Dessert - Gluten free boston cream donut recipes

Author: Mary Caylor  

These gluten free Boston cream doughnuts are simply PERFECT: pillowy-soft and fluffy, and filled with a silky-smooth, rich vanilla pastry cream. One thing’s for certain: missing doughnuts just because you can’t eat gluten is officially a thing of the past.

Gluten Free Boston Cream Doughnuts

Gluten Free Boston Cream Doughnuts
These gluten free Boston cream doughnuts are simply PERFECT: pillowy-soft and fluffy, and filled with a silky-smooth, rich vanilla pastry cream. They’re also super easy to make! The dough comes together in no time and, after a chilling step, is a joy to handle. One thing’s for certain: missing doughnuts just because you can’t eat gluten is officially a thing of the past.
Provided by: Kat | The Loopy Whisk
Total time: 230 minutes
Cook time: 5 minutes
Prep time: 75 minutes
Yields: 8 servings
Cuisine: Gluten Free
Number of ingredients: 17
  • ½ batch vanilla pastry cream recipe
  • 10 g (2½ tsp) active dried yeast ((If using instant yeast, use 8g.))
  • 50 g (¼ cup) caster/superfine or granulated sugar, divided
  • 90 g (⅓ cup + 2 tsp) whole milk, warm
  • 10 g (2 tbsp) whole/rough psyllium husk ((If using psyllium husk powder, use only 8g.))
  • 140 g (½ cup + 4 tsp) cold water ((It doesn’t need to be chilled from the fridge, just cold from the tap is OK.))
  • 160 g (1⅓ cups + 1 tbsp) tapioca starch
  • 130 g (¾ cup + 3½ tbsp) millet flour, plus extra for flouring the surface
  • 25 g (3 tbsp) sorghum flour
  • 5 g (2 tsp) xanthan gum
  • 5 g (1 tsp) salt
  • 8 g (2 tsp) baking powder
  • 1 US large/UK medium egg, cold from the fridge
  • 35 g (2½ tbsp) unsalted butter, softened
  • oil for frying
  • 80 g (2¾ oz) dark chocolate (60-70% cocoa solids), chopped
  • 120 g (½ cup) double/heavy cream
How to cook:
  1. Vanilla pastry cream filling:
  2. Prepare the filling following the vanilla pastry cream recipe. To fill the doughnuts, you need only half of the recipe – so, halve all the ingredient quantities.
  3. You can prepare the pastry cream a day or two in advance, keeping it in the fridge in a closed air-tight container until needed. It's best to cover the pastry cream in the container with a piece of cling film (plastic wrap), so that it’s in direct contact with the surface – this will prevent any skin formation.
  4. On the day you intend to make and fill the doughnuts, take the pastry cream out of the fridge and bring it to room temperature. Initially, the cream will look rather rubbery and firm, but just give it a thorough whisk (either by hand using a balloon whisk, with a had mixer fitted with the double beaters or with a stand mixer fitted with the whisk attachment) until it’s once again silky-smooth.
  5. Making the gluten free enriched dough:
  6. Activate the yeast: In a small bowl, mix together the yeast, 10g (about 1 tablespoon) sugar and warm milk. Set aside for 10-15 minutes, or until the mixture starts frothing.Tip: If using instant yeast, you don’t need to activate it. Instead, just add it straight to the dry ingredients along with the sugar. Add the milk that would be used in activating the active dried yeast to the dry ingredients along with the psyllium gel and egg.
  7. Make the psyllium gel: In a separate bowl, mix together the psyllium husk and cold water. After about 30-45 seconds, a gel will form.
  8. For the following steps, I recommend using a stand mixer fitted with the dough hook attachment. You can also make the dough by hand, but the mixer makes it much easier and results in a smoother dough.
  9. In the bowl of the stand mixer, whisk together the tapioca starch, millet flour, sorghum flour, xanthan gum, salt, baking powder and the remaining sugar.
