Friday, 9 May 2014

Recipe of the Week - Gluten & Dairy Free Mini Doughnuts

These little beauties are deceptively simple to make.


I don't want to make a habit of sharing recipes that need a specialist bit of kit, but I think this one is worth being the exception! I've heard many people who are gluten free say how much they miss being able to eat a doughnut and with this little tin they are really easy to make.


I bought mine quite a few years ago from Lakeland but they don't stock them any more. I emailed them to ask if they had any plans to restock them and I received a reply saying that they didn't. So, I had a quick look on Amazon and found a very similar looking one here. I should add that I don't get any Amazon affiliates or anything, just wanted to help share the doughnutty love!
When I first got our tin, no matter how well I thought I had greased it the doughnuts would still stick a little, especially the middles. Then I thought about doing what I do when I make Yorkshire puddings as they never stick - heat up a little oil in each space first. It worked perfectly.
Now that Calum (11) loves to bake, I have started to write down my recipes in a little book for him. He can now go ahead and bake without me having to tell him the recipe each time.
Isn't it cute?
For the mini doughnuts you will need:
350ml rice milk
8oz Doves Farm Gluten Free Self Raising Flour
4oz sugar
1tsp vanilla essence
Oil for greasing
Extra sugar for dusting.
- Pour about 1/2 a teaspoon of oil into each section of your mini doughnut tin and then put into a preheated oven at 180C for about 5 minutes until hot.
- Put the rice milk, eggs, flour, sugar and vanilla essence into a bowl and beat well with a whisk until you have a smooth batter.
- To make pouring the mix into the tin easier it is best to transfer it all into a good pouring jug now.
- Pour a little mix into each section of the tin. Fill each section to about 3/4 full. No higher or your doughnut will rise too high and the hole will close up.
- Bake at 180C for about 20 minutes until golden.
- Let them cool for a little before trying to remove from the tin. They should come out with just a wee twist.
- Dip each doughnut into some extra sugar (the side that has been in the tin will be best for the sugar to stick to) before cooling on a cooling rack.


- Add 1 tsp cinnamon to the batter mix instead of the vanilla and then add another tsp of cinnamon to the sugar you use to coat the doughnuts.
- Dip the cooled doughnuts in some water icing and then dip into some gluten free sprinkles.
- Dip the cooled doughnuts into some melted dairy free chocolate.


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