Dough Buddies Mix
Tested by Manufacturer at less than 10 ppm for gluten.
These donuts holes are killer good!
We have not eaten donuts in so long it was hard to remember how good they were, but my Gluten Free Teen decided these had to be as good as any "wheat flour" donut.
While I loved the donut holes, I was honestly skeptical about making them myself. The mixing part is easy, but the directions call for them to be fried in three inches of oil. We don't fry anything ourselves. I was worried about the huge mess from frying donuts and that the house would smell like a fast food joint.
It turns out that my fears were unjustified as the frying process was very simple and not messy at all.
To cut down on the mess, I used my Le Creuset 3-1/2-Quart Round French Oven. I decided it was small enough that I would not have to use a ton of oil and it has a heavy bottom which I thought would be good for frying. The donuts did not splash at all so there was little to no clean up. I just let the oil cool then put it in a jar to reuse.
I did not cut the dough as instructed when I dropped it in the oil so my donuts ended up with little tails, but no one seemed to mind.
The reward - smiles all the way around from my kids.
I am not saying that I will make this every week, but for a special treat like a birthday morning or a class party when someone else brings in the dreaded box of Krispy Kremes this mix will come in handy. You can order it on-line .
Karen Manarolla and Pat Landy have been friends for years, meeting as undergraduate students and then teaching French to local high school students.
Karen started experimenting with gluten free donut mixes when she realized she needed to eliminate gluten from her diet but did not want to give up on a favorite treat.
Following retirement from teaching, the two ladies took their love of good food and their friendship, mixed it altogether, and founded Dough Buddies - a gluten free mix for donuts.