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  • By Admin
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  • 10 Dec 2024

Gluten Free Lemon Doughnuts

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.

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