Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

I Made Jelly Donuts ( Sufganiyot ) For Chanukah!


hineini

Recommended Posts

hineini Enthusiast

Hi all,

I made delicious donuts yesterday, including some that were jelly donuts. I thought I'd share the recipe because I haven't seen very many good gluten-free donut recipes out there and have never seen a jelly donut one. This is a traditional Chanukah food I thought I could never eat again - But I was wrong! They turned out great. There are pictures up at:

Open Original Shared Link

Here is the recipe. It includes sugar, but I made these successfully yesterday without any sugar, so that my friends who are sugar-free could eat them. If you make them without sugar, add an additional 1/4 cup of flour mix. Folks who avoid sugar can fill them with no-sugar-added raspberry or strawberry preserves, or with applesauce. This is a surprisingly easy recipe. Chag sameach!

GLUTEN-FREE SUFGANIYOT (JELLY DONUTS)

2 eggs, beaten

2 cups buttermilk

1/4 cup butter, melted

5 cups Rice Flour Mix

1 cup sugar

2 tsp baking soda

1 tsp baking powder

2 tsp salt

2 tsp xanthan gum

1 tsp nutmeg

1/2 teaspoon cinnamon

1 beaten egg, set aside

1/2 cup sugar, set aside in a bowl

Raspberry or strawberry jelly (seedless)

Beat 2 eggs, buttermilk, and melted butter in a large bowl with a whisk.

Combine dry ingredients in a separate bowl. Fold slowly into the wet ingredients, mixing by hand with a wooden spoon. When the ingredients are mostly combined, use your hands to knead a few times to make sure the ingredients are fully incorporated.

Let the dough rest for 15 minutes. Sprinkle extra rice flour mix on your countertop or a large cutting board. Roll out dough to 1/4 inch thick. If dough is sticky, work in more rice flour blend.

Heat 2 inches of canola oil until very hot (375 degrees F).

Use a glass, biscuit cutter or jar with approximately 3-inch diameter to cut disks out of the dough. Place 1/2 teaspoon of jelly in the center of one disk. Brush the beaten egg you've set aside around the outer edge of the dough. Place a second disk of dough on top, and use your fingers to crimp the edges until they are sealed. Repeat until you've used up all the dough. Remaining dough scraps can be rolled into balls ("donut holes") and fried.

Carefully place sufganiyot in hot oil with a slotted spatula. Cook until very brown on one side. If necessary, turn the donut over and brown on the second side. Remove from oil and place on a plate lined with two layers of paper towel or brown paper. While warm, roll sufganiyot in the bowl of sugar to coat.

Serve while warm.


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



Celiac.com Sponsor (A8-M):



Jennas-auntie Apprentice

Wow that looks great. I've never seen a gluten-free recipe for jelly doughnuts-I'll have to try these out soon! Thanks, this is definitely on my list to try.

PennyG Newbie

Thank you for sharing the recipe. I am really excited to try making them.

angel-jd1 Community Regular

You made my mouth water just seeing the words "Jelly doughnut" Mmmmm

-Jessica :rolleyes:

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      128,090
    • Most Online (within 30 mins)
      7,748

    Kerischultz
    Newest Member
    Kerischultz
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.6k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Kiwifruit
    • trents
      Thanks for following up with us on the results. This might be helpful to you now:  
    • Kiwifruit
      Hi I just wanted to update you all and let you know that I finally have my diagnosis. 2 weeks ago I had my third gastroscopy and the biopsy confirmed the damage. Thank you for giving me the information I needed to advocate for myself when I a was a feeling so lost!
    • Scott Adams
      I agree that the gastritis may go away after you've been on a gluten-free diet for a while. If you are concerned, it might make sense for you to do a follow up biopsy after  a year or so on a gluten-free diet. 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.):    
    • Scott Adams
      Getting tested for celiac disease is a valid concern, especially given your history of microscopic colitis and the potential risks associated with undiagnosed celiac disease, such as cross-contamination, nutrient malabsorption, and increased cancer risk. Since you’ve been gluten-free for years, reintroducing gluten for the standard celiac blood tests or endoscopy would be challenging, as it requires consuming gluten for several weeks to months, which could worsen your symptoms and disrupt your daily life. Gene testing (HLA-DQ2 and HLA-DQ8) through a lab like EnteroLab could be a helpful first step. While these genes are present in nearly all celiac patients, having them doesn’t confirm celiac disease—it only indicates genetic susceptibility. If you don’t have these genes, celiac disease is highly unlikely, which could provide some peace of mind. However, if you do have the genes, it doesn’t confirm celiac disease but suggests further testing might be warranted if you’re willing to undergo a gluten challenge. Another option is to discuss with your doctor whether a follow-up endoscopy or other non-invasive tests (like stool tests for gluten antibodies) could provide insights without requiring a gluten challenge. While a formal celiac diagnosis can be important for ensuring strict dietary adherence, access to gluten-free options in hospitals, and monitoring for complications, it’s also worth weighing the risks and benefits of reintroducing gluten. If you’re already strictly gluten-free and managing your symptoms well, the urgency of a formal diagnosis may depend on your personal health goals and concerns. Consulting a gastroenterologist familiar with celiac disease and Microscopic Colitis can help guide your decision.
×
×
  • Create New...