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.
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:
- oil for frying (The best oil for frying is one that’s neutral in flavour and has a high smoking point. I like to use sunflower oil.)
- 100 g (½ cup) caster/superfine or granulated sugar, for rolling the fried doughnuts
- 200 g (1 cup) Nature’s Charm Coconut Caramel Sauce, for filling. To prevent the caramel sauce from being too runny and oozing out of the doughnuts, I recommend chilling it in the fridge for at least 1 hour before using.)
INSTRUCTIONS
Making the gluten free vegan enriched dough:
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Activate the yeast: In a small bowl, mix together the yeast, 10g (about 1 scant tablespoon) sugar and warm non-dairy milk. Set aside for 10-15 minutes, or until the mixture starts frothing.
Tip: If using instant yeast, you don’t need to activate it. Instead, just add it straight to the dry ingredients along with the sugar. Add the milk that would be used in activating the active dried yeast to the dry ingredients along with the psyllium gel and vegan condensed milk.
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Make the psyllium gel: In a separate bowl, mix together the psyllium husk and cold water. After about 30-45 seconds, a gel will form.
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For the following steps, I recommend using a stand mixer fitted with the dough hook attachment. You can also make the dough by hand, but the mixer makes it much easier and results in a smoother dough.
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In the bowl of the stand mixer, whisk together the tapioca starch, millet flour, sorghum flour, xanthan gum, salt, baking powder and the remaining sugar.
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Make a well in the middle of the dry ingredients and add the Nature’s Charm Sweetened Condensed Coconut Milk, yeast mixture and psyllium gel.
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Knead the dough until smooth and all the ingredients are evenly incorporated, about 5-10 minutes. Use a rubber spatula to occasionally scrape along the sides and bottom of the bowl to prevent any dry patches of unmixed flour. The final dough will be very soft and sticky.
Tip: If your dough is very soft and sticky at this point, that’s perfectly okay! The next chilling step will firm it up and make it much easier to handle.
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