You see the original recipes used xanthum gum, an ingredient that appears on lots of gluten free pastry and baked goods recipes. I did not have any, so I made these doughnuts without it. Its omission did not seem to do any harm to the recipe, but how would I really know having not made these before.
Anyway, in half of them I dolloped a teaspoon of Duerrs Rhubarb and Custard Jam into the batter of each doughnut just as they were to go into the oven: and in the other half, only once baked I injected the Rhubarb and Custard Jam with an icing syringe set. Well let me tell you, I now know why jams are not put into the doughnuts whilst baking, they burst or burn into the moulds. As this Rhubarb and Custard Jam's consistency was a little thicker, I used one of the larger nozzles to inject the jam into the finished doughnut. A word of advise, this icing syringe is great for injecting jam into regular size doughnuts, but is not necessarily good for intricate icing of cookies like gingerbread men.
D really liked these doughnuts and said that they were moist and had the consistency of deep-fried doughnut, even though these were baked in the oven. The doughnuts got further praise from one of my brothers who actually sent me a text the following evening describing them as 'delicious - please make more', so they must have been A okay.
As I said, this was my first time making vegan gluten free doughnuts, so I hope to make them again, with similar results, so I err a little on the side of caution when I share the recipe below which is adapted from Babycakes. If you don't have this Rhubarb and Custard Jam, then substitute with another jam or try something different like banoffee curd or even my own creation of Rhubarb Hibiscus Butter , just remember to omit the custard powder from the recipe below. I am sharing some of these doughnuts with Bake of the Week hosted by Casa Costello.
Vegan Rhubarb and Custard Doughnuts/Donuts
Makes 12 large ones or around 18 - 20 mini ones
100g rice flour
40g chickpea flour
70g potato flour
2 tablespoons vegan custard powder
11/2 teaspoon baking powder
pinch of salt
1/4 teaspoon bicarbonate of soda
160g caster sugar
75g vegetable oil
2 teaspoons vanilla extract
75ml-100ml hot water
12 - 16 teaspoons from a Jar of Duerrs Rhubarb and Custard Jam
Extra caster sugar and red sugar for coating
Preheat oven to gas mark 3/180o.
Sift the rice flour, chickpea flour, potato flour, arrowroot, custard powder, baking powder, salt and bicarb soda,
Spoon batter into the lightly greased doughnut moulds.
Bake in oven for 15 - 18 minutes or until they are golden and risen or firm to the touch.
Allow to cool in the moulds for a few minutes, before turning out onto a wire cooling tray.
Inject the jam into the doughnuts, (it will be harder to do for the small ones - so just dollop a bit of of the jam on top).
Dip in the sugar, best done whilst still warm. Adapted from Babycakes - Covers the Classics by Erin McKenne.