Gluten-Free Donuts

I had so much trouble finding GF donuts that I had to play around in the kitchen to make one myself. The consistency is light, airy, and resembles a yeast donut. Enjoy!

Step: 1

Heat oil in a deep fryer or in a large saucepan to 300 degrees F (150 degrees C).

Step: 2

Beat coconut milk, all-purpose flour, egg, almond flour, coconut flour, honey, and guar gum together in a bowl using a hand blender until batter resembles thick pancake batter.

Step: 3

Drop batter by rounded spoonfuls, working in batches, into the hot oil; fry until donuts are dark brown, 3 to 5 minutes. Remove donuts with a slotted spoon. Pour confectioners' sugar into a shallow bowl. Roll donuts in confectioners' sugar until coated.

Per Serving: 391 calories; protein 4.2g; carbohydrates 29.5g; fat 29.9g; cholesterol 46.5mg; sodium 20.2mg.

The best flavour of the flour can make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which not always getting bigger as well as white bread.

To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.