Doughnuts

Cover a baking tray with cling film. Brush the cling film with sunflower oil.

Weigh the gluten free flour, ground almonds, cornflour, xanthan gum, salt, caster sugar and yeast in a large bowl. Place the yeast on the opposite side of the bowl to the salt and sugar as they can make the yeast inactive. Stir together.

Weigh the dairy free margarine into a small bowl and melt in a microwave. Measure the plant-based milk.

Pour the margarine and plant-based milk into the flour and beat until smooth. The mixture should just be able to fall from the spoon.

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.