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I’ve been trying to make some successful protein donuts ever since I acquired my donut pan, but to no avail.
I’ve been trying to make some successful protein donuts ever since I acquired my donut pan, but to no avail. Apparently the internet is full of protein donut recipes, but none of which seemed to work for me. And trying to remove dry crumb like donuts fuzed to my precious donut pan is not my idea of fun.
Anyway, I believe I have finally cracked the code, courtesy of a magic ingredient: grated apple. Way back when, one of my Instagram followers (who I am still indebted to) told me that the pectin in apple was great for giving moisture to gluten free baked goods. And so here we are. A gluten free protein donut that won’t require you to soak your donut pan for the rest of your life. I’ve added 2-3 tablespoons of brown sugar (treat yoself) but you can use whatever sweetener you prefer. I haven’t tested these with a liquid sweetener, but if you’re feeling experimental then go for it.
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