Gluten Free Doughnuts


A couple of years ago I was lucky enough to attend Helene Dujardin’s food photography master class in the North of Ireland. If you have never checked out Helene’s website Tartlette I advise you to head there as soon as possible. As a former pastry chef turned professional food photographer her site is a beautiful as you might imagine.
The course was an amazing opportunity to learn from this very talented woman who was so encouraging of everyone’s efforts even mine, I had just purchased my first digital camera and felt a little out of my depth. I met some incredibly gifted and interesting women, a real international group, who had come from as far afield as Israel and Dubai for this course, only four of us were from Ireland. This lovely group of lovely women were all inspiring and encouraging and were great craic over the week we were there.
Helene does have quite a few gluten free recipes on her site so do trawl through her recipe list for some ideas if you are looking for GF inspiration. The recipe I have here works incredible well with GF flour and gives a gorgeous light bite sized doughnut with a fluffy texture. While Helene’s original recipe calls for a Nutella filling I have just rolled my doughnuts in cinnamon sugar as I wanted something simple to go with a cup of coffee but feel free to try filling these with jam and cream, Nutella, lemon curd or any other filling of your choice.
I used a sugar thermometer her to get the oil to the correct temperature, this is a good piece of kit to invest in, I use it for jam, sugar syrup and deep frying. You could try and guestimate your temperature by test frying one doughnut first to gauge how long cooking time will take but a thermometer will make your life easier. As always when using hot oil take care, when dropping the dough in to the oil try to be as gentle as you can so your hands don’t get spattered with scalding oil!


Gluten Free Doughnuts

3 large eggs
1/4 cup sugar
8 ounces whole-milk ricotta, I used one full tub of Tesco’s ricotta.
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup Doves Farm Gluten Free Plain Flour
1/2 teaspoon of xantham gum
2 teaspoons gluten free baking powder
Sunflower or vegetable oil for frying, something without a strong flavour.
Two tablespoons of caster sugar mixed with 1 tablespoon of icing sugar and a ½ teaspoon of ground cinnamon for coating the doughnuts.

1. In a bowl mix together the eggs, ricotta, sugar, salt and vanilla extract.
2. Mix together the flour, baking powder and xanthan gum and sift in to the wet ingredients, stirring to combine.

3. Heat three inches of oil in a heavy bottomed deep saucepan. When the temperature gets to 375F on your thermometer the oil is ready.
4. Carefully drop a tablespoon of batter into the oil. One tablespoon of batter will make one prefect two bite doughnut and will cook through in the time given here.
5. Cook the doughnut for three minutes on one side and two on the other, mine kept rotating in the oil so I left them in for five minutes, made sure the colour was even on all sides and then removed one to test and it was beautifully cooked through. I cooked seven at a time in my pan but don’t over crowd the pan, you will need to do this in batches.
6. Using a draining spoon remove the cooked doughnuts and drain on some kitchen paper before rolling them in the cinnamon sugar.



Enjoy these little beauties while still warm with some good coffee, perfect for brunch!


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