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sarad1

Well, I Tried It.....

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I made my step son's donuts on Tuesday afternoon, and I must say I was disappointed with how they turned out. I don't know what I did wrong, but no matter how much extra gluten-free flour I added in, the dough was really really sticky. It was very soft dough, and I did get it rolled out, but when I made them as thick as a regular donut they couldn't cook all the way through, and I couldn't keep my oil from getting extremely hot so I had to keep turning the burner on and off to get the oil to cool down. I had it all the way on low too. I had several that got too dark on the outside and the inside was still raw. I finally got them to the right size and the oil to the right temp for them to cook all the way through, but they are smaller than I would have liked, and they are crunchy on the outside. They are more like a little debbie dunkin' stick than an actual donut. The flavor is great, so I was pleased with that, and then I used some gluten-free chocolate fudge frosting and softened it with a little milk, poured that over it and then added multi colored sprinkles. They look really really good, but I'm not sure if he will like the taste. He has been with his mom the past few days so I won't find out until he comes home tonight if he actually ate them.

So what could have gone wrong? Is there a particular reason why the dough was so sticky? I just kept adding more and more flour and nothing helped. Eventually, I ran out of flour. What did I do wrong? Is it supposed to be that way?


Step son (the youngest boy in picture) diagnosed with Celiac December of 2006, family eats gluten free most of the time, but not always.

I believe my husband also has Celiac, but is too stubborn to be tested.

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I can't help you with the stickiness, and I always make my stuff from scratch so I haven't any idea if the mix is supposed to be that way. However, I have made something like donuts, though it was completely accidental. I baked them in the oven, and they turned out really yummy IMO. So that's what I'd suggest doing - baked rather than fried.


A spherical meteorite 10 km in diameter traveling at 20 km/s has the kinetic energy equal to the calories in 550,000,000,000,000,000 Twinkies.

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So what could have gone wrong? Is there a particular reason why the dough was so sticky? I just kept adding more and more flour and nothing helped. Eventually, I ran out of flour. What did I do wrong? Is it supposed to be that way?

Were you using a gluten recipe that you were modifying or a recipe that was written to be gluten-free? Can you post a link or the text of the recipe? What flour mix did you use? I think we really need to get a look at the recipe to know for sure what might have gone wrong.


-Colleen

Dx 8/05 via bloodwork and biopsy (total villous atrophy)

13-year old son Dx 11/05 via bloodwork and biopsy

Daughters (16 and 5) have tested negative via bloodwork

A woman is like a tea bag - you never know how strong she is until she gets in hot water. - Eleanor Roosevelt

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sarad1, like cruelshoes said, if we could look at the recipe or mix you used we could get an idea of what may have gone wrong. However, it is perfectly possible that it was supposed to be that way. I've found that a lot of gluten free batters and doughs don't behave anything like what you would expect, you can't expect them to act like gluten batters. I made biscuits that were super sticky and almost incohesive as a dough, but fabulous biscuits! Irritating when trying to shap ethem, of course, but yummy when cooked. And baked might be the best way to go for gluten free stuff that needs to be light and fluffy.


If you're going through hell, keep going. ~Winston Churchill

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Oh no, I'm sorry it didn't work well. :( If you were using the Bette Hagman recipie I posted, it was sticky so kept lightly dusting it in flour and used a light hand rather than working more flour into the dough. As far as rolling out the dough, it might help to roll out half at a time and keep the other half refrigerated. You may try lightly patting it out instead of rolling. I also floured a thin spatula and slid it under the donut and then slid the donut off the end into the oil. It may be a good idea to try making them a little thinner if yours weren't cooking through. I used an electric deep fryer that self regulates temp. and it sounds like that made a difference. My sister made them this weekend and they turned out well for her but I haven't asked her for a report on how she did it and what helped for her.


