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Gluten Free Donuts

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!

Ingredients

Scale
  • 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)

Instructions

  1. Preheat oven to 350 degrees F. Coat a donut pan with cooking spray.
  2. Combine mashed potato and next 7 ingredients (through vanilla extract) in a stand mixer and mix until combined.
  3. Whisk together baking mix and nutmeg. Beat into potato mixture but do not overbeat.
  4. Divide batter evenly among donut pan. Bake for 20 – 25 minutes. Be careful not to overcook.
  5. Meanwhile, combine powdered sugar and milk to form a glaze.
  6. Remove donuts from oven and let cool on wire rack 10 minutes. Remove from pan; drizzle with glaze and top with sprinkles, if desired.