Gluten-free Vegan Baked Doughnuts Recipe
Gluten-free baking can be very tricky and, to some extremely scary. Those of us who don't suffer any allergies or intolerances need to count our blessings. You may ask why I experiment into gluten-free baking? The reason is that I like challenges.
My first ever challenge was to create a fresh lasagne using no processed ingredients for a child who had to be on a gluten free, corn free, dairy free, soy free and egg free diet. It was a challenge indeed but managed to make a portion of fresh pasta, and a bechamel sauce that had a creamy and smooth texter with a cheese sauce that was close enough to real cheese. It was then I thought of all the people with restrictive diets. Many are fortunate to live in countries where access to gluten-free products is easy and relatively sold at a reasonable price, but for those living where supply is limited and at an arm and leg for a price, it is a problem.
Gluten intolerance is a growing condition, and, in this recipe, I tried to use gluten-free flours that are readily available in my local market.
Usually, gluten-free baking can call for a gazillion ingredients, but this one calls for 12 only once you have prepared the flour blend.
Gluten-free baked goods can never mimic regular baked goods but, trust me; this recipe tastes yummy and is very easy and quick to prepare.
Yield: 9 doughnuts
Preparation Time: 5 minutes
Start to finish: 30 minutes
1 1/2 cups my gluten-free cake flour blend*
1/2 teaspoon xanthan gum
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1/2 teaspoon vinegar
1/3 cup vegetable oil
3 Orgran egg replacer, slightly beaten or 3 eggs
1/2 cup soy milk, or coconut milk
1/4 cup soda water
2 teaspoons vanilla extract
· Preheat oven fan setting to 160 C.
· In a bowl mix all the dry ingredients with a whisk.
· In a blender put all the wet ingredients and blitz until incorporated then add the dry ingredients and blend until no lumps appear.
· Grease a silicone baking doughnut mould with butter or oil and divide the mixer amongst it.
· Place in the oven and bake for 25 minutes.
· Take out and turn over on the cooling wire rack, be patient as they are tricky to come out.
· Once cooled you have the option to glaze them with icing, coat them in chocolate or preferably just consume as is for a healthier alternative.
· For the icing, mix 6 tablespoons of sifted icing sugar with 1 tablespoon of water and whisk until no lumps appear. Glaze the doughnuts using a brush and leave to harden. For a deep glaze coat several times.
*My gluten free flour blend is 1 cup red rice flour or brown rice flour, ½ cup tapioca flour and half a cup sorghum flour.
· This recipe is successful with my flour blend.
· Suitable for storing in an airtight container for 3 days.
· Make a big batch of the gluten free cake flour blend and use it as regular flour adding xanthan gum.
· Suitable for freezing.
· The soya milk can be substituted with any other non- dairy or regular milk.
· Regular eggs can be used.
Per Serving (excluding icing): 193 Calories; 8g Fat (39.6% calories from fat); 2g Protein; 27g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 272mg Sodium.