Becky Excell's gluten-free baked ring doughnuts recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Becky Excell’ s gluten-free baked ring doughnuts recipe By You Magazine - February 7, 2021 My gluten-free baked ring doughnuts are super soft, light and finished with a sweet glaze plus sprinkles – ‘Homer Simpson doughnuts’, as I call them! Hannah Hughes MAKES 15 TAKES 45 minutes Butter or oil, for greasing FOR THE DOUGHNUTS 150ml whole milk 1 tbsp lemon juice 345g gluten-free self-raising flour 175g caster sugar 1⁄4 tsp xanthan gum 1 tsp ground cinnamon (optional) 75g unsalted butter, melted and cooled 50g vegetable oil 2 large eggs 1 tsp vanilla extract FOR THE GLAZE 85g icing sugar 3 tbsp whole milk 1 tsp vanilla extract Pink food colouring (or any colour you like) Multicoloured sprinkles (ensure gluten-free) Preheat your oven to 180C/160C fan/gas 4. Prepare a doughnut tin by greasing each hole with butter or a little oil. In a jug, mix your milk and lemon juice then leave to stand for 10 minutes until it curdles a little. In a large mixing bowl, add your flour, sugar, xanthan gum and cinnamon and mix until well combined. Grab another mixing bowl and add your cooled melted butter, oil, eggs, vanilla and curdled milk mixture. Whisk until combined. Pour your wet ingredients into your dry ingredients and mix together, whisking by hand until just combined, then immediately stop mixing. Definitely don’t over-mix this. Spoon your mixture into your prepared doughnut tin, right to the top of each hole. Bake in the oven for 15 minutes until risen and golden. Allow to cool in the tin, then carefully transfer to a wire rack and cool completely. For the glaze, grab a mixing bowl and add your icing sugar, milk and vanilla. Mix until it reaches a smooth, slightly thick but pourable consistency. Add a tiny amount of the food colouring, stirring it in and adding a few drops at a time until you achieve your desired colour. Dip the top of your doughnuts into the icing bowl then cover in sprinkles. Allow to set on a wire rack. TIP Instead of glazing the doughnuts, try a simple sugar finish. While still warm, roll the doughnuts in a bowl of melted butter (about 75g), then roll on a large plate of granulated sugar (about 150g) until well coated. Buy Becky’ s book Our recipes are from How to Make Anything Gluten Free by Becky Excell, which is published by Quadrille, price £20. To order a copy for £17.60 until 14 February, go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved