Jump to content

  • 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 Our Content
    eNewsletter
    Donate

Recipe For Cake Doughnuts

Jenn2005

Recommended Posts

Jenn2005 Contributor
Jenn2005
Posted

I found this recipe in a new book I bought the other day. My husband and son loved them and they were really easy to make.

Ingredients

3/4 cup cornstarch

2/3 cup potato starch

1/3 cup sugar

1 tablespoon baking powder

1 egg

1/3 cup milk (I used Almond Milk - due to also being casein free)

1 teaspoon xanthan gum

1 teaspoon salt

2 teaspoons oil

1 teaspoon vanilla flavoring

For Frying:

2 cups vegetable oil

Topping:

powdered sugar

Directions:

Combine all ingredients in medium bowl. Mix well to remove all lumps. Heat oil in medium saudepan to 375 degrees.

Pat out dough on"floured" (with cornstarch) surfact to 1/3 inch thickness. Cut out doughnuts with round cookie cutter. use apple corer or similar round object to remove center of doughnuts. Place doughnuts and holes gently into hot oil; do not crowd them. Once they are lightly browned on both sides, remove and place on a paper towel to drain.

Roll doughnuts in powdered sugar while still warm.

Makes about 10 doughnuts and doughnut holes.

Jennifer

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


jerseyangel Proficient
jerseyangel
Posted

Jennifer--thanks for sharing that. I'm always on the lookout for recipes like that using potato and cornstarch. I am sensitive to rice flour in large amounts and tapioca flour, so a lot of mixes and recipes are out at least for now. When I get my Vance's Dari Free, I think I will try making them--I haven't had a donut in ages!

Judyin Philly Enthusiast
Judyin Philly
Posted
I found this recipe in a new book I bought the other day. My husband and son loved them and they were really easy to make.

Ingredients

3/4 cup cornstarch

2/3 cup potato starch

1/3 cup sugar

1 tablespoon baking powder

1 egg

1/3 cup milk (I used Almond Milk - due to also being casein free)

1 teaspoon xanthan gum

1 teaspoon salt

2 teaspoons oil

1 teaspoon vanilla flavoring

For Frying:

2 cups vegetable oil

Topping:

powdered sugar

Directions:

Combine all ingredients in medium bowl. Mix well to remove all lumps. Heat oil in medium saudepan to 375 degrees.

Pat out dough on"floured" (with cornstarch) surfact to 1/3 inch thickness. Cut out doughnuts with round cookie cutter. use apple corer or similar round object to remove center of doughnuts. Place doughnuts and holes gently into hot oil; do not crowd them. Once they are lightly browned on both sides, remove and place on a paper towel to drain.

Roll doughnuts in powdered sugar while still warm.

Makes about 10 doughnuts and doughnut holes.

Jennifer

Jennifer

I don't usually fry anything but these look so good. Can i use canola oil to fry. know veg oil isn't as good for you but should i use that instead? also. what kind of oil did you use?

Judy

Cheri A Contributor
Cheri A
Posted

Judy ~ I fry in canola oil all the time. It will work!

Patti ~ I'm still interested in knowing what you think of the Darifree when you get it. I used it as creamer in my coffee this morning :)

Judyin Philly Enthusiast
Judyin Philly
Posted
Jennifer

I don't usually fry anything but these look so good. Can i use canola oil to fry. know veg oil isn't as good for you but should i use that instead? also. what kind of oil did you use?

Judy

thanks for your reply

use canola oil for both frying and in recipe?

judy

Hey, Mookie--(can't remember your REAL NAME :lol: ) you gonna give this one a try????

You on board, Vincent??? :rolleyes:

NO, I WON'T 'SCREW AROUND WITH THE RECIPE' :ph34r:

Judy

Cheri A Contributor
Cheri A
Posted

Yep ~ canola oil for both.

Did this come from The Gluten Free Kitchen? It looks a lot like a recipe that I tried from that book.

VydorScope Proficient
VydorScope
Posted
thanks for your reply

use canola oil for both frying and in recipe?

judy

Hey, Mookie--(can't remember your REAL NAME :lol: ) you gonna give this one a try????

You on board, Vincent??? :rolleyes:

NO, I WON'T 'SCREW AROUND WITH THE RECIPE' :ph34r:

Judy

OKAY FINE! :D

I just made them. Well, I modified them with the stand oil/water/bp exchange for egg, and I used Canole oil. Couple of minor tips...

