Gluten Free Fried Doughnuts Recipe! || How To Coeliac

Combine 250 ml of milk and half a teaspoon of vanilla paste in a saucepan over medium heat and stir gently until it comes to a boil.

In a separate bowl, mix together 2 egg yolks, 2 tablespoons of cornstarch, and 1 tablespoon of caster sugar until it forms a paste and set aside.

Once the milk mixture is boiling, pour half of it into the egg mixture while stirring vigorously to temper the eggs.

Pour the tempered egg mixture back into the saucepan with the remaining milk and heat while stirring until it thickens to a gentle boil.

Divide the pastry cream mixture in half; fold 30 grams of chopped chocolate into one half to make chocolate pastry cream.

Cover both bowls of pastry cream with glad wrap to prevent skin from forming and refrigerate while preparing the donuts.

In a large bowl, sift together 80 grams of gluten-free flour, 80 grams of rice flour, a pinch of salt, a quarter of a teaspoon of xanthan gum, a teaspoon of baking powder, and 1 tablespoon of sugar.

Add 70 ml of milk, 10 ml of vegetable oil, and 2 egg whites to the dry ingredients and mix until a sticky dough forms using a spatula.

Transfer the dough into a piping bag for easier shaping.

Pipe the dough into desired shapes (4 large donuts or 8 small ones) on a baking tray lined with baking paper.

Flatten the piped dough slightly, as they will puff up when fried.

Place the shaped donuts in the freezer for 10 minutes to harden while heating about 1 liter of sunflower oil in a frying pan.

Equipment Needed

Spice Level:

Dietary