The days of missing doughnuts because you can’t eat gluten, dairy and/or eggs are officially a thing of the past. These gluten free vegan doughnuts are the real thing: perfectly pillowy-soft and fluffy, easy to make and filled with the most luscious vegan caramel sauce. And these aren’t cake doughnuts – oh no, these are proper fried yeast doughnuts and they’re SPECTACULAR.
Prep Time 1hour hr 15minutes mins
Cook/Bake Time 5minutes mins
Chill + Proof Time 2hours hrs 30minutes mins
Total Time 3hours hrs 50minutes mins
Servings8 doughnuts
INGREDIENTS
Gluten free vegan doughnuts:
▢10 g (2½ tsp) active dried yeast (If using instant yeast, use 8g.)
▢30 g (2½ tbsp) caster/superfine or granulated sugar, divided
▢90 g (⅓ cup + 2 tsp) non-dairy milk, warm (You can use almond, rice, soy or oat milk (provided that you’re not sensitive to oats), but I don’t recommend using coconut milk.)
▢10 g (2 tbsp) whole/rough psyllium husk (If using psyllium husk powder, use only 8g.)
▢150 g (½ cup + 2 tbsp) cold water (It doesn’t need to be chilled from the fridge, just cold from the tap is OK.)
▢160 g (1⅓ cups + 1 tbsp) tapioca starch (You can use an equal weight of arrowroot starch, cornstarch or potato starch instead.)
▢130 g (¾ cup + 3½ tbsp) millet flour, plus extra for flouring the surface (You can use an equal weight of finely milled/ground brown rice flour instead, but your doughnuts might be slightly less fluffy.)
▢25 g (3 tbsp) sorghum flour (You can use an equal weight of light buckwheat flour, white teff flour or oat flour instead. Use the latter only if you’re not sensitive to oats.)
▢5 g (2 tsp) xanthan gum
▢5 g (1 tsp) salt
▢8 g (2 tsp) baking powder
▢80 g (¼ cup) Nature’s Charm Sweetened Condensed Coconut Milk
You will also need:
Gluten Free & Vegan Caramel Doughnuts