1) I did not mess around with cutting a "hole" in mine. THe dough is like playdough, I just mande them doughnut shaped to start with.

2) when you put some cornstarch down on what ever you use (I used a plate), put some on your hands too. It makes working with the dough much easier.

3) I cooked them longer then suggested, but only a little, fi you go to far you get crunchy doughnuts.

4) I filled a bowl with confection sugar and droped the doughnuts in that right out of the oil, the sugar then melts a little and stickes realy good to the doughnut. I only made 2 at a time cuase they cook VERY fast. VERY.

5) I used more then 2 cups of oil but I did it in my deep fryer, and 2 cups would not been enough to fill it deep enough.

6) What ever you do DO NOT put your arm on the pan thats cooking the oil.... :(

OH and I added 1/2 a bag of Toll House Chocolate Chips :D My wife (non-celiac disease) gives them her personal seal of approval!

(minor note, if your on a .. well any kind of diet at all, these probably are illegal! :D )

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Judyin Philly Enthusiast
Judyin Philly
Posted

(minor note, if your on a .. well any kind of diet at all, these probably are illegal! :D )

HI Vincent--

wondered where you were lerking out there in cyper space :ph34r:

what great tips you gave. thanks

no i'm not on any kind of diet---gluten-free----is enough for me at the moment --thank you very much :lol:

I can't wait to make them. they sound so good and easy to make.

i have one of my :blink: choc chip banana muffins left for tonight and then have to cook again. remember these are the ones you have to eat with your eyes closed. :huh:

thanks for the post.

judy in philly

Jenn2005 Contributor
Jenn2005
Posted
  • Author

Hi Judy. I used Corn Oil to fry mine. My husband is gluten-free/sf/cf so I can't use the regular vegetable oil. I'm sure Canola oil would be just fine.

Jennifer

VydorScope Proficient
VydorScope
Posted
wondered where you were lerking out there in cyper space :ph34r:

what great tips you gave. thanks

:ph34r: You never can tell where I might show, and where I might not show... I prefer it that way. :ph34r:

Judyin Philly Enthusiast
Judyin Philly
Posted
:ph34r: You never can tell where I might show, and where I might not show... I prefer it that way. :ph34r:

Figured that one out :P

your a 'slippery' one. We'll have to keep our eyes on you :blink:

Judy

Idahogirl Apprentice
Idahogirl
Posted

Dumb question: how do you know you have the oil at 375 degrees? Is that medium high?

VydorScope Proficient
VydorScope
Posted
Dumb question: how do you know you have the oil at 375 degrees? Is that medium high?

On mine it is easy, I just turn the dial to 375, other then that you would need a thermometer. But I would guess high or med-high is prbly right.

Judyin Philly Enthusiast
Judyin Philly
Posted

I heard froma friend that u can 'flick a drop of water in the oil' and if it 'spits' it ready...

could it be too hot then???

I really don't know.

judy in PHilly

Claire Collaborator
Claire
Posted
Jennifer--thanks for sharing that. I'm always on the lookout for recipes like that using potato and cornstarch. I am sensitive to rice flour in large amounts and tapioca flour, so a lot of mixes and recipes are out at least for now. When I get my Vance's Dari Free, I think I will try making them--I haven't had a donut in ages!

Hi Patti - please tell me about Vance's Dari free? Is this a milk substitute? If so, what is in it? Where do you find it. I tried at Whole Foods think surely they would have it but they didn't. Thanks. Claire

VydorScope Proficient
VydorScope
Posted
I heard froma friend that u can 'flick a drop of water in the oil' and if it 'spits' it ready...

could it be too hot then???

I really don't know.

judy in PHilly

Not heard that, but since water boils at 212 and we are talking about 375, I doubt that would help at all.

jaten Enthusiast
jaten
Posted
I found this recipe in a new book I bought the other day. My husband and son loved them and they were really easy to make......

Jennifer, those donuts were great! I made them for my non-gluten-free husband (well, he's gluten-free only in support of me at home) and he loved them! I followed your recipe exactly and they were perfect. Only difference I used powdered sugar on some and cinnamon sugar on some. Both were great.

