Doughnuts - makes 8
Ingredients
- 200g gluten free plain flour
- 100g cornflour
- 100g ground almonds
- 2tsp xanthan gum
- 1tsp salt
- 100g caster sugar
- 8tsp (4 x 7g sachets) dried yeast
- 1 egg
- 60g butter, melted
- 300ml milk
- caster sugar mixed with ground cinnamon
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Method
Cover a baking tray with cling film. Brush the cling film with sunflower oil.
Mix together the gluten free flour, cornflour, ground almonds, xanthan gum, salt, sugar and yeast.
Pour in the melted butter.
Beat the egg into the milk and pour into the dry ingredients. Beat until smooth.
Scoop the mixture onto the baking tray to make 8 buns.
Wet your fingers and mould each bun into your required shape. For ring doughnuts, use your finger to make a hole in the centre.
Leave in a warm place to prove for 30 – 45 minutes.
Heat a deep fat fryer to 180°c / 350°f.
Lift each bun carefully with a palette knife and place into the hot oil. Cook for 2 minutes on each side until golden brown. The doughnuts should float on the surface when cooked.
Lift out of the oil and drain.
Mix together the caster sugar with ground cinnamon on a plate.
Coat the doughnuts in the sugar.
Leave to cool. They are best eaten fresh.
how to make this recipe dairy free...
Use sunflower oil or dairy free margarine in place of butter.
Use water or your choice of dairy free milk in place of milk.
Gem's hints and tips
For a more open texture, exchange milk for water.
For jam doughnuts
Make round shaped buns. Cook as before. They may take a little longer to cook.
Coat the doughnuts in the sugar. Leave to cool.
Place jam into a bowl and beat with a spoon until runny.
Place the jam into a piping bag fitted with a small ended nozzle.
Push the nozzle into the doughnut and pipe in the jam.
For jam and cream doughnuts
Make long shaped buns. Cook as before. They may take a little longer to cook.
Coat the doughnuts in the sugar. Leave to cool.
Cut the doughnut in half lengthways.
Pipe a line of double cream and jam down the centre.
Best eaten on the day of making.
