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    Scott Adams

    Spicy Donuts (Donut Maker Needed - Gluten-Free)

    Scott Adams


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

    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
    1 ¼ teaspoon nutmeg
    1 ¼ teaspoon cinnamon
    ½ teaspoon allspice
    ½ cup oil ( or ¼ c oil and ¼ c applesauce or pumpkin puree)
    2 eggs
    1 teaspoon gluten-free vanilla
    ½ cup buttermilk
    ½ cup boiling water



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    Mix dry ingredients together. Add oil ( and fruit puree if reducing fat) and mix well. Add eggs and vanilla and mix well. Add buttermilk and water a little at a time to the mix. Bake in preheated donut maker coated with gluten-free cooking spray. Bake 3 minutes. These may also be baked in a sandwich maker--but bake 7 minutes.

    Chocolate donuts:
    Same as above but eliminate cinnamon, nutmeg, and allspice. Add ½ c cocoa and follow above recipe.

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    Just got my brother-in-law a donut maker for his birthday and my sister tried this gluten-free recipe. She said they came out great !!! although she had to spend close to 60 bucks for ingredients ...this recipe has less and may be easier.

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    Wanted to love these but the recipe wasn't good. Ended up with super chewy, flat disks. Yuck--but they did taste fine. I made some gluten-free pancakes (used a bit less milk than the recipe called for) and added to the batter to make edible, but I am still on the hunt for a recipe that works.

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    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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