I always appreciate quick and easy recipes. It actually took longer to find our deep fryer (I never fry foods) than it did to mix and cook. Thanks!

jerseyangel Proficient
jerseyangel
Posted
Hi Patti - please tell me about Vance's Dari free? Is this a milk substitute? If so, what is in it? Where do you find it. I tried at Whole Foods think surely they would have it but they didn't. Thanks. Claire

Hi Claire--Vance's is a dairy free milk substitute based on potato. I was able to order one carton to try. It comes dry, and you mix it with water. I also ordered the canister/mixer--made it very easy to mix and store. I'm happy with it. It is excellent as a creamer in hot beverages and makes good hot chocolate. It is a bit sweet, so I won't be using it in things like mashed potatoes. I think it will make a nice base for a fruit smoothie and pudding. Here's a link so you can read about it:

Open Original Shared Link

Judyin Philly Enthusiast
Judyin Philly
Posted
Not heard that, but since water boils at 212 and we are talking about 375, I doubt that would help at all.

VINCENT-- :angry: PLEASE REMEMBER WHEN POSTING WHO YOU ARE TALKING TO---

:(:blink::huh::unsure:;):ph34r:

This is Judy--the non cook, non baker, get anxity attacks when i cross the dorrway into the kitche...

;) I'm trying here....

I don't own a deep fryer, so will put in a pot with canola oil --I'll flick the water in and wait a little while with the stove set on 6 out of 10....will that work...or drop some in a ck that way? I know what Jim (my hubby) would do...he go buy a thermator...maybe i should just do that????

I'm finally not having take 4 deep breaths before crossing the doorway. :) I'm making some progress here.

We had our best friends here for a week over Thanksgiving. My hubby-- who is a great cook and just retired-and my friend ( a fantastic cook and baker) did most of the cooking becasue I made them so nervous when i tried to cook. She's the one who told me to take 4 deep breaths..

You've helped already cause didn't know water boiled at 212...( I'm a talented woman, can knit a cool sweater, etc but COOKING :ph34r: i'M TRYING HERE.

Ok Vincent, don't let me down here....I promise to cook exactly what the recipe says...deal???? :lol:

Judy in Philly

VydorScope Proficient
VydorScope
Posted
VINCENT-- :angry: PLEASE REMEMBER WHEN POSTING WHO YOU ARE TALKING TO---

:(:blink::huh::unsure:;):ph34r:

This is Judy--the non cook, non baker, get anxity attacks when i cross the dorrway into the kitche...

;) I'm trying here....

I don't own a deep fryer, so will put in a pot with canola oil --I'll flick the water in and wait a little while with the stove set on 6 out of 10....will that work...or drop some in a ck that way? I know what Jim (my hubby) would do...he go buy a thermator...maybe i should just do that????

I'm finally not having take 4 deep breaths before crossing the doorway. :) I'm making some progress here.

We had our best friends here for a week over Thanksgiving. My hubby-- who is a great cook and just retired-and my friend ( a fantastic cook and baker) did most of the cooking becasue I made them so nervous when i tried to cook. She's the one who told me to take 4 deep breaths..

You've helped already cause didn't know water boiled at 212...( I'm a talented woman, can knit a cool sweater, etc but COOKING :ph34r: i'M TRYING HERE.

Ok Vincent, don't let me down here....I promise to cook exactly what the recipe says...deal???? :lol:

Judy in Philly

:lol::lol::lol:

Okay, in your case, get thee to the store and by a thermometer. Seriously, no reason to stress over this. :D A thermometer prbly only a couple of dollars and saves you a ton of guess work. I would suspect you would want to crank that stove up to full power till you hit the right temp, then back off the power to mantian it. You do not need to have it EACTLY 375, heck I think I did mine at 400. :) WIth in like 10 or 20 degrees is probably good enough.

:D

jerseyangel Proficient
jerseyangel
Posted

Seriously Judy--if you're going to be doing any frying with that amount of oil, please get a thermometer! If the oil gets too hot, you could get burned. Better safe than sorry ;)

VydorScope Proficient
VydorScope
Posted
Seriously Judy--if you're going to be doing any frying with that amount of oil, please get a thermometer! If the oil gets too hot, you could get burned. Better safe than sorry ;)

O getting burnd is not that bad, only hurts for a while, and leaves a bit of a scar whichyou can show off to the kids and bein realy impressive :D

Judyin Philly Enthusiast
Judyin Philly
Posted
O getting burnd is not that bad, only hurts for a while, and leaves a bit of a scar whichyou can show off to the kids and bein realy impressive :D

Ok You 2--You win.

