teaspoon nutmeg
    ¼ teaspoon cinnamon



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    Directions:
    Beat egg and add sugar and oil and buttermilk, then mix together and add dry ingredients.

    Fry in a skillet at 370-380F: Drop by teaspoons as donut holes, about 6 at a time so as to maintain the temperature. While still warm shake them in a paper bag with sugar/cinnamon.

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    Great recipe.

     

    I used regular baking powder and flour, and I left out the Xanthan Gum, and I used Regular 2% milk and they still turned out fine.

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    Scott, the donut holes were a hit. My daughter was feeling left out at church because she couldn't have donuts once a month when we have our donut and fruit social before Sunday School hour. She thoroughly enjoyed them and has asked for more. Next month I will make more for her for our next donut and fruit social and she can enjoy them for a couple of days. Thanks again for the recipe.

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    I'm new to the celiac world and very much appreciate this site and all your helpful tips. My tummy will thank you.

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    I sure missed donuts until stumbling across this website! Thanks! These were awesome, my husband couldn't tell they were gluten free.

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    I have been craving donuts like crazy lately, longingly searching for some gluten-free ones. Then, I found this recipe and made some of my own! These turned out delicious! I substituted plain yogurt for the buttermilk, and they taste great with a little powdered sugar on them!

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    I added quite a bit more milk and substituted some of the flour for corn starch. I didn't have buttermilk, so I added 1 teaspoon apple cider vinegar. I think rather than add more milk, that I will cut back on the flour by 1/2 cup and see what the consistency is next time. They remind me of sweet hushpuppies in consistency. They definitely helped with our donut craving, and we used relatively inexpensive staples!

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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