  10. Make a well in the middle of the dry ingredients and add the egg, yeast mixture and psyllium gel.
  11. Knead the dough until smooth and all the ingredients are evenly incorporated, about 5-10 minutes. Use a rubber spatula to occasionally scrape along the sides and bottom of the bowl to prevent any dry patches of unmixed flour.
  12. Add the butter and knead until it’s fully incorporated. The final dough will be very soft and sticky.Tip: If your dough is very soft and sticky at this point, that's perfectly okay! The next chilling step will firm it up and make it much easier to handle.
  13. Chilling the dough:
  14. Transfer the dough into a lightly oiled bowl, cover the bowl with cling film (plastic wrap) and chill in the fridge for at least 1-2 hours.Tip 1: Chilling cools down and sets the butter in the dough, which in turn makes the dough firmer and easier to handle and shape into the individual doughnuts. It also gives the gluten free flours time to properly hydrate (that is, to absorb the moisture in the dough), which also makes the dough less sticky.Tip 2: You could even chill the dough overnight, and then shape, proof and fry the doughnuts the following day!
  15. Shaping the doughnuts:
  16. Once chilled, divide the dough into 8 equal pieces (each piece should weigh about 88g). Tip: I recommend using a digital food scale to get all pieces the same weight, as that will ensure that they all cook at the same rate and will therefore prevent any doughnuts from being undercooked.
  17. On a lightly floured surface, shape the pieces of dough into balls, as you would dinner rolls or burger buns, and finally flatten them.To shape each piece of dough into a flattened ball:First, flatten the piece of dough. Then, take the corners and bring them in towards the middle, until you get something resembling a pouch. Pinch the ends together. Turn the piece of dough upside down, so that the seams face downwards. Form your hand into a “claw” over the piece of dough and move it in a circular motion on the surface (this will essentially rotate the dough in place, which will help to form a perfectly round ball and also seal the seams together). Finally, gently flatten the ball until it’s about 1-1¼ inch (2.5-3cm) thick at the centre point (take into account that it will have rounded edges and it will therefore be thinner towards the edge), and about 3 inches (7.5cm) in diameter.Repeat with the rest of the dough pieces.Tip: By shaping the doughnuts by hand into flattened balls (as opposed to cutting them out with a round cookie cutter), the final fried doughnuts have a nicer, rounder shape.
  18. Proofing the doughnuts:
  19. Place the doughnuts on individual squares of parchment/baking paper on a large baking sheet. Tip: These squares of parchment paper will make placing the proofed doughnuts into the frying oil much easier and pretty much stress-free.
  20. Proof the doughnuts in a warm place for about 1½ hours or until about doubled in volume. Lightly cover them with a sheet of cling film (plastic wrap) to prevent them from drying out during proofing.Tip: If your kitchen is on the cold side, you can proof them in a lukewarm oven (the ideal proofing temperature is around 79ºF/26ºC).
  21. Frying the doughnuts:
  22. After the doughnuts have been proofing for about 1 hour, you can start setting up your “frying station”. For this, you can use a large heavy-duty pot or deep pan, a large cast iron pot or a deep fryer if you have one. If you’re using a pot or a deep pan, make sure that you fill it with enough oil so that the oil is at least 2 inches (5cm) deep.Tip: The best oil for frying is one that’s neutral in flavour and has a high smoking point. I prefer to use sunflower oil, but you can use your favourite frying oil instead (so long as it fulfils those requirements).
