Gluten Free Lemon Doughnuts
Takes 30 minutes. Makes 12.
Here is my super simple recipe for soft and fluffy gluten free lemon doughnuts. Not only are they easy and quick to make, but they are also a one bowl recipe! Minimal dishes is important to me.
Ingredients
Most of these ingredients are things you should have in your gluten free cupboard already, gluten free flour, milk, eggs, baking powder, sugar and lemons. This recipe doesn't even contain xanthan gum! For the sugar, ideally you would want to use caster sugar in the batter, and granulated sugar for coating. This is just so you get that classic gritty sugary doughnut feel on the outside. But if you only have one type, that's not to worry.
The only ingredient that might not be one that you have is Glutinous Rice flour. This can be found in health food stores, asian supermarkets, or on amazon.
Glutinous Rice Flour
Yes, you read that right! Glutinous rice flour is the special ingredient that make these doughnut extra soft and delicious. But don't worry, glutinous does not mean that it contains gluten. While it comes from the same latin meaning (glue) it does not refer to the protein. Glutinous means like glue in texture; sticky, and that is exactly what this flour is like. It's actually the same flour that they use to make mochi in japan. Using a bit of this in the mixture gives a lovely lightness to the doughnuts, and even helps them last a little bit longer. If you can't get glutinous rice flour, you can substitute is for an extra 30 grams of gluten free flour, but it won't give the exact same texture if you were to use glutinous rice flour. Please note, glutinous rice flour and normal rice flour are not the same thing! They come from different types of rice. Glutinous rice flour is also called sweet rice flour!
Doughnut Mould
The doughnut mould I use for this is a silicon one that can bake 6 medium sized doughnuts at a time. I personally really like using the silicon ones as they are super easy to remove the doughnut from, as well as easy to wash and store. This recipe would also work with a doughnut tin if you don't have the silicon moulds.
I N G R E D I E N T S
130ml milk
2 eggs
40ml vegetable oil (+1 Tbsp for greasing)
120 grams gluten free flour
40 grams glutinous rice flour
60 grams caster sugar
3 tsp baking powder
4 tsp lemon juice
Rind of one lemon
1/4 granulated sugar for coating
M E T H O D
Preheat oven to 200° Celsius, bake. Grease the doughnut moulds with vegetable oil.
In a large bowl, whisk the milk, eggs, and vegetable oil together until combined.
Sift in the flours, sugar and baking powder and whisk again until there are no lumps.
Fold in the lemon juice. The consistency would be about the same as pancake batter.
Pour the mixture into the doughnut moulds. This mixture should be enough for 12 medium doughnuts, so if you are using a mould with 6 doughnut holes, split half the batter across the first 6 and leave the rest for a second batch.
Bake in the oven for about 11 minutes. The doughnuts should have risen nicely and be a beautiful golden colour.
Remove them from the oven and let them cool slightly before turning them out onto a cooling rack.
Sprinkle the doughnuts with granulated sugar and lemon rind and enjoy. Doughnuts are best eaten within a 2 days. Keep in a sealed container.
