Teaching myself to cook, one recipe at a time.

Thursday, November 1, 2012

Pumpkin Donuts (gluten free)

It's Jacki again! I'm here with a new recipe that I just tried for the first time. I found the recipe here http://glutenfreegoddess.blogspot.com/2012/10/gluten-free-pumpkin-donuts.html from the Gluten Free Goddess blog. Now, I really wouldn't recommend buying the ingredients just to make these donuts because, while these things are typically found in a gluten free pantry, they are expensive to buy for one recipe. I had everything in my pantry except hazelnut flour, the canned pumpkin and the donut pan (I skipped the ginger and I used olive oil because I didn't realize that it called for canola until I had already started).


1 cup sorghum flour
1 cup potato starch (not potato flour)
1/2 cup hazelnut flour
1 cup light brown sugar
1/4 cup cane sugar
1 1/2 teaspoons baking soda
1 teaspoon xanthan gum
1 teaspoon sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
3 organic free-range eggs, beaten
1/2 cup organic expeller-pressed canola oil
1 14-oz can pumpkin
2 teaspoons bourbon vanilla extract

For sugar dusting:

Granulated cane sugar

preheat your oven, then add your dry ingredients into a mixing bowl. I took a picture of the flours first so you can see how cool the hazelnut flour looks, which is really just finely ground up hazelnuts.

now add in the rest of the dry ingredients

mix until well blended

add in all the wet ingredients and spices

mix until it looks like this

spoon batter into the pan almost to the top

while they are baking you can mix up some cinnamon and sugar for the dusting (I ended up with LOTS left over - cinnamon sugar toast anyone?)

I dusted them right in the bag like shake and bake, leaving some plain for the picky eaters. Delicious!!!


These were so yummy that I ate 2, and I don't even really like pumpkin stuff. My only complaint is that the next day most of the sugar had been absorbed into the donut leaving them sticky and damp. I guess maybe they had not cooled enough before I covered them for the night. Like all gluten free "breads" these were definitely best fresh! Josh asked me to make them again, so I'm assuming he liked them :)


  1. These look so yummy. What was the texture like? Was it really airy like fried donuts, or was it more cakelike?

  2. more like cake, they were really good

  3. I just noticed this post! It made me really excited since I'm gluten free and have been craving donuts lately. I'll give it a try. Keep the recipes coming, Jacki!

  4. Hi :) These donuts really were good, and easy. Hope you enjoy!