Comments on: Jam Filled Dairy Free and Gluten-Free Sufganiyot

By: kseniaprints

kseniaprints — Tue, 16 Dec 2025 15:55:32 +0000

In reply to Lorene. You can use 3 tablespoons white rice flour, which has a slightly lighter texture than brown rice flour. Otherwise, just use a full cup of brown rice flour

By: Lorene

Lorene — Mon, 15 Dec 2025 23:10:12 +0000

Hi Ksenia,
I've been looking for a gluten free donut for years. And yours sound amazing. However, I am allergic to sorghum, potato, and corn...any suggestions to substitute the sorghum flour? Thanks so much, L

By: kseniaprints

kseniaprints — Mon, 13 Jan 2025 19:45:32 +0000

In reply to lena rose. HI Lena, thanks for notifying me on this. So yes, the fiber is likely the cause as I do use whole husks in the recipe and have had hit-and-miss results when subbing for powder. It sometimes works with the powder, and sometimes doesn't. I wish GF baking was easier!!!

By: lena rose

lena rose — Sat, 04 Jan 2025 18:57:37 +0000

hi! i tried this recipe and was not successful, sadly. i don’t have any doubt that it was baker-error…
i’m thinking maybe my biggest mistake was with the psyllium fiber. i used psyllium fiber *powder* and perhaps i was supposed to use the ground up *whole husks*. what do you think?

mainly, i didn’t get a rise even though the yeast was visibly active. and the dough overall felt fairly dry. almost a little crumbly when i started cutting it into the eight pieces and trying to shape it.

i’d love to try this again one day! the photos are beautiful and the recipe felt like magic each step of the way!

By: kseniaprints

kseniaprints — Mon, 30 Dec 2024 16:00:45 +0000

In reply to Beth M Horowitz. Just press the "jump to recipe" button at the top, or scroll to the recipe card - all the quantities are there :) Happy baking!

By: Beth M Horowitz

Beth M Horowitz — Sun, 29 Dec 2024 07:30:09 +0000

Where are the quantities. I'm just to guess????