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Recipe: Gluten-Free Cream-Filled Doughnuts

Last Updated on by the Celiac-Disease.com Staff 3 Comments

Anyone who has had to follow a gluten-free diet for any length of time has missed a good gluten-free doughnut. Make these doughnuts to quiet your craving for those Krispy Kremes that you can’t have.

Doughnuts

  • 3/4 cup milk, scalded
  • 1/4 cup of water – for yeast
  • 1 large egg
  • 1 tsp baking powder
  • 3 tsp xanthan gum
  • 1 stick of butter, melted
  • 1/2 cup tapioca flour
  • 1 cup sorghum flour
  • 1/2 cup potato starch
  • 1/2 cup rice flour
  • 1/4 cup sugar
  • 1 pkg rapid rise yeast

Directions:

  1. Scald milk.
  2. Mix flour, xanthan gum, yeast & baking powder together.
  3. Add milk, sugar, egg, butter (melted & slightly cooled) and 1 cup of flour mix to mixer. Beat on low, scraping sides constantly for 30 seconds. Gradually add the remainder of the flour mixture. Beat on medium speed, scraping bowl occasionally for 2 minutes.
  4. Let dough rest for 20 minutes, then knead. Cover & let rise in a warm place for 20 – 30 minutes.
  5. Turn onto a floured surface and roll dough to about 1/2 inch thick. Cut with round cookie cutter or biscuit cutter. Place on parchment lined baking sheets. Cover with a warm, moist towel & let rise for 20 or so minutes.
  6. Heat oil in fryer or Dutch oven to 350 – 365. Slide doughnuts into hot oil. Turn as they turn golden brown, about 1 minute on each side. Remove carefully from oil and drain (do not prick surfaces).
  7. When cool, make a small hole to insert the filling. Take a sharp knife & carefully make a large cavity inside of the doughnut to hold the filling. Fill doughnuts generously & top with powdered sugar or frost. **It may be easier to just slice the doughnuts & half & fill.

Filling

  • 3 TBSP shortening
  • 6 TBSP butter
  • 1/2 tsp vanilla extract
  • 1 1/2 cup powdered sugar
  • 1 TBSP Milk

Directions:

  1. Cream butter & shortening, gradually add sugar, 1/2 cup at a time.
  2. Add milk & vanilla, beat until light & fluffy.
  3. Fill doughnuts. (Will keep for 2 weeks in an airtight container in the refrigerator.

Frosting

I used Pillsbury Chocolate Frosting, but you could easily make your own. Below is a recipe for a Chocolate Doughnut Glaze from Alton Brown.

  • 1/4 cup unsalted butter
  • 2 TBSP whole milk
  • 1 1/2 tsp light corn syrup
  • 1 tsp vanilla
  • 2 oz bittersweet chocolate, chopped
  • 1 cup powdered sugar, sifted

Directions:

  1. Combine butter, milk, corn syrup and vanilla in a medium saucepan and heat over medium heat until butter is melted.
  2. Decrease the heat to low, add the chocolate and whisk until melted.
  3. Turn off heat, add the powdered sugar and whisk until smooth.
  4. Place the mixture over a bowl of warm water & dip the doughnuts immediately.
  5. Allow glaze to set 30 minutes before serving.

These doughnuts did not last long in our house. There are many ways to change up the flavors in these donuts, too. Use lemon frosting & filling; use jelly as a filling and powdered sugar as a frosting – the sky is the limit.

Recipe: Gluten-Free Banana Cornmeal Muffins

Last Updated on by the Celiac-Disease.com Staff

I’ve always found that gluten-free muffins are a great snack for someone with celiac disease because they generally taste pretty good and can easily be stored for later. If you love banana muffins, here is a gluten-free recipe we’ve enjoyed for a banana cornmeal muffin. Give it a try and let us know what you think in the comments.

If you’d like to check out other recipe ideas, check out our gluten-free recipes page!

Gluten-Free Banana Cornmeal Muffins Recipe

Muffin Ingredients:

  • 3 very ripe medium-sized organic bananas
  • 1/4 cup palm oil shortening
  • 1 cup cornmeal
  • 1 cup gluten-free oat flour
  • 1/2 cup tapioca flour
  • 1/4 cup nut meal [almond, hazelnut, pecan]
  • 4 teaspoons baking powder
  • 1/2 teaspoon xanthan gum
  • 1/4 cup maple syrup [or agave nectar/honey]
  • 1 egg or equivalent replacer
  • 1 cup vanilla or unsweetened almond meal [or milk of choice]
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • a dash of nutmeg

Muffin Directions:

