Did you know you can turn leftover mashed potatoes into fun gluten free donuts? They’re so simple and a family-favorite!
So much change.
That’s how the start of the school year feels around here.
- My oldest son is in middle school now and showing ALL the signs that milestone brings with it.
- My youngest son is in third grade, which means big boy grades and no more “meets expectations”… hello As and Bs.
And if both of those weren’t enough, we’ve had to relinquish our beloved Panera Friday tradition.
You’ve heard me talk about Panera Fridays on the podcast before. It’s been a tradition my boys and I have had since the youngest was in Kindergarten. We’d go every Friday to Panera for breakfast before school. It’s become such a beloved tradition that we seek out Paneras whenever we’re on vacation if we happen to be away on a Friday.
I’ve been posting pics of the boys each week in my personal Facebook account and I have friends who tell me they wait on Fridays just to see the pictures. I’ve even gotten a few people to start their own Friday traditions. (And I hope you will too! If you do, please tell me about it.)
But all that had to change this year because middle school starts WAY TOO early for us to drive all the way out to our local Panera.
So instead, we’re doing donuts on Fridays… Dunkin’ Donuts to be exact.
There’s a whole story that I shared recently on Instagram and in The Chores Episode about making this change and how it’s been a teachable moment for my kids (who did NOT want to implement this change.)
Bottom line: change is inevitable and we have to bloom where we’re planted.
We’re planted in donut land for Fridays for the foreseeable future and by golly, we’re gonna make it work.
There’s only one problem (and it was a problem with Panera Fridays as well). If we ever wanted to bring Dad along for a visit, THERE ARE NO GLUTEN FREE DONUTS AT DUNKIN’ DONUTS.
Yes, I just used shouty caps because I’m hoping someone at Dunkin’ Donuts will wake up and smell the untapped business opportunity.
Honestly. People who eat gluten free like donuts too, ya know?
This whole thing has made me realize that there aren’t enough gluten free donut recipes in the world.
And lemme tell ya… these are SO good. Seriously. I had no idea how they’d turn out but I loved them! And my family loved them as well.
I probably won’t be taking my own donuts into Dunkin’ on Fridays, let’s be honest. But I WILL be making these again and again. Who knows. Maybe it’s time for even more change and homemade more gluten free donut recipes can find their way into our week as their own new tradition.
Gluten Free Donuts
Did you know you can turn leftover mashed potatoes into a fun gluten free donut recipe? They’re so simple and a family-favorite!
- Yield: 6 donuts 1x
- Category: Dessert
- 1 cup mashed potato (from about 2 medium-sized cooked potatoes)
- 1 large egg
- 1/3 cup sugar
- 1/3 cup Swerve sweetener
- 1 tablespoon olive oil
- 3/4 cup buttermilk
- 1 (5.3 ounce) container fat-free vanilla Greek yogurt (I used Dannon Light & Fit)
- 1/2 teaspoon vanilla extract
- 2 cups Pamela’s gluten-free baking mix
- 1/2 teaspoon nutmeg
- 1/2 cup powdered sugar
- 2 to 3 tablespoons milk
- Sprinkles (optional)
- Preheat oven to 350 degrees F. Coat a donut pan with cooking spray.
- Combine mashed potato and next 7 ingredients (through vanilla extract) in a stand mixer and mix until combined.
- Whisk together baking mix and nutmeg. Beat into potato mixture but do not overbeat.
- Divide batter evenly among donut pan. Bake for 20 – 25 minutes. Be careful not to overcook.
- Meanwhile, combine powdered sugar and milk to form a glaze.
- Remove donuts from oven and let cool on wire rack 10 minutes. Remove from pan; drizzle with glaze and top with sprinkles, if desired.
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