Basic gluten-free doughnuts recipe:
Prep + cook time: 1 hour 20 mins + proving
Makes: 16 doughnuts
Makes: 16 doughnuts
Ingredients:
- 3 cups gluten-free plain flour
- ½ cup cornflour
- ½ cup white rice flour
- ½ cup gluten-free self-raising flour
- 2 teaspoons dried yeast
- ¼ cup caster sugar
- 3 eggs
- 180g butter, melted
- 1 teaspoon vanilla essence
- 1½ cups milk
- Cooking oil spray
- Vegetable oil, to deep-fry
- 1 teaspoon ground cinnamon
- 1 tablespoon caster sugar, extra
Method:
1. Combine sifted flours, yeast and sugar in a large bowl.
2. Beat eggs, butter, vanilla and 1 cup of the milk in a large bowl with an electric mixer on medium speed for 3 minutes. Add remaining milk and the flour mixture, 1 cup at a time, beating until combined and smooth.
3. Spoon mixture into a large piping bag fitted with a plain 2cm piping tube.
4. Pipe mixture onto two oven trays lined with baking paper, into 7cm circles. Spray doughnuts with cooking oil spray. Cover with plastic wrap; stand in a warm place for 40 minutes or until doubled in size.
5. Heat oil in a large deep frying pan to 180°C (see notes). Using a pair of scissors, cut baking paper into squares around the doughnuts. Pick up the doughnuts with baking paper and gently place, one at a time, upside-down, into the hot oil. (The baking paper will fall off as the doughnut cooks; remove baking paper from oil with tongs.) Cook for 3 minutes on each side or until golden brown. Remove from oil using a slotted spoon; drain on paper towel.
6. Toss the hot doughnuts in the combined cinnamon and extra sugar, or scroll down to discover four more delicious ideas for toppings!
1. Combine sifted flours, yeast and sugar in a large bowl.
2. Beat eggs, butter, vanilla and 1 cup of the milk in a large bowl with an electric mixer on medium speed for 3 minutes. Add remaining milk and the flour mixture, 1 cup at a time, beating until combined and smooth.
3. Spoon mixture into a large piping bag fitted with a plain 2cm piping tube.
4. Pipe mixture onto two oven trays lined with baking paper, into 7cm circles. Spray doughnuts with cooking oil spray. Cover with plastic wrap; stand in a warm place for 40 minutes or until doubled in size.
5. Heat oil in a large deep frying pan to 180°C (see notes). Using a pair of scissors, cut baking paper into squares around the doughnuts. Pick up the doughnuts with baking paper and gently place, one at a time, upside-down, into the hot oil. (The baking paper will fall off as the doughnut cooks; remove baking paper from oil with tongs.) Cook for 3 minutes on each side or until golden brown. Remove from oil using a slotted spoon; drain on paper towel.
6. Toss the hot doughnuts in the combined cinnamon and extra sugar, or scroll down to discover four more delicious ideas for toppings!
