No gluten, no problem.
Makes 16
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The lure of a doughnut is hard to resist even when you’re on a diet, but if you’re going gluten-free, it doesn’t necessarily mean you have to pass up on the timeless ring-shaped confectionary entirely. The fried dough prepared here comes with a crisp outer layer that’s heavenly dipped in sugar while warm, and an airy, chewy and cakey bread with a subtle sweetness. A quick and simple recipe, a fast track to a decadent treat.


  • 3 cups (405 g) gluten-free plain flour
  • ½ cup (75 g) 100 per cent corn cornflour
  • ½ cup (90 g) white rice flour
  • ½ cup (65 g) gluten-free self-raising flour
  • 2 tsps (7 g) dried yeast
  • ¼ cup (55 g) caster sugar
  • 3 eggs
  • 185 g butter, melted
  • 1 tsp vanilla essence
  • 1½ cups (375 ml) milk
  • Cooking oil spray
  • Vegetable oil, for deep frying
  • 1 tsp ground cinnamon
  • 1 tbsp caster sugar, extra

Combine sifted flours, yeast and sugar in a large bowl.


Beat eggs, butter, vanilla and 1 cup (250 ml) of milk in a large bowl of electric mixer, on medium speed for 3 mins. Add remaining milk and the flour mixture, 1 cup at a time, beating until combined and smooth.


Spoon mixture into a large piping bag fitted with a plain 2 cm piping tube.


Pipe mixture onto baking-paper-lined oven trays, into 7 cm circles. Spray doughnuts with cooking oil spray. Cover with plastic wrap; stand in a warm place for 40 mins or until doubled in size.


Heat oil in a large, deep frying pan to 180 C. Using a pair of scissors; cut the baking paper into squares around the doughnuts. Pick up the doughnuts with baking paper and gently place, one at a time, upside-down into the hot oil (baking paper will fall off as the doughnut cooks, remove baking paper from oil with tongs). Cook for 3 mins on each side or until golden brown. Remove from oil using a slotted spoon; drain on paper towel.


Toss hot doughnuts in combined cinnamon and extra sugar; serve immediately.

TIP Use a deep-frying thermometer to get an accurate temperature when frying. Doughnuts are best eaten just after they are cooked. They will firm on standing, so microwave on HIGH (100%) in 10-second burst until warm and soft.


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