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
      132,007
    • Most Online (within 30 mins)
      7,748
    Comb0001
    Newest Member
    Comb0001
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Celiac getting dentures

      By Scott Adams · Posted

      Welcome @Martha Mitchell, I too would like to know more about your prior lenses, and especially about the potential of gluten in lenses. In theory this should not harm most celiacs, as the autoimmune reaction normally begins in the gut, however, in those who are super sensitive or have dermatitis herpetiformis it may be a potential issue. 
    • Scott Adams
      Chances of being coeliac

      By Scott Adams · Posted

      It's most likely going to be a celiac disease diagnosis based on your blood test results, but wait for your doctor to give you a green light for going gluten-free, as they may want to do additional testing. This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
    • Wheatwacked
      Chances of being coeliac

      By Wheatwacked · Posted

      Welcome @JoJo0611. That is a valid question.  Unfortunately the short answer is slim to none.  Be proactive, when the diagnosis process is completed, start GFD.  Remember also that the western diet is deficient in many nutrients that governments require fortification.  Read the side of a breakfast cereal box. Anti-tTG antibodies has superseded older serological tests It has a strong sensitivity (99%) and specificity (>90%) for identifying celiac disease. A list of symptoms linked to Celiac is below.  No one seems to be tracking it, but I suspect that those with elevated ttg, but not diagnosed with Celiac Disease, are diagnosed with celiac disease many years later or just die, misdiagnosed.  Wheat has a very significant role in our economy and society.  And it is addictive.  Anti-tTG antibodies can be elevated without gluten intake in cases of other autoimmune diseases, certain infections, and inflammatory conditions like inflammatory bowel disease. Transient increases have been observed during infections such as Epstein-Barr virus.Some autoimmune disorders including hepatitis and biliary cirrhosis, gall bladder disease. Then, at 65 they are told you have Ciliac Disease. Milk protein has been connected to elevated levels.   Except for Ireland and New Zealand where almost all dairy cows are grass fed, commercial diaries feed cows TMR Total Mixed Rations which include hay, silage, grains and concentrate, protein supplements, vitamins and minerals, byproducts and feed additives. Up to 80% of their diet is food that cannot be eaten by humans. Byproducts of cotton seeds, citrus pulp, brewer’s grains (wheat and barley, rye, malt, candy waste, bakery waste. The wheat, barley and rye become molecules in the milk protein and can trigger tTg Iga in persons suseptible to Celiac. I can drink Grass fed milk, it tastes better, like the milk the milkman delivered in the 50's.  If I drink commercial or Organic milk at bedtime I wake with indigestion.    
    • captaincrab55
      Celiac getting dentures

      By captaincrab55 · Posted

      Can you please share your research about MMA acrylic containing gluten?   I comin up blank about it containing gluten.  Thanks in Advance,  Tom
    • Aretaeus Cappadocia
      Dedicated gluten-free Restaurants in East Bay (near San Francisco):

      By Aretaeus Cappadocia · Posted

      I strongly recommend 2 dedicated gluten free (gluten-free) restaurants in my area (East Bay of San Francisco Bay Area) (2025) -- Life is Sweet Bakery and Café in Danville. I've been a few times with friends and tried multiple entrees and salads. All very good and worth having again. I've also tried a number of their bakery goods. All extremely good (not just "good for gluten-free"). https://lifeissweetbakeryandcafe.com/ -- Kitara Kitchen in Albany (they have additional locations). I've been once and had the "Buritto Bowl". Six individual items plus a sauce. Outstanding. Not just "for gluten-free", but outstanding in its own right. Vibrant flavors, great textures. I can't wait to go back. https://www.kitava.com/location/kitava-albany/  
×
×
  • 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.