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Gluten-Free Ring Doughnuts Extracted from Freee Baking by Clare Marriage (Ebury Press, £25), Photography by Haarala Hamilton
November 2023
Reading time 2 Minutes

Whether you call them donuts, or doughnuts, this light and delicious version does have two stages but is surprisingly easy to make

Perfect served warm with a cup of your favourite brew. A ring doughnut baking tray is essential for the first baking stage of making these six ring donuts.
Cooking time:
30 minutes
  • oil, for baking tray and frying
  • 75g FREEE self raising white flour
  • 50g FREEE gram flour
  • 150g caster sugar
  • 100ml water
  • 1 tsp vanilla extract

Preheat the oven to 180C, fan 160C, gas 4. Rub some oil around the inside of a six-ring doughnut baking tray.

Measure the self raising flour, gram flour and 75g of the sugar into a mixing bowl and stir to combine.

Add the water and vanilla, stirring to make a smooth batter.

Spoon or pipe the batter equally into six doughnut rings.

Bake for 20 minutes until golden brown. Turn the doughnuts out onto a wire rack.

Line a large plate with two sheets of kitchen paper. Put the remaining 75g of caster sugar into a bowl.

Half-fill a saucepan with oil and put it over a medium heat. Carefully slip a baked doughnut into the hot oil and cook until brown all over, turning over as necessary. Watch and take care as it can brown very quickly if your oil is too hot. Alternatively, you can cook the baked doughnuts in a deep-fat fryer according to the manufacturer’s instructions.

Using a slotted spoon or tongs, lift the doughnut out of the oil onto the paper-lined plate to drain off any excess oil. Transfer the warm doughnut to the bowl of sugar, then turn it over so it is coated in sugar and leave to cool.

Repeat until all doughnuts have been cooked, drained and dredged in sugar.

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