I do know how dangerous the hot oil is.

I even started a fire in the kitchen in Ohio what frying chicken (in the old days of frying things). Turned my back for 1 minute (YA i know they all say that) went to ck on Jason the todler and the flames shot up and caught the curtains on fire....

I think the hot oil is even more dangerous..

guess i'll have to make the choc banana muffins again...cause i bought the muffin tins...

I'll get the thermonator....I have enought surgery scars --don't need any more.

thanks for the heads up..

love you both.

Judy

jenvan Collaborator
jenvan
Posted

Yeah, I don't want my Judy to get burned either :)

I will try this recipe out on my husband...He loves his donuts...

Judyin Philly Enthusiast
Judyin Philly
Posted
:lol::lol::lol:

Okay, in your case, get thee to the store and by a thermometer. Seriously, no reason to stress over this. :D A thermometer prbly only a couple of dollars and saves you a ton of guess work. I would suspect you would want to crank that stove up to full power till you hit the right temp, then back off the power to mantian it. You do not need to have it EACTLY 375, heck I think I did mine at 400. :) WIth in like 10 or 20 degrees is probably good enough.

:D

:) Ah, thanks Vince, I knew you'd come through for me :lol::lol:

This is great info and just what I needed to know.

Thanks Jenvan and Patti for caring :)

Baking now will be put on the back burner till i get the temp thingy and call the CPAP people AGAIN and the dentist AGAIN and the dr AGAIN...WISH I WAS the gal who could wiggle her nose and things would appear :lol: Sure could use a good homebaked donut right about now. :P

Judy

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      @Jane02, I hear you about the kale and collard greens. I don't do dairy and must eat green leafies, too, to get sufficient calcium. I must be very careful because some calcium supplements are made from ground up crustacean shells. When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly. This is safe...
    2. Jane02
      - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency. I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently...
    3. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Hello, @Jane02, I take Naturewise D 3. It contains olive oil. Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets. Fractionated coconut oil is not the same as coconut oil used for cooking. Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the...
    4. Scott Adams
      0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

      until
      Hello! Join me and treat yourself to a four-day, three-night restorative gluten-free retreat in a peaceful, private coastal retreat setting near Penobscot Bay in Maine. Dates: April 10-13, 2026 Enjoy engaging classes...
    5. Scott Adams
      - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product.
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,331
    • Most Online (within 30 mins)
      7,748
    Kristy2026
    Newest Member
    Kristy2026
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      Hello, @Jane02,  I take Naturewise D 3.  It contains olive oil.   Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets.  Fractionated coconut oil is not the same as coconut oil used for cooking.  Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the jar, and thus may be irritating to the digestive system. I avoid supplements made with soy because many people with Celiac Disease also react to soy.  Mixed tocopherols, an ingredient in Thornes Vitamin D, may be sourced from soy oil.  Kirkland's has soy on its ingredient list. I avoid things that might contain or be exposed to crustaceans, like Metagenics says on its label.  I have a crustacean/shellfish/fish allergy.  I like Life Extension Bioactive Complete B Complex.  I take additional Thiamine B 1 in the form Benfotiamine which helps the intestines heal, Life Extension MegaBenfotiamine. Thiamine is needed to activate Vitamin D.   Low thiamine can make one feel like they are getting glutened after a meal containing lots of simple carbohydrates like white rice, or processed gluten free foods like cookies and pasta.   It's rare to have a single vitamin deficiency.  The water soluble B Complex vitamins should be supplemented together with additional Thiamine in the form Benfotiamine and Thiamine TTFD (tetrahydrofurfuryl disulfide) to correct subclinical deficiencies that don't show up on blood tests.  These are subclinical deficiencies within organs and tissues.  Blood is a transportation system.  The body will deplete tissues and organs in order to keep a supply of thiamine in the bloodstream going to the brain and heart.   If you're low in Vitamin D, you may well be low in other fat soluble vitamins like Vitamin A and Vitamin K. Have you seen a dietician?
    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.