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

Cinnamon Doughnut Drops

purple

Recommended Posts

purple Community Regular
purple
Posted

I just made these in about 20 minutes. They are crispy on the outside and soft on the inside. Feel free to adjust the recipe to suit your needs.

Cinnamon Doughnut Drops

In bowl, whisk together:

1 egg

1/2 cup applesauce

1 T. veg. oil

1 T. df milk

1 T. agave nectar

1/2 tsp. vanilla extract

Whisk into the wet ingredients:

3/4 cup gluten-free flour blend*

1/2 tsp. xanthan gum

1/4 tsp. cinnamon

1 tsp. baking powder

1/4 tsp. salt

1/4 tsp. baking soda

oil for frying

cinnamon and sugar mixture, in a bowl

powdered sugar if desired

In small, 8" frying pan, fill with oil about 1/2 full. Heat oil, adjust heat as needed. Drop batter by heaping tsp. (like cookie dough) into oil. Fry about 4 at a time for 1-2 minutes until browned. Flip with a slotted spoon. Fry until browned 1-2 minutes. Remove from pan with slotted spoon and put onto paper towel lined plate.

Repeat process. While each batch is frying, swirl warm donuts around in the sugar and cinnamon in a bowl. Makes about 15 doughnut drops. They are a little bigger than a Jet Puff marshmallow. Cool donuts first if using powdered sugar.

* gluten-free flour blend

I used sorghum, tapioca, cornstarch, and about 3 T. of buckwheat

Delicious and squishious :P

good morning tip: save the leftover cinnamon-sugar to re-sprinkle on your morning donuts!

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

Celiac.com Sponsor (A8-M):


Jenny (AZ via TX) Enthusiast
Jenny (AZ via TX)
Posted

Yum!

jerseyangel Proficient
jerseyangel
Posted

Purple--those look yummy! :)

hermitgirl Contributor
hermitgirl
Posted

Definitely going to try that one. I miss doughnuts so much.

Thanks for the recipe!!

JennyC Enthusiast
JennyC
Posted

Thanks! I will definitely make these soon! :)

Chrissyb Enthusiast
Chrissyb
Posted

I was just telling my husband how much I miss the little powdered sugar dounut and what do I find. So you can guess what I will be rolling mine in. Thank Thank so much for sharing. :D

purple Community Regular
purple
Posted
  • Author

I tried to make some sour cream chocolate ones today. The flavor was good but they absorbed the oil :(

When I get at it again I want to try pumpkin or berry.

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

Celiac.com Sponsor (A8-M):


Sweetfudge Community Regular
Sweetfudge
Posted

mmm, these look great! thanks for sharing!

I was just telling my husband how much I miss the little powdered sugar dounut and what do I find. So you can guess what I will be rolling mine in. Thank Thank so much for sharing. :D

oooh, good idea!

celiac-mommy Collaborator
celiac-mommy
Posted

I made these this morning and they were AMAZING!!! Thank you SO much for the recipe-it's a keeper!!

purple Community Regular
purple
Posted
  • Author
I made these this morning and they were AMAZING!!! Thank you SO much for the recipe-it's a keeper!!

You are welcome!

I am so glad they were good...don't eat too many :lol:

Try the pumpkin ones too.

celiac-mommy Collaborator
celiac-mommy
Posted
I am so glad they were good...don't eat too many :lol:

Yeah, they won't be a staple in our house, that's for sure :P But they were a fabulous treat. For the flour mix, I used Pamelas, omitted all the other dry ingredients except the cinnamon and omitted the oil. I don't usually fry things, so I wasn't sure what temp to get the oil up to in the pan, so I shot for 350, that batch soaked up too much oil. The hotter the oil, the faster they cooked and the less oil they seemed to absorb. I had some friends over and they all wanted the recipe-they couldn't believe they were gluten-free! I usually bake something for they guys I work for on Fridays, so I think I will be taking them these tomorrow!!

purple Community Regular
purple
Posted
  • Author
Yeah, they won't be a staple in our house, that's for sure :P But they were a fabulous treat. For the flour mix, I used Pamelas, omitted all the other dry ingredients except the cinnamon and omitted the oil. I don't usually fry things, so I wasn't sure what temp to get the oil up to in the pan, so I shot for 350, that batch soaked up too much oil. The hotter the oil, the faster they cooked and the less oil they seemed to absorb. I had some friends over and they all wanted the recipe-they couldn't believe they were gluten-free! I usually bake something for they guys I work for on Fridays, so I think I will be taking them these tomorrow!!

Aha, could be why the chocolate ones I made soaked up all the oil...I will have to try them again...Thanks! I don't ever fry either :rolleyes: They are best the day of frying.

celiac-mommy Collaborator
celiac-mommy
Posted
Aha, could be why the chocolate ones I made soaked up all the oil...I will have to try them again...Thanks! I don't ever fry either :rolleyes: They are best the day of frying.

Also, give a few minutes between batches to let the oil come back up in temp.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,680
    • Most Online (within 30 mins)
      7,748
    ashleyturner3696
    Newest Member
    ashleyturner3696
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • Scott Adams
      Medication

      By Scott Adams · Posted

      Welcome to the community! Generally, for a gluten challenge before celiac disease blood tests, Tylenol (acetaminophen) is considered safe and should not interfere with your antibody results. The medications you typically need to avoid are those like ibuprofen (Advil, Motrin) or naproxen (Aleve) that can cause intestinal irritation, which could potentially complicate the interpretation of an endoscopy if you were to have one. However, it is absolutely crucial that you confirm this with either your gastroenterologist or your surgeon before your procedure. They know the specifics of your case and can give you the definitive green light, ensuring your surgery is comfortable and your celiac testing remains accurate. Best of luck with your surgery tomorrow
×
×
  • 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.