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Gluten-free donut


Gluten-free donut

Gluten-free donut: the perfect wake-up dessert suitable for the whole family. Here is the perfect recipe with rice flour.

Today we are experimenting with a new recipe using flours obtained from gluten-free cereals. We will create a soft and vanilla-scented dessert , perfect for breakfast or a snack. We are talking about the gluten-free donut, a real delicacy that is simple to prepare.

To make this gluten-free recipe also suitable for lactose intolerants we will use rice milk, a vegetable drink which with its naturally sweet flavor allows us to reduce the overall quantity of sugar contained in the cake.

Gluten-free donut
Gluten-free donut

Preparation

How to prepare the gluten-free donut recipe

1

Place the eggs with the sugar in a bowl and beat them with an electric whisk until the mixture is light and frothy.

2

With a small knife, cut the vanilla pod in half lengthwise and remove the seeds using the tip of the knife itself. Add them to the eggs together with the milk and oil .

3

Now add the rice flour , the starch sifted with the yeast and mix, again with the whisk, so as to mix the ingredients well and obtain a smooth and fluid mixture.

4

Oil and flour a donut mold and pour your dough. Bake at 170°C for 35 minutes , using a toothpick test to test whether it is cooked.

5

Let it cool completely before removing it from the mold and serving, decorating as desired with a sprinkling of icing sugar .

We also leave you a short video with all the steps to make it. Easy right?

You can vary the aroma of the cake by replacing the vanilla with lemon or orange zest , or by adding chocolate chips to the mixture, which are always very popular. Finally, rice milk can be replaced with cow's milk or another vegetable drink of your choice.

Another variant is obtained by replacing 30 g of rice flour with 20 g of bitter cocoa powder , well sifted. It takes very little to bring a gluten-free cocoa donut to the table.

Conservation

The gluten-free donut will keep under a cake container for up to a week.

Read also
Plumcake with corn flour: finally a different recipe than usual (and gluten-free)

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