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.