I've longed for making the ideal gluten free doughnuts formula for sooo numerous years now. Tragically, every time I attempted to make them, they generally turned out badly!! However, this time, I've completely nailed it and you'll just need 6 fixings and some cooking oil
I likewise would not like to make 'simply one more heated donut formula'. Right off the bat, there's tons out there as of now. Besides, let's face it – they're quite a lot more like a wipe cake than the doughnuts I really miss eating. I need seared doughnuts throughout my life!
I guarantee you this: these doughnuts precisely like the ones you miss and love. They're kind of a cross between those doughnuts you'd get in a paper pack at the coastline and a jam donut from the grocery store pastry kitchen.
- 1.5 litres vegetable oil for frying
- For your dry mixture
- 270 g gluten free plain flour
- 70 g caster sugar
- 2.5 tsp gluten free baking powder
- For your wet mixture
- 2 eggs
- 120 ml milk (dairy free - or lactose free if low FODMAP)
- 2 tbsp dairy free spread (melted to be totally liquid - it took 15 seconds in my microwave)
Instructions
- Start by heating up 1.5l of vegetable oil in a saucepan to 170-180c. It should be around 1.5 inches deep - the smaller the saucepan, the less oil you'll need. Make sure the oil isn't too close to the top of the saucepan!
- While that's heating up, create your batter. In a large mixing bowl, add your gluten free flour, baking powder and sugar.
- In a smaller mixing bowl. Crack in your eggs, add your milk and your melted dairy free spread. Whisk by hand until consistent.
- Add your wet mixture to your dry mixture and whisk by hand until smooth. The consistency should be nice and thick. The runnier it is, the worse it will be to work with. If it just constantly streams off your whisk when you lift it, it's too runny. Check the photo below for a visual aid - if the photo is too small to see, check below this recipe for a bigger version of the same photo.
- Gluten Free Doughnuts Recipe
- Hopefully your oil has now reached 170-180c. I test the temperature using a digital cooking thermometer. If you don't have one, simply drop in a little batter. If it sizzles, it's probably about right to start cooking. There should be no oil spitting at any point!
- Scoop a nice level ice-cream scoop of your batter and drop it into your oil from an inch or so above the oil. The key to getting a nice round shape is to not let it drip out of the scoop for too long after it's plopped into the oil. This can take some practise to get the right shape.
- Cook each doughnut for around 1-2 minutes, making sure you turn them over if they keep floating on one side. Occasionally check that your oil is still within the 170-180c temp range if you can. When they're nice and tanned/golden, remove them from the oil and allow them to drain on some kitchen roll.
- Finally, roll your doughnuts around in a bowl of sugar once cooled and enjoy! Serve up with a little jam to dip them in - it's divine.
- Enjoy! These doughnuts are best enjoyed hot, fresh and eaten ASAP, but you can always warm them up again in the microwave to restore them to their full glory too. Enjoy!
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