These light, fluffy sweet gluten-free ricotta doughnuts, coated in cinnamon ‘sugar’ are utterly irresistible!
Phil Vickery’s sweet gluten-free ricotta doughnut recipe
When I wrote my gluten free cook book these doughnut balls were one of my favourite recipes, so I thought I’d have a go at created a no added sugar version and I’m delighted with the results…
For a sweet treat, just make sure the oil is deep and hot enough to make the dough inside fluffy and light. You can use a wheat flour instead of gluten free, in which case leave out the xanthan gum.
Preparation time: 10 minutes plus 30 minutes to drain the ricotta | Cooking time: 25 minutes | Serves: 30 doughnuts
GF SF V MF
Recipe by Phil Vickery (www.vickery.tv)
- vegetable oil for deep frying
- 250g ricotta cheese
- 45g gluten free flour blend*
- 1/8th level tsp xanthan gum
- 1 level tsp gluten free baking powder
- 1tbsp. Total Sweet Xylitol
- finely grated zest 1 lemon
- 1 egg, beaten
- 1 egg yolk
Cinnamon dusting ingredients:
- 2tbsp. Total Sweet Xylitol
- 1tsp cinnamon
- Drain the ricotta: turn into a colander and leave to drain until dry, about 30 minutes or overnight.
- Heat the oil in a deep fat fryer to 180⁰C, or a deep sided pan filled one third with oil.
- Place the flour, xanthan gum, baking powder, xylitol and lemon zest into a bowl and mix together evenly. Add the egg and yolk; next add the drained ricotta cheese and again mix well.
- Spoon the dough into a piping bag (not fitted with a nozzle) and when the oil is hot, pipe small balls of dough straight into the hot oil. If you don’t have a piping bag, roll little balls of mixture between metal spoons and transfer to the oil.
- Cook a small batch at a time, swirling and turning with a slotted spoon so you get an even colour and until nice and golden: about 3- 4 minutes.
- Drain well on kitchen paper and then roll in cinnamon dusting while still warm.
- Serve warm and fresh straight away. The recipe makes about 30 to allow 4 servings of six little bites.
*White & brown rice flour blend
Simply mix the following together:
- 175g mixture of half white rice flour with half brown
- 175g potato starch
- 150g tapioca flour/ starch