About Me

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IN, United States
I love the Lord and my big crazy family. My husband and I have been together for 41 years. I am a mother of two grown children and a grandmother to four biological grandchildren and six others. I own and operate my own home care business primarily for the elderly. Many sites have been sold or did upgrades which messed up back links, if you find a broken link let me know and I will fix it.I have written online articles for Bubblews, Seekyt, TopicSpotter and Triond. You may still find some of my articles on Ehow/Demand Studio.

Thursday, March 17, 2011

Gluten-Free Pumpkin Cake Doughnut Recipe

People with Celiac disease or gluten-intolerance can sometimes feel left out and deprived when it comes to eating.
I have found that taking most of your favorite recipes can be revamped and become gluten-free.
I did find in our local Amish store here in Northern Indiana, Bob's Red Mill all-purpose Gluten-free flour.The biggest draw back with baking is all-purpose gluten-free flour is so much more expensive than regular all-purpose flour, but for the gluten intolerant it is worth it. Here is my latest recipe for Gluten-free pumpkin cake doughnuts, I hope you enjoy it.




1 Corinthians 10:31, KJV, Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.







*Recipe: Gluten-free Pumpkin Cake Doughnut 

Ingredients to make Gluten-Free Pumpkin Cake Doughnut:

  • 2 tbsp imperial or blue bonnet margarine (they are gluten-free)
  • 3 tbsp Gluten-free baking powder
  • 1 tsp salt
  • 1 cup milk
  • 3 large eggs
  • 2 cups sugar
  • 2 tsp nutmeg
  • 2 tsp cinnamon
  • 1 tsp xanthan gum
  • 2 cups pumpkin puree
  • Mixing bowl
  • Electric mixer
  • 7 cups all-purpose gluten-free flour
  • 3 inch round doughnut cutter
  • Olive or Canola oil
  • Deep fryer/electric skillet
  • Tongs or slotted spatula
  • Paper towel

Instructions to make Gluten-Free Pumpkin Cake Doughnut:

  1. Melt the butter/margarine and set aside to cool before using. In a mixing bowl, combine melted butter/margarine, baking powder, salt, milk, eggs, sugar, nutmeg, xanthan gum, cinnamon and pumpkin.  Mix until it is all blended.
  2. Add and mix the all-purpose gluten-free flour in one cup at a time, until you get soft dough.
  3. Using ½ the dough at one time, pour onto a all-purpose gluten-free floured surface. Sprinkle a little gluten-free flour on top of the dough and pat into the thickness desired. ½ inch to ¾ inch recommended. Using the doughnut cutter dipped in gluten-free flour, so the dough does not stick, cut out the doughnuts.
  4. Separate and place your doughnuts on gluten-free floured surface, such as counter top or cookie sheet, as you cut them. With your finger dipped in gluten-free flour, poke a hole in the center of the doughnut, using a circular motion to enlarge the hole. Repeat process until all the dough is used.
  5. Heat the oil in a deep fryer or an electric skillet to 375 degrees Fahrenheit and carefully drop gluten-free doughnuts in a couple at a time. Brown on one side, flip over and brown the other side. With tongs or slotted spatula, remove the gluten-free doughnuts from the oil and place on the paper towel to drain. Continue until all the gluten-free pumpkin doughnuts are fried.
*Triond's links say they are forbidden so I have now added the recipe.

5 comments:

  1. These look delicious! I just bought a donut pan recently and am sooo excited to try these.

    Thank you for stopping by my blog--I'm glad you enjoyed my Irish post! I'm your newest follower and would love for you to come back often and become one of my followers, as well. :)

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  2. Who could believe they are gluten-free! They look delicious!

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  3. This is the perfect blog for anyone who wants to know about this topic. You know so much its almost hard to argue with you (not that I really would want...HaHa). You definitely put a new spin on a subject thats been written about for years. Great stuff, just great!

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  4. It would be so hard to have Celiac disease. These gluten-free donuts sound delicious.

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