About Me

My photo
IN, United States
I love the Lord and my big crazy family. My husband and I have been together for 43 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.


  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. :)

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

  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!

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