Allergy Friendly Donuts…


Whoever would have thought that dairy-free, egg-free, wheat-free, soy-free donuts can taste so good and have the texture of the real thing. This recipe is adapted from a recipe that I got from the ‘Living Without’ recipe corner. However, I have ensured that it is free of the top 8 food allergens and more.

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Frying the donuts...

 

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The final yummy product 🙂

 

Ingredients:

White rice flour: 1¼ cups
Sugar: 1 cup
Potato starch: 7/8 cup
Tapioca starch/flour: ½ cup
Matpe bean flour / Mung bean flour: ½ cup + 1 tablespoon
Xanthan gum: 4 tsp
Salt: 1 tsp
Baking powder: 1 ¾ tsp
Instant dry yeast: 7½ tsp
Warm milk (rice, oat or hemp milk) or warm water: 1¼ cups
Dairy-free / soy-free margarine, melted: 1½ sticks
Egg substitute equivalent to 2 large eggs
Oil for deep frying

Method:

  1. Place the dry ingredients in a bowl of a stand mixer fitted with a flat beater. Beat briefly to combine.
  2. Add rice, hemp or oat milk, melted margarine and egg substitute to dry ingredients. Beat for 5 minutes at medium speed.
  3. Let dough rest for 20 minutes in a warm and dry place.
  4. Cut 6 inch squares of parchment paper. Spoon dough into a plastic bag with the bottom corner cut to create a 1/2-inch opening. Pipe a donut shaped circle onto each parchment square. Set squares on baking sheets and let proof for 20 minutes in a warm, humid environment like inside the oven or cupboard with a bowl of hot water next to it.
  5. In a deep frying pan, heat oil over medium heat. Gently slide 3 or 4 donut sheets into the oil and fry until golden brown on both sides. Remove the donuts with a slotted spoon onto a plate lined with of paper towels to soak up the extra grease.
  6. While still warm, sprinkle donuts with sugar, powdered sugar or cinnamon, if desired. If you want to put chocolate syrup on top – wait for the donuts to come to room temperature.

Tips:

  1. Some egg substitutes are:

     2. To help form the donuts, shape them with plastic wrap that’s sprayed with vegetable oil

     3. If possible, use hemp milk because it is nutritionally far superior.

9 thoughts on “Allergy Friendly Donuts…

    1. Hi Peter,

      Thank you for visiting my blog. I use Hemp milk in a lot of my allergy friendly recipes because it really packs a nutritional punch 🙂 Appreciate the coupons – I will be using them.
      The donuts are amazingly close to the real thing!

      Regards,
      Anu

  1. Looks delicious.I will try it.Thank you. I just wanted to share quinoa ith you. It has been something that also adds protein and I have used quinoa flour in a lot of my recipes for my son.

  2. Hi Anu,

    have u ever tried making wheat-free jilebi on the same lines?Would it need yeast?

    Pratibha

    1. Hi Pratibha,
      Sorry about the delayed response. I was trying to think of what would work well. Here are a couple of suggestions:

      1) Use the same flour mix as in the donut recipe with the dry yeast.
      2) Use soaked urad daal (matpe bean) batter as used in making a similar southern sweet called ‘jangiri’. Here is a link to a good and easy recipe I found – http://www.divinerecipes.com/recipe.cfm/recipeid/14098/vegetarian-recipes/Jangiri—Sweet

      Hope that helps.
      -Anu

  3. I just read couple of blogs and recipes(honestly- but will surely check the whole blog) & I can tell all this inforamtion is so valuable. Saurabh Agarwal told me about this blog. Many thanks to him! And above all Million thanks to you!!!

    I was looking for donut recipe from quite some time for my son who also have food allergies, even tried a few but not much luck. I am definately going to try this one…

    1. Hi Parul,
      Thank you for visiting AllergyFoodie! Yes – the donuts taste awesome. You should definitely try them…
      Best wishes,
      Anu

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