Sunday, September 5, 2010

Gluten-Free Fall Specials: Sweet Potato Doughnuts from Gluten-Free Flavorfull

I'm excited to start off this month of Gluten-Free Fall Specials with a recipe from Alea of Gluten-Free Flavorfull. Alea made doughnuts for us! The only doughnuts I've had since becoming gluten-free were Kinnikinnick, and while they were wonderful, I always like to have a recipe of my own to make. It's more affordable that way, and a lot more fun. How often do you have company over when you can say, "Would you like a gluten-free doughnut? I made them myself." Yes, this recipe will make you famous. And although Alea is humble and doesn't think these turned out very pretty, I have to disagree with her. Do these look ugly to you? I think not!

One of the things my daughter missed most after going gluten-free was doughnuts. Pumpkin doughnuts, in particular. So I set about creating a gluten-free pumpkin doughnut for her. After 2 batches that were declared “close, but not perfect," I had used up my pureed pumpkin supply. I  went to the store for more, only to discover that they, and the six other stores I visited, were out. Since the stores did not have fresh pumpkin either, I decided to try pureed sweet potatoes. Once home, I made my revised recipe with the sweet potatoes and my daughter declared them “the best pumpkin doughnuts ever." I thought they tasted great, but were kind of ugly. I am continuing my efforts to develop a sweet potato doughnut that is both delicious and photogenic, but for now we are settling for delicious.

Gluten-Free Sweet Potato Doughnuts
Recipe by Alea of Gluten-Free Flavorfull

1 cup white rice flour
1/2 cup potato starch
1/4 cup tapioca flour
3/4 teaspoon xanthan gum
1/2 cup brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon ginger
1/2 cup sweet potato puree
2 eggs
1/4 cup oil
3/4 cup milk or rice milk
1/2 teaspoon salt


  1. Preheat oven to 350 degrees. Grease doughnut pans.
  2.  In a medium bowl, mix flours, potato starch, xanthan gum, sugar, baking powder, baking soda, salt, and spices. 
  3. Add sweet potato, eggs, milk, and oil. Beat with an electric mixer on low speed just until mixed.
  4. Fill the doughnut pans 2/3 full. Bake at 350 degrees for 12 – 15 minutes or until tops are brown and an inserted toothpick comes out clean.
  5. Place the doughnut pans on cooling rack and let the doughnuts cool in the pans. Once the doughnuts are cool. Place them on the cooling rack and spoon glaze over the doughnuts.
Cinnamon Glaze:

1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon cinnamon

  1. Add sugar, milk, and cinnamon to a small bowl. Mix well to ensure sugar is completely dissolved. Place wax paper beneath cooling rack. Spoon glaze over doughnuts.

Makes 1 dozen

Alea Milham shares her tips for saving money and time while reducing waste in her home at Premeditated Leftovers. Since 3 out of 5 in her household are gluten intolerant, she has declared majority rule, and made her home a gluten-free zone. She shares gluten-free recipes at Gluten-Free Flavor Full.

Thank you, Alea, for sharing this recipe with us all! I don't think any of my new roommates would complain if I hogged the kitchen to make these, do you? 

Readers, come back on Tuesday for a quick and healthy treat from Chelsey of The Crazy Kitchen!  


briogusto said...

Oh my GOSH Iris, those look amazing. I practically drooled when the first image popped up on my screen.

Sophie said...

Waw!! These special doughnuts look amazing & Gf as well!

Wonderful & fab food!

saxifrage said...

Nope, no complaints from this future roomie! Alea, these look amazing! I used to make a fall tradition out of eating these glazed fried cakes baked at a local farm market here in Webster, NY, and it was so sad last year when I couldn't eat them! I absolutely must try this recipe. I already love sweet potatoes, so I can't imagine I won't love these. Thanks for sharing!

John @ Rise Above Gluten said...

Wow, warm homemade doughnuts are the best. Doughnuts always used to make me feel ill when I was an undiagnosed Celiac, and I thought it was the fat content...but it probably was the gluten. Now to test out that theory!

Stephanie said...

These look so yummy and fun to make... now I just have to invest in a donut pan to make :) thanks for sharing!!!

Tasty Eats At Home said...

I made gluten-free donuts for the first time this past weekend. These sweet potato ones sound even yummier! I need a donut pan ASAP. Yum.

Chelsey said...

Ahhhh! I haven't had a gluten free donut yet...These look delicious. Ugly? Definitely not!

Stephanie said...

YUM! These look way better than the store-bought kind, which I never personally loved.

GGc0ok said...

These look delicious!! We are also diabetic, and must use sugar substitute and whole grain flour. We use splenda for the sweetner as it doesn't have the after taste that many have. Is the rice flour whole grain? And how would I make the glaze?

Alea said...

@GGcook- I used Bob's Red Mill Rice flour. I have used both brown rice flour and white with equal results.

The donuts really do not need a glaze. In fact every time I make a batch several donuts mysteriously disappear before I have a chance to glaze them. : )

Cheriss said...

Thank you!! Oh boy, do those sound delightful. =]

gfe--gluten free easily said...

I actually think these doughnuts are stunning, especially in that first photo. Now I suddenly need a doughnut pan. I'm thinking I'll make do with doughnut "holes" using a mini muffin pan for the interim though. I'm wondering if I'll have time to make these for our meeting tomorrow night. Hmmm.

Thanks, Alea! Pure genius!


Alea said...

@Shirley - I am going to try your idea for making donut holes in a mini muffin pan. I think that would be a great idea when I make less healthy double chocolate donuts.


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