My ’50k’ Mini Gluten Free Doughnuts Recipe (dairy free, low FODMAP)

Gluten free doughnuts recipe. I never thought I’d say those four magic words on my blog, but here we are! They’ve got a crisp, golden exterior with a light fluffy centre, a light dusting of sugar and you only need 6 ingredients.  This recipe is dairy free and low FODMAP too.

I’ve dreamed of creating the perfect gluten free doughnuts recipe for sooo many years now. Sadly, every time I tried to make them, they always went so horribly wrong!! But this time, I’ve totally nailed it and you’ll only need 6 ingredients and some cooking oil…

But first of all, why is it called my ’50k’ gluten free doughnut recipe? Great question, me.

Well, I just reached 50k followers on Instagram, woooo! I know it’s sad and nobody cares, but I do reeeeally appreciate every one of you who follows me you know.

(and if you don’t follow me, obviously I hate you <– sarcasm detected)

I started my blog back in 2013 just to try and help people like myself find something to eat that didn’t taste like cardboard. But I never knew that food blogging would turn into my actual bloody job though! But needless to say, it wouldn’t be possible without all you lovely lot supporting me along the way.

So to show my appreciation, I just wanted to create a recipe that I knew you’d all love. I wonder what that could be, then?

Let’s be honest, I knew it had to be gluten free doughnuts. It just had to be. But I also knew it would be nigh-on impossible!!

(if you’ve ever tried to follow a muggle doughnut recipe and simply substitute gluten flour for *gluten free* flour, you’ll know exactly what I mean!)

I also didn’t want to create ‘just another baked doughnut recipe’. Firstly, there’s tons out there already. Secondly, let’s be honest – they’re so much more like a sponge cake than the doughnuts I actually miss eating. I need fried doughnuts in my life!

So – several million ruined doughnuts later and here I am, sharing my gluten free doughnuts recipe. I still can’t quite believe it!

All those failed attempts that went straight into the food waste / the pain of wasting money on ingredients with nothing to show for it / the mountains of washing up knowing you’ll have to still do it all over again tomorrow, were totally worth it in the end.

I promise you this: these doughnuts exactly like the ones you miss and love. They’re sort of a cross between those doughnuts you’d get in a paper bag at the seaside and a jam doughnut from the supermarket bakery.

Crispy and sweet on the outside and soft and light in the middle. And honestly – nobody would ever know they’re gluten free, dairy free and low FODMAP.

Creating the batter for this recipe is so incredibly simple. You’ll need two bowls – one for your dry mixture and the other for your wet mixture. Then you combine them. It’s so easy and there’s no yeast, so you don’t even need to wait for proving or rising or need to knead.

(that would be a great baking blog name if anyone is looking for one!)

I’m not gonna lie, perfecting the shape of your gluten free doughnuts took me a little practise. But having an ice cream scoop like this worked wonders for dispensing the batter into hot oil is pretty much essential if you want a nice, spherical shape.

(I’m certainly not a professional anything, so you might even do it better than I did!)

Otherwise, you can get more of a teardrop shape but hey – they all taste the same at the end of the day! Keep practising and see how you go. I’d also recommend picking up a Thermapen which makes this recipe a billion times easier by letting you know the exact temperature of your oil – check it out here.

Ok, so here’s my gluten free doughnuts recipe, enjoy!

Gluten Free Doughnuts Recipe (dairy free, low FODMAP)

Gluten free doughnuts recipe? Here's the only one you'll need if you crave little fried doughnuts that are crispy on the outside and fluffy in the middle.

SERVINGS: 20 mini doughnuts

PREP TIME: 15 minutes mins

TOTAL TIME: 35 minutes mins

PRINT RECIPE

5 from 114 votes

Ingredients  

1x2x3x

• 1.5 litres vegetable oil for frying

For your dry mixture

• 270 g gluten free plain flour
• 70 g caster sugar
• 2.5 tsp gluten free baking powder

For your wet mixture

• 2 eggs
• 120 ml milk (dairy free - or lactose free if low FODMAP)
• 2 tbsp dairy free spread (melted to be totally liquid - it took 15 seconds in my microwave)

Instructions

• Start by heating up 1.5l of vegetable oil in a saucepan to 170-180c. It should be around 1.5 inches deep - the smaller the saucepan, the less oil you'll need. Make sure the oil isn't too close to the top of the saucepan!
• While that's heating up, create your batter. In a large mixing bowl, add your gluten free flour, baking powder and sugar.
• In a smaller mixing bowl. Crack in your eggs, add your milk and your melted dairy free spread. Whisk by hand until consistent.
• Add your wet mixture to your dry mixture and whisk by hand until smooth. The consistency should be nice and thick. The runnier it is, the worse it will be to work with. If it just constantly streams off your whisk when you lift it, it's too runny. Check the photo below for a visual aid - if the photo is too small to see, check below this recipe for a bigger version of the same photo.
  
• Hopefully your oil has now reached 170-180c. I test the temperature using a digital cooking thermometer. If you don't have one, simply drop in a little batter. If it sizzles, it's probably about right to start cooking. There should be no oil spitting at any point!
• Scoop a nice level ice-cream scoop of your batter and drop it into your oil from an inch or so above the oil. The key to getting a nice round shape is to not let it drip out of the scoop for too long after it's plopped into the oil. This can take some practise to get the right shape.
• Cook each doughnut for around 1-2 minutes, making sure you turn them over if they keep floating on one side. Occasionally check that your oil is still within the 170-180c temp range if you can. When they're nice and tanned/golden, remove them from the oil and allow them to drain on some kitchen roll.
• Finally, roll your doughnuts around in a bowl of sugar once cooled and enjoy! Serve up with a little jam to dip them in - it's divine.

  Enjoy! These doughnuts are best enjoyed hot, fresh and eaten ASAP, but you can always warm them up again in the microwave to restore them to their full glory too. Enjoy!
  

Notes

COOKING TIPS: If your doughnuts turn out to be over browned but the middle still looks like batter when you cut them open, then your oil is too hot. The outside is cooking too fast before the middle has had a chance to cook!

If your doughnuts are lovely and golden but the middle is still looking like batter, then you probably need to turn it up a little OR cook them a little longer.

A digital cooking thermometer really takes the guess work out of this or even better - owning a deep-fryer! It can regulate the temperature for you, ensuring an even cook. I didn't use one to make this recipe though FYI.

Also, if your doughnuts have 'tails' from dripping batter, you can always trim these off for a better spherical shape once cooled.

Thanks for reading all about my gluten free doughnuts recipe! If you make them, I’d love to see how they turned out so don’t forget to take a snap of your creations and tag me on Instagram!

Plus, I’m giving away a £50 supermarket voucher every month to my fave pic, so get baking!

Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment!

Thanks for reading,

Becky xxx

Oh and don’t forget to pin this for later!