Gluten free doughnuts in the shape of a ghost. A quick and easy recipe for a hauntingly delicious treat that is both spooky and scrumptious! Made with sourdough discard, but there is no waiting for it to rise, just mix up the dough and the starter and deep fry until golden brown. These delightful donuts are not only perfect for Halloween, but they are also a great way to use up any excess sourdough discard you might have.
ABOUT THE FLOURS NEEDED TO MAKE THESE GHOST DOUGHNUTS AND HOW TO MEASURE THEM!
In all of my recipes there are measurements in grams. It is way more accurate. Consequently, you need a kitchen scale to make this recipe. Here’s the link to the scale that I use, but there are cheaper ones as well. There are 3 types of gluten free flours in this recipe, and psyllium husk and ground flax seed are needed as the binders.
DO I NEED A GLUTEN FREE SOURDOUGH STARTER TO MAKE THESE GLUTEN FREE GHOST DOUGHNUTS?
Yes! You do need a sourdough starter to make this recipe. The use of a gluten free starter, provides exceptional binding properties, to mimic glutinous flour as much as possible. There are many amazing gluten free bread recipes for Sourdough … which by the way … is by far the best gluten free bread EVER! The Ghost Doughnuts are a good recipe to make when your starter is still new. The recipe for my Gluten Free Sourdough Starter is HERE
HOW DO I MAKE THESE DOUGHNUTS
Begin making these doughnuts by discarding some of your starter, or take some from the fridge. If it is cold from the fridge, let it warm to room temperature before mixing into the dough.
Mix up the dough and roll it out onto parchment paper, and use ghost cookie cutters to create the ghost shapes. Heat the oil and fry the doughnuts for about 2 minutes per side or until golden brown.
Gluten Free Ghost Doughnuts
- 80 g starter discard
- 80 g tapioca starch
- 75 g brown rice flour
- 95 g sorghum flour
- 1 tsp baking powder
- 2 tsp cinnamon powder
- 60 g white sugar
- 9 g salt
- 20 g whole psyllium husk
- 9 g finely ground flaxseed
- 120 g lukewarm water
- 130 g lukewarm milk
- 1 large egg
- 60 g soft butter
- icing sugar for dusting over the cooked doughnuts
- finely ground white rice flour as needed for dusting
Mix the dough
- To a large bowl, add the tapioca starch, brown rice flour, sorghum flour, baking powder, cinnamon, sugar and salt.
- In a medium bowl add the psyllium husk and flax seed. Immediately whisk in the water, milk and egg to form a gel.
- Add the psyllium gel and the soft butter to the flour blend and mix well in a kitchen mixer or with your hands.
- Rest the dough at room temperature for about 30 minutes, before rolling it out.
- Cut some parchment paper slightly larger than 11" x 15". Sprinkle the paper with a little flour and place the dough on the paper.
Roll out the dough
- Roll the dough out on the parchment paper into about an 11×15 inch rectangle.
- With a cookie cutter, cut out ghost shapes and use the end of a paint brush or a similar utensil to make the ghost eyes. Poke a hole all the way through the dough for each eye.
- Place the dough onto parchment paper and heat up the oil.
Heat the oil and fry
- Add the oil to a deep, medium sized saucepan and heat it to 375°F (190°C)
- Add 6 or 7 ghosts to the hot oil, leaving lots of room between each one, and fry about 2 minutes per side. Flip the fritters over with a spoon.
- Remove the ghost doughnuts from the oil and drain on paper towels.
- Dust the doughnuts with icing sugar and eat while still warm.