Me: GLUTEN-FREE 7/06, multiple food allergies, T2 DIABETES DX 8/08, LADA-Latent Autoimmune Diabetes in Adults, Who knew food allergies could trigger an autoimmune attack on the pancreas?! 1/11 Re-DX T1 DM, pos. DQ2 Celiac gene test 9/11

Son: ADHD '06,

neg. CELIAC PANEL 5/07

ALLERGY: "positive" blood and skin tests to wheat, which triggers his eczema '08

ENTEROLAB testing: elevated Fecal Anti-tissue Transglutaminase IgA Dec. '08

Gluten-free-Feb. '09

other food allergies

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I'm so sorry that it did not work out. It's so disappointing when this happens, especially when it's so much work! I cannot find the recipe that I used, but I used an electric skillet. I found you a recipe on recipezaar:

http://www.recipezaar.com/201483

Good luck! :)


Jenny

Son 6 yrs old, Positive blood work, Outstanding dietary response, no biopsy.

Household mostly gluten free since 3/07

Me: HLA-DQ 02 & 0302 (DQ 08), which I ran & analyzed myself!Currently gluten lite, negative tTG, asymptomatic

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Riceguy,

Would like the recipe you used to make baked donuts. Tried one once for sweet rolls, but it didn't turn out well. Donuts are one thing that celiacs really miss. Thanks! :rolleyes:

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Yes Missy's mom I used the recipe that you posted, but as I mentioned to you before I used a different flour mixture than the one you used. I used Bob's Red Mill mixture that had the garfava flour as well as the tapioca and potato starches.

The thing is.....my step son LOVED them! My mother in law was there when he ate them and she said he thought they were the best donuts he's ever had and he ate almost all of both of them. I guess they weren't as bad as I thought they were. Maybe next time I will try baking them instead of frying and see how they turn out! I was stressed over nothing I guess. Sorry for wasting your time!


Step son (the youngest boy in picture) diagnosed with Celiac December of 2006, family eats gluten free most of the time, but not always.

I believe my husband also has Celiac, but is too stubborn to be tested.

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I'm so glad he loved them!

You didn't waste anyone's time. I second what JNBunnie1 said, gluten-free is so different you never know what to expect. I've tried recipes that others raved about and they didn't work out for me or I didn't care for them. What works for one may not work for another and the variety and difference in our flours add in so many variables. We just have find what works for us and suits our tastes. Easier said than done!


Me: GLUTEN-FREE 7/06, multiple food allergies, T2 DIABETES DX 8/08, LADA-Latent Autoimmune Diabetes in Adults, Who knew food allergies could trigger an autoimmune attack on the pancreas?! 1/11 Re-DX T1 DM, pos. DQ2 Celiac gene test 9/11

Son: ADHD '06,

neg. CELIAC PANEL 5/07

ALLERGY: "positive" blood and skin tests to wheat, which triggers his eczema '08

ENTEROLAB testing: elevated Fecal Anti-tissue Transglutaminase IgA Dec. '08

Gluten-free-Feb. '09

other food allergies

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I've made donuts for my dad--it was a bit labor intensive, but they came out like donuts. I used Bette Hagman's recipe for hamburger buns. I used one of those donut shape pans for making cake donuts--this batter is STICKY, so this was the worst part. I set that pan in a larger jelly roll pan and pour water into the jelly roll pan, then I tented alum foil over the pan. Baked a few minutes less than than for buns, and basically had 'brown and serve' donuts, which I then dunked in very hot oil. YOu want it hotter than for real donut frying, since you basically only want to brown the outside. Dipped my donuts in sugar glaze and gave Dad the first donut he'd had in 3 years. They were good--altho I can't honestly say great, since my mom used to make real potato raised donuts from a Farm JOurnal recipe that were to die for. Nice thing about doing it this way--you could bake ahead and freeze. The basic recipe didn't make enough to freeze, but I think if I did, I'd thaw them in the fridge and frier in slightly cooler oil above. Suggestions on this? And has any one ever made donuts with one of those cake batter dispenser things--you put the batter in and press a lever somehow to make a fried cake type donut

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