Who doesn’t love a good doughnut? If you have had doughnuts made with wheat before you will know how hard it is to find a good gluten free doughnut.
I have loved doughnuts for many years and I was determined to try making gluten free ones using banana flour.
It was fun trying various recipe combinations
This recipe produced what was by far the best gluten free doughnuts!
Sometimes I made little dinky doughnuts and at other times bigger ones. You can choose what size to make. It all depends on the size of your pastry cutters.
• 125g banana flour
• 3 tbsp sugar
• 45g butter
• ½ tsp baking powder
• ½ tsp ground cinnamon
• Pinch of salt
• 1 egg beaten
• 60ml milk (1/4 cup)
• 1 tsp vanilla extract
• 1tsp Instant yeast
• ½ tsp xantham gum
• 1tsp sugar
Warm the milk and add the 1tsp of sugar and yeast and put aside in a warm place for the yeast to activate for about 5 minutes. Make sure the milk is not too hot as that will kill the yeast. ( about 32C – 35C is ideal)
Next sift the flour into a roomy bowl. Add the butter, sugar, cinnamon, xantham gum, pinch of salt and baking powder.
Use the tips of your fingers to rub the butter into the flour. Keep going until everything looks like fine breadcrumbs.
By now the yeast should be foamy and frothy which indicates it is ready to use.
Add the beaten egg into the yeast and whisk. Next pour this egg yeast mixture into the flour and mix to combine.
For this you can use a hand whisk, fork, or other appliance of your choice. I use a handheld electric whisk. The key is to make sure everything is mixed properly.
Add the vanilla extract and mix it in.
The dough should be a bit wet and sticks to your fingers. That is okay. That is exactly what it should be like.
Try and resist the urge to add more flour in because this will only make your gluten free doughnuts too dense.
Next the fun part
The main issue for most gluten free recipes has been how to roll gluten free batter since it is usually too wet to handle. Everyone does it differently. I have read some recipes that suggest you pipe the dough with a piping bag. That does work. Some recipes say dust generously with flour which I found compromised the texture of the doughnuts.
But I think I have found an easier way.
What I do is this. I put a bit of oil into my hand and rub it all over my hands, this prevents the dough sticking and makes it easier to handle.
Then I oil a piece of kitchen foil (aluminium foil) and I scrape the batter from the bowl onto this foil.
Then I also rub a bit of oil onto my rolling pin.
Then I pat the dough into a nice round shape and then using the rolling pin I roll it forwards and backwards very gently until I have the desired thickness.
Next I oil two circular pastry cutters of different sizes.
I use the big cutter to cut out the doughnuts and the little cutter for the hole.
I put the doughnuts onto another oiled piece of kitchen foil and keep in a warm place for about 30 minutes to allow them to rise a bit. (see picture below)
Gather together all the left over pastry bits and roll them out to make more doughnuts.
Fry your lovely gluten free doughnuts in hot oil.
I usually fry a couple of doughnuts first as a ‘tester’ to make sure the oil is the right temperature.
Fry the doughnuts for about a minute on each side. Basically they are ready to flip over as soon as they rise to the surface of the oil.
When they are cooked, take them out with a slotted spoon onto a kitchen paper to drain excess oil.
I like to generously dust my doughnuts with icing sugar
These are as good as the real thing if not better!