Stonewall KitchenGluten-free Cinnamon Sugar Doughnut Mix, 18 Ounces

I made regular donuts with these but they’d be better donut holes bc the consistency of the donut when finished is way too thick. It’s worse than eating a cake donut. I followed the instructions exactly. You could add more liquid than it says and it may thin out better but definitely not a mix I would use for regular donuts. I wasted more than half the box and the whole box makes 12 donuts

Easy to make , can’t believe it’s gluten free

Delicious and light in texture.

These came out absolutely delicious! And they were super easy to make. I bought a 6 donut Wilton pan, and the mix makes 12 donuts, but the baking time is so short (9 to 10 minutes), it was very simple to pop out the donuts; spray some cooking spray in the donut wells (for the first batch I greased the wells with butter), and put the second batch right in the oven. The donuts cool quickly, so take them out quickly, brush with butter and roll in cinnamon while its easier to do when they are warm.These were so delicious and fluffy on the inside, that I had to double check the box to be certain I had picked up the gluten-free version and did not just poison my child who has Celiac! But that is the mark of an awesome product--when you panic after tasting it, believing it too good to be gluten-free.Follow up:I thought these were really good when they were first made and warm. I kept them in an airtight container over the next couple of days, but they didn't go as fast as I thought they would. The celiac members of my family finally told me they were just too dense and heavy.It is possible I did not make them correctly, or that they just need to be consumed the day they are made. I will definitely try them again because the flavor was very good--family just felt they were too dense and heavy once they cooled down. It pained me to finally throw out the last 2 donuts that went uneaten.

This is one of the better gluten free baking mixes out there and the nutritional information on these is pretty good. I didn't actually make these in a donut pan but in one of those donut makers that look like waffle irons except with donut holes. The donuts are super delicious and they cooked really nicely in the donut maker. BUT, they are very rich and very heavy, which, I guess, is a good thing since it's hard to eat more than one at a time. Honestly, they don't taste gluten free at all but then gluten free has come a long way. The recipe is outstanding.You should sugar them while they are still warm. They also taste best when still a little bit warm.These are the cake type of donut - the only criticism I have is that I wish they were a little bit lighter so that you could have a second one because they're so small - something about seeing two little donuts on your dessert plate – one is just lonely!Recommend.

It is a family tradition for my family to make doughnuts on Halloween. My father and I have been making them homemade for almost 20 years now and we have loved it. A few years ago my father was diagnosed with Celiac's so we put a halt on making them. I just recently developed the same tendencies so I have removed gluten from my diet. I purchased these thinking it would be like old times.We had a big party, I made the dough for the real "wheat flour" doughnuts and we began the frying process. When all was completed with them, I mixed up the batter for these.First, let me say it is easier to pipe them into a pan. It is almost as thin as pancake mix and will not hold any form. I used a doughnut pan and they baked nicely and came out well. I did spray the pan with oil even thought it did not say too. This needs to be done if you want them to release.They tasted just "okay" when they were warm. I also made a gluten free yeast dough and we had fried those as well. Side by side, my handmade dough was better than these because part of a doughnut is the fried taste. Dad and I agreed that neither could hold any comparison to a real "wheat" doughnut and we sighed and decided to try spudnuts next year. Both of us threw away the leftovers...they did not taste good the following day.I was quite disappointed because of the reviews of everyone who loved them. I have had better gluten free products and we have been trying them for years so this was just a no brainer to me. No big deal, the price was good and not too expensive but I was hoping for something more edible and delicious.

This was my first time making gluten free doughnuts so I didn't know what to expect as far as taste, consistency and the shape of the doughnuts. The dough was thick and was easy to fill the doughnut pan. The mix called for a lot of butter which was reflected in the taste. Super buttery and a little crumbly. The only reason I didn't give these five stars was the cinnamon sugar. It had kind of a funny artificial cinnamon taste to it. I think it I made these again, I'd make my own cinnamon sugar. These would be great with glaze drizzled on them also. If you're looking for a quick, easy way to make gluten free doughnuts, these will produce a good, cakey treat! They were better than I thought a mix would be!

I never thought I'd get my husband to eat gluten free things. I have a minor wheat allergy so I decided I would make these without telling him what they were. He loves them and even asks for them. :)They are really good and I'm sure you could add blueberries or chocolate, or walnuts to make them your own. I always add a bit of vanilla but I always add a bit of vanilla to all my baked goods.My husband went to England years and years ago. He says there are vendors on many corners selling sugared doughnuts like there are hot dog vendors in New York. He also said that although these are not as good as the two best he had in England (a couple of brothers who had the best carts in England at that time) that they are still very good doughnuts.Next time I'm splitting the dough up though. Half I'm making with the cinnamon/sugar sprinkle included, half I'm making a chocolate glaze for. :)I can't just leave well enough alone. I have to experiment with any recipie.

Yay donuts