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Gluten Free Ring Doughnuts

Makes 6 ring doughnuts

Whether you call them donuts, or doughnuts, this light and delicious gluten free version does have two stages but is surprisingly easy to make.  Delicious served warm with a cup of your favourite brew. A ring doughnut baking tray is essential for the first baking stage of this recipe.

Free from Gluten, Egg, Soya, Wheat, Dairy, Nuts
Vegetarian, Vegan

Ingredients

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Doughnut Baking

  1. Pre-heat the oven.
  2. Rub some oil around the inside of a 6-ring doughnut baking tray.
  3. Measure the self-raising flour, chickpea flour and 75g sugar into a mixing bowl and stir to combine.
  4. Add the water and vanilla extract, stirring to make a smooth batter.
  5. Spoon or pipe the batter equally into the doughnut rings.
  6. Bake for 20 minutes until golden brown.
  7. Turn the doughnuts out onto a wire rack.

Doughnut Frying

  1. Line a large plate with two sheets of kitchen paper.
  2. Put the caster sugar into a bowl.
  3. Half fill a saucepan with oil and put it over a medium heat.
  4. Carefully slip a baked doughnut into the hot oil and cook until brown all over, turning over is necessary. Watch and take care as it can brown very quickly if your oil is too hot.
  5. OR cook the baked doughnuts in a deep fat fryer according to the manufacturer’s instructions.
  6. Using a slotted spoon or tongs, lift the doughnut out of the oil onto the paper lined plate for excess oil to drain off.
  7. Transfer the warm doughnut to the bowl of sugar, turn it over so it is coated in sugar and leave to cool.
  8. Repeat the process until all doughnuts have been cooked, drained and dredged in sugar.

Equipment

6 ring doughnut baking tray, plate, kitchen paper, 2 x mixing bowls, deep saucepan and slotted spoon or tongs

Temperature

180°C, Fan 160°C, 350°F, Gas 4        

Cooking time

20 minutes baking + 10 minutes for frying
Very simple to make and they are delicious with a lovely crisp surface and soft inside. I used triple quantity and made 13 shop sized doughnuts
By Kevin Connaughton
07 Jun 2020
This is is a simple and quick recipe, which gives a nice GF doughnut and you can't get away from it - the frying which makes these so yummy. I've made them a couple times and you can't go wrong with simple sugar & cinnamon but I've swapped out the vanilla with lemon extract and also added choc chips to the vanilla batter not too many turned out well. Plain doughnut can be decorated with a variety of icing and glazes , went a bit mad as they were a birthday treat for my daughter.
By Bluevalhalla
17 Sep 2019

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