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    Scott Adams
    Scott Adams

    By Scott Adams •

    GF Favorite Donuts (No Donut Maker Needed - Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    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:

    Celiac.com Sponsor (A12):
    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 with donut cutter. With wide spatula slide donuts into hot oil. Fry 2-3 min on each side and remove with slotted spoon onto a large cookie sheet lined with paper towels. After frying donuts, fry donut holes and leftover dough. After they are cooled sprinkle with confectioners sugar or cinnamon sugar. Can be frozen and heated in microwave.


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    Guest Amy

    We followed the recipe exactly until it came time to form the donuts. Since we didn't have a donut cutter, we just formed small donut holes and tossed them in the deep fryer...they were great! This will be a recipe we hold on to.

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    Guest Allison

    Guest Allison

    Posted

    I subbed coconut flour for the soy flour, and they came out with a nice nutty flavor. I used our mini donut maker, and they came out perfect. They are delicious by themselves, but the kids put Nutella with sprinkles on top. I'm definitely keeping this recipe.

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    Guest kristy

    Wow, I wish there was a sugarless recipe meaning no Splenda. I need to make this for someone, pronto!

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  • About Me

    Scott Adams

    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.

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    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
    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)
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    ½ cup boiling water
    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, ...

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