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Gluten-free doughnut recipe

This gluten-free doughnut recipe is vegan too! Make sugary, deep-fried seaside doughnuts for everyone.
Prep Time45 mins
Cook Time15 mins
Rising time2 hrs 30 mins
Total Time1 hr
Course: Dessert, Snack
Cuisine: Gluten-Free, Vegan
Keyword: donut
Servings: 8 Doughnuts

Ingredients

Dry donut ingredients:

  • 80 g Rice flour
  • 80 g Ground almonds
  • 80 g Potato starch
  • 1 tsp. Xanthan gum
  • 1 sachet of fast action dried yeast
  • 3 tbsp. Icing sugar
  • 1/2 tsp. Salt

Flegg yolk ingredients:

  • 60 g soya flour
  • 60 g ground flax
  • 240 ml water
  • 1/4 tsp. Salt
  • 3 tsbp. Rapeseed oil

Doughnut mylk ingredients:

  • 1 cup vegan mylk I use soya
  • 1.5 tsp. Vanilla extract
  • 1 cinnamon stick

Foam Egg ingredients:

  • 1 tsp. Apple cider vinegar
  • 1 tsp. Gluten-free baking powder
  • 55 g vegan margarine

For the cinnamon sugar:

  • 200 g golden caster sugar
  • 2 tbsp. Powdered cinnamon

Instructions

  • Start by sifting the dry doughnut ingredients (the flours, yeast, sugar and salt) together into a bowl

Prepare the ‘flegg yolks’ (I know its a gross name, but stick with me):

  • Whisk together all the ingredients, except the oil
  • Microwave on high for two minutes and whisk again. Then repeat the microwave/whisk process another two times (so it’ll be microwaved for 6 minutes total
  • After the final microwave, whisk in the oil, and set your fleggs to one side

Prepare the doughnut mylk:

  • Take a small saucepan and slowly heat the soya milk, with the vanilla extract and cinnamon stick
  • Heat until the mylk is just beginning to simmer, then remove the cinnamon stick and turn off the heat

Prepare the Foam Egg:

  • Mix the vinegar and baking powder in a small bowl - it should start to foam immediately.

Make the doughnut dough

  • Bring back your bowl of flours, and add the mylk, 6 tsbp. Flegg yolk, all the foam egg and the butter. Mix with a spoon, then knead into a dough.
  • Cover the bowl of dough and set to one side to rise for 1-2 hours (or in the fridge overnight.
  • Once the dough has risen, roll it out and cut into doughnut shapes (that is, circles - these being seaside-style doughnuts, not American cake-style doughnuts, they don’t need a hole in the middle, but should be more like circular ‘buns’ in shape).
  • Put all your cut doughnuts on a tray, cover with a cloth and rise in a warm spot for a further 40 minutes.
  • While the doughnuts are rising, take the time to prepare your cinnamon sugar, so the hot donuts can be thrown straight in out of the fryer - just mix the sugar and cinnamon together in a low bowl (a large pasta bowl or small pie-dish should do the trick).
  • Now comes the fun part: heat a large pan with a few inches of oil (enough for each donut to be fully submerged(, and delicately drop the donuts in, frying until crispy & golden. Remove from the fryer with a slotten spoon, drain for a minute or so on some kitchen paper, then toss straight into the cinnamon sugar until they’re coated.