Making homemade allergyfriendly cinnamon doughnuts is easier than you think. These taste just like regular doughnuts but are dairy, egg and gluten free. You can use the same dough to create other flavored donuts too.
Making the homemade cinnamon doughnuts allergy friendly
Ingredients that I used to make this recipe allergy friendly are:
- Gluten Free all purpose flour making sure that it has a high protein content
- Dairy free milk and butter to replace the regular butter and milk
- Egg Free – I used xantham gum
Gluten Free Dough
I used a gluten free all purpose flour blend which had high protein content as gluten free flours often lacks the protein. To make a softer fluffy doughnut from a gluten free flour, you need to make the dough which is sticky in consistency, slightly runny, just enough that you can work and shape the donuts but not a stiff dough otherwise the donuts will be hard.
Egg Free Doughnuts
To replace the egg in the doughnuts, I used xantham gum to bind the flour together. I also used potato starch and baking powder to help doughnuts be fluffy.
Dairy Free Milk
To knead the dough I used both dairy free milk and water. I feel the dairy free milk binds the dough better.
Flavoring for the allergy friendly donuts
- Vanilla in the dough
- dairy free butter, cinnamon and sugar to coat the dough.
- You can use my dairy free cream cheese frosting to coat the donuts or your own flavours that you like.
Resting the gluten free dough
After you have kneaded the dough then it needs to be rested to be rested. Cover and place in the fridge for at least 30 minutes to overnight, if possible. The longer it is rested, the better.
Shaping the doughnuts
Once you start to make the doughnuts, you need to roll out the dough. Do not use rolling pin but stretch the dough with your hands. Stretch as far as you can without tearing the dough. You can add extra flour, if needed. Do not stretch the dough very thin or it will tear. It should at least be 1/2 cm thick.
To shape the donuts, I used a glass to cut a big round circle. Then for the hole in the middle, I used the frosting tip of a piping bag. For easier shaping, you can always make them in a doughnut maker or bake them in the oven in a doughnut tray.
Cooking the Homemade Doughnuts
You can deep fry them as I did or bake them for 10 to 15 minutes, for a healthier version. You can also use a doughnut maker for easier cooking.
Storing the Homemade AllergyFriendly Cinnamon Doughnuts
In an air tight container, either
- Store at room temperature for 2/3 days, or
- In the fridge for up to a week
Homemade AllergyFriendly Cinnamon DoughnutsCourse: Desserts, RecipesCuisine: AmericanDifficulty: Medium
Making homemade allergy friendly cinnamon donuts is easier than you think. These donuts taste just like regular donuts but are dairy, egg and gluten free. You can use the same dough to create other flavored donuts too.
- Dough Ingredients
2 cups all purpose gluten free flour
2 teaspoons xantham gum, if not already added in the flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons oil
3/4 cup potato starch
1 cup dairy free milk
1/2 cup granulated sugar
1 teaspoon cinnamon powder
1/2 cup dairy free butter alternative, melted
- Add all the dough ingredients together and make a ball. Cover and place in the fridge to rest for 30 minutes.
- Heat up oil for frying on medium heat. Take the dough out of the fridge and roll it out. (see notes)
- With the help of a glass cut out the doughnuts. For left over dough just knead and roll out again and cut the doughnuts.
- To make a hole in the middle, use a piping tip or something similar.
- Now fry on medium heat until both sides are golden brown. Then take out and place on a cooling rack.
- While the doughnuts are cooling, melt the butter in a bowl. Take a seperate bowl and mix together the sugar and cinnamon.
- Once the doughnuts are slightly cool, dip them in the melted dairy free butter, one by one, then coat with the sugar cinnamon mixture. Enjoy.
- The dough should not be stiff but slightly runny and sticky
- Stretch the dough out with hands not a rolling pin
- Do not stretch more the dough very thin or it will tear, should be 1/2 cm at least
12 servings per container
- Amount Per Serving% Daily Value *
- Total Fat
- Sodium 314mg 14%
- Amount Per Serving% Daily Value *
- Potassium 51mg 2%
- Total Carbohydrate
- Dietary Fiber 2g 8%
- Sugars 9g
- Protein 1g 2%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.