Easy gluten free rice doughnuts a

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Deliciously soft and chewy, effortless and naturally gluten không lấy phí mochi doughnuts made entirely of rice flour.

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So… you guys are probably aware of my doughnut obsession by now. I embarked on a quest lớn make the best possible gluten không tính tiền doughnuts a long time ago & I’ve discovered many great & interesting recipes along the way, but today I have a whole new one for you! & of course it’s with my all time favourite gluten miễn phí flour (again): glutinous rice!

This is something I had been wanting to try for ages just because glutinous rice flour has such a wonderful elastic texture compared to all other gluten không tính tiền flours. In fact it’s a wonder there aren’t more gluten miễn phí recipes making use of this very special ingredient (I talk about it a little more here, for those interested). It just seemed like it would work and well, little did I know that it’s already a thing in Asia…


Say hello to lớn mochi doughnuts! ?

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What are mochi doughnuts?

Well, as the name suggests, imagine if a mochi and a doughnut had a baby together and that’s exactly what you get. A deliciously soft, melt in the mouth doughnut that comes surprisingly close to lớn the ‘real thing’, but with a chewier mochi-like bite. ?


And they’re not even specifically made as a gluten không lấy phí alternative either; just a perfectly valid and accidentally gluten không lấy phí way to lớn make doughnuts.

As a bonus, they’re incredibly quick và easy lớn make (I swear!). The dough is easy to lớn handle, not too sticky at all and unlike the ‘normal’ kind, mochi doughnuts don’t use yeast so there is no sitting around waiting for the dough khổng lồ rise either. ?

You can also make them into filled doughnuts instead of rings.

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Filled mochi doughnuts with a quick custard filling and chocolate icing. ?

For these, simply skip the hole in the middle when shaping them up with a cookie cutter và fry them a little longer to compensate (1 khổng lồ 2 minutes extra). I also recommend making them smaller to lớn avoid ending up with a raw uncooked center. It might take some practice to get it right so start with one & adjust the size if needed. ?

For the custard filling, I used canned Ambrosia Devon custard which I warmed up in a saucepan và thickened with a bit of cornflour, but you could also make some pastry cream from scratch recipe here. And for the icing, I stuck lớn a quick basic icing using icing sugar và milk with a touch of cocoa powder.


⛔️ But as a disclaimer, expect the texture to be a lot more mochi-like for these than the rings.

NOTE: glutinous rice flour (also known as sticky rice, sweet rice or mochiko) is quite different from normal rice flour and the two can’t be used as a substitute for the other so make sure you get the right one! 

Mochi Doughnuts Recipe: