Gluten free donuts

Gluten-free diet today is not as complicated as it was 20 years ago. More and more people eat or are familiar with gluten-free food being so because of their own interests or interests of their friends or family. Therefore, the quality is getting better every single day and more and more products are available. This brings us to the fact that today’s specialties, such as different types of gluten-free dough, are improved to the point one cannot tell the difference between gluten and gluten-free products.

On the other hand, there still is a lack of fresh gluten-free food such as hot bread, rolls, donuts or cakes in many countries. Unless you live in Rome or Paris you mostly have trouble finding bakery offering freshly baked gluten-free pastry. Looking from the bright sight, people with gluten problem make these delicacies at home and try their best to make them better every single time until they become a perfection. Dear all, I prepared a recipe which will pamper all your senses and make every person stop in front of your doors.



300ml lukewarm water
1 tsp brown sugar
1 package dry yeast ( 1 tbsp)
pinch of salt
2 egg yolks
1 tsp rakija or rum
250g  Schär Mix B – Bread Mix flour
4-6 tbsp boiling water

Put lukewarm water, sugar, and yeast into a bowl. Steer well, cover and leave for 10 minutes for yeast to activate. Add eggs, salt and a teaspoon of rakia or a rum. Alcohol will prevent donuts to absorb too much oil. Add flour and compactly knead to get a bit sticky dough. Put oil to the working surface and expand the dough to get 1,5 cm thickness. Leave for 20 minutes for the dough to start growing. When it grows, pour it with 2 teaspoons of boiling water, knead well and leave for an additional 20 minutes to start growing again. Repeat this process one or two more times, depending on how much it grew. Bake donuts in deep, preheated oil on medium strong heat. Heat shouldn’t be too strong as donuts will bake only from outside. When you put donuts into the pan, cover it, and gently shake it to help donuts to grow better. Turn them around from time to time until they become golden-yellow from both sides. When done, place them on a kitchen towel to absorb the oil surplus.

Serve them salty or sweet, just the way you like it. Enjoy! 

Leave A Comment