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Proper Gluten Free Doughnuts

Amazing Proper Gluten Free Doughnuts You'll Love to Make

Make delicious Proper Gluten Free Doughnuts that everyone will love, featuring easy recipes and versatile options!
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 2 hours
Total Time 2 hours 50 minutes
Servings: 12 doughnuts
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Doughnut Base
  • 2 teaspoons Dried Active Yeast Make sure it froths to confirm freshness.
  • 1 tablespoon Caster Sugar Can substitute with superfine sugar.
  • 1/4 cup Warm Water Should be around 39-40°C (102-104°F).
  • 1/2 cup Tapioca Starch Provides chewiness; no substitutes recommended.
  • 1/2 cup Mochiko Flour If unavailable, can use more tapioca starch.
  • 1/2 cup Sorghum Flour Can switch with another gluten-free flour.
  • 1/2 cup Gluten Free Oat Flour OR Buckwheat Flour Choose one based on dietary preference.
  • 1 tablespoon Psyllium Husk Needs to be partially ground.
  • 1 teaspoon Xanthan Gum Acts as a binder for gluten-free mixture.
  • 1/2 teaspoon Fine Sea Salt Use sparingly.
  • 1 tablespoon Baking Powder Adds extra lift.
For Wet Ingredients
  • 1/4 cup Warm Milk Dairy-free alternative keeps it gluten-free.
  • 1 teaspoon Vanilla Extract Highly recommended for flavor.
  • 1 large Egg Can substitute with aquafaba for vegan.
  • 1/4 cup Unsalted Block Butter For dairy-free, use dairy-free block butter.
For Finishing Touches
  • 1/2 cup Sugar for Coating Mix with cinnamon for extra flavor.
  • Filling Options include raspberry jam, chocolate spread, custard, or pistachio cream.

Equipment

  • Mixing bowls
  • measuring cups
  • measuring spoons
  • Deep skillet
  • slotted spoon
  • Plastic wrap

Method
 

Step-by-Step Instructions
  1. In a small bowl, combine 2 teaspoons of dried active yeast with 1 tablespoon of caster sugar and 1/4 cup of warm water. Stir gently and let sit for 5-10 minutes until frothy.
  2. In a large mixing bowl, whisk together 1/2 cup of tapioca starch, 1/2 cup of mochiko flour, 1/2 cup of sorghum flour, and 1/2 cup of either gluten free oat or buckwheat flour, along with 1 teaspoon of xanthan gum, 1 tablespoon of baking powder, and 1/2 teaspoon of fine sea salt.
  3. In a separate bowl, combine 1/4 cup of warm milk and 1 teaspoon of vanilla extract. Crack in 1 large egg and mix.
  4. Pour the wet ingredients into the dry ingredients, gradually adding 1/4 cup of softened unsalted butter, and mix until smooth.
  5. Transfer the dough to an oiled bowl, cover, and refrigerate for 1-2 hours.
  6. After chilling, divide the dough, form balls, and flatten slightly. Allow to proof at room temperature for 1.5 hours.
  7. Heat oil in a deep skillet to 165-170°C, and fry doughnuts for 2.5-3 minutes on each side.
  8. Remove and drain on paper towels, then roll in sugar or sugar-cinnamon mixture and fill as desired.

Nutrition

Serving: 1doughnutCalories: 200kcalCarbohydrates: 27gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

Best enjoyed fresh; keep unfilled doughnuts in an airtight container. Avoid refrigerating filled doughnuts.

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