Tuesday 11 September 2018

Gluten free doughnuts

Gluten Free Doughnuts

Ingredients:
  • 2 1/2 Cups Gluten Free Flour Blend (I used the 1:1 gluten free baking flour from Bulk Barn this time. 
  • 1 Teaspoon salt
  • 1/4 Teaspoon Cream of Tarter
  • 1/4 Teaspoon Baking Soda
  • 1/4 Cup Sugar
  • 2 1/2 Teaspoons Dry Active Yeast
  • 1/2 Teaspoon Nutmeg or Vanilla
  • 1 Teaspoon Cider Vinegar
  • 1 egg
  • 1 Cup + 2 Tablespoons Milk (not fat free) 
  • 56 grams or 4 Tablespoons Butter
Oil for frying

Instructions:

  1. In the bowl of a stand mixer, sift together the flour, salt, cream of tarter, baking soda, sugar, yeast and nutmeg if using.
  2. Attach the paddle attachment to the stand mixer.
  3. Melt the butter and allow to cool slightly, warm the milk to just above room temperature.
  4. In a small bowl whisk together the egg and milk. While constantly whisking, slowly pour in the melted butter and vanilla if using.
  5. Turn the stand mixer on to stir, or it's lowest possible setting. While paddle is moving, slowly pour in the liquid ingredients. Once everything has come together, turn stand mixer up to a medium speed and beat for two minutes. Turn off stand mixer. Dough will be very soft.
  6. Oil a large bowl or container that has a tight fitting lid. Transfer the dough to the oiled vessel. Cover and chill in fridge for at least one hour, or up to two days.
  7. When ready to fry doughnuts, heat oil in either a deep fryer or in a heavy sauce pan on the stove to between 350-375°F. You will need a depth of oil of at least 2-3 inches.
  8. While oil is heating, remove covered dough from fridge.
  9. Try to handle the dough as little as possible to keep as much air in the dough as possible. Take about 1/4 of the dough at a time and flatten to about 1 inch thick. Use a sharp knife to divide the dough into one inch square/round pieces. Set the cut pieces on a parchment lined baking sheet and allow to rise in a warm draft free location for at least thirty minutes. Repeat until all the dough has been shaped.
  10. When dough has risen and oil is hot, carefully drop the dough balls into the hot oil one at a time. Do not over crowd the oil. After about two minutes turn each doughnut over until they are evenly browned on all sides. Roughly 2-3 minutes on each side.
  11. Remove cooked doughnuts to a cooling rack with paper towels underneath to catch drips as the doughnuts cool.
  12. Some of my cooked doughnuts cooled with a slight white dusting appearing on them. I am not sure why, but it didn't seem to be an indication that the doughnuts were over or under cooked, and it only happened with a few in each fry batch. Maybe I didn't sift my dry ingredients well enough.
  13. Doughnuts can be enjoyed plain, or are very good with a light dusting of cinnamon sugar on them.
  14. Doughnuts are always best when eaten the same day, but these will keep about two days if left plain, and stored in an airtight container. I like to lightly reheat my doughnuts the next day in the microwave before dusting with sugar.

Enjoy!

Notes:

I would have never ever put a gluten free recipe here when I first started. You see I think gluten free diets are stupid nonsense for anyone who has not been diagnosed with celiac disease. I have known people with celiac my whole life and I have always respected how serious and challenging their dietary needs can be, with celiac disease it is an autoimmune disorder where gluten protein causes an immune response in the small intestine, damaging the tissues of the small bowel in the process. But since I did not have celiac, I was all gluten all the time.

However, last month my sweet baby boy was confirmed to have celiac disease. Meaning he now requires a diet that is 100% free from gluten contaminants. This has been a challenging adjustment but we are doing our best.

Prior to celiac diagnosis, my son had loved doughnut holes from our local coffee shop. Sadly those are now no longer an option for him, but I am hopeful that he will learn to like the ones I can make for him.

Hopefully I can also nail down some more user friendly gluten free recipes, because oh goodness there is current a dearth of simple usable recipes.

I plan to try experimenting with bread this week wish me luck!