Thursday, February 18, 2016


Not any doughnuts, but gluten and dairy free ones. What about that? If you have gluten and dairy intolerance, try my recipe. If you don't, try the same recipe and replace what is written with purple in parenthesis. 

- 1 cup almond milk (1 cup whole caw milk)
- 2 eggs
- 2 and 1/2 cups all purpose gluten free flour (3 cups wheat flour)
- 1/2 teaspoon yeast
- 1 teaspoon cane sugar
- 1 teaspoon of olive oil
- finally grated zest from half of lemon
- 300 grams (10 oz) xylitol

Warm the milk at 35-40 degrees Celsius (or let's say at the temperature of your skin). Dissolve the yeast in one tablespoon of milk and add the sugar. Then pour after the rest of the milk. Beat with a folk the eggs, pout over the milk. Add the olive oil and the grated zest. Add the whole gluten free flour and stir. 

Keep this dough in a warm place for 30 minutes. 

Take with your hand or with a tablespoon small pieces of dough, and fry them in hot oil in an enameled cast iron pan.

Powder with your favorite sweetener.  I used xylitol. 

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