Who else dreams of proper fried pillowy soft gluten free yeast doughnuts since cutting out gluten? I promised myself that I wouldn’t work on any doughnut recipes for a while, but clearly my plan utterly failed. And I’m so glad it did because I think I just made my best batch of doughnuts yet!
I basically re-worked my Krispy Kreme copycat recipe to make it yeast risen and also to be made with ingredients that are easier to source. One of the biggest issue with my previous recipe was that people really struggled to find glutinous rice flour. And so I’ve scrapped it from this recipe and managed to get a great result with a combination of tapioca starch and gluten free bread flour instead. I know tapioca starch is still an ‘exotic’ ingredient for many, but it’s a lot easier to find. Check out the world section of your supermarket, local cornershops, Chinese/Asian supermarkets or as a last resort, you can always buy it online.
Also I’ve been using a much better and far quicker frying method for a while. Instead of piping the dough into rings, freezing it and then deep frying it – the joys of wet, impossible to handle gluten fee dough – I’ve drastically cut the preparation time by piping the dough out onto individual baking paper squares and frying them right there and then by simply flipping over the baking paper squares into the oil.
P.S.: for the icing, I used a simple mix of salted caramel dark chocolate and melted butter with sprinkles.
My gluten free yeast doughnuts recipe:
COOKING TIME (per batch): 2 to 4 minutes (depending on the size)
* BEST EATEN FRESHLY COOKED
Prepare your doughnut batter:
- Prepare the yeast: warm up the milk in the microwave (in 10 seconds increments). Dip your finger in it to check the temperature; it shouldn’t be boiling hot, just warm. Then add a teaspoon of sugar as well as the yeast, stir and let it sit in a warm place for 5 to 10 mins, until it dissolves and becomes frothy.
- Meanwhile, mix the dry ingredients (both flours, sugar, baking powder and salt) together in a bowl.
- Add the frothy yeast/milk mixture to the dry ingredients along with the butter (melted in the microwave first) and an egg. Then mix until you have a smooth lump free batter.
- Let the batter rest: cover the bowl with cling film or a cloth and let your doughnut batter rest in a warm place for an hour or so. This allows the yeast to take action and creates a light and airy dough. It also gives the flour time to properly absorb the liquids and produces a much nicer texture. Note: what I do is turn the oven on to the very lowest temperature and let the bowl sit on the opened door.
- Optional: at this point you can choose to rest your doughnut dough even longer i.e. in the fridge overnight. This apparently yields an even better result, but it’s not necessary!
Cook your doughnuts:
- Transfer your batter into a piping bag with a round nozzle and pipe the dough into rings onto a large sheet of baking paper, leaving enough space between them.
- Cut the baking paper with scissors so each doughnut is on its own individual piece. You could cut the baking paper before piping the dough out, but it has a tendency to curl and be really annoying. Just a heads up.
- Pre-heat your oil to 165C (330F). If you don’t have a fryer, you can use a saucepan with a few inches of oil and use a food thermometer to keep track of the temperature and keep it stable.
- Cook your doughnuts by flipping each sheet of baking paper upside down and carefully lowering it into the oil. After a few seconds, the doughnuts will detach from the baking paper, at which point you can fish it out with some cooking tongs.
- Cook each batch (be careful not to overcrowd the fryer/pan) for 2 to 4 minutes. My advice is start with one as a test to figure out what the ideal cooking time is for the size of your doughnuts.
- Let your freshly cooked doughnuts rest briefly on a cooling rack.
- Add glaze or icing of your choice and eat immediately. These are much better when eaten fresh. For a basic glaze, check out my Krispy Kreme recipe here.