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.