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Gluten Free Sugar Free Donut
Gluten Free Cereal and Milk Donuts Recipe
Course: Dessert
Cuisine: American
Servings: 12 Donuts
Author: Carol Kicinski
  • 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 cups 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
  1. Preheat oven to 350 degrees. Spray two - 6 count donut pans with cooking spray.
  2. Pour the cereal into a baking pan and cook for 7 – 8 minutes or just until fragrant. Let cool.
  3. 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.
  4. 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).
  5. 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).
  6. Frost each donut and then dip the frosted side into the remaining cereal.
  7. These donuts are best eaten the day they are made.