Technical challenge – week 7. Dairy and gluten free jam doughnut
Can you buy a gluten free doughnut? I don’t think I’ve seen one.
These are best when freshly made. They are so quick to make and no kneading involved.
Remember if you are serving gluten and dairy free doughnuts to somebody who is intolerant or allergic – make sure your oil hasn’t been used to fry foods containing those allergens.
200g gluten free plain flour
100g ground almonds
2tsp xanthan gum
100g caster sugar
8tsp (4 x 7g sachets) dried yeast
60g dairy free margarine, melted
300ml almond milk
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 dairy free margarine.
Beat the egg into the almond milk and pour into the dry ingredients. Beat until smooth.
Scoop the mixture onto the baking tray to make 8 equal sized buns.
Grease your hands with sunflower oil to stop the buns sticking and mould each bun into your required shape.
Brush another piece of cling film with sunflower oil and place on top of the buns.
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 and place into the hot oil. Cook 2 at a time for 4/5 minutes on each side until golden brown.
Lift out of the oil and drain on kitchen paper.
Coat the doughnuts in the sugar while still hot.
Leave to cool. Spoon the jam into a piping bag with a small nozzle.
Make a hole in the side of each doughnut all the way to the centre. Pipe the jam into the hole.
They are best eaten on the day of making.