David’s Delicious Gluten-Free, Dairy-Free Doughnuts
Gluten-free, Dairy-free Doughnuts
When my youngest was diagnosed as gluten intolerant his first words were ‘I need sprinkle doughnuts - don’t take my doughnuts away!’
At home, we cook gluten-free and dairy-free but when we are out, it is hard to say no to a child who doesn’t appear to have a reaction to what they eat.
Gluten-Free Doughnut Tree
Our local bakery makes lots of delicious cakes and bread that our youngest enjoys but the sprinkled doughnuts were the first thing that came to his head that he simply couldn’t live without!
I have been gluten-free for over 25 years but I still remember the heartache of giving up jammy doughnuts all those years ago! I could not let my child have the same heartache, so once he was at school we set about creating these delicious little treats for him.
These gluten-free and dairy-free doughnuts are soft, fluffy and bursting with vanilla. They are so delicious that you can enjoy them plain or topped with our glaze and sprinkles. These are so easy to make that even the children join in! They love dipping them in sprinkles!
We hope you enjoy the recipe as much as we do!
The yield depends on the size of the doughnut tin
Ingredients for Dougnuts:
2 cups of General All-Purpose Gluten-Free Flour
3/4 cup caster sugar
2 tsp gluten-free baking powder
1 tsp salt
3/4 cup dairy-free milk (we use rice milk)
2 large eggs at room temperature
2 tsp vanilla extract
1/2 cup oil (of your choice)
Ingredients for Glaze (enough for two batches):
1/2 cup dairy-free milk (we use rice milk)
1 1/2 tsp corn syrup
1 tsp vanilla
Pinch of salt
3 1/2 cups of icing sugar
Optional:
Sprinkles (gluten-free and dairy-free)
Method for the Dougnut:
Preheat the oven to 220°C / 200° Fan / 425°F.
Grease two six-serving doughnut pans and set them aside.
In a large mixing bowl, mix the flour, sugar, baking powder, and salt.
In a separate small mixing bowl, whisk the milk, eggs, vanilla, and oil.
Add the wet ingredients to the dry ingredients and whisk until combined.
You can spoon the batter into the prepared doughnut pan filling about ½ full or use a piping bag. I find it easier and quicker with a piping bag! Make sure the batter does not cover the centre of the doughnut! Don’t overfill these or you will end up with a doughnut with no hole all the way through!
Bake for 7-9 minutes or until the doughnuts rise and set. Keep an eye on them as depending on your size of doughnut they can cook very quickly!
Remove from the oven and carefully remove the doughnut from the pan. I use a wooden icicle pop to loosen the edges before trying to remove them.
Cool the doughnuts on a wire rack for 5 minutes.
If you are glazing them then you may wish to place your wire rack over a cookie sheet or piece of parchment paper now! It’s quite messy if you forget later!
Method for the Glaze:
Fill a large bowl with hot water and set aside.
Place the dairy-free milk, corn syrup, vanilla extract, and salt in a medium saucepan and whisk to combine.
Heat over low heat until warm. This should take around 4 minutes.
Gradually whisk in the icing sugar until smooth and well combined.
Transfer the saucepan to the bowl of hot water. Let it float in the water or sit on top so as to keep the glaze warm and runny.
Dip the doughnuts, one at a time, into the glaze and let excess drip off.
At this point you can either:
Place the doughnuts glazed-side up on a wire rack and add sprinkles as you wish.
Or dip the glazed doughnut into a bowl of sprinkles before placing back onto the wire rack.
Let sit until the glaze sets, about 5 minutes.
Additional Notes:
You can store the doughnuts in an airtight container at room temperate for up to three days. In the fridge, they will store longer (if they aren’t eaten that is). The gluten-free doughnuts also freeze beautifully.
Any leftover glaze can be refrigerated in an airtight container for up to 1 week. Rewarm before using.
Equipment Used:
Baking Tin
Saucepan
Bowls
Wooden Spoon
Whisk
Wire Rack.
