Hi Fit Foodies,
So apparently its Banana Bread day today! I love food holidays and I’m open to celebrating them whenever I can. I bring to you doughnuts! Fluffy pillows of dough and air and banana-bready goodness. It’s baked, It’s gluten-free and It’s vegan. Yum yum in my tumtum. I did a lot of research before I attempted this recipe and here are some answers.
Is yeast gluten free? Yes.
Does gluten free flour rise? Yes, BUT you need a gluten free replacement that acts like a binder to trap the CO2, enter Xanthan gum.
What’s Xanthan Gum? This Article on I’m Gluten Free answers this and more.
Can you fry these? Yes but to be honest there isn’t that much of a difference, plus I have a quick tip below that will leave you with with a nice crunchy texture outside and a soft pillowy dough on the inside.
Still reading? Cool. So these doughnuts have mashed banana, cinnamon, nutmeg, ground ginger and everything you want in a warming slice of banana bread. I also used warm coconut milk to proof my yeast and the resulting flavour is just perfect. Please please try this recipe, dunk it it my coconut milk glaze, then double dunk in in some dark chocolate glaze and go over the top by adding some banana slices, chia seeds, goji berries or almonds. Enjoy and as always, send me pics.
Make 10 – 12 Doughnuts and doughnuts holes
Ingredients
- 4 cups Bob’s Red Mill all-purpose gluten free flour
- 3 teaspoons xanthan gum
- 2 tablespoons active dried yeast
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/3 cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup mashed banana
- 1/3 cup coconut milk
Directions
- In a glass bowl heat the coconut milk for 45 seconds in a microwave. Mix the yeast, sugar to the warm milk and allow 5 minutes activating.
- In another bowl sift together the dry ingredients. Gluten free flour, xanthan gum, salt, cinnamon, teaspoon ground ginger and nutmeg.
- Mix the mashed banana with the vanilla extract and activated yeast mixture. Add the wet ingredients into the dry ingredients and combine with a fork till dough like texture forms, keep stirring the mixture for another 4-5 minutes with a fork to incorporate air.Note: If the dough is too sticky, dust over a handful of flour till you get soft pliable dough. It should be sticky but not TOO sticky.
- Oil a large plastic container and transfer the dough into it.Cover with clingfilm and allow to rise for 60 minutes in a warm spot. In Dubai everywhere is a warm spot, if you’re not in Dubai, inside an inactive oven is great.
- After rising, your dough should be double in size. Flour a work surface and transfer you dough there, using a rolling pin carefully roll out the dough till it’s the height of a of your thumb. `Then use the doughnut cutter to cut out your doughnuts; you might need to reshape the dough a couple of times to avoid waste.
- Line a baking tray with wax paper, place doughnuts, cover with Clingfilm and allow to rise for another 60mins. Patience guys, we are almost there.
- Preheat the oven to 400 degrees and just before you start baking, brush over each doughnut with some coconut oil for a crisp top. Bake for 6 minutes and then flip and brush over coconut oil on the other side. Bake for another 6 minutes or until golden brown.
- While they are still warm dunk in a mixture of half and half coconut milk & coconut sugar with a splash of vanilla.Top some with dark chocolate, some with sliced bananas, some with goji berries. Just have fun really.
Do you have the ingredirnt amounts for the gluten free doughnuts
I have no idea why the ingredient list isn’t showing up, please give me a second to fix it
Hi Nikky, the ingredient list is up! Let me know how you find the recipe xx