Gluten-free doughnuts

Recipe: Gluten-free and dairy-free Vegan doughnuts

By
Sunday July 14, 2024 3 minutes to read
Volker Marecek

Volker Marecek

Executive Chef

Beginner

Difficulty: Easy

Ready In: 20 Minutes

Serves: 6

Ingredients

  • 270g gluten-free flour
  • 40g sugar
  • 5g yeast
  • 2 tsp egg replacer (check the packet)
  • 4 Tbsp water
  • 120ml rice milk
  • 30g dairy-free spread/butter
  • Macadamia nut oil

Instructions

1. Mix the ingredients

Mix lukewarm rice milk with yeast. Add egg replacer and melted dairy-free spread. Whisk by hand until consistent.

Add remaining ingredients and whisk by hand until smooth. The consistency should
be nice and thick.

2. Prepare the oil

Using a heavy-bottomed pot or Dutch oven, heat macadamia nut oil to 180 degrees celsius.

3. Fry the doughnuts

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 plopped into the oil.
 
Cook each doughnut for around 1-2 minutes, making sure you turn them over if they keep floating on to one side. When they are tanned/golden, remove them from the oil and allow them to drain on some kitchen roll.

4. Enjoy!

Volker is a distinguished Executive Chef hailing from Germany, and has been at the forefront of culinary excellence since 2009. With a rich tapestry of international experience spanning Germany, Ireland, the United Kingdom, Australia, and Estonia, Volker has been instrumental in elevating culinary standards and crafting exceptional menus for prestigious hotels worldwide…

If you would like to learn more about Volker, see Expert: Volker Marecek.

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