  1. Preheat the oven to 425 degrees F.
  2. Line a muffin pan [or two] with 18 paper or silicone muffin/cupcake liners. If you use silicone liners, spray them lightly with cooking spray.
  3. In a large mixing bowl, cream together the bananas and shortening. (No need to pre-mash the bananas, the mixer does just fine on its own and some banana chunks are a good thing)
  4. Add in the remaining ingredients and mix to combine.
  5. Once all is incorporated, beat on medium speed for two minutes.
  6. Fill each muffin cup about 3/4 of the way full with batter.
  7. Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean.
  8. Remove from the oven. Cool two minutes then turn out the muffins on to a cooling rack. Be careful as they will be very hot. If they are in silicone liners, remove the muffins from the liners too if desired.
  9. Let them cool for another 8 minutes before eating. Cool completely before storing.
  10. Serve warm or room temperature. They will store in an airtight container on the counter for up to 3 days. (For longer term storage, freeze)

Recipe: Gluten-Free Blueberry Muffins

Last Updated on by the Celiac-Disease.com Staff

Although I’ve always enjoyed the gluten-free blueberry muffin mixes you can buy in the stores, some people prefer their muffins to be completely homemade. For these people, here is a gluten-free recipe for blueberry muffins that I highly recommend!

If you’d like to check out other recipe ideas, check out our gluten-free recipes page!

Gluten-Free Blueberry Muffins Recipe

Muffin Ingredients:

  • 2 cups Bob’s Red Mill gluten-free Biscuit & Baking Mix
  • 1/2 cup sugar
  • 1 egg, slightly beaten
  • 1 cup milk
  • 1 teaspoon vanilla
  • 1/4 cup vegetable oil
  • 1 cup frozen blueberries, not thawed. (or fresh, when they’re in season)

Muffin Directions:

  1. Combine Baking Mix and sugar.
  2. Combine egg, milk, vanilla and oil, and add to dry ingredients. Only mix together until just incorporated.
  3. Gently fold in frozen blueberries.
  4. Spoon into paper lined muffin pans and bake at 375*F for about 20 minutes.

Recipe: Gluten-Free Crepes

Last Updated on by the Celiac-Disease.com Staff

This is a basic crepes recipe which is a favorite in our household. You can add ham and cheese or whatever to achieve the taste you are going for.

If you’d like to check out other recipe ideas, check out our gluten-free recipes page!

Ingredients:

  • 2 large egg
  • 1 tablespoon oil
  • 2/3 cup milk (or substitute)
  • 1/2 cup sorghum flour
  • 1 dash salt
  • 1 tablespoon sugar

Recipe Instructions:

  1. Whip the eggs in a bowl till frothy.
  2. Add oil and milk and whip.
  3. Add dry ingredients, mixing until lumps are gone.
  4. Heat skillet on medium.
  5. Add tsp of oil to coat the pan.
  6. Pour in enough batter to cover pan thinly.
  7. Flip when edges are dry and golden brown.
  8. Remove after just a few seconds or it will burn.

Makes about 4 crepes.

Recipe: Gluten-Free Mini Donuts And Glaze

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

Homemade gluten-free donuts are always fun to make because they can sit out for a few days and still be good (it seems like all gluten-free products need to refrigerate!). Here is a recipe for both gluten-free donuts and a gluten-free glaze to go on top.   Enjoy!

Gluten-Free Donuts & Glaze Recipe

Dry Ingredients:

  • 1 cup gluten-free Pantry Muffin Mix (or any gluten-free flour mix)
  • 1/3 cup Sugar
  • 1/4 tsp Nutmeg
  • 1/4 tsp Cinnamon
  • Dash of Salt

Wet Ingredients:

  • 1/3 cup Rice Milk
  • 1/2 tsp Apple Cider Vinegar
  • 1/2 tsp Pure Vanilla Extract
  • 1/4 Cup Unsweetened Applesauce
  • 4 tbsp Oil

Glaze Ingredients:

  • 1 Cup Powdered Sugar
  • 2 tbs Rice Milk
  • 1/4 tsp Pure Vanilla Extract

Donut Directions:

  1. Preheat your oven to 350 degrees.
  2. In a large bowl, combine dry ingredients and mix thoroughly.
  3. In a separate bowl, blend the wet ingredients together.
  4. Pour the wet mixture into the dry and stir until just combined. It should form a very soft, moist dough.
  5. To have smooth donuts, use a pastry bag or a ziplock bag with the end snipped off to squeeze the dough into an ungreased mini-donut pan. Fill the sections until just below the edge of the pan. Smooth the filled sections with a knife or spatula.
  6. Bake for approximately 10-11 minutes. The bottom (visible part) will not be brown, but you will see brown edges around the top.
  7. Remove from oven and let the pan cool for 5 minutes on a baking rack before attempting to remove the donuts. If the donuts do not flip out of the pan, gently loosen the edges with a butter knife.

If you’d like to check out other recipe ideas, check out our gluten-free recipes page!