Member recipe

Gluten an sugar free jam/no jam doughnut/berliner doughnut

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Cooking time

Prep: 1 hour Cook: 30 minutes

Skill level

Easy

Servings

20 doughnuts

So many of us these days have food intolerances and gluten is no exception. I was recently diagnosed with an auto immune illness called Hashimotos. Like so many others I went into panic mode and ventured on the net to find the cure, only to find out that the words “could, should, and might” are all carefully used to basically tell us that it is a condition that will never go away. There is plenty of advice on what to do and not to do - everyone seems to be an expert, mainly based on their own experiences - and this helps us newbies to extract the details most pertinent to us. It is fair to say that I was relieved to have found out what was wrong with me after almost 5 years and numerous trips to the GP but in the same time frightened that I will never get well. So at this point you probably think this is the saddest doughnut making recipe you have read, and you wonder what is the connection with gluten and sugar in all this! Well apparently the thyroid cells see the protein in gluten as an enemy and start to defend themselves, which is not good for me, even though for some reason the cells think they are doing me favours! So in an attempt to improve my health I have decide to test the theory to see if it is applicable to me and remove gluten from my diet. This is how the adaptations of my favourite recipes begun and gluten free bakes and cakes was born! Back to the doughnuts. My favourite dessert of all time. Growing up in Western Romania, the cuisine is heavily influenced by the German, Austrian, Serbian, Mediterranean and Hungarian cuisine, doughnuts were regulars at our dinner table, especially on a Sunday or Bread Making Day. The Berliner dough should be somewhat softer than normal yeast dough, however it must not be sticky. Before you start gathering the ingredients together read the Tips section at the bottom of the page.

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Ingredients

  • 500 grams(g)f gluten free self raising flour
  • 3 egg yolks
  • 200-250 millilitres(ml) of warm milk
  • 1 tsp of yeast or 25 gr of fresh yeast ·
  • 60 g of butter
  • 1/4 tsp of vanilla essence ·
  • 2 1/2 tbsp of xylitol natural sweetener
  • 1/4 grated lemon or orange peel (no juice) ·
  • 100g of icing xylotol (blitz the granules the food or coffee processor to obtain the fine texture) ·
  • 1/4 tsp Xanthum Gum
  • 750 ml of oil for deep frying

Method

  1. Firstly mix the warm milk (200 ml initially) with yeast and a pinch of sugar and a sprinkle of flour on top (so you can see how much has the yeast risen) and let it rest in a warm place for about 10 minutes. Separately, mix the flour with the remaining sugar, salt and xanthum gum, now make a hole in the middle and add the wet ingredients: eggs yolks, vanilla essence, soft butter and the fruit peel, followed by the risen yeast (now that the flour has bubbled up)! Pour it over and knead to a smooth dough, it should take about about 5 minutes.

  2. Cover the dough and let rise in a warm place for 30 minutes, knead a second time for 3 min and let it rest for another 15 min.

  3. Roll the dough in a circle/square, about 3cm thick and cut the round shapes using a flour dusted glass or cookie cutter. Now place the circless on a floured surface or non stick baking paper and cover, keep in a warm place an wait until the dough has doubled in height(appox 20min).

  4. Heat the fryer to 160 °, and add the dough pieces, no more than three at a time. Always put them top first in the hot fat until they turn golden brown, about 3-4 minutes on each side.

  5. TIPS The jam must be the consistency of thick double cream, not too liquid or too thick. Excessive kneading is not necessary as there is no gluten to activate, so homogenise the ingredients and you are done. Suitable for diabetics or insulin resistant due to the fact that xylitol is a natural sweetener with a very low GI index around 7 and very low in calories 4kl for 1 tsp. To find out more about xylitol, follow the link: http://www.bbcgoodfood.com/howto/guide/sugar-substitutes-xylitol-explained Make sure the room is warm if not it will not rise much, which is what happened to mine. If the room is cold, start the oven on 50 degrees and let the door open so the heat can rise to you near by doughnuts.They tasted yumm! This can be adapted using the same ingredients less xanthum gum for standard flour but no sugar or all together the traditional way.

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