My Sweet Babboo’s Coco-Corn Doughnut

In Bake, Breakfast, Dessert, Gluten-free, Oven on February 15, 2015 at 4:11 am


My husband surprised me this morning with his own creation—nice, warm gluten-free, dairy-free doughnuts. I asked him for the recipe, so here it is.

Sift together:

  • 1 cup of rice flour
  • 1 cup of raw RiCo™ Corn Rice
  • 5 tablespoons of potato starch
  • 4 tablespoons of tapioca starch
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 4 tablespoons of mascuvado sugar
  • Create a well in the middle and add:

  • 2 tablespoons of neutral oil (sunflower or safflower oil)
  • 1 cup of almond milk
  • Mix everything till its smooth and the lumps disappear.

    Fold in an egg white beaten to a stiff peak. Pour batter in lined muffin tins. The hubby used the silicon doughnut mold and baked them in a preheated oven for about 35 minutes at 160ºC.

    Roll each doughnut in a mix of dessicated coconut and 1 tablespoon of coconut sugar.




    Later on, we’ll probably try out Adam’s Ice Cream at the Sunday Market, which is gluten-free and dairy-free.


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