Gluten Free Cereal and Milk Donuts Recipe

by Carol Kicinski on January 18, 2012

Gluten Free Sugar Free Donut Recipe When one is married to a gluten free food blogger and recipe developer I suppose one feels obligated to try everything said food blogger and recipe developer cooks. And when one really likes what they try, they may be inclined to do more than have just a taste. And when one does more (a lot more) than taste, one may just tend to put on a few pounds.

Thus was the case with my hubby. There were lots of treats being created in my kitchen this past holiday season, not just professionally but personally too. (I should also mention that in addition to the “trying” of recipes developed he also has a penitent for stealing cookies and marshmallows intended to be given away as gifts.)

So the hubby came to me asking for help in shedding a few of the unwanted pounds that he has “inexplicitly” put on. I was happy to oblige, I don’t mind being the food police and to him the whole weight loss thing seems daunting and mysterious.

Well the truth of the matter is it’s pretty simple. You want to lose weight you need to cut calories. It’s just math – you need to burn more than you consume. In my experience the best way to do this is to cut back on starches, carbohydrates and fats, to cut out sugar, fried food and dairy (and of course, gluten) and to consume plenty of veggies, lean, protein and some fruit. And to eat less – but when you eat less you need to make every calorie count – more nutrition packed foods to fuel the body. And to cut Krispy Kreme doughnuts!

The problem with being the food police is there is no such thing as the “good cop”. You are always the bad cop, saying “no”, watching the “suspect” like a hawk and smacking their hand if they reach for something they shouldn’t. It is a pretty thankless job, instead of being the hero that you are, you become the enemy – the person standing between them and culinary happiness. You become the brunt of grouchy rants, dirty looks and not-too-flattering nicknames like “food Nazi”, harbinger of EVIL” and others too dirty to write in public.

But I have also learned that the trick to staying on any kind of diet (or eating plan as I like to call it) is to indulge in a few modified treats here and there that help curb the urge for bad things like, oh, Krispy Kreme doughnuts.

With that in mind I made some baked donuts that were not just gluten free but also dairy and sugar free. And I decided to throw in another treat relegated to the “not ‘til you lose the weight” category; cereal and milk. Thus Cereal and Milk donuts were born. A little bit of starch and carbs, a tiny bit of fat but a zillion calories less than regular doughnuts (that’s a rough estimate) and none of the forbidden things like gluten, sugar, dairy and frying.

Are these donuts just like a Krispy Kreme. Nope. Not gonna lie to you. Are they tasty, sweet and satisfying? Yep. You bet! Will they keep the hubby from sneaking off to grab a hot doughnut from the K.K. drive through? Well, they’re donuts, not invisible-24-hour-surveillance-devices with a stun gun, so your guess is as good as mine – but they stand a really, really good chance.

These donuts are plenty sweet thanks to Zero, a calorie free sweetener from Wholesome Sweeteners with a carbohydrate content of 0 and a glycemic index of 0. I was not about to use artificial sweeteners, I don’t care for the taste of stevia (sorry all you stevia lovers and proponents, I just don’t like it), my go-to refined sugar free alternative of Agave has calories and Xylitol not only has some calories and carbs but causes tummy issues for the hubby. Zero comes from sugar and tastes a lot like sugar. I even made powdered sugar from it for my donut topping!

So if you’re trying to shed a few pounds or just trying to eat a cleaner diet, these just may help you stay on track. I know that in my home I have gone from “wicked diet witch of the West” to “the most wonderful woman in the world”.  At least for today!

Gluten Free Sugar Free Donut Recipe

Gluten Free Cereal and Milk Donuts Recipe

Ingredients

Gluten free, non-stick cooking spray
2 cups fruit juice sweetened brown rice crisps or toasted rice cereal
1 ½ cups gluten free flour blend
2 teaspoons baking powder
½ teaspoon kosher or fine sea salt
2 large eggs
2 cup Zero sweetener – use divided
2 tablespoons agave nectar
¼ cup grapeseed (or other neutral tasting) oil
3 teaspoons pure vanilla extract – use divided
¾ cup rice milk
1 teaspoon corn or tapioca starch

Directions

Preheat oven to 350 degrees.  Spray  two – 6 count donut pans with cooking spray.

Pour the cereal into a baking pan and cook for 7 – 8 minutes or just until fragrant. Let cool.

