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The Free From Fairy

The Free From Fairy

Home » Free From Recipes » Healthier Baked Gluten Free Ring Doughnuts With a2 Milk

14th August 2016 ·

Healthier Baked Gluten Free Ring Doughnuts With a2 Milk

Free From Recipes· Gluten Free Cake Recipes· Gluten Free Recipes· Nut Free Recipes· Recipes Using Free From Fairy Gluten Free Flour· Refined Sugar Free Recipes· Soya Free Recipes· Sweet Gluten Free Recipes

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Many of my regular readers will know that our first two week family holiday abroad is rapidly approaching and the excitement in the Fairy household is palpable.

Before we head of I have a myriad of things to do, and I couldn’t go away without sharing this fabulous recipe with you.

Once again I have teamed up with a2 Milk, with whom I worked on my homemade healthier condensed milk and marlenka recipe.

I love a2 Milk.  They have given me back the ability to drink cows milk but without the terrible itchy dry hands and swollen knuckles that I suffer with when drinking ‘ordinary’ cows milk, or consuming cows milk products.  You can find out how a2 Milk differs from ‘ordinary’ cows milk and check whether it might be suitable for your cows milk or lactose intolerance here.

So that I don’t have to go without milk over our two week holiday I have just purchased long-life a2 Milk from Amazon. I am delighted that I can continue to enjoy pancakes and porridge for breakfast when we are in France, and I will always have a stash in Rosie (our camper van) for future camping trips.

Anyway, a2 Milk were looking for some healthy packed lunch ideas so I came up with these doughnuts.  They aren’t exactly healthy but they have considerably lower sugar and fat than regular doughnuts and being made with my wholegrain gluten-free flour blend they also provide some wholegrain goodness.

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I use goats butter in the recipe because I find I can tolerate goats products in the same way I can tolerate a2 Milk. This is because both a2 Milk and goats milk contain only the A2 milk protein and not the A1 protein which many people seem to react to.

They are super easy to make and would be fun to knock up with the little people in your life.

I made a little Facebook Live video while I was creating this recipe. You can watch it here:

You could leave them un-iced, use my chocolate ‘icing’ or create your own topping.  I chose dark chocolate because of its lower sugar content but adapt to suit your likes and needs.

Doughnuts

As always, do let me know your thoughts on the recipe. I love seeing pictures of your finished bakes if you’d like to share them.

I am planning on having a complete break from social media and emails when I am on holiday so if I don’t respond to you until September (or I miss something) then I’m sorry.  I promise to return to the Free From Fairy full of inspiration and excitement when the kids are back at school.

Healthier Baked Gluten-free Ring Doughnuts

Gluten-free, Nut-free, Soya-free, Refined Sugar-free (without topping)
5 from 3 votes
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Prep Time10 minutes mins
Cook Time7 minutes mins
Total Time17 minutes mins
Author Vicki Montague - the Free From Fairy

Ingredients
  

  • FOR THE DOUGHNUTS:
  • 80 g goats butter - softened
  • 40 g coconut sugar
  • 2 medium free range eggs
  • 100 g plain Free From Fairy flour
  • 40 g tapioca starch
  • 1 tsp baking powder
  • 1/4 tsp xanthan gum
  • 1/2 tsp ground flax seeds
  • 75 ml full fat of semi-skimmed a2 Milk
  • 2 tsp vanilla extract - sugar-free if important
  • FOR THE TOPPING
  • 35 g dark chocolate - min 70% cocoa
  • 10 g goats butter
  • 2 tbsp a2 Milk

Instructions
 

  • To make the doughnuts cream the butter with the sugar until paler in colour
  • Add all the remaining ingredients and beat for around 1 minute until well mixed
  • Place the mixture into a piping bag (or sandwich bag with corner snipped off) with a small round nozzle attached
  • Pipe the mixture into non-stick doughnut trays making sure not to put too much mixture into each section or the hole in the middle with disappear when they rise in the oven
  • Bake in a pre-heated oven at 180 degrees/160 degree fan for approx. 7 minutes until springy to the touch
  • Whilst the doughnuts are baking make the topping by heating the ingredients together until melted
  • Once the doughnuts have cooled, dip them in the warm chocolate topping and add sprinkles if you fancy
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Baked gluten-freeDoughnuts

I was paid to create the recipe for a2 Milk. However, I only work with brands that I believe in and all opinions are my own.

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Previous Post: « Wholegrain Lemon And Elderflower Cupcakes (Gluten & Dairy Free)
Next Post: Frying Pan Pizza Recipe (Gluten Free) – Perfect For Camping »

Reader Interactions

Comments

  1. Jo says

    6th March 2020 at 11:21 am

    If these need to be dairy free will they work as well with dairy free milk and vegetable spread?

    • Vicki Montague says

      6th March 2020 at 1:13 pm

      I haven’t tried but I think it should be fine x

  2. Jason says

    27th December 2017 at 5:35 pm

    These doughnuts are just what I need to get through the cold weather right now

    • Vicki Montague says

      1st January 2018 at 7:33 pm

      I’m so glad you like them!

  3. Julie McPherson says

    12th May 2017 at 1:53 pm

    My children would go mad for these, I need a doughnut baking tray! Commenting at BritMums Baking Round-up Editor.

    • Vicki Montague says

      12th May 2017 at 2:26 pm

      You really do Julie! They are fab!

  4. emma amoscato says

    18th August 2016 at 1:07 pm

    Great FB live. I need a doughnut ring thing! #freefromfridays

    • Vicki Montague says

      6th September 2016 at 11:16 am

      Thanks Emma!

  5. Kate - glutenfreealchemist says

    15th August 2016 at 10:54 pm

    It’s ages since I made doughnuts! Might just have to get the pan out……
    These look yummy…. What have you sprinkled on the top??
    Have a fantastic holiday xx

    • Vicki Montague says

      17th August 2016 at 12:11 pm

      I think you might! I sprinkled with some Tesco own strawberry crunch!

5 from 3 votes (3 ratings without comment)

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Vicki Montague, the Free From Fairy

Welcome!

Hi. I'm Vicki Montague, scientist and mum to 'Roo' (16) and 'Sunshine' (14). I'm a freelance recipe developer specialising in 'free from' food and spend many hours in my kitchen experimenting to create exciting healthy recipes that are all gluten-free & mainly dairy-free. In July 2016 I launched the world's first wholegrain, gluten-free and rice-free flour blends. In May 2018 I launched my first online programme to help people adapt to a gluten free life. I can be found at food festivals giving cookery demos and I love nothing more than teaching people how to cook and lead a positive wholesome life. Find out more about my story...

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