DOUGHNUTS

I can't remember what 'wheat' doughnuts take like, but these taste like what I think doughnuts should taste like and my partner, who can still eat 'wheat' doughnuts says these are amazing and he can't tell the difference. 

I no longer have to wish that I could still eat gluten so I could have things like these, I no longer think people who can eat gluten are lucky. These doughnuts make me feel lucky. 

Thank you to whoever it was who came up with this recipe, I can't remember where I got it from it was so long ago the first time I made these. I don't know why I haven't posted this sooner. But whoever you are, wherever you are I love you. These are fantastic and with the recent craze of this 'Krispie Kreme' frenzy everyone seems to be in, I say who needs it when I have these.

INGREDIENTS:

• 1 egg
• 1 cup(237ml) soya milk mixed with 1 Tblsp lemon juice (or if you can have dairy use regular milk mixed with the lemon juice or simply use buttermilk)
• 1/8 cup(30g) butter, melted and cooled
• 2 1/2 cups(350g) gluten free flour blend ( I use Doves Farm plain white flour blend)
• 1 tsp xanthan gum (omit this if your flour blend already contains it)
• 1/2 cup(115g) sugar
• 1 tsp baking soda 
• 1/2 tsp baking powder
• 1 tsp salt

METHOD:

1. Combine eggs, milk and melted butter in a large bowl. Mix well with a whisk or fork.
2. Combine dry ingredients in a separate bowl and add to the wet. Mix by hand with a large spoon. (Do not use an electric mixer)
3. Let bater rest for about 15 minutes. Turn dough onto a well floured surface. If dough is sticky, work in more flour until you get a soft dough.
4. Roll dough to 1/2 inch thick and cut with a doughnut cutter or use one large round cutter about 8cm in diameter and then a small cutter or lid about 2cm in diameter to cut out the middle (unless you are making filled dougnuts, then you do not need to cut out the middle)
5. Fry the doughnuts in 1 to 3 inches of very hot oil (375 F) until brown on one side. Turn doughnuts over and brown on the other side. I maintained the temperature of the oil using a candy thermometer and adjusted the heat as necessary. If your oil starts to smoke, the oil is too hot, I remember this from the first time I made them and did not have a candy thermometer. Be gentle when placing and turning doughnuts so as not to splash hot oil on yourself and make sure to use a metal or heatproof utensil.
6. Lift each doughnut out and place on a plate with sugar to coat while they are still warm. Or if you are making chocolate glazed doughnuts, see below.

Chocolate Glaze (optional)

INGREDIENTS:

• 1 1/2 Tblsp melted coconut oil
• 1 1/2 Tblsp unsweetened cocoa powder
• 1 1/2 - 2 Tblsp hot water
• 3/4 cup(85g) confectioners sugar
• 1/2 tsp vanilla

METHOD:

1. Mix the coconut oil and hot water in a bowl. Sift in the confectioners sugar and cocoa power and mix well. Stir in the vanilla.
2. Invert the doughnuts and dip into the chocolate glaze. Turn chocolate side up and place on plate or greaseproof paper lined tray to set.

*Note* Like 'wheat' based doughnuts, they are best eaten on the day they are made. By the next day they will be a little stale. But they can be frozen to keep them fresh. This recipe makes about 12 dougnuts. I make half this recipe at a time so I don't have so many. 

For filled doughnuts:

If you are making filled doughnuts, fry them first, then while they are still warm, poke a hole in both sides of your doughnut and use a pastry syringe or long nozzle on your pastry bag and pipe in the filling of your choice until you see the doughnut swell and before it bursts. You will get the hang of it after a couple of doughnuts.
Why not try filling with jam and coat with sugar, or fill with custard and top with the chocolate glaze. The combinations and filling choices are endless I'm sure.

Sourdough Pizza

Gluten free and Dairy free

I'm back. I know I haven't posted anything for quite a while. I haven't had internet access for the past few months. Been missing my blog. But I've been baking away and have some recipes for you.

Pizza. This is something I know people who can't have gluten really miss. I know some friends who haven't had pizza in 10 years, even 20 years! I've been experimenting with Pizza for at least the last year, trying to get it right, and I have finally come up with a recipe that works really well.

Sourdough is the trick. It just seems to give it the right flavour. It's magic.
And Psyllium Husk Powder helps tremendously as well with the taste and consistency.

First, read my recipe for Sourdough Starter. It needs to be made in advance before you can make the pizza.

I also add packet yeast to my pizza dough as well as the sourdough starter, as I always have difficulty with rising gluten free dough, and using both together seems to work very well where I have failed in the past. and as I said the sourdough gives the pizza the right flavour.

INGREDIENTS:
2 cups gluten free flour ( I use 1 cup rice flour and 1 cup any other mix of gluten free flour)
1 Tblsp Psyllium Husk Powder
1 sachet dried yeast (about 1 Tblsp)
1 tsp salt
1 Tblsp sugar (or golden syrup)
1 Tblsp olive oil
1 cup sourdough starter
1 - 1 1/2 cups water

Tomato Sauce
Toppings of your choice

METHOD:
1) In a bowl, combine flour, psyllium husk, yeast, salt and sugar.
2) Add the olive oil, starter and water until you get a soft sticky dough. I find a soft wet dough works better than a stiff dough.
3) Scoop the dough onto a greased pan, and using floured hands pat and spread the dough into a circle, or whatever shape you want, and to whatever depth you want, depending if you want a thick base or a thin base. (This amount for me makes two medium pizzas with a medium depth crust)
4) Cover with a cloth and leave in a warm place to rise for about an hour.
5) While the dough is rising, preheat the oven to190C/375F/Gas Mark 5. And prepare your toppings. Here is my recipe for Pizza Tomato Sauce.
6) Bake the pizza dough crusts first for 15 mins.
7) Spread tomato sauce over crust and add toppings of your choice. Drizzle olive oil over the pizza and sprinkle oregano and black pepper over.
8) Bake for 20 to 25  mins.