Combine the flour, baking powder, and salt in a large mixing bowl. In another mixing bowl, whisk the eggs, add 1 cup of Zero sweetener, the agave, 2 teaspoons vanilla and ½ cup rice milk. Whisk to combine, add to the flour mixture and mix well. Add 1 cup of the toasted cereal to the batter and stir.

Fill the donut pans about 2/3 full and bake for 13 – 15 minutes or until they are firm to the touch and a toothpick inserted into the center of a donut comes out clean. Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling. You may need to run a knife around the edges to help remove (especially if you fill them too full).

Place the remaining cup of Zero into a blender with the corn or tapioca starch. Blend on high speed until it resembles powdered sugar. Pour into a mixing bowl; add the remaining teaspoon of vanilla and remaining ¼ cup of rice milk. Stir until it turns into a thick frosting (you may need to add a drop or two more of rice milk if it is too thick – it should be spreadable).

Frost each donut and then dip the frosted side into the remaining cereal.

These donuts are best eaten the day they are made.

Servings

A gluten free recipe that makes 12 donuts that won’t sabotage your diet.

Ready for dessert?

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Categories:    Breakfast & Brunch

{ 36 comments… read them below or add one }

Cindy January 18, 2012 at 2:51 pm

Hi Carol,
You out do yourself daily on this site! OMG, donuts!!! I’m drooling already. :) LOL
I hate artifical sweetners too. Thanks for mentioning Zero. I’ll look for it here. You made my day…again.
Cindy :)

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Carol Kicinski January 18, 2012 at 6:46 pm

Awww, thanks Cindy! Enjoy!

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Pure2raw twins January 18, 2012 at 3:50 pm

Carol this look incredible! we love making gluten free donuts, have recently got a mini donut maker and love making mini versions now :)

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Carol Kicinski January 18, 2012 at 6:47 pm

Thank you and enjoy!

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Cassidy @ Cooking Gluten (& Dairy) Free January 19, 2012 at 9:12 am

I just bought a donut pan last week! I can’t wait to try it and I’m sure my kids will love the cereal and milk theme :)

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Carol Kicinski January 19, 2012 at 1:44 pm

Thank Cassidy. Seeing as my husband is really a giant 8 year old, I am sure your kids will love them as much as he :)

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Nancy@http://glutenfreetravels.blogspot.com January 19, 2012 at 11:59 am

You introduced me to two new things with this post, Zero sweetener and a donut pan. I’ve never considered making donuts, but this sounds like something that would be fairly easy to put together and tasty. Thanks

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Carol Kicinski January 19, 2012 at 1:43 pm

Yes Nancy, it is very easy to put together! I am happy I was able to introduce you to something new :) If you miss donuts, you will love those pans, it makes making baked donuts as easy as cupcakes.

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Maggie January 19, 2012 at 1:18 pm

You are a good wife Carol :) What would our boys do without us? I am very interested in checking out Zero. Sounds like a winner to me! I am quite sure stevia is an all-natural sweetener, you’d have to confirm with the stevia queens – Ricki or Kelly :) I’m craving donuts now!

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Carol Kicinski January 19, 2012 at 1:41 pm

I don’t know what they would do without us Maggie! And yes, Stevia is an all natural sweetener, I had a typo in there that changed the concept! I meant that I didn’t want to use an artificial sweetener nor did I want to use Stevia because I don’t like it. Did not mean to imply Stevia was artificial. Thanks for catching that – want a job as my proof reader :)

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Maggie January 24, 2012 at 7:18 pm

Depends, how well do you pay :)

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Carol Kicinski January 24, 2012 at 9:53 pm

Hmmm, how about all the gluten free donuts you can eat? :)

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Heather January 20, 2012 at 10:04 pm

I suppose I need to get a doughnut pan because i NEED to make these!!! :-)

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Bree January 21, 2012 at 1:15 am

Yes! So happy to find this. I love my sweets but really need to shed 10 pounds. Hey, a little tip to share while I’m here. I work with Pacific Merchants and you want some great servings pieces, etc. they are offering 20 percent off your purchase to celebrate their 20th anniversary. http://www.pacificmerchants.com/specials/new-seasonal-specials-and-sets-1.html Pacific Merchants is offering a code that will give you 20% OFF of your order at time of checkout: PM20YEARS

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Carol Kicinski January 21, 2012 at 3:46 pm

Thanks Bree – good luck with your weight loss plans and thanks for sharing the info for me and my readers. I’m kind of in love with those wooden serving bowls!

