These gluten free baked donuts are incredibly soft. They are chickpea flour donuts. Do about 8 to 9
Cuisine: Gluten free, vegan
Calories: 475 kcal
Author: Vegan Richa
3/4 cup chickpea flour besan
3 tablespoons of cornstarch or potato starch or more besan, you may need an additional tablespoon of water with besan
2 tablespoons almond flour or use more besan
1/4 teaspoon of salt
Lemon flavoring, or striped lemon peel
1 teaspoon of baking powder
1/4 teaspoon of baking soda.
2 to 2.5 tablespoons lemon or lime juice
1/3 cup sugar 1 tablespoon more sweet
1/2 teaspoon vanilla extract
A pinch of nutmeg
1.5 teaspoon white or apple cider vinegar
1/2 cup of water
1/4 cup oil
3/4 cup unrefined or powdered sugar
1 to 2 tablespoons non-dairy milk or lemon juice
Preheat the oven to 400 degrees F / 200 ° c. Grease the donut very well. Also keep 2 baking sheets (larger than tote pan).
In a blender, add the flour, starch, almond flour, salt, 1/2 teaspoon of baking powder, and the zest.
Add the wet ingredients and mix until the sugar is combined and the mixture is smooth. If desired, add no more than a total of 2/3 cup of liquid (water and lemon juice). You can also mix these in a bowl. The batter should be like a pancake batter on the thin side.
Now add the remaining baking powder and baking soda and whisk a few times to combine or use a spoon to mix well. Let the mixture sit for a minute to get a little lather. The lemon and baking powder will react to make the batter frothy.
Pour into the prepared donut pan. Fill no more than 2/3 of the height. Place another baking sheet on top. This will create a chamber where some of the steam will remain during cooking instead of escaping.
Bake for 11 minutes, remove the top sheet and bake for another 4 to 5 minutes. total 15-16 minutes.
Pull out the tray and let it rest for a minute, then tap to remove the donuts. Let the donuts cool completely for 15 minutes. Then fry and let the frosting sit for a few minutes and then serve. If not served right away, store in an airtight container for the day.
Powder the sugar in a blender with 1 tablespoon of cornstarch. Add to a bowl and add 1 to 2 tablespoons of non-dairy milk or lemon juice and a good pinch of salt. Blend until smooth. Dip donuts in the frosting or drizzle some on the donuts. I normally like to drizzle, so there is only a little frosting and therefore less sugar for more moisture.
These donuts work best with kisses. Chickpea flour produces a stronger flavor and a slightly less moist version. Yes, they are not the same flour. Besan is brown chickpea flour without skin or chana dal and chickpea flour. It is generally white chickpea / chickpea flour.
If you use chickpea flour, add more zest and don't store the donush for more than a few hours. Chickpea flour flavor becomes more prominent.
To make this in Muffins / cupcakes: Prepare batter following steps 1-4. Pour into greased muffin pan. Place the pan on a baking sheet and place another baking sheet on top of the muffin pan. Bake for 12 minutes at 400 degrees F. Bake for 5 minutes or more until the center toothpick comes out clean.
Original article (in English)