Rachel’s
creative
cooking
Mini Gluten Free Doughnuts
It’s now that time of year where all we (I, especially) want to do is eat
sweet treats in our jumpers in front of the TV and so I wanted to share
with you my doughnut recipe. These doughnuts are super easy to make
and you can be eating them within half an hour, warm from the oven,
dipping them in melted chocolate... which actually sounds like a really
good idea right now!
For the glaze:
180g icing sugar
1-2 tbsp milk
Optional:
sprinkles
chocolate
Preheat the oven to 180°C. Lightly grease a
6 hole doughnut tray with oil.
150g gluten free/ rice flour
30g glutinous rice flour
¼ tsp bicarbonate of soda
¼ tsp cream of tartar
1½ tsp baking powder
¼ tsp salt
60g caster sugar
120g unsalted butter
1 tsp vanilla extract
2 eggs, separated
230ml milk
oil, for greasing
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In a saucepan, gently warm the milk (don’t
boil), remove from the heat and add in the
butter to allow it to melt. Stir in the vanilla
and egg yolks.
Whisk the egg whites up to soft peaks (until
you can lift the whisk out and the whites
make peaks that fall over).
Add all of the dry ingredients to a large
mixing bowl and make a well in the centre.
Pour the liquid from the saucepan into the
centre of the well and stir into the flour.
Fold in the egg whites using a spatula until
the batter is smooth with no lumps of egg
white.
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