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We are quite used to deep-frying in Indian cuisine, but I haven't made donuts in 30 years anyway! I got these on the wish list from my youngest daughter who can't tolerate wheat flour. From this recipe I got 13 large pieces, remember that they don't rise as much as with wheat flour, when we use chickpea flour . You can use any kind of gluten-free flour, I use Semper.
The amount of flour depends on how firm you want the dough, it will be loose at first and will become firmer after being refrigerated. Traditionally, you should use lard, but I have used regular rapeseed oil because I think it works great. Remember medium heat. It is slower to fry, but if you have high heat they will quickly brown and have a raw chickpea flour taste. Remember that they can be frozen, by the way.
GLUTEN-FREE CRUMBS
1.5 dl heavy cream
2 eggs
130 g sugar
1 tsp ground cardamom
½ tsp horn salt
1 teaspoon baking powder
1.5 dl kefir
100 gr chickpea flour
200-250 gr fine gluten-free flour (fine is fine)
Procedure:
- Whip the cream without sugar. Beat the eggs and sugar until stiff.
- Mix everything carefully, wrap the dough in a plastic bag and place in the refrigerator overnight.
- Roll out a thick dough and cut out doughnuts. Fry both sides over medium heat until they change color.
- Cool and decorate with chocolate, for example. For us, the most popular was natural and freshly baked.
