Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1-m):


  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.

    💬

    • Sign In
    • Sign Up
  • Record is Archived

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

    Scott Adams

    Spicy Donuts (Donut Maker Needed - Gluten-Free)

    Scott Adams
    0
    Reviewed and edited by a celiac disease expert.

    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



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    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.

    0

    User Feedback

    Recommended Comments

    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.

    Share this comment


    Link to comment
    Share on other sites

    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.

    Share this comment


    Link to comment
    Share on other sites


    Guest
    This is now closed for further comments

  • About Me

    Scott Adams 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. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • Related Articles

    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
    2 tablespoons shortening
    Chill 2 hours. They are too sloppy to roll so make donut holes by dropping teaspoonfuls into 370 degree oil. Most will roll over when the bottom is cooked, but you may need to turn some. Drain on thick layer of paper towels.

    Scott Adams
    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:
    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 ...