  23. Heat the oil to 320-330ºF (160-165ºC), and make sure to maintain this temperature throughout the frying process (you might need to adjust your stove’s heat to maintain the oil temperature at the correct temperature range).It’s best to use a digital food thermometer (or a candy thermometer or a deep-fry thermometer) to make sure that your oil is at the right temperature.Tip: In this temperature range, the doughnuts will get beautifully golden brown by the time they’re fully cooked through and they’ll absorb only a very minimal amount of oil (pretty much negligible). A lower oil temperature can leave them pale and can also result in them absorbing some of the oil, which can make them greasy. A higher oil temperature will cause them to brown too much and too quickly.
  24. Once the doughnuts have doubled in volume, carefully place them into the hot oil. Use the squares of parchment paper to help you lower the doughnuts into the oil. After 10-15 seconds, you can use kitchen tongs to remove the squares of parchment paper out of the oil.The number of doughnuts that you’ll be able to fry at the same time will depend on the size of your pot, pan or fryer. Don’t crowd them together too much.
  25. Fry the doughnuts on this first side for about 2½ minutes or until deep golden brown, then flip them over.
  26. Fry them on the other side for a further 2½ minutes or until deep golden brown.
  27. Use a slotted spoon to remove the doughnuts out of the oil and onto a large plate or wire rack lined with paper towels. Make sure to drain your doughnuts properly before placing them onto the paper towels. Tip 1: I like to cover them with a layer of paper towels on top as well, just to absorb any oil on top of the doughnuts.Tip 2: Note that the doughnuts will initially have a crisp crust immediately out of the hot oil, but the crust will soften after a minute or two.
  28. Filling the doughnuts:
  29. Allow the doughnuts to cool until they’re warm or lukewarm before filling.
  30. To fill the doughnuts, first make a hole in the doughnuts – I like to use a long thin knife for this, but you can use everything from scissors to skewers. Making a hole will make filling the doughnuts much easier.
  31. Make sure that your pastry cream is smooth and pipeable. Give it another whisk if necessary.Transfer it to a piping bag fitted with a round piping tip (alternatively, you can just cut off the end of the piping bag and use it without a piping tip).
  32. Fill the doughnuts until the pastry cream starts coming out of the hole – that tells you that the doughnuts are filled to their maximum capacity. I filled each doughnut with about 45g of pastry cream.
  33. Chocolate ganache glaze:
  34. Place the chopped dark chocolate into a heat-proof bowl.
  35. In a saucepan over medium-high heat or in the microwave, heat the double/heavy cream until it only just comes to a boil.
  36. Pour the hot cream over the chocolate and allow to sit for 2-3 minutes, then stir together until smooth and glossy.
  37. Dip the top of each doughnut into the chocolate ganache and shake off any excess.
  38. Allow the chocolate ganache to set at room temperature for 10-15 minutes before serving.
  39. Serving and storage:
  40. The gluten free Boston cream doughnuts are best served while they’re still slightly warm or within about an hour of frying. However, you can keep them for up to five hours either lightly covered with paper towels or a clean tea towel, or in a closed container.
Notes: Yummy Gluten Free Vanilla Cream Doughnuts, Yummy Gluten Free Vanilla Cream Doughnuts · Dough: · 2½ tsp Active Dry Yeast · ⅔ Cup Milk – Room Temp · 3½ Cups Maninis Gluten Free Multi-Purpose Flour Mix · ⅓ Cup

