Ingredients

¼ tsp salt
¼ tsp xanthan gum
½ tsp gluten free baking powder*
3 tsp dried yeast from pack
2 tsp skimmed milk powder
35g caster sugar
35g butter
1 medium egg, beaten
100ml tepid water
2-3 litres of sunflower oil for deep fat frying

*Refer to Coeliac UK directory

Finishing

150g dark cooking chocolate
1 tbsp golden syrup
100g icing sugar

 

Additional Equipment

Deep fat fryer
Baking parchment
Greaseproof paper or oiled cling film (50ml vegetable oil)

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Method

1. Place all the dry ingredients in a bowl and mix together with a fork.

2. Rub the butter into the dry ingredients until it's no longer visible.

3. Add the beaten egg and warm water, mix together to form a soft but not sticky dough.

4. Sprinkle the work surface with flour mix and tip the dough onto the surface. Gently bring together until the dough is coated. With a sharp knife, divide dough into 12 pieces.

5. Roll each dough piece into a ball and place onto a tray covered with baking parchment.  Flatten each dough circle with your fingertips until they measure roughly 7cm wide.  Lay a sheet of greaseproof or oiled cling film over the top of the flat doughnuts.

6. Prove in a warm place for 60-75 minutes. They will not rise very much at this stage.  Dust the handle of a wooden spoon with flour mix and push through the centre of the doughnut.

7. Heat the oil in a pan until the temperature reaches 165°C. Fry 3 doughnuts at a time, for 1-2 minutes per side until golden brown, flipping over once or twice during frying. Repeat the frying with the other doughnuts.

8. To make the topping: Place the chocolate and golden syrup in a bowl over a pan of simmering water to melt.  Add the icing sugar and combine together.  Dunk the doughnuts into the chocolate mix and place on a cooling rack to dry.


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