Monday, 3 August 2015

Free From Doughnuts!

Desperate to discover recipe for free from doughnuts that was really viable, Ann from our Facebook group adapted a gluten free recipe from Beth Hilson's article on "Gluten Free and More".



MAKES 24  DOUGHNUTS

Ingredients
  • 1¼ cups Dove's Farm bread flour
  • 1 cup granulated sugar 
  • 7/8 cup potato starch 
  • ½ cup tapioca starch 
  • ½ cup plus 1 tablespoon gram flour  
  • 4 teaspoons xanthan gum 
  • 1 teaspoon salt 
  • 1 ¾ teaspoons baking powder 
  • 7 ½ teaspoons instant dry yeast 
  • 1 ¼ cups warm coconut or rice milk of choice (or water) 
  • 170g Pure Sunflower margarine, melted 
  • 2 large eggs, lightly beaten OR Organ egg replacer for two eggs or pear puree for one
  • 4 cups vegetable oil (or more)  
  • Extra sugar, powdered sugar or cinnamon, optional

Method
  • Place flours, granulated sugar, potato starch, tapioca starch, xanthan gum, salt, baking powder and dry yeast in a bowl of a stand mixer. Beat briefly to combine.
  • Add milk alternative, margarine and eggs/replacement to dry ingredients. Beat for 5 minutes at medium speed.
  • Let dough rest for 20 minutes in a warm, draught free area.
  • Pipe onto tin foil and leave to prove in a warm place. (Airing cupboard is ideal!)
  • Using either a deep fryer or deep frying pan fry for 2-3 minutes.
  • Whilst still warm sprinkle with a mixture of sugar and cinnamon.

TIP :- To help form the donuts, shape them with plastic wrap that’s sprayed with vegetable oil.

You could also bake these but they might need icing instead of coating in sugar as the coating will not stick.


Pulsetta on the BBC

The Recipe Resource reviewed Pulsetta Crumbs at the end of last year and today heard that the company will be featured on a BBC programme this evening on the history of bread making in northern Scotland.


Pulsetta crumbs are unique in that they are made from pulses, so contain protein, no grains are therefore free from most major allergens, without gluten, milk, diary, or egg. This means Pulsetta can be enjoyed by vegetarians, vegans, and coeliacs. 

Check out BBC Alba tonight at 9pm  and thereafter on BBC iPlayer and the BBC website. 


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