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Gluten and dairy-free doughnuts

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Recipe may contain gluten, peanuts, tree nuts, milk and soy.

No-one should miss out on warm, fluffy cinnamon doughnuts – and now they don’t have to with this easy baked version.

11 Ingredients


  • 130g (1 cup) gluten-free plain flour

  • 1/2 tsp xanthan gum

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 100g (1/2 cup) caster sugar

  • 2 tsp ground cinnamon

  • 1 egg, lightly whisked

  • 1 tsp gluten-free vanilla extract

  • 125ml (1/2 cup) vegetable oil

  • 80ml (1/3 cup) almond milk

  • 1 tsp white vinegar

4 Method Steps


  • Step 1

    Preheat oven to 220C/200C fan-forced. Grease a six-hole doughnut pan.

  • Step 2

    Combine flour

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    (130g (1 cup) gluten-free plain flour), xanthan gum (1/2 tsp xanthan gum), baking powder (1 tsp baking powder), salt (1/2 tsp salt), half the sugar (100g (1/2 cup) caster sugar) and half the cinnamon (2 tsp ground cinnamon) in a large bowl. Add the egg (1 egg, lightly whisked), vanilla (1 tsp gluten-free vanilla extract), oil (125ml (1/2 cup) vegetable oil), almond milk (80ml (1/3 cup) almond milk) and vinegar (1 tsp white vinegar). Stir to combine. Spoon or pipe batter into prepared pan holes, keeping batter clear from donut hole and filling about two-thirds full.


  • Step 3

    Bake for 10-12 minutes or until a skewer inserted into one doughnut comes out clean. Set aside for 5 minutes to cool slightly before transferring to a wire rack.

  • Step 4

    Combine remaining sugar and cinnamon in a bowl. Dip doughnuts, one at a time, in cinnamon sugar to coat. Serve.
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Recipe Notes

 These doughnuts are best eaten warm or on the day of making. 

Image by Liz Macri

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