If you or someone you love has been recently diagnosed with coeliac disease, you could be eligible to receive gluten free foods on prescription. Simply select your country of residence, and, if you live in England, fill in your postcode to check if your area is prescribing.
Your country is prescribing gluten free foods*. Request your Glutafin Taster Box by clicking the button below to sign up.
* Please note: local policies are constantly updated, and issuing a prescription is at the discretion of your GP.
Melt in the mouth gluten free doughnuts, best eaten warm dusted with sugar…yum!
300g Glutafin Gluten Free Select Multipurpose White Mix
¼ tsp salt
¼ tsp xantham gum
½ tsp gluten free baking powder
3 tsp dried yeast from pack
35g caster sugar
35g butter
1 medium egg, beaten
100ml warm semi-skimmed milk
2-3 litres sunflower oil for deep fat frying
200g caster sugar (for topping)
1. Place all the dry ingredients in a bowl and mix together with a fork.
2. Cube the butter and rub into the dry ingredients until it’s no longer visible.
3. Add the beaten egg and warm milk, mix together to form a soft but not sticky dough.
4. Sprinkle the work surface with flour mix and tip the doughnut dough onto the surface. Gently bring together until the dough is coated. With a sharp knife, divide dough into 12 pieces.
5. Roll each dough piece into a ball and place onto a tray covered with baking parchment. Flatten each dough circle with your fingertips until they measure roughly 7cm wide. Lay a sheet of greaseproof paper or oiled cling film over the top of the flat doughnuts.
6. Prove in a warm place for 60-75 minutes. They will not rise very much at this stage. If a doughnut with a hole is required, dust the handle of a wooden spoon with flour mix and push through the centre of the doughnut.
7. Heat the oil in a pan until the temperature is 165°C. Fry 3 doughnuts at a time, for 1-2 minutes per side until golden brown, flipping over once or twice during frying. Repeat with the other doughnuts.
8. Once cooked immediately toss or sprinkle with caster sugar.
9. Best eaten within 8 hours of making
300g Glutafin Gluten Free Select Multipurpose White Mix
¼ tsp salt
¼ tsp xantham gum
½ tsp gluten free baking powder
3 tsp dried yeast from pack
35g caster sugar
35g butter
1 medium egg, beaten
100ml warm semi-skimmed milk
2-3 litres sunflower oil for deep fat frying
200g caster sugar (for topping)
1. Place all the dry ingredients in a bowl and mix together with a fork.
2. Cube the butter and rub into the dry ingredients until it’s no longer visible.
3. Add the beaten egg and warm milk, mix together to form a soft but not sticky dough.
4. Sprinkle the work surface with flour mix and tip the doughnut dough onto the surface. Gently bring together until the dough is coated. With a sharp knife, divide dough into 12 pieces.
5. Roll each dough piece into a ball and place onto a tray covered with baking parchment. Flatten each dough circle with your fingertips until they measure roughly 7cm wide. Lay a sheet of greaseproof paper or oiled cling film over the top of the flat doughnuts.
6. Prove in a warm place for 60-75 minutes. They will not rise very much at this stage. If a doughnut with a hole is required, dust the handle of a wooden spoon with flour mix and push through the centre of the doughnut.
7. Heat the oil in a pan until the temperature is 165°C. Fry 3 doughnuts at a time, for 1-2 minutes per side until golden brown, flipping over once or twice during frying. Repeat with the other doughnuts.
8. Once cooked immediately toss or sprinkle with caster sugar.
9. Best eaten within 8 hours of making
If you or someone you love has been recently diagnosed with coeliac disease, you could be eligible to receive gluten free foods on prescription. Simply select your country of residence, and, if you live in England, fill in your postcode to check if your area is prescribing.
Your country is prescribing gluten free foods*. Request your Glutafin Taster Box by clicking the button below to sign up.
* Please note: local policies are constantly updated, and issuing a prescription is at the discretion of your GP.