Gluten Free Ring Doughnuts

Makes 6 ring doughnuts

Light and delicious, these gluten-free ring doughnuts are surprisingly easy to make.  Try one freshly made with a cup of tea or as a pudding, served with ice cream.  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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Baking Stage

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

Frying Stage

  1. Line a large plate with two sheets of kitchen paper and put the caster sugar into a bowl.
  2. Gently slip a prepared doughnut into the hot oil and cook until brown all over. Watch and take care as it can brown very quickly if your oil is too hot.
  3. Using a slotted spoon or tongs lift the doughnut out of the oil onto the prepared plate for excess gluten-free to drain off.
  4. Transfer the warm doughnut to the prepared sugar bowl, turn it over so it is coated in sugar and leave to cool.
  5. Repeat the process until all doughnuts have been cooked, drained and dredged in sugar.

Equipment

6 ring doughnut baking tray, plate, kitchen paper, bowl, deep saucepan, slotted spoon or tongs

Temperature

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

 

Cooking time

20 minutes baking + 10 minutes for frying

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Ingredients

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