Gluten Free Flower Doughnuts

The loopy whisk

subheading: Gluten free brioche dough:

15 g (3 tbsp) whole/rough psyllium husk (If using psyllium husk powder, use only 13g.)

180 g (¾ cup) warm water

160 g (1⅓ cups + 1 tbsp) tapioca starch (You can use an equal weight of arrowroot starch, cornstarch (US)/cornflour (UK) or potato starch instead.)

135 g (1 cup) millet flour, plus extra for flouring the surface (You can use an equal weight of finely milled/ground brown rice flour instead, but your dougnuts might be slightly less fluffy.)

25 g (3 tbsp) sorghum flour (You can use an equal weight of light buckwheat flour, white teff flour or oat flour instead. Use the latter only if you're not sensitive to oats.)

50 g (¼ cup) caster/superfine or granulated sugar

6 g (2 tsp) instant yeast (If using active dry yeast, use 8g.)

6 g (1½ tsp) baking powder

5 g (2 tsp) xanthan gum

5 g (1 tsp) salt

100 g (⅓ cup + 1½ tbsp) whole milk, warm

1 US large/UK medium egg, room temperature

35 g (2½ tbsp) unsalted butter, melted

subheading: Icing & decoration:

120 g (1 cup) powdered/icing sugar

6 to 7 tsp water or lemon juice (Depending on whether or not you want your icing to be slightly tangy.)

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

3 to 4 tbsp jam or curd of choice (like strawberry jam, raspberry jam, apricot jam or lemon curd)

subheading: You will also need:

oil for frying (The best oil for frying is one that’s neutral in flavour and has a high smoking point. I like to use sunflower oil.)

Directions at theloopywhisk.com

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