Mission Statement

Living & Loving Gluten & Casein Free is an informative and creative blog to enlighten those facing the challenges of a Gluten Free Casein Free lifestyle! There are original recipes and other recipes I have acquired along my GFCF journey! With tips, tricks and modifications to enhance your recipes and entice your taste buds. Topics include trips to the grocery store to find the best products available, awareness of ingredient labels, money savings with on-line ordering and understanding and providing answers in overcoming your daily frustrations and challenges. The blog will also take on issues with eating out, family meals, children lunches, traveling and planning for meals on the go. Living & Loving Gluten & Casein Free is here to lend a hand and to demonstrate the most effective and delicious ways to cook GFCF and stay within your budget.

Cheers! Ashley Lyerly

Saturday, September 11, 2010

Mac's 'Doughnuts'

1 ½ cups Gluten free Pancake mix
1 T Oil for mix, and 4 cups oil for frying pan
¾ cup Milk of choice-casein free-soy, rice, coconut
1 T Applesauce
1 t cinnamon
1 t Vanilla
½ cup Apple pie filling
1 T cinnamon
½ cup sugar

Glazed doughnut
1/3 cup soy butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed

For either the plain or the chocolate glaze, combine the margarine or butter with the powdered sugar in a medium bowl and blend with an electric mixer. Add the vanilla and hot water. Mix until smooth.

Follow pancake mix directions but cut the liquid in about half. Whisk together all ingredients except cinnamon, vanilla and apple filling. Add 1t cinnamon, save 1 T for cinnamon and sugar mix, vanilla and apple pie filling whisk well. You want it to be thicker than pancake batter and be able to dollop into frying pan or fryer. If you don’t have a fryer which I don’t, use a non stick frying pan, fill ¾ way heat to about 180 degrees. Use a small ice cream scoop or a tablespoon to scoop and dollop doughnuts into oil. Turn over once they start to brown. Fry until golden brown, place on paper towels on top of a cooling rack. Toss in cinnamon and sugar or dip in glaze when ready to serve.

*Tip-Coat in cinnamon and sugar mixture when you are ready to serve or else the sugar starts to get gooey.
This takes a lot of oil—save and reuses for more delicious doughnuts!


  1. Sounds delicious!!! Can you substitute agave nectar for sugar? Or Stevia?

  2. My sister Colleen, who knows your sister Candace, sent me the link to your website. I am so excited to get some new ideas for GF cooking. My son has Apraxia and some mild sensory issues. I am totally GF due to migraine headaches (Celiac) and have decided to have both of my children also be on GF diets. If I have Celiac then they must have some sort of Gluten problem. I am interested in seeing if there will be any change in his behavior based on the new diet. My most difficult challenge is finding bread for Peanut Butter and Jelly sandwiches. Any thoughts?

  3. You could substitute with Stevia or I like xylitol which you can get in the suppliment section at Whole Foods.

  4. Do you eat yeast? There are a lot of good GF breads out there that would be great for PB & J's. We try and stay away from yeast since it feeds the over growth of yeast Mac and I have in our bodies. And actually yeast is one of my top food intolerances. We buy a GF, yeast free white rice bread from Ener G, you an get at Whole foods. It isn't too bad when you toast it, but I don't like it room temp. The trick is to microwave it about 25 seconds and then toast it. It is actually not bad in a panini press or grilled cheese.

  5. By the way thanks for checking out my blog Katie! I will have more to come. Thanks, Ashley

  6. A scrumptious dessert or party time fun. Thank you for telling us about xylitol.