Gluten-Free Fruity PEBBLES™ Donut Recipe
These baked gluten-free donuts are made with Fruity PEBBLES™ cereal, and dipped in vanilla icing. Topped with additional sprinkles or cereal; they are a real treat for kids and adults alike.
Servings: 30 Mini Donuts
Ice Cream Scoop
- 2 cups Gluten-Free Flour
- 3/4 cup Granulated Sugar
- 1/2 tsp Salt
- 2 tsps Baking powder *gluten-free
- 1 cup Fruity PEBBLES™ cereal divided
- 3/4 cup Buttermilk
- 2 Eggs Large, room temperature
- 1/2 cup Vegetable Oil
- 2 tsps. Vanilla extract *gluten-free
- 1/2 cup Vanilla Frosting *gluten-free
- 3 tbsps. Rainbow Sprinkles
If you are using a standard donut pan, preheat your oven to 425 degrees f.
In a large mixing bowl, whisk the dry ingredients (except the Fruity PEBBLES™).
Once combined, add in 1/2 cup of Fruity PEBBLES™; set aside.
In a separate bowl whisk the wet ingredients.
Add the wet ingredients to the dry ingredients bowl, and mix thoroughly.
Spray your donut tin or donut maker with nonstick spray.
Add batter to electric donut maker with an ice cream scoop. If you want a neater way to fill donut wells, add batter to a piping bag and pipe into spaces. I found for the electric donut maker, the ice cream scooper was fine.
If using conventional donut pans, bake donuts for 7-9 minutes at 425 degrees f. If using an electric donut maker it takes about 4-5 minutes per batch.
Once donuts are all baked, allow to cool for ten minutes before icing.
How to Iced Donuts
My favorite trick to ice donuts with vanilla icing is to melt gluten-free vanilla frosting in the microwave for 20 seconds.
Allow frosting to cool for 3 minutes before dipping donut faces in. dip each donut face first, swirl, to remove excess and place on the drip rack.
I set up a baking pan and drip rack to catch the excess icing. Paper towels lined under the pan works best for easy cleanup.
Once all donuts are iced, sprinkle 15 with sprinkles and 15 with the remaining 1/2 cup of Fruity PEBBLES™.
Nutritional Values are meant to be a guide and may vary.
Baking Powder Substitute
1/2 tsp baking soda, and 1 1/2 tsps. cream of tartar.
3/4 cup whole milk + 1 tablespoon of white vinegar
You can freeze un-iced gluten free donuts by baking them and allowing them to completely cool. Once cooled, place them in a freezer bag and remove any excess air before placing in the freezer. Use within 30 days for best taste.
Serving: 1donut | Calories: 113cal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 67mg | Potassium: 34mg | Fiber: 1g | Sugar: 10g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg