gluten free donuts
Been wanting donuts but had issues finding yummy gluten-free options. Got the recipe from loopy whisk and these really hit the spot.
Some notes on the recipe and end products.
LW often says place the psyllium husk in hot water and mix in. I've done this a few times and find it very hard to get that to mix in, even with my stand mixer. To address this, I mix the psyllium husk with the dry ingredients and add the warm water later. It works very well and leaves far fewer weird spots.
As for the final product, these work so well, but like many GF baked goods, they get hard as they cool. So, if you're alone, you might want to halve the recipe or freeze half. They do microwave well, but I would say the shelf life is at most three days.⭐️Overall rating: 9/10
Looking for gluten-free treats that won't leave you disappointed? Donuts can be a challenge, but with the right recipe, you can enjoy satisfying gluten-free options at home. The key to achieving the perfect texture lies in the ingredients — using psyllium husk mixed with dry ingredients can help create a better consistency. To maintain freshness, remember that gluten-free donuts can become hard as they cool. If you find yourself with extra donuts, freezing them is a great option. Alternatively, you can microwave them for a warm treat anytime. With a 9/10 rating, this recipe promises a delicious experience that’s hard to resist!
