Gluten-Free Doughnuts with Yeast (Fried Gluten-Free Jelly Donuts)
Making Homemade Gluten-Free Doughnuts may seem like a daunting prospect but it is easier than you think. This recipe tastes just like the real thing and will satisfy any sweet tooth. It uses an easy homemade flour blend and no xanthan gum for soft fluffy doughnuts which you can fill with your favourite jam and roll liberally in crisp sugar.
Servings: 6 doughnuts
Calories: 345kcal
Ingredients
- 1 teaspoon active dried yeast
- 110 ml whole milk
- 30 g honey for softer result
- 15 g psyllium husk not ground
- 100 ml water
- 100 g sorghum flour
- 100 g chickpea flour
- 100 g potato starch
- 1 egg medium
- 1 teaspoon vanilla extract
- 30 g unsalted butter melted (will give softer texture)
- ¼ teaspoon kosher salt
- 1 litre groundnut oil
- 120 g strawberry jam
- 50 g caster sugar
Instructions
Doughnut Preparation:
- Warm 110ml of the milk in a small saucepan over a low heat to a temperature between 100-115°F (38-46°C).
- Pour the warmed milk into a medium-sized mixing jug, then stir in the yeast and honey with a wooden spoon. Allow it to rest for 10-20 minutes or until the surface appears frothy, thick and bubbly.
- In a separate large bowl, stir the water and psyllium husk together until well combined. Allow this mixture to stand for 2-4 minutes until it forms a gel-like consistency.
- In another separate bowl, whisk together the flours and the salt.
- Pour the yeast and milk mixture, flours, cooled melted butter, vanilla, and egg to the bowl with the psyllium gel. Mix everything together for 2-3 minutes with an electric hand whisk or the bowl of a stand mixer. The dough will still look a little sticky.
- Using hands floured with potato starch, remove the dough from the bowl and weigh out into 6 x 100g portions.
- Roll the dough into balls and place on a baking tray lined with parchment paper. Space them apart and cover them loosely with oiled cling film.
- Place the baking tray in a warm space to allow the dough to prove for 45 minutes – 1 hour during which the doughnut balls should have almost doubled in size.
Frying the Doughnuts:
- About 30 minutes into the doughnuts' proving time, prepare the oil for frying.
- Fill a medium sized deep-sided saucepan with the oil and heat it to 160-170°C / 320-340°F. It will take about 10 minutes to reach the right temperature.
- Carefully fry each doughnut for approximately 2 minutes on each side, or until they are golden brown. Use a slotted spoon to remove them from the hot oil and drain on paper towels or a clean absorbent cloth.
Filling and Coating the Doughnuts:
- When the doughnuts are cool enough to handle fill them with jam (or a filling of your choice). Fill a piping bag, fitted with a long doughnut piping tip (Bismark pastry tip), with the jam. Insert the tip into the side of each doughnut until it reaches the centre and squeeze in the jam until the jam starts to leak out of the doughnut hole.
- Pour the caster sugar into a small bowl and roll the filled doughnuts in the sugar to coat them evenly.
- Enjoy your homemade jam-filled doughnuts straightaway!
Video
Notes
I recommend eating the doughnuts the same day they are made for the best results.
Ingredient substitutions
- I don't recommend swapping the flour for a gluten-free all-purpose blend as the results will not be the same.
- Instead you can swap the chickpea flour for defatted almond flour (not ground almonds).
- The sorghum flour can be swapped with oat flour.
- The potato starch can be swapped for tapioca starch.
- The eggs used in this recipe are medium size, 60g with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.
- Groundnut oil can be swapped for vegetable oil or canola oil.
- The yeast should take between 10-20 minutes to activate. You know it's ready when it froths up and there are lots of air bubbles in the mixture.
- See the post above for my recommendations on the best way to proof your dough. You know the doughnuts have finished proofing when they have almost doubled in size.
- The cooking oil should be maintained at a temperature of between 160-170°C / 320-340°F.
Nutrition
Calories: 345kcal | Carbohydrates: 61g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 147mg | Potassium: 456mg | Fiber: 6g | Sugar: 22g | Vitamin A: 230IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 2mg