Posted by: twolittlebumpkins | December 27, 2009

Recipe: Gluten Free Doughnuts…mmm…mmm…

I remember every Sunday morning waking up and going with my father in the wee hours of the morning to the bakery to get doughnuts and a soft juicy loaf of potato bread… and the smells were devine as well as the sights!  Sadly fastforward 30 years and I cannot have doughnuts anymore.   But with Pamela’s Baking and Pancake Mix I can have doughnut holes!  and boy oh boy they sure taste good…


  • 4 1/4 cups Pamela’s GF Baking & Pancake Mix
  • 1/4 cup melted butter
  • 1/4 cup sour creame (we use regular breakstone’s)
  • 2/3 cup milk or buttermilk (optional: add 1 tbsp vinegar or lemon juice to milk)
  • 2 eggs
  • 1 cup white or brown sugar
  • 2 tsp madegascar vanilla
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon

Step 1 – Preheat oil to 365 to 375 degrees F in deep fryer. You need at least 1 1/2 inches – more is better.

Step 2 – Mix all ingredients together.

Step 3 – Dust counter with additional GF Baking & Pancake Mix.

Step 4 – For doughnuts, scoop out 1/3 cup dough, coat both sides with flour, flatten slightly, and press
hole through center with thumb.

Step 5 – For doughnut holes (easier, as this dough is pretty soft, making for very floppy doughnuts), scoop out 1 inch balls (a little less than 1/4 cup).

Step 6 -Carefully lower doughnuts / holes into oil. Fry for approximately one minute on each side.

Step 7 –  Remove doughnuts from oil and let drain / cool on paper towels.

Step 8 – Eat straight, or roll in powdered sugar first. Yum!


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