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Lynne H January 22, 2012 at 2:07 am

Thank you so much for this recipe for donuts – I looooove donuts. I just bought a donut pan (got both the regular size and the mini) and can’t wait to make them. First I heard of Zero – I’ll get some tomorrow at Publix. Thanks again – you super!!!

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Carol Kicinski January 22, 2012 at 8:18 am

Aww, thank you Lynne! I am sure you will have a blast making donuts!

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christine January 23, 2012 at 12:00 pm

i like the look and the rece but would it be possible to make mini muffins this way? aalso this is the first time i heard of Zero, will look for it, my son does not like stevia.

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Carol Kicinski January 23, 2012 at 8:23 pm

Hi Christine,

I don’t see why not – you may have to adjust the cooking time – I would lower the temperature by 25 degrees too because there is no hole in the middle of a muffin.

If you make them that way, report back if you think of it.

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stacey crouch January 23, 2012 at 12:48 pm

oh my! my son would love these…I’ve gotta try this recipe! He is gluten, casein, soy and sugar free. Thanks for the recipe :)

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Carol Kicinski January 23, 2012 at 8:22 pm

My pleasure, I hope he enjoys them!

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Yuri Tilghman January 24, 2012 at 1:11 am

Thank you for the great post. Anyway take it easy and keep the great work!

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Carol Kicinski February 6, 2012 at 7:34 pm

Thanks Yuri

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Cara January 31, 2012 at 12:36 pm

Carol, this is yet another reason I’m dying for a donut pan! Also, I’ve done a little baking with erythritol (the sweetener in Zero) but I need to experiment more. I especially love the idea powdering it to use in the icing. These are some seriously fab donuts!

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Carol Kicinski January 31, 2012 at 9:46 pm

Thanks Cara – I am really loving erythritol (Zero) – I now use it in my coffee and a lot of baking. And I love my little donut pans! So happy I got the, now I can make healthier donuts whenever I want :)

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Dawn February 20, 2012 at 10:27 am

These look fantastic! I’m going to give this recipe a try in my next round of breakfast baking.

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Carol Kicinski February 20, 2012 at 1:30 pm

Thanks Dawn, enjoy!

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Laura June 6, 2012 at 10:12 pm

That frosting is really interesting. I’ve been wanting to make cereal bars with a milk “glue”; does this frosting harden? Would really appreciate your help!

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Carol Kicinski June 7, 2012 at 10:02 pm

Hi Laura, yes it does harden. You can even use it to frost cookies if you like. Enjoy!

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Lisa July 27, 2012 at 9:51 pm

You mention that Zero has no carbs and no calories, except that it actually does. The serving size is 6 grams, which is pure carbs because on the nutritional label is says it contains 6 grams of carbs. Since it’s not quite as sweet as sugar you use more and the carbs really stack up. Zero also has 0.2 calories per gram so it’s actually 1.2 calories per tiny 6-gram serving. Yet somehow that translates to 0 calories on their nutritional label? Makes no sense. It’s over 1 calorie. That’s not zero. And when you’re using it for baking like this, you might end up with 30 calories that you didn’t count for because you just assumed 0.

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Carol Kicinski August 5, 2012 at 11:14 am

I am not going to worry too much about 30 calories in a batch of doughnuts but thanks for pointing this out.

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Kaitie January 31, 2013 at 7:26 am

Hmm. That Zero sweetener… You say it’s free of refined sugar but it’s just sugar that’s been refined further. I guess it being calorie-free and doesn’t spike your blood sugar/pressure is a good thing though. Still seems a bit fishy.
I personally use honey or maple syrup where I can. Would it do as an alterative in this recipe?

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Carol Kicinski February 1, 2013 at 10:13 am

I don’t know Katie because the point of this recipe was to be very low in calories. Zero is Erythritol which is almost noncaloric, does not affect blood sugar, and does not cause tooth decay. You can always try it out with maple syrup or honey.

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Lauren May 2, 2013 at 11:44 am

My favorite 84 year old Uncle cannot have gluten or suger. Although I live walking distance from a “gluten free” bakery, when he asked for doughnuts I was stumped! I will try this recipe and I’m sure he will be most appreciative. Thank you for posting:)

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Carol Kicinski May 3, 2013 at 8:14 pm

My pleasure Lauren, I hope he enjoys the recipe!

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Carol Kicinski August 28, 2014 at 9:38 am

Exactly! Hope you enjoy!
xo,
Carol

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