Gluten-Free Boston Cream Donuts! More great recipes like this one

Gluten-Free Boston Cream Donuts! More great recipes like this one! Baked to Perfection book
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Boston Cream Donuts (Gluten-free, Grain-free, Dairy-free

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Boston Cream Doughnuts

Boston Cream Doughnuts
Provided by: Hayley
Yields: 0 servings
Number of ingredients: 21
  • 1 1/4 cups 2% milk
  • 1/4 cup half and half
  • 1/4 cup sugar
  • 1 1/2 tablespoons arrowroot starch or cornstarch
  • 1 large egg
  • 1 large egg yolk
  • 1/8 teaspoon salt
  • 1/2 scraped vanilla bean and pod
  • 1 cup dark chocolate chips
  • 4-6 tablespoons heavy cream
  • 1/2 cup oat flour
  • 1/2 cup sweet rice flour
  • 3 tablespoons almond meal
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/3 cup milk
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons vegetable oil
  • 2 teaspoons vanilla
How to cook:
  1. For the filling
  2. Place a fine-mesh strainer over a large bowl. Whisk the milk, half and half, sugar, arrowroot starch, eggs, salt and vanilla bean in a pot until smooth. Place the half scraped vanilla bean pod i n the pot. Heat over medium-high heat until simmering, whisking constantly. After a simmer is reached, stir and simmer for 1 minute. Then turn off the heat and pour the mixture through the strainer. Discard the vanilla bean pod.
  3. Place in a heat-safe bowl and let sit for 30 minutes. Place a piece of plastic wrap touching the filling and refrigerate until fully chilled. The mixture will thicken and should be the consistency of pudding.
  4. To make the topping
  5. Melt the chocolate with 1/4 cup heavy cream using a double boiler, stirring until smooth. Add more heavy cream to thin out and stir until smooth. Remove from heat. Place in a bowl to le tcool to room temperature. The mixture will thicken as it cools.
  6. To make the doughnuts
  7. Preheat your oven to 350 degrees F and grease your doughnut pan.
  8. Combine the dry doughnut ingredients in a large bowl, mixing well. In another bowl, whisk the eggs together. Then add the milk, yogurt, oil and vanilla. Whisk until well combined.
  9. Pour the wet mixture into the dry ingredients and stir with a large wooden spoon until just combined, being careful not to overmix (stop when you no longer see dry flour).
  10. Spoon the batter into the doughnut molds, filling to just below the top of each mold, 1/8- to 1/4-inch from the top. Bake for 18 to 22 minutes until lightly golden brown around the edges. A toothpick inserted in the center should come out clean. Let cool in the pan for 5 minutes. Slide a knife around the edges to help loosen them out . Then place on a cooling rack and allow to cool fully before topping.
  11. Slice each doughnut in half with a small serrated knife. Spread the filling on the bottom half. Spread a coating of ganache on the top half and sandwich together. Serve immediately.
Notes: Gluten-Free Boston Cream Donuts, Gluten-Free Boston Cream Donuts - Eating Rules · Fruits et légumes. 1/2 cup Butternut squash, cooked · Condiments. 1/4 cup Honey. 10 drops Liquid vanilla stevia.

Gluten Free Vanilla Cream Doughnuts

Gluten Free Vanilla Cream Doughnuts
These Gluten Free Vanilla Cream Doughnuts are so delicious and really worth the effort. 
Provided by: Cavewoman
Yields: 0 servings
Number of ingredients: 18
  • Dough:
  • 2½ tsp Active Dry Yeast
  • ⅔ Cup Milk – Room Temp
  • 3½ Cups Maninis Gluten Free Multi-Purpose Flour Mix
  • ⅓ Cup Sugar
  • 2 tsp Sea Salt
  • 3 Free Range Eggs
  • 7 Tbs Butter – Room Temp
  • For the Cream Filling:
  • 1½ cups whole milk
  • ½ cup granulated sugar
  • ¼ cup Maninis Gluten Free Multi-Purpose Flour Mix
  • ½ teaspoon kosher salt
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 6 tablespoons heavy cream
  • 1 gallon Ganola Oil – For Frying
  • 1 cup granulated sugar – To Coat
How to cook:
  1. Stage 1: Making the dough
  2. Stir together yeast and milk in a bowl. You can use a mixer if you have one.
  3. Add the flour, sugar, salt and eggs and stir.
  4. Add butter cut into small pieces. Stir well or mix in mixer 5 to 6 minutes.
  5. Cover bowl with cling wrap and chill for 6 -18 hours.
  6. Stage 2. For the filling
  7. Whisk together sugar, flour and salt.
  8. In a separate bowl, whisk egg yolks and add flour mix until thick.
  9. Gently heat milk in a pan, Do not boil, and slowly add to the egg whisking constantly.
  10. Pour back into the pan and gently heat until sauce thickens, stir constantly.
  11. Boil for 10 seconds only and cool.
  12. Sieve filling and add vanilla. Chill for 4 hours minimum.
Notes: Gluten-Free Boston Cream Doughnuts with Vanilla Filling and, These doughnuts are gluten-free and have a combination of 3 different flours to deliver a nice cakey bite, and were devoured by both my gluten-loving daughter
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