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Gluten-Free doughnuts
Krispy Kreme fan? Check out how to make these delicious gluten free doughnuts!
"Who doesn’t love a doughnut? If you’re a Krispy Kreme fan and prefer Gluten Free alternatives, look no further than these little beauties which you can whip up in no time at all!"
Here's what you'll need
- 1 1/4cups Gluten Free White Flour
- 1/4cup flaxseed meal
- ¼tsp baking soda
- ¼tsp cream of tartar
- 1½tsp baking powder
- ¼tsp salt
- ⅔cup sugar
- 8tbsp unsalted butter (melted and cooled)
- 1tsp vanilla
- 2eggs (whites separated)
- 1cup milk (I used coconut milk)
- For icing:
- 1 1/2cup Icing Sugar
- 1-2tbsp Coconut Milk
Here's how it's done
Step 1
Preheat your oven to 180 °C (160 °C fan/Gas Mark 4) and lightly grease a 6- or 12-hole doughnut tin.
Step 2
In a large bowl, whisk together the gluten-free flour, flaxseed meal, baking soda, cream of tartar, baking powder, salt and sugar until evenly combined.
Step 3
In a separate jug or bowl, stir the cooled melted butter, vanilla, egg yolks and milk until smooth.
Step 4
Pour the wet mix into the dry ingredients and stir gently until you’ve got a smooth batter—don’t overmix.
Step 5
In a clean bowl, beat the egg whites until stiff peaks form. Fold them carefully into the batter to keep things light and fluffy.
Step 6
Spoon or pipe the batter into the prepared tin, filling each mould about two-thirds full. Bake for 10–12 minutes, until the tops spring back when lightly touched. Let the doughnuts cool in the tin for 5 minutes, then transfer to a wire rack.
Step 7
Whisk the icing sugar with 1 tbsp of coconut milk, adding more if necessary so it’s smooth and pourable but not runny. Dip each doughnut top-side down into the glaze, then return to the rack to let it set.
